Steam curls up from the valve and your stomach starts talking back. You catch a whiff of garlic and ginger mingling in the air. The pressure build in your cooker is almost done, and you just can't wait to dig in.
This Chicken and Cabbage Stir Fry is kinda like a home hug in food form. The chicken stays tender, while the cabbage gets perfectly soft but still with a little crispness to it. You feel the sizzle even before the valve hiss announces the meal's ready.
When the float valve drops and you do the slow release, you sense all those flavors mixing together in a way that's just right. The sesame oil and soy sauce add this warm, savory touch you're gonna love. It's quick, real tasty, and it works real good every single time.
Why This Recipe Works Every Single Time
- Perfect pressure build locks in the juices so the chicken stays moist.
- Quick sauté steps keep the veggies fresh and crisp.
- Balanced seasoning with salt, ginger, and garlic that's not overpowering.
- Simple ingredients make it easy to put together fast.
- Quick slow release to keep that veggie crunch without overcooking.
Each one of these points is a game changer that you can count on, just like with our Stuffed Pepper Soup recipe, which also takes advantage of lock-in flavors and perfect cooking technique.
The Complete Shopping Rundown
You gotta grab some fresh chicken breast, around 12 ounces cut into cubes. Then reach for your salt and pepper, gotta season that chicken nice.
Next up is canola oil, you'll need about 3 tablespoons, split for stir-frying chicken and veggies. Don't forget fresh garlic and ginger-the flavors really pop in this one.
Green onions add a bit of zing, so grab a bunch and chop the white and green parts separately. Celery and mushrooms bring that crunch and earthiness, mushrooms can be cremini or shiitake, whatever you like.
For the veg, you'll want cabbage, shredded about 4 cups, snow peas, and canned water chestnuts. Soy sauce and chicken stock bring all the flavors together, plus a touch of toasted sesame oil for that finish. A sprinkle of sesame seeds on top is just nice for crunch and looks.
Walking Through Every Single Move
- Season the cubed chicken with ¼ teaspoon salt and pepper. Get that flavor inside every piece.
- Heat 1 tablespoon canola oil on medium-high in your skillet or wok. When it's hot, toss in the chicken and stir-fry 4 to 5 minutes until cooked through. Take out and set aside.
- Add the rest of your canola oil, then drop in minced garlic, ginger, and white parts of the green onions. Sauté for a minute till that smell gets your attention.
- Stir in celery and mushrooms, cook 3 to 4 minutes till they're just soft but not mushy.
- Now add the shredded cabbage and the remaining salt. Stir-fry for 3 to 4 minutes till the cabbage starts wilting but still has some crunch.
- Throw the chicken back in, stir everything up good so the flavors mix well and chicken heats through.
- Taste it. You might wanna throw in a little more salt to suit your mood.
- Garnish with the green parts of the green onions and sprinkle sesame seeds before serving hot. Add some garlic chili sauce if you like some heat!
Easy Tweaks That Make Life Simple
- Use pre-chopped garlic and ginger from the store for quick prep.
- Swap chicken breast for thighs if you want juicier meat.
- Frozen mixed stir-fry veggies work fine if short on fresh stuff.
- Cook chicken in your pressure cooker first, then remove and do the veggies under sauté mode.
- Add a squeeze of lime or a splash of rice vinegar for a fresh tangy twist.
What It Tastes Like Fresh From the Pot
Right out the pot, you catch this warm garlicky aroma with a hint of ginger that teases your nose. The soy sauce and sesame oil mix create this deep savory vibe that's just right.
The chicken is juicy and tender, not dried out at all, each bite juicy and comforting. Cabbage keeps just the right pop and crunch, making it feel fresh even though it's cooked.
You notice the little crispy crunch from the celery and mushrooms mixed in, giving some earthiness to the dish. That splash of sesame seeds adds a nutty crunch you won't forget.
It all kinda melts together nicely, with the garlic chili sauce adding a bit of a kick if you wanna spice things up. It's straight up tasty and satisfying, perfect when you need a good home meal quick.
Smart Storage That Actually Works
Let leftovers cool down before you put them in airtight containers. This helps keep the texture nice without getting soggy from trapped steam.
Store the containers in the fridge for up to 3 days. When warming back up, use your skillet or the pressure cooker on sauté mode for best taste and texture.
If you wanna keep it longer, freeze your stir fry in freezer-safe containers. Thaw in the fridge overnight before reheating gently in a pan. This keeps everything tasting fresh, not mushy.
Everything Else You Wondered About
- Can I make this vegan? Yeah, swap chicken for tofu cubes and use vegetable stock. Works pretty good.
- What's the best cabbage to use? Napa cabbage is sweeter and tender, green cabbage got a stronger flavor and crunch.
- Can I use frozen veggies? Sure, just add them later since they release more water.
- How long should I do the slow release? About 5-7 minutes, enough to keep veggies crisp.
- What's the sealing ring for? It keeps pressure locked in so your meal cooks evenly.
- Can I make this gluten-free? Just use gluten-free soy sauce and double-check sesame seeds are safe.
For more quick, tasty meals, check out other easy recipes like our cozy stuffed pepper soup or the slow cooker garlic butter beef bites & potatoes that make dinner a breeze.
Chicken and Cabbage Stir Fry
Equipment
- 1 Skillet or wok for stir-frying
Ingredients
Main Ingredients
- 12 oz Chicken breast cubed
- ¼ teaspoon Salt for seasoning
- Black pepper to taste
- 3 tablespoon Canola oil divided
- 2 cloves Garlic minced
- 1 tablespoon Ginger minced
- 4 Green onions whites and greens separated, chopped
- 2 stalks Celery sliced
- 1 cup Mushrooms sliced, cremini or shiitake
- 4 cups Cabbage shredded
- ¼ teaspoon Salt for cabbage seasoning
- 1 cup Snow peas
- 1 can Water chestnuts drained and sliced
- 2 tablespoon Soy sauce
- ½ cup Chicken stock
- 1 teaspoon Toasted sesame oil
- 1 tablespoon Sesame seeds for garnish
Instructions
Instructions
- Season the cubed chicken with ¼ teaspoon salt and pepper.
- Heat 1 tablespoon canola oil on medium-high. Stir-fry chicken 4–5 minutes until cooked. Set aside.
- Add remaining canola oil, then garlic, ginger, and white green onions. Sauté 1 minute.
- Add celery and mushrooms. Cook 3–4 minutes until slightly soft.
- Add shredded cabbage and remaining salt. Stir-fry for 3–4 minutes.
- Return chicken to pan and mix well. Heat through.
- Taste and adjust seasoning if needed.
- Garnish with green onions and sesame seeds. Serve hot.
- Optional: add garlic chili sauce for heat.
- Optional: top with a squeeze of lime or rice vinegar for brightness.
