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Chicken Cabbage Stir Fry Recipe

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3.8 from 69 reviews

This Chicken Cabbage Stir Fry is a flavorful, quick, and healthy dish featuring ground chicken, tender cabbage, and a savory homemade stir-fry sauce. With a hint of spice from chili sauce and aromatic ginger and garlic, this recipe comes together in about 45 minutes, perfect for a weeknight meal that can be enjoyed on its own or over rice or noodles.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Sauce

  • 1/4 cup low-sodium soy sauce (or sub gluten-free liquid aminos)
  • 2 tablespoons maple syrup (or honey)
  • 2 tablespoons Shaoxing wine (or Rice Wine Vinegar)
  • 2 teaspoons toasted sesame oil
  • 1-2 teaspoons Sambal chili sauce or sriracha (optional)
  • 2 teaspoons cornstarch

Main Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 pound ground chicken (or sub ground turkey or other ground meat)
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 medium green cabbage (1 1/2 pounds), about 5 cups chopped into bite-sized pieces
  • 1 large shallot, diced
  • 2 tablespoons garlic cloves, chopped
  • 1 tablespoon ginger, finely chopped or grated
  • 5-6 whole dried red chilis (optional)
  • 6 green onions, sliced (separate white and green parts, save green parts for serving)

Instructions

  1. Mix the stir-fry sauce: In a small bowl, whisk together soy sauce, maple syrup, Shaoxing wine, toasted sesame oil, chili sauce, and cornstarch until smooth and well combined.
  2. Cook the chicken: Heat a heavy cast-iron pan, wok, or large skillet over medium-high heat. Add a few teaspoons of avocado oil and the ground chicken. Sprinkle with salt and pepper. Reduce heat to medium and break the chicken into small pieces with a metal spatula. Cook for about 4 minutes until the chicken is just cooked through. Transfer the chicken to a plate and set aside.
  3. Sear the cabbage: In the same pan, increase heat to medium-high and add remaining avocado oil (optional). Stir fry the chopped cabbage in two batches for 5-10 minutes until some edges are lightly charred and the cabbage is tender. This browning adds excellent flavor.
  4. Sauté the aromatics: Push the cabbage to the sides of the pan, add 2 teaspoons of oil in the center, then add the diced shallots, chopped garlic, grated ginger, and dried red chilis (if using). Stir fry for about 2 minutes until fragrant, then mix the aromatics into the cabbage thoroughly.
  5. Combine the ingredients: Add the white parts of the green onions along with the cooked chicken back into the pan with the cabbage mixture. Toss everything to combine evenly. Whisk the stir-fry sauce again to ensure the cornstarch is fully incorporated, then pour the sauce into the pan. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats all ingredients and everything is heated through.
  6. Serve: Serve the chicken cabbage stir fry as is or over steamed rice or rice noodles. Garnish with the reserved green parts of green onions and a sprinkle of sesame seeds for extra flavor and visual appeal.

Notes

  • The cabbage should be cooked in batches to ensure it sears and browns nicely rather than steams, which intensifies the flavor.
  • Shaoxing wine can be substituted with rice wine vinegar for a milder taste.
  • Adjust the chili sauce quantity according to your spice preference or omit for no heat.
  • This dish can be made gluten-free by using gluten-free soy sauce or liquid aminos.
  • Leftovers store well in the fridge for up to 3 days and can be reheated quickly on the stovetop.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stir Frying
  • Cuisine: Asian
  • Diet: Low Salt

Find it online: https://allyumcooks.com/chicken-cabbage-stir-fry-recipe/