Description
Spicy chicken cabbage stir fry is the kind of dish that wakes up your senses before the first bite even lands. The sizzle of chicken hitting a hot pan, the sharp aroma of scallions, and the gentle heat of chili garlic sauce come together in a fast, vibrant, and deeply satisfying meal. It’s bold, balanced, and perfect for busy weeknights.
Ingredients
Units
Scale
- 2 tablespoons neutral oil (canola or avocado), divided
- 1 1/4 pounds boneless, skinless chicken breast, thinly sliced
- 3/4 teaspoon kosher salt, divided
- 5 scallions (greens cut into 1-inch pieces, whites thinly sliced)
- 8 cups thinly sliced green cabbage
- 2 tablespoons chili-garlic sauce
- 2 cups hot cooked brown rice
Instructions
- Heat 1 tablespoon oil in a large wok or skillet over high heat
- Add sliced chicken and ¼ teaspoon salt
- Stir constantly for 3–4 minutes, until lightly browned and cooked through
- Transfer chicken to a plate
- Add remaining oil to the pan
- Add scallions and cabbage with remaining salt
- Stir-fry for about 3 minutes until just tender but still crisp
- Return chicken to the pan
- Add chili garlic sauce and toss well to coat evenly
- Serve over warm brown rice immediately
Notes
Use high heat for best stir-fry flavor and keep ingredients moving to avoid burning. Slice chicken thinly for quick cooking. Avoid overcrowding the pan to prevent steaming. Store leftovers in an airtight container in the fridge for up to 4 days and reheat quickly on stovetop or microwave.
Nutrition
- Serving Size: 1 plate
- Calories: 410Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg