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I stumbled upon this fantastic stir fry when my fridge was overflowing with cabbage. These days my kids won't stop asking for it! The tender chicken pairs perfectly with crunchy cabbage and savory mushrooms all coated in a mouthwatering sauce. And the best part? It's nutritious and everything comes together in a single pan.
Why You'll Love This Dish
The beauty lies in how basic ingredients create such incredible taste. The napa cabbage turns wonderfully soft with crispy edges, and the chicken stays moist and flavorful. The aroma fills my entire home while cooking, and cleanup is a breeze with just one pan!
Round Up These Items
- Chicken: Boneless breasts are ideal for this recipe.
- Starch: A small amount helps your sauce cling to everything.
- Fresh stuff: You'll need garlic, ginger and some green onions.
- Mushrooms: Try shiitakes for their rich taste.
- Cabbage: I prefer napa, though standard cabbage works fine.
- For the sauce: Gather coconut aminos, balsamic, and some sesame oil.
- Plus: A bit of broth and Chinese wine if available.
Step-By-Step Guide
- Prepping Your Chicken
- Here's how I get super juicy chicken - cut it into thin slices across the grain. Mix it with coconut aminos, a tiny bit of baking soda, and starch. Let it rest while you handle the other ingredients, about 15 minutes works great.
- Prep Time
- As your chicken sits, get everything else ready. Chop the cabbage into bite-sized pieces, keeping the firm stems apart from the softer leaves. Finely mince the garlic and ginger, then slice your scallions and mushrooms. Having everything prepped makes cooking go so much faster.
- Creating Your Flavor Base
- Whip up your sauce by combining coconut aminos with aged balsamic and a little sesame oil. Add some starch to give it that perfect thickness. A dash of Chinese wine really boosts the flavor if you've got some handy.
- Getting Started
- Heat your pan until it's really hot. Drop in some oil and wait for it to glisten. Now comes the fun - cook your chicken until it turns a beautiful golden color. Don't pack the pan; give each piece room to brown properly. Set aside when done.
- Flavor Foundation
- Using the same pan, toss in all your fragrant ingredients. Let the garlic, ginger, and white scallion parts cook until they smell absolutely wonderful.
- Adding Vegetables
- Begin with the cabbage stems since they take longer to soften. Once they've gotten a head start, add the leaves and mushrooms. Pour in a little broth to help steam everything perfectly. Keep stirring constantly!
- Combining Everything
- Now for the satisfying part - return the chicken to the pan, pour your sauce over everything, and stir until all ingredients are hot and wrapped in that shiny, delicious sauce.
- Finishing Touches
- Top with the green parts of your scallions, maybe add an extra splash of sesame oil if you want to get fancy. Now you're ready to eat!
Insider Cooking Tricks
Try to cut all ingredients roughly the same size for even cooking. Don't overcrowd your pan or you'll end up steaming instead of stir-frying. Keep your heat high enough to get some nice browning on everything - that's where you'll get the most flavor!
Switch Things Up
- Thinly sliced beef or pork can replace chicken easily.
- Standard green cabbage makes a great substitute.
- Add diced carrots or sliced bell peppers for extra color.
- Stir in your go-to hot sauce if you want some kick.
Simplify Your Cooking
This stays fresh in the fridge for up to 4 days. Want to save time? Cut your chicken and chop your vegetables the day before. When it's time to eat leftovers, just warm them up in the microwave until they're steaming hot.
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Pairing Suggestions
Though completely satisfying by itself, this tastes amazing over hot rice or your favorite noodles. Want to make it a complete meal? Add some garlicky zucchini or crispy tofu on the side. My family goes crazy when I pair it with simple homemade fried rice.
Totally Satisfying
It's amazing how something so good for you can taste this incredible! With juicy chicken, tons of veggies, and that irresistible sauce, no wonder this has become our go-to weeknight meal. Try it once and I'm sure it'll be on regular rotation at your house too!
Frequently Asked Questions
- → What is velveting chicken?
Velveting is a Chinese cooking method that uses baking soda and starch to make meat softer. It helps chicken stay moist and tender when cooked quickly.
- → Can I use different cabbage?
Sure, you can swap in savoy or green cabbage instead of napa, but they're firmer and not as sweet. You might need to add more sauce and cook them longer.
- → Why separate cabbage stems and leaves?
The stems need more cooking time than the leafy parts. Adding them at different times makes sure everything cooks just right without getting soggy.
- → What's the difference between coconut aminos and soy sauce?
Coconut aminos taste sweeter and aren't as salty as soy sauce. If you're using soy sauce instead, just add a bit less.
- → Can I make this ahead?
It's tastiest when fresh, but you can keep leftovers for 2-3 days in your fridge. Warm it up quickly in a hot pan to keep the veggies nice and crisp.