Description
This Chicken Cabbage Stir Fry features tender, marinated chicken breast sautéed with fresh shiitake mushrooms, napa cabbage, and scallions in a savory sauce made from coconut aminos and toasted sesame oil. The dish is quick to prepare, combining velveting and stir-frying techniques for a flavorful and nutritious meal that’s perfect for weeknight dinners.
Ingredients
Scale
Chicken Marinade
- 1.25 lb chicken breast
- 1 tbsp coconut aminos
- 1.5 tsp tapioca starch (or potato starch, or cornstarch)
- ½ tsp baking soda
- ¼ tsp coarse sea salt (plus more for stir fry)
- ⅛ tsp white pepper (or black pepper, optional)
Stir Fry Components
- 2 tbsp olive oil
- 0.8 oz garlic cloves (finely minced, about 6 large cloves)
- 0.3 oz ginger (julienned, about 1.5 tbsp)
- 3 bulb scallions (sliced, separate white and green parts)
- 6 oz fresh shiitake mushrooms (sliced)
- 1.5 lbs Napa cabbage (diced to 2-inch sections, separate stems from leaves)
- 2 – 2.5 tbsp avocado oil
- 0.5 tbsp chicken broth
Stir Fry Sauce
- 2 tbsp coconut aminos (see notes if using soy sauce)
- 2 tsp aged balsamic vinegar
- 1 tsp toasted sesame oil
- 1 tsp tapioca starch
- 0.5 tbsp Chinese rice wine (or Michu, optional)
Finishing
- Drizzle toasted sesame oil
- Green scallion parts for garnish
Instructions
- Velvet the Chicken: Hold your knife at a 45-degree angle and slice the chicken against the grain into thin pieces about ⅛ inch thick. In a medium bowl, combine the sliced chicken with coconut aminos, tapioca starch, baking soda, sea salt, and white pepper if using. Mix well and set aside in the fridge to marinate for 15 minutes.
- Prepare Ingredients: Finely mince the garlic cloves, julienne the ginger, and separate the scallion bulbs into white and green parts. Slice the shiitake mushrooms and dice the Napa cabbage, separating stems from leaves. Set green scallion parts aside for garnish. Combine the stir fry sauce ingredients—coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine—in a small bowl and mix thoroughly.
- Sear the Chicken: Preheat a large sauté pan or wok over medium heat until hot. Add 1 tablespoon of oil and swirl to coat the pan. Add the marinated chicken in a single layer, increase the heat to medium-high, and cook without disturbing for 2-3 minutes until the underside is golden brown. Use a firm spatula to flip and sear the other side for 1-2 minutes until cooked through and golden. Transfer the chicken to a plate and set aside.
- Sauté Aromatics: In the same pan, add another tablespoon of oil over medium heat. Add the garlic, ginger, and white parts of the scallions along with a pinch of salt. Stir and saute for about 15 seconds until fragrant, being careful not to burn.
- Cook Cabbage Stems: Turn the heat to medium-high and add the Napa cabbage stems. Season with two pinches of salt and stir-fry until they begin to soften, approximately 2 minutes. Add another half tablespoon of oil if the pan feels dry.
- Simmer the Vegetables: Add the Napa cabbage leaves, sliced shiitake mushrooms, and a dash of chicken broth to deglaze the pan lightly. Toss the vegetables gently, then cover with a lid and reduce heat to medium. Cook for about 3 minutes until the cabbage is tender but not mushy.
- Combine and Stir Fry: Remove the lid and increase heat to medium-high. Return the cooked chicken to the pan and stir the stir-fry sauce again before pouring it into the skillet. Toss all ingredients together thoroughly for 1 minute to combine flavors and heat through, then turn off the heat.
- Serve: Transfer the stir fry to a large serving plate. Garnish with the reserved green scallion parts and drizzle with toasted sesame oil. Serve hot or at room temperature for a delicious, wholesome meal.
Notes
- If substituting soy sauce for coconut aminos, reduce or omit added salt to prevent over-salting.
- Velveting the chicken with baking soda and starch results in extra tender and juicy meat.
- You can use potato starch or cornstarch instead of tapioca starch as thickening agents.
- Adjust the amount of oil to your preference for a lighter or richer dish.
- Chinese rice wine (or Michu) adds depth to the sauce, but it is optional and can be omitted.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken stir fry, cabbage recipe, shiitake mushrooms, healthy stir fry, gluten free dinner, quick chicken recipe, Asian stir fry
