why make this recipe
Chicken and Cabbage Stir-fry is a quick and easy meal that is both healthy and delicious. It’s perfect for those busy weeknights when you want something nutritious without spending too much time in the kitchen. The combination of tender chicken and crunchy cabbage creates a satisfying dish that your whole family will love. Plus, it’s adaptable and can be customized with different sauces or vegetables!
how to make Chicken and Cabbage Stir-fry
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/2 onion, sliced
- 2 cloves garlic, minced
- 1/2 head of cabbage, shredded
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Directions:
- In a bowl, season the chicken with salt and pepper.
- In a separate bowl, whisk together soy sauce, water, cornstarch, brown sugar, and sesame oil to make the sauce.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until it is browned and fully cooked. Then, remove the chicken from the pan and set it aside.
- In the same skillet, add the sliced onion and minced garlic. Cook until they are softened.
- Stir in the shredded cabbage and stir-fry for 2-3 minutes until it starts to wilt.
- Return the chicken to the pan and pour in the prepared sauce. Cook until the sauce thickens and coats the chicken and vegetables.
- Serve hot with rice.
how to serve Chicken and Cabbage Stir-fry
Serve Chicken and Cabbage Stir-fry hot over a bed of rice. You can also add some chopped green onions or sesame seeds on top for extra flavor and crunch. This dish is great on its own or served with a side of steamed vegetables.
how to store Chicken and Cabbage Stir-fry
To store leftovers, place the Chicken and Cabbage Stir-fry in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in the microwave or on the stovetop before serving again.
tips to make Chicken and Cabbage Stir-fry
- Make sure not to overcrowd the pan when cooking the chicken. This helps it brown evenly.
- Feel free to add other vegetables like bell peppers or carrots for more color and flavor.
- Adjust the seasoning in the sauce according to your taste. If you like it sweeter, add more brown sugar, or if you prefer it saltier, increase the soy sauce.
variation
You can easily switch out the chicken for tofu or shrimp if you want a different protein. Additionally, try using different types of cabbage, like Napa or savoy, for a unique twist on the recipe.
FAQs
1. Can I make this stir-fry ahead of time?
Yes, you can prepare the ingredients ahead of time and store them separately in the fridge until you are ready to cook.
2. Is this recipe gluten-free?
To make it gluten-free, use tamari instead of soy sauce, and make sure your cornstarch is also gluten-free.
3. Can I freeze Chicken and Cabbage Stir-fry?
It’s best to eat it fresh, but you can freeze it before adding the sauce. Just make sure to store it in a freezer-safe container, and then thaw and cook when you’re ready to eat.
Chicken and Cabbage Stir-fry
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1/2 onion sliced
- 2 cloves garlic, minced
- 1/2 head cabbage, shredded
Sauce Ingredients
- 1/4 cup soy sauce Use tamari for gluten-free option
- 1/4 cup water
- 1 tablespoon cornstarch Ensure gluten-free if needed
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
Preparation
- In a bowl, season the chicken with salt and pepper.
- In a separate bowl, whisk together soy sauce, water, cornstarch, brown sugar, and sesame oil to make the sauce.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken to the skillet and cook until it is browned and fully cooked. Then, remove the chicken from the pan and set it aside.
- In the same skillet, add the sliced onion and minced garlic. Cook until they are softened.
- Stir in the shredded cabbage and stir-fry for 2-3 minutes until it starts to wilt.
- Return the chicken to the pan and pour in the prepared sauce. Cook until the sauce thickens and coats the chicken and vegetables.