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I stumbled upon this wonderful stir fry when I had leftover cabbage sitting in my fridge last month. These days my family can't stop asking for it every week! The tender chicken pairs perfectly with crunchy cabbage and savory mushrooms in a mouthwatering sauce. And guess what? It's nutritious and only needs a single pan!
Why You'll Love This
The beauty lies in how basic ingredients create such rich flavors. The napa cabbage turns all sweet and soft, while your chicken stays moist. The aroma fills my whole house, and there's just one pan to clean when I'm done!
What You'll Need
- Chicken: Boneless breasts work wonders in this dish.
- Starch: A small amount helps your sauce thicken up nicely.
- Aromatics: You'll want garlic, ginger and some green onions.
- Mushrooms: Shiitakes bring wonderful depth.
- Cabbage: I prefer napa, though standard cabbage is fine too.
- Sauce items: Grab coconut aminos, balsamic vinegar, and some sesame oil.
- Extras: A bit of broth and Chinese cooking wine if available.
Step-By-Step Directions
- Prepare Your Chicken First
- My secret for incredibly soft chicken - cut it thin, opposite the grain. Mix it with some coconut aminos, tiny bit of baking soda, and starch. Let it rest as you handle other prep, around 15 minutes works great.
- Prep Time
- As your chicken sits, get everything else organized. Break down your cabbage into bite-sized pieces, keeping firm parts away from leafy sections. Finely mince the garlic and ginger, slice up those scallions and mushrooms. Having everything ready before cooking makes life so much easier.
- Mix Your Sauce
- Now put together your sauce - blend coconut aminos with aged balsamic and a little sesame oil. Add some starch to give it that perfect thickness. A dash of Chinese wine goes a long way if you've got some handy.
- Start Cooking
- Heat your pan until it's really hot. Pour in oil and wait for it to glisten. Now comes the good part - throw in that chicken until it turns golden brown. Don't pack the pan, give each piece room to brown properly. Move it aside once done.
- Create The Base Flavors
- Using that same pan, add your flavor builders. Let the garlic, ginger, and white scallion parts cook until they smell fantastic.
- Cook The Veggies
- Begin with the tougher cabbage stems since they need longer cooking. After they've softened, add the leaves and mushrooms. A little broth helps everything steam nicely. Keep stirring!
- Combine Everything
- Here comes the fun part - mix it all together. Toss the chicken back in, pour your sauce over everything, and keep stirring until hot and coated in that shiny sauce.
- Finishing Touches
- Top with those green onion pieces and maybe an extra splash of sesame oil if you want to get fancy. Then you're ready to eat!
Helpful Cooking Hints
Try to chop all ingredients roughly the same size for even cooking. Don't overcrowd your pan or you'll end up steaming instead of stir-frying. Make sure your heat stays high enough to get that nice caramelization - that's what gives you tons of flavor!
Simple Variations
- You can use thinly sliced beef or pork instead.
- Standard cabbage does the job nicely too.
- Toss in some sliced carrots or peppers for extra color.
- Mix in your favorite hot sauce if you want some kick.
Time-Saving Tricks
This dish stays good in your fridge for about 4 days. Want to plan ahead? Cut your chicken and chop your veggies the day before. For leftovers, just heat them in the microwave until they're steaming hot.
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Perfect Pairings
This dish stands on its own, but it's amazing over hot rice or fresh noodles. Looking to go all out? Add some garlicky zucchini or crispy tofu on the side. My children go crazy when I pair it with basic fried rice.
Tasty and Wholesome
It's hard to believe something so good for you can taste this amazing! With juicy chicken, tons of veggies, and that delicious sauce, no wonder it's become our go-to dinner during the week. Try it yourself - I'm pretty sure it'll become a staple at your dinner table too!
Frequently Asked Questions
- → What does velveting chicken mean?
Velveting is a simple way to make chicken super soft and juicy. It uses cornstarch and a little baking soda to lock in tenderness when frying.
- → Is it okay to use another type of cabbage?
Of course! Green or savoy cabbage will work too, but they're not as sweet or tender. You might need extra sauce and a bit more cooking time.
- → Why cook the cabbage stems first?
The stems are tougher than the leaves, so cooking them separately ensures nothing turns mushy. This way, everything stays perfectly cooked!
- → What's different about coconut aminos compared to soy sauce?
Coconut aminos taste sweeter and less salty than soy sauce. If you're swapping one for the other, go easy on the soy sauce to avoid oversalting.
- → Can I prepare this in advance?
It's best enjoyed immediately, but you can keep leftovers in the fridge for 2-3 days. Reheat quickly on the stove to keep the veggies crisp.