Chicken Cabbage Stir Fry

I discovered this amazing stir fry last month when I had extra cabbage in my fridge. Now my family begs for it weekly! The juicy chicken and crisp cabbage come together with mushrooms in the most delicious sauce. Best of all, it's healthy and takes just one pan to make.

What Makes This So Good

The magic is in how simple ingredients create such big flavors. Sweet napa cabbage gets all caramelized and tender, while the chicken stays juicy. My kitchen smells incredible while this cooks, and I only have one pan to wash afterward!

Grab These Ingredients

• Chicken: Get boneless breasts, they work best here.
• Starch: Just a bit thickens the sauce perfectly.
• Fresh stuff: Grab garlic, ginger and green onions.
• Mushrooms: Shiitakes add amazing flavor.
• Cabbage: Napa is my favorite, but regular works too.
• For the sauce: You'll need coconut aminos, balsamic, and sesame oil.
• Plus: Some broth and Chinese wine if you have it.

Let's Cook Together

First, Let's Get That Chicken Ready

Here's my trick for super tender chicken - slice it really thin, against the grain. Toss it with a mix of coconut aminos, a pinch of baking soda, and some starch. Let it sit while you prep everything else, about 15 minutes does the trick.

Prep Time

While the chicken's doing its thing, let's get everything else ready. Cut your cabbage into chunks, keeping the crunchy stems separate from the leafy parts. Chop up your garlic and ginger nice and fine, slice those scallions and mushrooms. Trust me, having everything ready makes cooking so much easier.

The Secret's in the Sauce

Mix up your sauce now - combine the coconut aminos with that aged balsamic and a splash of sesame oil. Add a bit of starch to help it thicken up nicely. If you've got Chinese wine, add a splash - it really makes a difference.

Time to Fire Up the Pan

Get your pan seriously hot. Add oil and watch it start to shimmer. Now's the fun part - cook that chicken until it's golden and gorgeous. Don't crowd the pan, give those pieces some space to get nice and brown. Set it aside when it's done.

Building Those Flavors

In that same pan, toss in your aromatics. Let that garlic, ginger, and white parts of scallions sizzle until your whole kitchen smells amazing.

Veggie Time

Start with those cabbage stems - they need more time to get tender. Once they've softened up, throw in the leaves and mushrooms. A splash of broth helps steam everything perfectly. Keep it all moving!

Pulling It Together

Now the best part - bring everything back together. Add your chicken back in, pour that sauce all over, and keep stirring until everything's hot and coated with that glossy sauce.

Last Touches

Sprinkle those green onion tops over everything, drizzle with a touch more sesame oil if you're feeling fancy. Now it's ready to serve!

Some Tips From My Kitchen

Cut everything about the same size so it all cooks evenly. Don't pile too much in your pan at once - that's how you end up with steamed instead of stir-fried food. Keep your heat high enough to get some nice browning going - that's where all the good flavor comes from!

Mix It Up

• Sometimes I swap in sliced pork or beef.
• Regular green cabbage works great too.
• Throw in some carrots or bell peppers for color.
• Add your favorite chili sauce if you like it spicy.

Make Life Easier

This keeps well in the fridge for about 4 days. Want to get ahead? Slice your chicken and chop all your veggies the night before. When you're ready to eat leftovers, just zap them in the microwave until they're hot.

Pin it

Serve It Up

While this is plenty filling on its own, it's fantastic over some steamy rice or noodles. Want to make it a feast? Add some garlicky zucchini or crispy tofu on the side. My kids love it when I serve it with some simple fried rice.

Worth Every Bite

Who knew healthy could taste this good? With tender chicken, loads of veggies, and that savory sauce, it's no wonder this has become our favorite weeknight dinner. Give it a try - I bet it'll become a regular at your table 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.