Pic Credit: cooktoria
This recipe for chicken and cabbage is a healthy, hearty dish that tenderly combines chicken with nutritious cabbage for a meal both balanced and delicious. Whether one is feeling light for dinner or prepares his meal ahead of time, this recipe is easy to follow and is prepared in under an hour. The chicken was so tender and complemented just perfectly with a bit of crunch from the sautéed cabbage. Plus, it is versatile, so it is easy to add your favorite veggies or your taste in seasonings to it.
RECIPE INGREDIENTS
Ingredients
- 1 kg boneless chicken thighs (cut into bitesized pieces)
- 1 medium cabbage (sliced thinly)
- 1 large onion (sliced)
- 3 garlic cloves (minced)
- 1 tsp ginger (minced)
- 2 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp red chili flakes (optional)
- Salt and pepper to taste
- 1/4 cup chicken broth
- 2 tbsp chopped green onions (for garnish)
MEASURES & PRECAUTIONS
- Before starting, make sure all your ingredients are measured and prepped to save time during the cooking process.
- Ensure the chicken is cut into uniform, bitesized pieces for even cooking.
- Slice the cabbage thinly but evenly, so it cooks quickly and evenly without becoming mushy.
- Mince the garlic and ginger finely to allow their flavors to blend well into the dish.
- Be careful when heating the oil. Keep the temperature at medium to prevent burning the garlic or ginger during sautéing.
- Use lowsodium soy sauce if you want to reduce the salt content in the recipe.
Chicken Cabbage Recipe
INGREDIENTS NOTES
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While this recipe calls for boneless chicken thighs, if you want to go for a leaner alternative, you can use chicken breasts. Chicken thighs also tend to be more forgiving if overcooked just a touch since they will remain juicy and tender.
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Green cabbage is suggested because of its solid texture and mild flavor. However, Napa cabbage and red cabbage work just as well. Each will bring a slightly different texture and taste to the dish.
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Regular soy sauce gives the dish that savory depth, but you may use low-sodium soy sauce or tamari for gluten-free options.
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Sesame oil will give it a nutty flavor, but it is so strong; a little goes a long way.
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The chicken broth will not only tenderize the leaves of the cabbage but also give it that subtle flavor. You could also use vegetable or beef broth for added flavor.
STEP-BY-STEP INSTRUCTIONS
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Place 1 tablespoon olive oil in the bottom of a large skillet or wok over medium-high heat. Add chicken pieces into the hot oil in a single layer, so they are not crowding each other. Sprinkle the chicken with a pinch of salt and pepper. Cook for about 6-8 minutes, stirring occasionally to brown the chicken on all sides. Once the chicken has been cooked through and is golden, remove it from the skillet and set it aside. Put in the remaining tablespoon of olive oil into the same pan. Reduce the heat to medium-low and add sliced onion, cook until it is softened and translucent for about 23 minutes, stirring occasionally to avoid the burning of the onion. Add minced garlic and ginger; cook 1 minute until aromatics are fragrant but not browned.
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Now, in this skillet that has just been sautéing the onions, garlic, and ginger, add the sliced cabbage and mix well so the cabbage is well-coated with olive oil and the aromatic flavors. Add the chicken broth and then cover the skillet with a lid. Allow the cabbage to cook until it reaches about 57 minutes, occasionally stirring. The result will be a cabbage that is softened some but still having a great crunch.
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Once the cabbage is to your liking in terms of tenderness, add the cooked chicken back into the skillet. Stir everything together, combining chicken and cabbage. If using, add soy sauce, sesame oil, and red chili flakes. Cook for another 34 minutes while the flavors meld in; then taste and adjust the seasoning if necessary.
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Once everything is cooked and seasoned, remove the skillet from the heat. Garnish with a fresh, chopped green onion. It adds such freshness, with a mild onion flavor that just completes this dish so well.
RECIPE TIPS & VARIATIONS
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If you’re not in the mood for chicken, this recipe can easily be adapted using other proteins like shrimp, beef, or tofu. Just adjust the cooking times accordingly.
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Add more red chili flakes or some fresh chopped chilies to give the dish a spicy kick. You can also drizzle some sriracha sauce on top for extra heat.
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To make this dish even more nutritious, feel free to throw in other vegetables such as bell peppers, carrots, or snap peas. Simply sauté them with the onions and garlic at the beginning.
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For a lowercarb version, skip the soy sauce and use coconut aminos instead. You can also omit the chicken broth if you prefer a dryer stirfry.
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To make this recipe glutenfree, use glutenfree soy sauce or tamari. Always check the chicken broth to ensure it’s glutenfree as well.
EQUIPMENT
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Large skillet or wok
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Sharp knife
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Cutting board
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Wooden spatula
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Measuring spoons
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Serving dish
Note
SERVING TIPS 💡
- This chicken cabbage recipe pairs beautifully with steamed jasmine rice or brown rice. The rice helps soak up the savory juices and balances the flavors of the dish.
- You can also serve this dish with stirfried noodles for a more substantial meal. Egg noodles or rice noodles work well.
- Serve the chicken cabbage with a simple side salad for a lighter meal. A cucumber or tomato salad would complement the warm, savory notes of the main dish.
Are you looking for another chicken dish? Chicken Philly Cheesesteak Recipe is a flavorful twist!
