Can this be prepped ahead?

Yes! This is a great meal-prep dish. Cut the chicken and keep it in a resealable container in the refrigerator up to three days. Cu 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.

How to reheat leftovers?

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.

This saucy Cabbage Chicken stir-fry goes well with simple starches such as brown rice, white rice, couscous, quinoa or noodles. You can also pair it with a lower-carb option such as zoodles or spiralized veggies. It has lots of flavor on its own so there is no need to pair it with any strongly flavored side dishes.

Chicken and Cabbage Stir-Fry

Name: Chicken and Cabbage Stir-fry
Prep time: 12 min
Cook time: 8 min
Total time: 20 min
Cuisine: Asian
Ingredients: ¼ cup honey; 2 tablespoons dry sherry or Shaoxing wine; 1 tablespoon white vinegar; 1 tablespoon sriracha, or to taste; 1 ¼ 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; ¼ cup reduced-sodium chicken broth; 2 teaspoons corn starch; 3 scallions, sliced or 3 tablespoons chopped cilantro leaves; ½ cup chopped cashews, preferably roasted unsalted

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

Scale

¼ cup honey
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon white vinegar
1 tablespoon sriracha, or to taste
1 ¼ 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
¼ cup reduced-sodium chicken broth
2 teaspoons corn starch
3 scallions, sliced or 3 tablespoons chopped cilantro leaves
½ cup chopped cashews, preferably roasted unsalted

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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 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

Feel free to use a blend of red and green cabbage to make this more colorful.

For more variety, you can sub 1 cup of the cabbage for 1 cup of any of the following veggies: sliced shiitake mushroom caps, thinly sliced carrots, red bell pepper strips, small broccoli florets

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

Keywords: chicken cabbage stirfry,healthy chicken and cashew stirfry,honey sriracha chicken cabbage and cashew stirfry