Cabbage Chicken Stir-Fry

  • chickenMainporkRecipe
  • I like making stir-frys because they are pretty quick and simple, really healthy and totally customizable. For this stir-fry, I used load of fresh veggies and then added a few of the fun canned ones {like baby corn and water chestnuts}. I also used a huge Chinese cabbage and chicken, although pork would also work great.

    I’ve didn’t know what a Chinese cabbage was until week 28 of my pregnancy foodie project. I had seen them before in the grocery store, but I just didn’t know that is what they were called. They are the long heads of cabbage, not the more round one that you are probably used to seeing. {If you want to see a picture of one check out my project.}

    Cabbage Chicken Stir-Fry
    I didn’t realize until I started cooking just how much food this would make. I was expecting the cabbage to shrink down like spinach, but it didn’t get quite that small. You’ll have to cook the veggies in a wok or skillet first, then cook the cabbage. It only takes a few minutes so don’t let that shy you away form this recipe; it actually comes together fairly quickly.

    Cabbage Chicken Stir-Fry
       Serves 8    
    Teriyaki marinade
    3 tsp sesame seed oil, divided (1 for chicken, 2 for veggies)
    1 C snow peas
    1 C shredded carrots
    3 C broccoli florets 
    15 oz can baby corn, drained
    8 oz can sliced water chestnuts, drained
    8 oz can bamboo shoots, drained
    3 boneless, skinless chicken breasts (about 1 pound) 
    2 T sriracha sauce
    1 T teriyaki sauce
    2 T low sodium soy sauce
    1 Chinese or Napa cabbage
    Cut chicken into bite sized pieces and rest in teriyaki marinade in the refrigerator for 1 hour. 
    Cut Chinese cabbage in 4th’s, lengthwise. Chop into thin strips and set aside. 
    In a large skillet or wok, heat a 2 tsp of sesame seed oil over medium heat and add snow peas, carrots and broccoli. 
    Stir-fry veggies; add the teriyaki sauce and cook until veggies have softened. Add in the baby corn, water chestnuts and bamboo shoots.
    Cook until everything is tender-crisp. Transfer everything to a large bowl. 
    In the same skillet, cook the cabbage for a few minutes with the soy sauce until it becomes slightly wilted. 
    Meanwhile, in a second large skillet, heat remaining tsp of sesame seed oil over medium heat and cook chicken. 
    Add the 2 tsp of sriracha sauce and continue cooking until chicken is all the way cooked through. 
    Mix everything together in a large bowl and serve. 
    This is great with brown rice or alone. Chris really likes to eat stir-fry with chow mein noodles so we always have those on hand too. For another stir-fry recipe, try this spaghetti squash and pork stir-fry recipe. 
    • http://www.blogger.com/profile/04292841944812910360 Carolina HeartStrings

      This looks terrific. Cannot wait to make this one for the family.