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- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups green cabbage, shredded
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated
- Salt and pepper, to taste
- Optional: red pepper flakes for heat
- Fresh herbs for garnish (like cilantro or parsley)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Season with salt and pepper.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Cook the Chicken: Add the chicken to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and minced garlic. Sauté for about 3 minutes until the onion is translucent.
- Add the Cabbage: Stir in the shredded cabbage, soy sauce, sesame oil, and ginger. Cook for another 5-7 minutes until the cabbage is tender but still crisp.
- Combine: Return the cooked chicken to the skillet, stirring everything together. Cook for an additional 2-3 minutes to heat through.
- Adjust Seasoning: Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired.
- Serve: Garnish with fresh herbs and serve immediately.
Notes
- For a spicy kick, add sliced jalapeños when sautéing the onions.
- If you prefer a vegetarian version, substitute chicken with firm tofu.
- Feel free to add other vegetables, like bell peppers or carrots, to increase nutrition and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Chicken Cabbage Recipe: A Flavorful and Healthy Delight
This Chicken Cabbage Recipe combines tender chicken and crisp cabbage in a delicious and nutritious dish. Perfect for weeknight dinners, this recipe is easy to prepare and packed with flavor, making it a favorite for families and health enthusiasts alike. Discover how to make this delightful meal that is both satisfying and light!
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- 4 cups green cabbage shredded
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 teaspoon ginger grated
- Salt and pepper to taste
- Optional: red pepper flakes for heat
- Fresh herbs for garnish like cilantro or parsley
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Season with salt and pepper.
- Heat the Oil: In a large skillet, heat the olive oil over medium heat.
- Cook the Chicken: Add the chicken to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the sliced onion and minced garlic. Sauté for about 3 minutes until the onion is translucent.
- Add the Cabbage: Stir in the shredded cabbage, soy sauce, sesame oil, and ginger. Cook for another 5-7 minutes until the cabbage is tender but still crisp.
- Combine: Return the cooked chicken to the skillet, stirring everything together. Cook for an additional 2-3 minutes to heat through.
- Adjust Seasoning: Taste and adjust the seasoning, adding more salt, pepper, or red pepper flakes if desired.
- Serve: Garnish with fresh herbs and serve immediately.
Notes
- For a spicy kick, add sliced jalapeños when sautéing the onions.
- If you prefer a vegetarian version, substitute chicken with firm tofu.
- Feel free to add other vegetables, like bell peppers or carrots, to increase nutrition and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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