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I stumbled upon this fantastic stir fry when I had leftover cabbage sitting in my fridge last month. Now it's become a weekly request from my family! The tender chicken paired with crunchy cabbage and flavorful mushrooms creates an incredible dish with the tastiest sauce. Plus, it's good for you and only dirties one pan!
Why You'll Love This Dish
There's something magical about how these basic ingredients create such knockout flavors. The napa cabbage gets wonderfully soft with crispy edges, and the chicken stays moist throughout. While this cooks, amazing smells fill my home, and I'm left with just one pan to clean afterward!
Stuff You'll Need
- Fresh stuff: Make sure to get garlic, green onions and some ginger.
- Starch: A small amount will give your sauce the perfect thickness.
- Chicken: Boneless breasts are ideal for this recipe.
- Plus: If you have it, some broth and Chinese cooking wine.
- Cabbage: I prefer napa, but you can use regular cabbage too.
- Mushrooms: Shiitakes bring wonderful depth of flavor.
- For the sauce: You'll want coconut aminos, balsamic vinegar, and some sesame oil.
How To Make Chicken Cabbage Stir Fry
- The Secret's in the Sauce
- Combine your coconut aminos with that rich balsamic and a bit of sesame oil. Stir in some starch to help everything thicken up beautifully. A splash of Chinese wine adds extra depth if you've got it handy.
- Pulling It Together
- The fun part comes next - bring all components back together. Return your chicken to the pan, pour your sauce over everything, and keep stirring until it's all hot and wrapped in that shiny, delicious sauce.
- Time to Fire Up the Pan
- Get your pan really hot. Add oil and wait for it to shimmer. Now comes the good part - cook the chicken until it turns golden brown. Don't pack too many pieces in at once, they need room to brown properly. Put it aside after cooking.
- First, Let's Get That Chicken Ready
- My secret for extra juicy chicken - cut it very thin, against the grain. Mix it with coconut aminos, a tiny bit of baking soda, and some starch. Set it aside while you handle the rest, about 15 minutes works perfectly.
- Prep Time
- While your chicken sits, let's prep everything else. Cut the cabbage into chunks, keeping the firm stems separate from the leafy bits. Finely chop your garlic and ginger, slice those green onions and mushrooms. Getting everything ready beforehand makes cooking so much smoother.
- Building Those Flavors
- Using the same pan, throw in your flavor makers. Let the garlic, ginger, and white parts of green onions cook until your kitchen smells wonderful.
- Veggie Time
- Start with the cabbage stems since they need longer to soften. Once they've cooked a bit, add the leaves and mushrooms. A little broth helps everything steam nicely. Keep stirring!
- Last Touches
- Scatter the green onion tops over everything, add an extra drizzle of sesame oil if you want to fancy it up. Now you're ready to eat!
Quick Tricks I've Learned
Try to cut all ingredients roughly the same size for even cooking. Don't overcrowd your pan or you'll end up steaming instead of stir-frying. Make sure your heat stays high enough to get nice browning - that's what creates all those yummy flavors!
Switch Things Up
- Add your favorite hot sauce if you want some kick.
- You can use regular green cabbage with great results.
- I sometimes use sliced beef or pork instead.
- Toss in some sliced bell peppers or carrots for extra color.
Save Yourself Time
This stays good in the fridge for about 4 days. Want to plan ahead? Cut your chicken and chop all your vegetables the evening before. Leftover portions heat up great in the microwave until they're steaming hot.
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Pairing Suggestions
This dish stands alone perfectly, but it's amazing served over hot rice or noodles. Want to make it a complete meal? Add some garlic-flavored zucchini or crunchy tofu on the side. My children always cheer when I pair it with some basic fried rice.
So Satisfying
It's amazing how something so good for you can taste this delicious! With juicy chicken, tons of vegetables, and that mouthwatering sauce, it's easy to see why this has become our go-to weeknight meal. Try it once - I'm sure it'll become a regular part of your dinner rotation too!
Frequently Asked Questions
- → What is velveting chicken?
Velveting is a Chinese cooking technique using baking soda and starch to tenderize meat. It keeps chicken soft and juicy when stir-fried.
- → Can I use different cabbage?
Yes, savoy or green cabbage can substitute for napa, but they're tougher and less sweet. You may need extra sauce and cooking time.
- → Why separate cabbage stems and leaves?
Stems take longer to cook than leaves. Adding them separately ensures both parts cook perfectly without getting mushy.
- → What's the difference between coconut aminos and soy sauce?
Coconut aminos are sweeter and less salty than soy sauce. Use less soy sauce if substituting.
- → Can I make this ahead?
Best served fresh, but leftovers keep 2-3 days in fridge. Reheat quickly in pan to maintain vegetables' texture.