Easy Chicken and Cabbage Stir Fry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
256 kcal
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Course
Main Course
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Cuisine
European
Easy Chicken and Cabbage Stir Fry
Description
Easy Chicken and Cabbage Stir Fry features chicken breast pieces cooked first to lock in juices, then combined with sautéed onion and green cabbage softened in butter. Garlic and paprika lend gentle seasoning, enhanced by salt and black pepper. The cooking method focuses on tenderizing the cabbage while allowing slight browning of the onions, creating depth of flavor. The dish comes together quickly and balances protein and vegetable components well.
The cabbage softens over 10 to 15 minutes in the pan, providing a tender texture that contrasts with the chicken pieces. Mild paprika adds warmth without overwhelming the dish. This stir fry is ready to serve immediately after mixing cooked chicken back with the vegetables for even warming.
This dish can stand alone or be served alongside steamed rice or noodles to complement its flavors and provide a satisfying meal.
An optional paprika type (smoked or hot) can alter the flavor profile somewhat, and aiming for about two pounds of cabbage after trimming ensures the right vegetable quantity. Adjust salt to taste due to the large cabbage amount.
Ingredients
- 2 large chicken breast cut into bite-size pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion chopped
- 1 medium green cabbage cored & chopped
- 2 cloves garlic minced
- 1 teaspoon paprika
- salt to taste
- black pepper to taste
Instructions
- Add the olive oil and chicken to a skillet. Sprinkle with salt & pepper. Turn the burner to medium-high heat and sauté for about 5-7 minutes (stirring fairly often), or until the chicken is just cooked through.
- Take the chicken out of the pan and set aside.
- Add the butter and onion to the pan and sauté for 3 minutes.
- Add the cabbage to the pan and cook for about 10-15 minutes uncovered, stirring fairly often, until the cabbage is nice and soft (or cooked to desired tenderness). The cabbage at the bottom of the pan will start to wilt after a few minutes and it will become easier to stir. The onions will also start to lightly brown and become more flavorful.
- Stir in the garlic and paprika.
- Add the chicken back in, and cook until it's heated through, stirring fairly often. This should only take a few minutes.
- Taste and season with salt & pepper as needed (there's a lot of cabbage so I used a fair amount of salt). Serve immediately.
Notes
- Smoked or hot paprika can be used in place of regular for different flavor accents.
- Using about two pounds of cabbage after removing outer leaves and coring works best for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 80mg | 27% |
| Sodium | 199mg | 8% |
| Potassium | 856mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 590IU | 12% |
| Vitamin C | 87mg | 97% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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