Foodie Blog Roll 2

Friday, October 19, 2012

Cabbage Chicken Stir-Fry

I like making stir-frys because they are pretty quick and simple, really healthy and totally customizable. For this stir-fry, I used load of fresh veggies and then added a few of the fun canned ones {like baby corn and water chestnuts}. I also used a huge Chinese cabbage and chicken, although pork would also work great.

I've didn't know what a Chinese cabbage was until week 28 of my pregnancy foodie project. I had seen them before in the grocery store, but I just didn't know that is what they were called. They are the long heads of cabbage, not the more round one that you are probably used to seeing. {If you want to see a picture of one check out my project.}


Cabbage Chicken Stir-Fry

I didn't realize until I started cooking just how much food this would make. I was expecting the cabbage to shrink down like spinach, but it didn't get quite that small. You'll have to cook the veggies in a wok or skillet first, then cook the cabbage. It only takes a few minutes so don't let that shy you away form this recipe; it actually comes together fairly quickly.



Cabbage Chicken Stir-Fry
   Serves 8    
Teriyaki marinade
3 tsp sesame seed oil, divided (1 for chicken, 2 for veggies)
1 C snow peas
1 C shredded carrots
3 C broccoli florets 
15 oz can baby corn, drained
8 oz can sliced water chestnuts, drained
8 oz can bamboo shoots, drained
3 boneless, skinless chicken breasts (about 1 pound) 
2 T sriracha sauce
1 T teriyaki sauce
2 T low sodium soy sauce
1 Chinese or Napa cabbage


Cut chicken into bite sized pieces and rest in teriyaki marinade in the refrigerator for 1 hour. 

Cut Chinese cabbage in 4th's, lengthwise. Chop into thin strips and set aside. 

In a large skillet or wok, heat a 2 tsp of sesame seed oil over medium heat and add snow peas, carrots and broccoli. 

Stir-fry veggies; add the teriyaki sauce and cook until veggies have softened. Add in the baby corn, water chestnuts and bamboo shoots.

Cook until everything is tender-crisp. Transfer everything to a large bowl. 
In the same skillet, cook the cabbage for a few minutes with the soy sauce until it becomes slightly wilted. 

Meanwhile, in a second large skillet, heat remaining tsp of sesame seed oil over medium heat and cook chicken. 

Add the 2 tsp of sriracha sauce and continue cooking until chicken is all the way cooked through. 

Mix everything together in a large bowl and serve. 


This is great with brown rice or alone. Chris really likes to eat stir-fry with chow mein noodles so we always have those on hand too. For another stir-fry recipe, try this spaghetti squash and pork stir-fry recipe. 

1 comment:

  1. This looks terrific. Cannot wait to make this one for the family.

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...