Chicken and cabbage stir fry
This Chicken and Cabbage Stir Fry combines tender chicken breasts with crunchy cabbage and vibrant carrots, creating a quick and flavorful dish enhanced by soy and oyster sauces. It's perfect for a satisfying weeknight dinner, served over fluffy white rice.
Cook time 20 min
Prep time 10 min
Ingredients:
1/4 cup white rice1 cup onion
4 tsp olive oil
1 cup cabbage
1 cup carrots
1 dash salt
2 chicken breasts
2 tbsp soy sauce
2 tbsp oyster sauce
This Chicken and Cabbage Stir Fry is a flavorful and healthy dish that's perfect for a quick weeknight dinner. Combining tender chicken breasts with crunchy cabbage and vibrant carrots, this recipe offers a satisfying blend of textures and a delicious mix of savory flavors from the soy and oyster sauces.
Instructions:
- Rinse the white rice under cold water until the water runs clear.
- In a small pot, combine the rice with 1/2 cup of water.
- Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for about 18-20 minutes, or until the water is absorbed and the rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork before serving.
- Slice the onions into thin strips.
- Shred the cabbage finely.
- Julienne or thinly slice the carrots.
- Slice the chicken breasts into thin strips.
- In a large skillet or wok, heat 2 tsp of olive oil over medium-high heat.
- Add the chicken strips and cook, stirring frequently, for about 5-7 minutes, or until the chicken is browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining 2 tsp of olive oil.
- Add the sliced onions and cook for 2-3 minutes, or until they start to become translucent.
- Add the shredded cabbage and julienned carrots, and sauté for another 5-7 minutes, or until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables.
- Add the soy sauce, oyster sauce, and a dash of salt.
- Stir well to combine and cook for another 2-3 minutes, or until everything is heated through and well-coated with the sauces.
- Serve the chicken and cabbage stir fry over the cooked white rice.
- Enjoy your delicious and nutritious meal!
In just a few simple steps, you can create a delicious and nutritious Chicken and Cabbage Stir Fry. This recipe is perfect for meal prepping or when you need a quick, yet satisfying dinner. Enjoy the interplay of flavors and textures, and feel free to experiment with additional vegetables or spices to make it your own.
Chicken and cabbage stir fry FAQ:
Cook the chicken strips for about 5-7 minutes over medium-high heat, stirring frequently, until they are browned and cooked through.
If you don't have oyster sauce, you can use a combination of soy sauce and a bit of sugar or honey for sweetness, or use mushroom sauce for a similar flavor profile.
The vegetables should be tender-crisp, which typically takes about 5-7 minutes after adding them to the skillet. They should be vibrant in color and slightly firm to the bite.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet until heated through.
A large skillet or wok is recommended for this stir fry to allow enough space for the chicken and vegetables to cook evenly without overcrowding.
Tips:
- Ensure the chicken breasts are cut into thin, uniform strips for even cooking.
- Pre-cook the white rice according to package instructions before starting the stir fry.
- Prepare all ingredients before you start cooking to ensure a smooth and quick cooking process.
- Cook the vegetables to your desired level of tenderness but avoid overcooking to maintain their crunch.
- Stir fry on high heat for a better texture and to quickly sear the ingredients.
Nutrition per serving
2 ServingsCalories 440kcal
Protein 54g
Carbohydrates 36g
Fiber 4.66g
Sugar 9g
Fat 16g
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