This is a very easy recipe (our favorite type). after returning home from a short trip to visit friends in Canada, we found a cabbage that had been missed when we were emptying out the fridge before we left home.
And, the cabbage was still OK. A grocery store run included a rotisserie chicken for use in several meals this week. And since we had the cabbage, I trolled online sites for recipes that used both ingredients. There were a LOT.
This recipe uses chicken breasts, which are cooked. But, if you are using pre-cooked chicken (like me) skip ahead to step 5, then add the chicken after the veggies have been sauteed. As a variation, try a substitution of shrimp instead of chicken.
Cabbage-Chicken Stir Fry
- 3 chicken breast halves or slices from cooked rotisserie chicken
- 1 tsp vegetable oil
- 3 C green cabbage, shredded
- 1 small thinly sliced onion
- 1 red pepper, thinly sliced
- 1 TBSP cornstarch (I substituted arrowroot)
- 1⁄2 tsp ground ginger
- 1⁄4 tsp garlic powder or 1 clove garlic finely chopped
- 1⁄2 C low-sodium chicken broth
- 1 TBSP soy sauce
Optional ingredients: mushrooms, scallions, yellow and green peppers
- Cut chicken breasts into strips.
- Heat oil in a skillet over medium-high heat (350 degrees in an electric skillet).
- Add chicken strips and stir fry, turning constantly until done; remove from pan. (If using already-cooked chicken add later after cabbage is cooked)
- Add onion and pepper and sauté until soft; remove from pan.
- Add cabbage and sauté until cabbage is crisp-tender.
- Mix cornstarch and seasonings; add chicken broth and soy sauce, mix until smooth. Stir sauce into chicken/cabbage mixture.
- Cook until sauce has thickened and chicken is coated, about 1 minute.
Serve over rice of your choice, we skipped the rice and added crunchy noodles instead.