Cabbage Sautéed with Chicken

Introduction:

Cabbage Sautéed with Chicken is a delicious, healthy, and quick-to-make dish that combines tender strips of chicken with crisp, flavorful vegetables. This easy stir-fry features green cabbage, red bell pepper, and carrots, all seasoned with soy sauce and ginger, making it a perfect weeknight dinner or a satisfying lunch option.

Ingredients

• 1 lb chicken breast, cut into thin strips
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 3 cloves garlic, minced
• 1 small head of green cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• Salt and pepper to taste
• 2 green onions, chopped
• Sesame seeds for garnish

Directions

1. Cook the Chicken:
   • In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
2. Cook the Vegetables:
   • In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for about 3 minutes until it starts to soften. Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Add the sliced cabbage, red bell pepper, and julienned carrot to the skillet. Cook for about 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
3. Combine and Season:
   • Return the cooked chicken to the skillet. Stir in the soy sauce, rice vinegar, ground ginger, salt, and pepper. Cook for an additional 2-3 minutes, stirring to combine and heat through.
4. Serve:
   • Transfer the sautéed cabbage and chicken to a serving dish. Garnish with chopped green onions and sesame seeds.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Protein Options: Substitute chicken with beef, pork, tofu, or shrimp for a different protein source.
• Vegetable Variations: Add other vegetables like snap peas, mushrooms, or broccoli for extra flavor and nutrition.
• Sauce Variations: Use tamari for a gluten-free option or add a splash of hoisin sauce for a sweeter touch.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in a skillet over medium heat until warmed through, or use the microwave in short intervals, stirring occasionally.

10 FAQs

1. Can I use frozen chicken?
   • Yes, but make sure to thaw it completely before cooking.
2. Is this dish gluten-free?
   • Use tamari instead of soy sauce to make it gluten-free.
3. Can I make this dish ahead of time?
   • Yes, it can be made ahead and stored in the refrigerator.
4. Can I freeze this dish?
   • It is not recommended to freeze due to the texture changes in the vegetables.
5. What can I serve with this dish?
   • Serve with rice, noodles, or a side of steamed vegetables.
6. Can I use other types of vinegar?
   • Yes, you can use apple cider vinegar or white vinegar if rice vinegar is not available.
7. Is this dish spicy?
   • It is not spicy, but you can add chili flakes for some heat.
8. How can I make this dish vegetarian?
   • Substitute chicken with tofu or tempeh.
9. Can I use pre-cooked chicken?
   • Yes, add it at the end when combining with the vegetables.
10. What kind of pan is best for this recipe?
    • A large skillet or wok works best for even cooking.

Conclusion

Cabbage Sautéed with Chicken is a simple yet satisfying dish that combines tender chicken with crisp vegetables in a savory, slightly tangy sauce. It’s quick to prepare and perfect for busy weeknights or meal prep. With its versatility and ease of customization, this recipe is sure to become a staple in your cooking repertoire. Enjoy this flavorful and nutritious meal with your favorite sides or on its own!

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