Chicken Cabbage Stir Fry Recipes

CHICKEN CABBAGE STIR FRY

Chicken Cabbage Stir Fry image

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Provided by nature54

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 chicken breast halves
1 teaspoon vegetable oil or 1 teaspoon coconut oil
3 cups green cabbage, shredded
1 tablespoon cornstarch (I think this is more to thicken, could probably opt out)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 cup water
1 tablespoon soy sauce

Steps:

Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, 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.

CHICKEN CABBAGE STIR-FRY

Chicken Cabbage Stir-Fry image

This is an official "Five A Day" recipe and provides 4 people with one serving of vegetables each. I used a coleslaw mix instead of cabbage which made it pretty easy too. I also added a little more sauce, using some chicken broth.

Provided by HisPixie

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 boneless skinless chicken breasts
3 cups cabbage, cut into 1-inch slices or 16 ounces coleslaw mix
1/2 teaspoon ginger
1/2 cup water
1 teaspoon vegetable oil
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1 tablespoon soy sauce

Steps:

Cut chicken halves into strips.
Heat oil in skillet; add chicken strips and stir fry over moderately high heat, turning pieces constantly until lightly browned (2 to 3 minutes).
Add cabbage and stir fry about 2 minutes or until cabbage is tender-crisp.
Mix cornstarch and seasonings, add to the 1/2 cup water and soy sauce, mixing until smooth. Stir into chicken mixture. (I added some chicken broth to make more sauce.).
Cook until thickened and pieces are coated, about 1 minute.

Nutrition Facts : Calories 131.6, Fat 2.3, SaturatedFat 0.5, Cholesterol 51.3, Sodium 319.2, Carbohydrate 5.3, Fiber 1.3, Sugar 2, Protein 21.7

CHICKEN AND NAPA CABBAGE STIR FRY

Chicken and Napa Cabbage Stir Fry image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast
3 tablespoons peanut or vegetable oil
10 to 12 fresh shiitake mushrooms, julienned, about 1 cup
2 carrots, sliced on the bias
1/2 head Napa cabbage, shredded, about 1 cup
1 teaspoon fish sauce
1/2 teaspoon sesame oil
1/2 cup hot chicken stock or broth
2 tablespoons honey
2 tablespoons rice wine or white wine vinegar
Salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 1 tablespoon water

Steps:

Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

CHICKEN CABBAGE STIR FRY RECIPE - (3.7/5)

Chicken Cabbage Stir Fry Recipe - (3.7/5) image

Provided by MJH

Number Of Ingredients 9

Ingredients

3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste

Steps:

1. Cut chicken breasts into strips. 2. Heat oil in a frying pan. 3. Add chicken strips and stir fry over medium-high heat, turning constantly until done. 4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. 5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. 6. Stir sauce into chicken/cabbage mixture. 7. Cook until sauce has thickened and chicken is coated, about 1 minute. 8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon (You can add onions and red peppers to taste)

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