Easy Chicken and Cabbage Stir-Fry (Printer-Friendly Version)
# What You'll Need:
→ Protein & Produce
01 -
1 medium-sized onion, coarsely chopped
02 -
2 garlic cloves, fresh and finely minced
03 -
A medium green cabbage (about 2 lbs), core removed and cut into chunks
04 -
2 large chicken breasts, diced into small pieces
→ Fats & Seasonings
05 -
A teaspoon of paprika
06 -
Salt from the sea and freshly cracked black pepper, season to your taste
07 -
1 tablespoon of good-quality olive oil
08 -
1 tablespoon of butter
# Method:
01 -
Heat up your skillet and add the olive oil. Drop in the chicken pieces and sprinkle with pepper and salt. Let it cook over medium-high heat for 5-7 minutes. Stir it occasionally and make sure your chicken is just cooked through, not overdone!
02 -
Once your chicken is ready, take it out of the pan and leave it aside. We'll add it back later!
03 -
In that same pan, toss in the butter and let it melt. Add the chunks of onions and cook them for about 3 minutes until they release their fragrance.
04 -
With the onions cooking, toss all the chopped cabbage into the mix. Let it cook uncovered for 10-15 minutes, stirring every so often. At first, it might seem like a lot, but it’ll shrink as it softens, so stirring gets easier. The cabbage is ready once it’s tender and the onions look golden and soft.
05 -
Stir in the minced garlic and paprika next. Let the flavors blend together in the pan.
06 -
Throw in the cooked chicken back into the pan. Let it all warm up together for a few minutes. Taste it and adjust the seasoning if needed—don’t be afraid to add extra salt since cabbage loves it!
# Cook's Tips:
01 -
This meal is a wallet-friendly way to make a hearty dinner, ideal for a quick weeknight fix.
02 -
Try switching up the paprika with smoked or spicy versions if you want to shake things up.
03 -
Don't stress about the cabbage weight—after removing the core, 2 pounds are just enough for this recipe.