Chicken and Cabbage Stir Fry
A quick and tasty stir fry combining tender chicken, crisp cabbage, garlic, ginger, and sesame for a warm, savory comfort meal.
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.
Notes
Store cooled leftovers in airtight container in fridge for up to 3 days. Reheat using skillet or sauté mode on pressure cooker. Can be frozen and thawed overnight.