Description
This Chicken and Cabbage stir-fry has a sweet and hot Honey Sriracha sauce and cashews in it. It is my new favorite weeknight diner because it’s ready in 20 minutes.
Ingredients
- 1/4 cup honey
- 2 tablespoons dry sherry or Shaoxing wine
- 1 tablespoon white vinegar
- 1 tablespoon sriracha, or to taste
- 1 1/4 teaspoon salt
- 1 tablespoon plus 2 teaspoons avocado oil or organic canola oil, divided
- 1 pound boneless, skinless chicken breast, cut into bite-sized cubes
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger root
- 6 cups chopped green cabbage* see notes
- 1 bell pepper, any color, chopped
- 1/4 cup reduced-sodium chicken broth
- 2 teaspoons corn starch
- 3 scallions, sliced or 3 tablespoons chopped cilantro leaves
- 1/2 cup chopped cashews, preferably roasted unsalted
Instructions
- Stir honey, sherry, vinegar, sriracha and salt in a small bowl.
- Heat 1 tablespoons oil in a large skillet or wok over high heat until shimmering but not smoking. Swirl around the bottom of the wok. Add the chicken in a single layer, and let cook, undisturbed until browned on the bottom, 2 to 4 minutes. Turn over and continue cooking stirring once or twice, until no longer pink on the outside, 2 to 3 minutes longer.
- Remove the chicken from the skillet or wok with a spatula and set aside on a plate. NOTE: The chicken will continue cooking in a later step.
- Add the remaining 2 teaspoons oil to the skillet or wok and return to high heat. Add garlic and ginger, and stir fry until fragrant but not browned about 30 seconds. Add cabbage and bell pepper and stir to coat with the garlic and ginger.
- Stir in the sauce. Cover cook until the cabbage is wilted, 2 to 3 minutes.
- Stir broth and cornstarch together in a small dish and stir into the cabbage mixture. Bring to a simmer, stirring constantly.
- Add the chicken and any accumulated juice from the plate and bring to a simmer, stirring often. Cook until the chicken is cooked through and the cabbage is tender, 2 to 3 minutes.
- Remove from the heat and stir in scallions or cilantro and cashews.
Notes
Meal Prep Tips: Like most stir-fies this Chicken Cabbage Stir Fry is a great meal-prep dish. Cut the chicken and keep it in a resealable container in the refrigerator up to three days. Cut the cabbage (and green onions) and keep them separate in ziplock bags or storage containers. The sauce ingredients can also be measured out as well. Prepping the meal in this way will be that it will come together in only about 10 minutes.
Leftovers and Storage: Keep leftovers stored in an air-tight container in the refrigerator up to 3 days. For best texture, wait to add the cashews before serving.
Reheating: Place a serving in a small non-stick skillet. Add a splash of chicken broth and cover with a lid. Cook over medium-high heat, stirring occasionally until the stir-fry is steaming hot. Alternatively servings can be reheated in the microwave for about 2 minutes per serving on high.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 16 g
- Sodium: 340 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 26 g