- Cut chicken breasts into strips.
- Heat oil in a skillet over medium-high heat (350 degrees in an electric skillet).
- Add chicken strips and stir fry, turning constantly until done.
- Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
- Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
- Stir sauce into chicken/cabbage mixture.
- Cook until sauce has thickened and chicken is coated, about 1 minute.
- Refrigerate leftovers within 2 hours.
This recipe video was created by the Oregon Farm Direct Nutrition Program.
3 Comments for "Chicken Cabbage Stir-Fry"
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Submitted by DSP on Fri, 11/17/2017 - 10:27Very nice dish and I now make this frequently. For those on sodium restricted diets substitute 2 Tbsp of lemon juice for the soy sauce. Zest up the dish with 1/2 tsp of chili flakes or cayenne pepper. Adding caraway seed or celery seed also adds a new dimension to the dish.
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Submitted by ndpeters on Mon, 01/19/2015 - 21:33Tried it for the first time tonight. It turned out great. Easy, and quick. I think I will add cashews next time.
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Submitted by michelep on Mon, 03/31/2014 - 11:25Delicious; I've made it twice so far and my family loves it. I like to follow the suggestion uner "Notes" and grate a carrot in with the cabbage for color. You can also snip green onions diagonally with a pair of scissors over the top when it's done for a little fresh burst of flavor. But even plain it's a good reliable dish that tastes appealing. I like to use fresh garlic and ginger in my cooking, but for people who don't normally stock those items in their pantry, the dried spices are quite respectable.