Chicken And Cabbage Stir-Fry Recipe

Juicy chicken and charred cabbage are the stars of this family-friendly meal featuring a savory stir-fry sauce. Substitute with ground beef or pork.

By Bon Appétit

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 2 Tbsp. oyster sauce
• 2 Tbsp. sambal oelek
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. fish sauce
• 1 Tbsp. dark brown sugar
• 1 Tbsp. vegetable oil
• 0.66 head green cabbage
• 1 Tbsp. vegetable oil
• 0.33 head green cabbage
• 1 lb. ground chicken
• 1 Tbsp. vegetable oil
• 1 tsp. kosher salt
• 0.5 tsp. baking soda
• 0.5 tsp. dark brown sugar
• 1 Tbsp. vegetable oil
• 1 bowl ground chicken mix
• 6 garlic cloves
• 1 1" piece piece ginger
• 0.8 bunch bunch scallions
• 1 bowl reserved sauce
• 1 head green cabbage
• 2 Tbsp. unsalted butter
• 0.2 bunch bunch scallions

Instructions

1. Stir 2 Tbsp. oyster sauce, 2 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. fish sauce, and 1 Tbsp. dark brown sugar in a small bowl to combine; set sauce aside.
2. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil begins to smoke. Add two thirds of ½ medium head of green cabbage (about 1¼ lb.), cored, leaves cut into 2" pieces.
3. Add 1 Tbsp. vegetable oil and remaining cabbage and cook, tossing occasionally, until cabbage is lightly charred in spots and mostly wilted, about 4 minutes. Transfer to a plate; reserve pan.
4. Mix 1 lb. ground chicken, 1 Tbsp. vegetable oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. baking soda, and remaining ½ tsp. dark brown sugar in a medium bowl until well combined.
5. Heat remaining 1 Tbsp. vegetable oil in reserved pan over medium-high. Add chicken mixture and cook, breaking up any large clumps of meat with a wooden spoon or heatproof rubber spatula, until browned and nearly cooked through, about 5 minutes.
6. Add 6 garlic cloves, thinly sliced, one 1" piece ginger, peeled, very finely chopped, and most of 1 bunch scallions, thinly sliced, and cook, tossing often, until softened and very fragrant, about 2 minutes.
7. Add reserved sauce and cook, tossing occasionally, until thickened, 1–2 minutes.
8. Return cabbage to skillet and add 2 Tbsp. unsalted butter. Cook, tossing often, until butter is melted and cabbage is glossy, about 1 minute. Serve stir-fry topped with remaining scallions.