Cabbage Chicken Pan Fry (Print Version)
# Ingredients:
01 -
1.25 lb chicken breast.
02 -
1 tbsp coconut aminos.
03 -
1.5 tsp tapioca starch.
04 -
1/2 tsp baking soda.
05 -
1/4 tsp sea salt.
06 -
2 tbsp olive oil.
07 -
1/8 tsp white pepper.
08 -
6 large garlic cloves, chopped finely.
09 -
1.5 tbsp ginger cut into thin strips.
10 -
3 scallions, kept apart.
11 -
6 oz shiitake mushrooms.
12 -
1.5 lbs napa cabbage.
13 -
2-2.5 tbsp avocado oil.
14 -
0.5 tbsp chicken broth.
15 -
Sesame oil for finishing touch.
16 -
2 tbsp coconut aminos.
17 -
2 tsp balsamic vinegar.
18 -
1 tsp sesame oil.
19 -
1 tsp tapioca starch.
20 -
0.5 tbsp Chinese rice wine.
# Instructions:
01 -
Cut chicken diagonally against grain, mix with marinade components and chill for fifteen minutes.
02 -
Chop all veggies, set aromatics aside from cabbage, and stir sauce items together in a small container.
03 -
Warm up a big pan to medium, pour in oil, then cook chicken until golden on each side.
04 -
Take out chicken, add some oil and cook garlic, ginger, and white scallion bits until they smell good.
05 -
Turn heat up to medium-high, throw in cabbage stems with a bit of salt and stir until they start to soften.
06 -
Drop in cabbage leaves, mushrooms, and broth, put a lid on and let cook for three minutes till crisp-tender.
07 -
Take lid off, put chicken back in, pour sauce over and mix all items for about a minute.
08 -
Move everything to a nice plate, sprinkle green scallions on top and add a dash of toasted sesame oil.
09 -
Enjoy right away while it's hot for the tastiest results.
# Notes:
01 -
You can swap different types of cabbage.
02 -
Perfect quick dinner for busy weeknights.
03 -
No gluten when you use coconut aminos.
04 -
Uses real Chinese cooking methods.