Quick and easy stir-fry recipes are the perfect solution for the busy week-night cook. From a nutritional stand point, I love the fact that you can squeeze in several servings of vegetables without offending even the pickiest dinner guests. Napa cabbage is one of my favorite Winter vegetables but as always, feel free to mix and match any vegetables you might have sitting in your refrigerator.
Cabbage is a nutritional powerhouse. As I mentioned in September when I posted a yummy Asian Cabbage Slaw recipe, this vegetable is loaded in nutrients and fiber. In addition to providing antioxidants and minerals, you will also help build muscle, strengthen your eyes and cleanse your blood. Icing on the cake? Cabbage is dirt cheap and works well with any number of flavors. One of my favorite simple side dishes is cabbage sauted simply with a little olive oil, salt and pepper. Break out the wok and give this stir-fry a go. Nothing beats a quick escape to Asia in the middle of a long work week.
Your fork is waiting.
Sesame Chicken & Napa Cabbage Stir-Fry
Ingredients
- 1 lb chicken breasts (cut in 1″ in pieces)
- 1 large onion (diced)
- 1 red pepper (diced)
- 1 head napa cabbage (thinly sliced)
- 2 tbs ginger (grated)
- 3 cloves garlic (grated)
- 2 tsp chili garlic paste (optional)
- ¼ c soy sauce (low sodium)
- ¼ c rice wine vinegar
- ¼ c chicken broth (low sodium)
- 1 tbs sesame oil
- 4 scallions (diced)
Instructions
- Heat a pan over medium-high heat and spray with nonstick cooking spray.
- Saute chicken breast until browned, about 6-7 minutes.
- Remove from pan and set aside.
- Meanwhile, sautee onion and red pepper in the same pan for 2-3 minutes or until they begin to soften.
- Add sliced cabbage to pan and continue sauteing for 8-10 minutes until cabbage is softened. (Tongs are extremely useful for this type of stir-fry.)
- Meanwhile in a small bowl, wisk together ginger, garlic, chili garlic pasta, soy, vinegar, chicken broth and sesame oil.
- Add to vegetable mixture and throw the chicken back in as well.
- Cook for 3 minutes or so and sprinkle with diced scallions before serving.
- Serve with brown rice (shown above with green peas).
Excellent, full of deliciousness! Used half TB of Gochujang. For those who aren’t familiar, it is a red chile paste that also contains glutinous rice, fermented soybeans, salt, a thick, sticky condiment that’s spicy and very concentrated and pungent in flavor. I had a gelatinous homemade chicken broth which also contributed deep flavor. Loved the ginger! Added eggplant. I agree, this is a keeper!
This is a great recipe, especially since I had a half of a Napa cabbage left and, during these times of stay at home due to coronavirus, we can’t afford to waste anything. I made a minor change by adding some broccoli. Other things to consider, which I will do next time, is to add some sesame seeds before serving and, although many will disagree, it does not even need the chicken so it could be vegetarian by substituting vegetable broth for the chicken broth. This is a keeper either way.
I’m so glad you enjoyed it!!!