Thursday, June 25, 2015

Cabbage-Chicken Stir Fry

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
  1. Cut chicken breasts into strips.
  2. Heat oil in a skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add chicken strips and stir fry, turning constantly until done; remove from pan. (If using already-cooked chicken add later after cabbage is cooked)
  4. Add onion and pepper and sauté until soft; remove from pan.
  5. Add cabbage and sauté until cabbage is crisp-tender.
  6. Mix cornstarch and seasonings; add chicken broth and soy sauce, mix until smooth. Stir sauce into chicken/cabbage mixture.
  7. 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.


Out on the prairie said...

very different, my cabbage are really going to town with all the rain we have had. Got 4 inches last night.

Gill - That British Woman said...

we also do the same with kielbasa sausage. Haven't had this in ages, thanks for the reminder.

Sandra said...

this looks great to me. i just tried sauted in butter cabbage last week. saw it on a bloggers blog and we loved it. this is something i would cook

Maureen @ Josephina Ballerina said...

Since it's just the two of us and cabbages are usually so large, I pick the smallest and ask the produce guy to cut it in half for me. They always oblige. That way I have just enough for four servings.

Anonymous said...

We love all the ingredients in this recipe and it sounds easy enough for me! Thx so much. Have a nice day.

Gwen said...

looks delicious! Thanks for sharing! :)

Anonymous said...

Sounds and looks very good.

Emma Springfield said...

I do love a good stir fry. This one looks like a good one.

William Kendall said...

The ingredients sound good, so I'm sure I'd like this!

Kay G. said...

I have been making this for years! I keep my ginger in the fridge door, I think it makes the flavor last longer!
We like it over jasmine rice.
Oh! And I put about 1/4 cup of peanuts for the last few minutes of adds the nice crunch!

Latane Barton said...

Wow, now that looks yummy. A good summertime dish I think. Wonder if I have a lost cabbage in my fridge?

Lois Evensen said...

That looks so good! We had cabbage this week, too, but with lamb.

Daisy said...

This sounds so good! Thanks!

Ginnie said...

Thanks. It looks so good that I'm going to cook it tonight !!

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