Description
A quick and flavorful sautéed cabbage dish with tender chicken strips, vibrant vegetables, and a savory Asian-inspired sauce, perfect for a healthy weeknight dinner.
Ingredients
Scale
Protein
- 1 lb chicken breast, cut into thin strips
Vegetables
- 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 green onions, chopped
Condiments and Seasonings
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- 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.
- Sauté 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.
- 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.
- Serve: Transfer the sautéed cabbage and chicken to a serving dish. Garnish with chopped green onions and sesame seeds.
Notes
- For a spicier version, add red pepper flakes during the vegetable sauté step.
- Use tamari instead of soy sauce for a gluten-free alternative.
- Serve over steamed rice or noodles for a more filling meal.
- Be careful not to overcook the vegetables to maintain their crispness and vibrant color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
