Description: This quick and easy Sautéed Chicken and Cabbage Stir-Fry is a healthy and flavorful weeknight meal. Tender chicken and crisp-tender cabbage are tossed in a savory soy and sesame sauce, making it a satisfying and delicious dish that’s ready in under 30 minutes!
Ingredients:
- 2 boneless, skinless chicken breasts, sliced thinly (about 1 pound)
- 1 small head of cabbage, shredded (about 6 cups, green or napa cabbage work well)
- 1 tablespoon olive oil (or vegetable oil, peanut oil for more authentic flavor)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated (fresh ginger is best, but powdered can be substituted – use 1/4 teaspoon)
- 1 tablespoon soy sauce (low sodium is recommended to control salt content)
- 1 teaspoon sesame oil (adds a wonderful nutty aroma and flavor – don’t skip it!)
- Salt and pepper to taste
- 2 tablespoons sesame seeds (optional, for garnish and added texture)
- 1 tablespoon green onions, chopped (optional, for garnish and fresh flavor)
Preparation:
Step 1: Prepare the Chicken: Lay the chicken breasts on a cutting board. Using a sharp knife, slice the chicken thinly against the grain. This ensures the chicken cooks quickly and remains tender. Marinating the chicken for 15-30 minutes prior to cooking will also enhance flavor. A simple marinade of soy sauce, ginger, and a touch of sesame oil will do the trick. However, this step is optional and the recipe works great without it!
Step 2: Prepare the Vegetables: Shred the cabbage using a sharp knife or a mandoline for even slices. Chop the onion into small dice. Mince the garlic – the finer, the better, to release its flavor. Grate the ginger (if using). Prepping all your ingredients before you start cooking is crucial for a successful stir-fry. This ensures you can add each ingredient at the right time and prevent anything from burning.
Step 3: Heat the Skillet: Heat the olive oil in a large skillet or wok over medium-high heat. A wok is ideal for stir-frying because of its curved shape and ability to evenly distribute heat. However, a large, heavy-bottomed skillet will also work well. Make sure the skillet is hot before adding the chicken – you want to hear a sizzle!
Step 4: Cook the Chicken: Add the sliced chicken to the hot skillet. Cook until browned and fully cooked through, about 5-7 minutes. Stir the chicken occasionally to ensure it cooks evenly. Avoid overcrowding the skillet, as this will lower the temperature and cause the chicken to steam instead of brown. If necessary, cook the chicken in batches. Once cooked, remove the chicken from the skillet and set aside.
Step 5: Sauté the Aromatics: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and grated ginger (if using) and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of the garlic and ginger should fill your kitchen – a sign that it’s ready for the next ingredient.
Step 6: Cook the Cabbage: Stir in the shredded cabbage and cook for 5-7 minutes until the cabbage is tender but still slightly crisp. Stir the cabbage frequently to ensure it cooks evenly. You want the cabbage to retain some of its texture – it should not be mushy. If the cabbage starts to stick to the skillet, add a tablespoon or two of water or chicken broth to deglaze the pan.
Step 7: Combine and Finish: Return the cooked chicken to the skillet with the cabbage. Add the soy sauce and sesame oil. Stir to combine and cook for an additional 2 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remember that soy sauce is already salty, so start with a small amount of salt and add more if needed.
Step 8: Garnish and Serve: If desired, garnish with sesame seeds and chopped green onions before serving. These garnishes add a pop of color, flavor, and texture to the dish. Serve immediately while hot.
Why You Will Love This Recipe:
- Quick and Easy: This recipe is perfect for busy weeknights. It requires minimal prep time and cooks in under 30 minutes.
- Healthy and Nutritious: Packed with protein from the chicken and vitamins and fiber from the cabbage, this stir-fry is a balanced and healthy meal option.
- Flavorful and Delicious: The combination of savory soy sauce, nutty sesame oil, and aromatic ginger creates a delicious and satisfying flavor profile.
- Versatile: You can easily customize this recipe to your liking by adding other vegetables, such as carrots, bell peppers, or broccoli. You can also substitute the chicken with tofu or shrimp.
- Budget-Friendly: Cabbage and chicken are both relatively inexpensive ingredients, making this a great budget-friendly meal option.
Serving Suggestions:
- Serve over steamed rice (white or brown rice).
- Serve with noodles (lo mein or soba noodles).
- Serve as a filling for lettuce wraps.
- Serve as a side dish to grilled fish or meat.
- Top with a fried egg for added protein and richness.
- Add a drizzle of sriracha or chili garlic sauce for a spicy kick.
Tips:
- Slice the chicken thinly for even cooking.
- Don’t overcook the cabbage – it should be tender but still slightly crisp.
- Adjust the amount of soy sauce and sesame oil to your liking.
- For a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce.
- To make this recipe vegetarian, substitute the chicken with tofu or tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Nutritional Information: (Approximate, per serving)
- Calories: 320 kcal
- Protein: 30g
- Sodium: 500mg (depending on soy sauce used)
Conclusion:
This Sautéed Chicken and Cabbage Stir-Fry is a fantastic recipe to have in your repertoire. It’s quick, easy, healthy, and delicious, making it perfect for busy weeknights. Its versatility allows you to customize it with your favorite vegetables and sauces. Give it a try and experience the delightful flavors of this simple yet satisfying dish!
Questions and Answers about this recipe:
Q1: Can I use frozen chicken for this recipe? A: Yes, you can use frozen chicken, but make sure to thaw it completely before slicing and cooking. Thawing the chicken in the refrigerator overnight is the safest and most recommended method. Alternatively, you can thaw it in cold water, changing the water every 30 minutes to keep it cold. Avoid thawing chicken at room temperature, as this can promote bacterial growth. Once thawed, pat the chicken dry with paper towels before slicing.
Q2: Can I substitute the cabbage with another vegetable? A: Absolutely! The beauty of stir-fries is their flexibility. You can easily substitute the cabbage with other vegetables such as bok choy, kale, broccoli florets, sliced bell peppers (red, yellow, or orange), snow peas, or even shredded carrots. Just keep in mind that different vegetables have different cooking times, so adjust the cooking time accordingly. For example, broccoli may need a bit longer to cook than cabbage.
Q3: I don’t have sesame oil. Can I still make this recipe? A: While sesame oil adds a unique nutty flavor that complements the dish, you can still make the stir-fry without it. If you don’t have sesame oil, you can substitute it with another neutral-flavored oil, such as vegetable oil or canola oil. However, the flavor profile will be slightly different. If you want to mimic the nutty flavor, consider adding a small amount (about 1/2 teaspoon) of toasted sesame seeds to the dish during the last minute of cooking.
Q4: How can I make this recipe gluten-free? A: To make this recipe gluten-free, the most important substitution is the soy sauce. Regular soy sauce contains wheat, so you’ll need to use a gluten-free tamari sauce instead. Tamari is a Japanese soy sauce that is typically made without wheat. Also, double-check all other ingredients, such as any pre-made sauces or seasonings, to ensure they are gluten-free. With that simple swap, this recipe can easily be enjoyed by those avoiding gluten.
Q5: Can I add more protein to this stir-fry? A: Certainly! You can easily add more protein to this stir-fry to make it even more filling and nutritious. Some great options include adding a handful of shelled edamame (soybeans) to the stir-fry during the last few minutes of cooking, tossing in some cooked shrimp or tofu along with the chicken, or serving the stir-fry over quinoa, which is a complete protein source. You could even add some chopped peanuts or cashews for added protein and crunch.
