Cabbage Stir-Fry
A flavorful cabbage stir-fry with ground chicken, bell pepper, and a savory homemade sauce. This quick and healthy dish offers a satisfying balance of protein, fiber, and vibrant vegetables.
Equipment
- 1 large frying pan or wok
- 1 small bowl for sauce
Ingredients
- 1/4 cup soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 3 cloves garlic finely grated
- 2 teaspoons fresh ginger finely grated
- 3 tablespoons olive oil divided
- 1 pound ground chicken preferably dark meat
- 1 teaspoon kosher salt divided
- 1/4 teaspoon freshly ground black pepper
- 1 medium yellow onion diced (about 1 1/2 cups)
- 1 medium red bell pepper diced (about 1 cup)
- 1 small head green cabbage cored and chopped (about 7 cups)
- Thinly sliced scallions for garnish (optional)
- Steamed rice or cooked noodles for serving (optional)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, grated garlic, and grated ginger until cornstarch is suspended.
- Heat 1 tablespoon olive oil in a large frying pan or wok over medium-high heat until shimmering.
- Add ground chicken, half the kosher salt, and black pepper. Cook, breaking up meat, until browned and cooked through, about 5 to 7 minutes.
- Transfer chicken to a plate and set aside.
- Heat another tablespoon of olive oil in the same pan over medium-high heat until shimmering.
- Add diced onion and red bell pepper. Cook, stirring occasionally, until onion softens, about 3 to 4 minutes.
- Transfer vegetables to the plate with chicken.
- Heat the remaining tablespoon of olive oil in the pan over medium-high heat until shimmering.
- Add chopped cabbage and season with remaining kosher salt. Cook, tossing occasionally, until crisp-tender and lightly browned, about 2 to 3 minutes.
- Reduce heat to medium and return chicken, onion, bell pepper, and any juices to the pan.
- Rewhisk the sauce, then pour it into the pan. Cook, tossing regularly, until sauce thickens and coats ingredients, about 1 minute.
- Garnish with sliced scallions if desired. Serve with steamed rice or noodles as preferred.
Notes
- The sauce can be prepared up to one day ahead and refrigerated; rewhisk before use.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with rice or noodles to complete the meal.