Description
A quick and easy Asian-inspired skillet dish made with tender chicken, crisp cabbage, and bold flavors. Ideal for weeknight dinners or beginner cooks.
Ingredients
For the Stir-Fry
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2–3 green onions, white bulbs and green stalks separated and sliced
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8.5 oz boneless chicken breast or thighs (about 1 large breast or 2 thighs), cut into bite-sized pieces
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1-inch fresh ginger, finely chopped
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2–3 garlic cloves, finely chopped
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⅓ small head of green or napa cabbage (about 4 cups), shredded
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1 tablespoon neutral oil (vegetable, canola, or sunflower)
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2 tablespoons soy sauce (regular or low-sodium)
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¼ cup water (omit if using napa cabbage)
To Garnish
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Sesame seeds or a drizzle of sesame oil
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Red chili flakes
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Reserved green onion tops
Instructions
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Prep Ingredients:
Slice green onions, keeping white bulbs and green tops separate. Dice chicken into bite-sized pieces. Shred cabbage. Finely chop garlic and ginger. -
Cook Aromatics:
Heat oil in a large skillet or wok over high heat. Add white onion bulbs and stir-fry until just softened, about 1 minute. -
Add Garlic & Ginger:
Stir in garlic and ginger. Cook for 30–60 seconds until fragrant, reducing heat slightly if needed to prevent burning. -
Stir-Fry Cabbage:
Add shredded cabbage and stir-fry over high heat for about 2 minutes until it begins to soften and shrink in volume. -
Add Sauce:
Pour soy sauce and water over the cabbage. Stir well and cook for 2–3 minutes until cabbage is crisp-tender and the liquid mostly evaporates. (If using napa cabbage, omit the water and cook only 1–2 minutes.) -
Cook Chicken:
Push cabbage to the sides and add chicken to the center of the pan. Stir-fry until chicken is fully cooked and no longer pink, about 5–6 minutes, mixing cabbage and chicken together near the end.
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Finish & Serve:
Once chicken is cooked and cabbage is tender, remove from heat. Garnish with sesame seeds or a light drizzle of sesame oil, red pepper flakes, and sliced green onion tops. Serve hot.
Notes
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Chicken Tip: 8.5 oz = ~1 large chicken breast or 2 large thighs (about 1½ cups raw).
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Cabbage Options: Green cabbage is great for texture; napa cabbage cooks faster and doesn’t need added water.
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Soy Sauce: Regular soy sauce works best, but low-sodium can be used. Avoid sweet soy sauces or thick soy unless adapting the recipe.
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Serving Suggestions: Serve over steamed rice, noodles, or enjoy on its own for a low-carb meal.