Stir-Fried Chicken with Cabbage

In search of a quick and delicious chicken dish? Look no further than Stir-Fried Chicken and Vegetables. This recipe offers a delightful blend of tender chicken and crisp vegetables, creating a balanced and satisfying meal in just 30 minutes. What makes this stir-fry unique is that it requires no parboiling, making it a simple and efficient way to enjoy the goodness of chicken and cabbage together.

The star of this dish is Napa cabbage, known for its quick cooking time and pleasant texture. However, you have the flexibility to use other vegetables like gai lan, bok choy, green head cabbage, turnip greens, broccoli raab, snow peas, sliced celery, bell pepper, carrots, beets, or rutabaga—so feel free to get creative with your selection! This recipe also offers versatility in terms of protein, as you can opt for shrimp, pork, beef, tofu, or any combination that suits your taste.

MAKES: 4 servings

TIME: 30 minutes

INGREDIENTS:

• 2 tablespoons peanut or neutral oil, like grapeseed or corn
• 2 tablespoons minced garlic
• 1 tablespoon grated or minced fresh ginger
• 1/4 cup chopped scallion, plus more for garnish
• 1 pound Napa or other cabbage, cored and shredded
• 1 pound boneless, skinless chicken breast or thighs, cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
• 1 teaspoon sugar (optional)
• 2 tablespoons soy sauce
• Salt and freshly ground black pepper
• 1/2 cup chicken or vegetable stock, white wine, or water

INSTRUCTIONS:

1. Put a large, deep skillet over medium-high heat. Add half the oil, and once it’s hot, add half of the minced garlic and ginger. Cook for 15 seconds, stirring, then add the chopped scallion and shredded cabbage. Increase the heat to high and cook, stirring occasionally, until the cabbage becomes soft and slightly scorched in places, which should take around 5 to 8 minutes. Once done, transfer everything to a plate.
2. Reduce the heat to medium, add the remaining oil, and let it get hot. Add the remaining minced garlic and ginger, stirring for a few seconds, and then add the chicken. Increase the heat to high, stir the chicken once, and let it sit for 1 minute to brown. Continue cooking, stirring occasionally, until the chicken loses its pink color and cooks through, which should take around 3 to 5 minutes. Don’t worry if some chicken bits stick to the pan; they can be scraped up later.
3. Reduce the heat to medium and return the cabbage to the pan, tossing it once or twice. Add the sugar if using, along with the soy sauce, and toss again. Season with salt and pepper, and add the liquid (chicken or vegetable stock, white wine, or water). Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid slightly reduces and all the bits of chicken are scraped up.
4. Garnish the Stir-Fried Chicken and Vegetables with chopped scallion and serve immediately.

With this simple and quick stir-fry recipe, you can enjoy a delightful combination of tender chicken and flavorful vegetables, all cooked to perfection. This dish showcases how the right balance of ingredients and techniques can elevate a basic stir-fry into a satisfying and tasty meal that your family and guests will love. Enjoy the ease and versatility of Stir-Fried Chicken and Vegetables as you explore different vegetable and protein options to create a stir-fry that suits your unique palate!