Rent Week Chicken and Cabbage Stir Fry

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 large head green cabbage, thinly sliced
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, thinly sliced
• 1/4 cup chicken broth
• Salt and pepper to taste
• Cooked white rice, for serving

Steps

1. 1 Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Season chicken with salt and pepper, then add to the skillet. Cook until browned, about 5 minutes. Remove and set aside.
3. 3 Add remaining oil, then garlic and ginger. Stir-fry for 1 minute until fragrant.
4. 4 Add cabbage and red pepper flakes. Stir-fry for 5 minutes until cabbage is tender but still crisp.
5. 5 Return chicken to skillet. Add soy sauce, oyster sauce, sesame oil, and chicken broth.
6. 6 Cook for another 2-3 minutes until chicken is heated through and sauce is slightly thickened.
7. 7 Stir in green onions.
8. 8 Serve immediately over cooked white rice.

Equipment

• large skillet or wok

Variations

• Add in some diced bell peppers for extra color and crunch.

Substitutions

• Oyster sauce can be replaced with an equal amount of hoisin sauce for a different flavor profile.

Pairings

• Serve with jasmine rice and a wedge of lime for a refreshing touch.

Nutrition

Tips

• Slice chicken against the grain for tender bites.
• For a vegan option, substitute chicken with extra cabbage and tofu.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pairs well with a side of steamed broccoli or a simple cucumber salad.

FAQ