Chicken cabbage stir fry recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

1 ¼ lb chicken breast

1 tbsp coconut aminos

1 ½ tsp tapioca starch (or potato starch, or cornstarch)

½ tsp baking soda

¼ tsp coarse sea salt (plus more for stir fry)

2 tbsp olive oil

⅛ tsp white pepper (or black pepper, optional)

⅘ oz garlic cloves (finely minced, about 6 lage cloves)

0.3 oz ginger (julienned, about 1.5 tbsp)

3 bulb scallions (sliced and separate white and green parts)

6 oz fresh shiitake mushrooms (sliced)

1 ½ lbs. Napa cabbage (diced to 2-inch sections and separate stems from the leaves)

2 -2.5 tbsp avocado oil

½ tbsp chicken broth

Drizzlle Toasted sesame oil

2 tbsp coconut aminos

2 tsp aged balsamic vinegar

1 tsp toasted sesame oil

1 tsp tapioca starch

½ tbsp Chinese rice wine (or Michu, optional)

Directions

Velvet

Hold your knife at a 45-degree angle and slice the chicken against the grain into thin pieces (about ⅛”). In a medium bowl, combine the chicken with ingredients from coconut aminos to pepper, if using. Set it aside in the fridge to marinate for 15 minutes.

Dice

Prepare the garlic, ginger, and white scallion parts in one small plate. Slice the shiitake and set aside green scallion parts for garnish. Combine the sauce ingredients from coconut aminos to Chinese rice wine, if using.

Sear

Preheat a large saute pan or wok over medium heat until it feels pretty hot, add 1 tbsp oil and swirl it around the skillet. Add the chicken, turn heat up to medium-high, and quickly spread out the chicken into a single layer. Pan fry them without disturbing until they are golden brown color, about 2-3 mins. Then use a spatula with a firm tip to flip and sear the flip side, about 1-2 mins. The chicken should be cooked through and golden brown on the outside. Transfer them out and set aside.

Saute

Use the same pan, add 1 tbsp oil. Saute the garlic, ginger, and white parts of scallions with a pinch of salt over medium-heat until fragrant, 15 seconds.

Saute

Turn heat up to medium-high, add cabbage stems. Season with 2 pinches of salt and keep stir-frying until the stems turn slightly softer, about 2 minutes. If it feels dry, add another half tablespoon of oil.

Simmer

Add leafy parts of the cabbage, shiitake, and a dash of broth to lightly deglaze the skillet. Lightly toss the veggies then lower the heat to medium and cover with a lid. Cook until the cabbage turns softer but not mushy, about 3 mins.

Stir fry

Uncover and turn heat up to medium-high, add chicken and give the stir-fry sauce another mix before adding it to the skillet. Toss everything together for 1 minute and turn off the heat.

Serve

Transfer to a large serving plate. Garnish with green scallion parts and drizzle with sesame oil. Serve hot or at room temperature.

Nutrition

• Calories: 246 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.01 g
• Cholesterol: 61 mg
• Sodium: 452 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 22 g