Chicken And Cabbage Recipe

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Chicken and cabbage are a classic combination, with many varying flavors, depending on how you make it.

Chicken And Cabbage sits on a white, rectangular plate, ready to serve.

This delicious dish has a bit of Asian flare to it. The sauce is a teriyaki-style sauce that’s easy to make, and the veggies are simple enough to prep and cook. The garnish is optional, but delicious.

In truth, this really is more of a cabbage stir fry. It uses a small amount of sesame oil to help bring out the Asian flavors and combines well with the teriyaki sauce.

If you prefer it to be more of a “glaze”, you can double up on the sauce recipe and adjust the thickness of the glaze with more arrowroot powder or cornstarch if needed.

Just be aware that arrowroot powder needs to be mixed into cold liquid first, before it’s added to the heat to thicken. So be sure to dissolve it in a little water or coconut aminos first.

Recipes With Cabbage

Healthy cabbage recipes alway seem to be tasty. It’s hard to do cabbage wrong unless you totally overcook it.

If you need more cabbage recipes, check out some of these:

Side angle of this chicken and cabbage dish.

What You’ll Need To Make This Chicken And Cabbage

  • 2 tbsp. oil
  • 1 ½ cups chopped red onion
  • 1 lb. chicken breast
  • 6 cups sliced red cabbage (about 1/2 a medium head)
  • ½ cup grated carrots
  • 1 tbsp. sesame oil 

How To Make Chicken And Cabbage

This is a simple recipe to make. It’s a “one-pan-meal” that cooks up in under 30 minutes. Check out the video below to see this recipe in action.

  • Prep all ingredients. Cut your cabbage into thin slices, chop the onion, shred the carrots, cut the chicken and slice your green onions.
  • Heat up the oil in a large skillet and start by sautéing the onions until they are translucent.
  • Add in the chicken and cook until browned.
  • Add in the cabbage and continue to cook until the chicken is cooked through and the cabbage has wilted to your liking. (about 15 minutes or so) Keep the heat at medium. High heat will cook the oil out too fast, making it necessary to add more.
  • Add in the sesame oil and stir well.
  • Finally, briefly stir in the carrots just enough to get it all mixed together and add the sauce.
  • Stir just long enough for the sauce to thicken. Once it does, remove the pan from the heat.
  • Serve garnished with sliced green onions.
Overhead view of this chicken and cabbage on a white plate.

Notes On The Sauce

You’ll want to mix this sauce separately and make sure that the starch is fully dissolved in the liquid before adding it to the pan to thicken.

If you need this sauce to be a thicker glaze, you can double up on the starch. But again, make sure it’s dissolved in cold or room temperature liquid first. Particularly if you are adding it after you have already put the sauce into the pan.

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Chicken And Cabbage Recipe

Chicken And Cabbage sits on a white, rectangular plate, ready to serve.

Cabbage and Chicken Recipe

A delicious Asian-style cabbage stir fry that tastes great warm or cold.
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 341kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • Skillet

Ingredients

  • 2 tbsp. oil
  • 1 ½ cups chopped red onion
  • 1 lb. chicken breast (cut into medium chunks
  • 6 cups sliced red cabbage (about 1/2 a medium head)
  • ½ cup grated carrots
  • 1 tbsp. sesame oil (optional, for additional flavor)

Sauce Ingredients

  • ¼ cup coconut aminos (or soy sauce)
  • 2 tbsp. water
  • 1/4 tsp. ground ginger
  • 1 tbsp. white wine vinegar (rice vinegar works too)
  • 1 tbsp. granular sweetener (try Sucanat, coconut sugar or monkfruit)
  • 1 ½ tsp. arrowroot powder (or cornstarch)
  • ½ tsp. garlic powder

Garnish

  • 3 medium green onions (sliced)

Instructions

  • Prep all ingredients. Cut your cabbage into thin slices, chop the onion, shred the carrots, cut the chicken and slice your green onions.
  • Heat up the oil in a large skillet and start by sautéing the onions until they are translucent.
  • Add in the chicken and cook until browned.
  • Add in the cabbage and continue to cook until the chicken is cooked through and the cabbage has wilted to your liking. (about 15 minutes or so) Keep the heat at medium. High heat will cook the oil out too fast, making it necessary to add more.
  • Add in the sesame oil and stir well.
  • Finally, briefly stir in the carrots just enough to get it all mixed together and add the sauce.Stir just long enough for the sauce to thicken. Once it does, remove the pan from the heat.
  • Serve garnished with sliced green onions.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 341kcal | Carbohydrates: 27g | Protein: 27g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 523mg | Potassium: 914mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4309IU | Vitamin C: 85mg | Calcium: 93mg | Iron: 2mg

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