1. Can I make this Chicken Cabbage Stir Fry ahead of time?

Yes, you can prepare the Chicken Cabbage Stir Fry ahead of time. Simply chop all the vegetables and chicken, then store them in separate containers in the fridge. When you’re ready to cook, just follow the recipe’s instructions, and you’ll have a delicious meal ready in minutes.

2. Can I use other vegetables in this stir fry?

Absolutely! Feel free to add or substitute other vegetables such as bell peppers, mushrooms, or broccoli. The stir fry technique is very flexible, allowing you to experiment with your favorite veggies for a customized dish.

3. How can I make this Chicken Cabbage Stir Fry spicier?

If you like your stir fry with a little heat, try adding fresh chili peppers or chili flakes to the dish. You can also use chili paste or sriracha sauce for extra spice, depending on your taste preferences.

4. Can I use frozen chicken for this recipe?

While fresh chicken is preferred for the best texture, you can use frozen chicken if necessary. Just make sure it’s fully thawed and drained before cooking to prevent excess moisture in the stir fry.

Chicken Cabbage Stir Fry Recipe – Healthy & Quick Stir Fry

Name: Chicken Cabbage Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 lb Chicken Breast, sliced into thin strips; 4 cups Cabbage, shredded; 2 cloves Garlic, minced; 2 tbsp Soy Sauce; 2 tbsp Sesame Oil; 1 tbsp Ginger, grated; 2 Spring Onions, chopped; 1 Carrot, julienned

Description

Chicken Cabbage Stir Fry is a flavorful and quick dish that combines tender chicken pieces with crispy cabbage, creating a perfect balance of texture and taste. This healthy stir fry is not only easy to prepare but also packed with nutrients. The recipe comes together in just 20 minutes, making it an excellent choice for a fast weeknight dinner or a light meal that doesn’t compromise on flavor.

Ingredients

Scale

1 lb Chicken Breast, sliced into thin strips
4 cups Cabbage, shredded
2 cloves Garlic, minced
2 tbsp Soy Sauce
2 tbsp Sesame Oil
1 tbsp Ginger, grated
2 Spring Onions, chopped
1 Carrot, julienned

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Instructions

Prepare the Ingredients: Slice the chicken breast into thin strips. Shred the cabbage and slice the carrots and spring onions.
Heat the Pan: In a large skillet or wok, heat sesame oil over medium-high heat.
Cook the Chicken: Add the chicken strips to the pan and stir-fry until they are cooked through and lightly golden brown, about 5-7 minutes. Remove from the pan and set aside.
Stir Fry the Vegetables: In the same pan, add a bit more sesame oil, then toss in the garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the cabbage and carrots, and cook for 3-5 minutes, until the cabbage softens but still retains some crunch.
Combine Chicken and Vegetables: Return the chicken to the pan and mix everything together. Pour in the soy sauce, and stir well to coat all the ingredients evenly.
Finish the Dish: Toss in the spring onions and cook for an additional 1-2 minutes. Adjust seasoning with more soy sauce if needed, and serve hot.

Notes

Don’t Overcook the Cabbage: For the best texture, keep the cabbage crisp by not overcooking it. Stir-fry for just a few minutes until tender yet crunchy.
Adjust Soy Sauce to Taste: Soy sauce can vary in saltiness, so taste the dish and adjust as necessary.
Make it Spicy: Add some chili flakes or sliced fresh chili for a spicy kick.
Store Leftovers Properly: This stir fry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan to maintain the texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 4g
Sodium: 800mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 25g
Cholesterol: 65mg