Cabbage Stir Fry with Chicken

Cabbage stir fry with chicken and noodles in a simple stir fry sauce is a delicious way to get dinner on the table fast.

Chicken Stir Fry with Cabbage

When making stir-fry recipes, I often go back and forth between cooking the vegetables or the meat first. In this recipe, you’ll want to cook the meat last so it can saute for a bit in the sauce as it thickens.

That being said, the vegetables don’t take long to cook in this recipe. So, cook them quickly and then set them aside while the chicken simmers for an extra moment.

Cut the carrots into fairly thin medallions and the broccoli into bite-size florets. Slice the cabbage thin, so it is ribbon-like and will blend nicely with the rice noodles. A mandolin makes short work of thinly slicing the vegetables.

The vegetables will cook up fast in just a little bit of oil. Take care to pull them from the heat while they are still slightly firm.

Bite-sized pieces of chicken will stir fry in no time at all. To avoid crowding the pan you may need to do this in more than one batch. After the last batch of chicken add everything back to the pan with the sauce.

Deglaze the pan while stirring to coat the chicken. This will only take 1-2 minutes. Pour the sauce and chicken over the vegetables.

Lightly oil the pan and add your cooked rice noodles just until warm. Top with the chicken and vegetables and serve. If you have all your ingredients ready to go the cabbage stir fry with chicken comes together very quickly.

Stir Fry Cabbage with Noodles

Ingredients 

• rice noodles
• coconut oil or light-flavored olive oil 
• low-sodium soy sauce 
• chili paste
• light brown sugar
• fresh ginger
• garlic
• carrots 
• broccoli florets 
• mushrooms 
• green cabbage 
• chicken thighs
• cornstarch

How to Cook Rice Noodles

While the instructions for this stir fry might look lengthy at first glance, this really is a straightforward and simple recipe. Read through it once or twice and you’ll be ready to go in no time.

First, you’ll need to cook the rice noodles. To do this, you’ll follow a slightly different process than when cooking regular pasta. Boil the water and then remove it from the heat. Add the noodles and stir to cover them with water.

Soak the noodles for about 8 minutes until tender, stirring frequently and separating the noodles. Drain, drizzle lightly with ½ tablespoon oil, and toss well to separate. Set the noodles aside.

Prep the Sauce

1. Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together ½ cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.

Cook the Vegetables

1. In a large stainless skillet, over high heat, warm ½ tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with soy sauce.
2. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender. Transfer the vegetable mixture to the mixing bowl next to the stove.

Cook the Chicken and Sauce

1. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
2. Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
3. Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
4. Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine.

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Cabbage Stir Fry with Chicken

Cabbage stir fry with chicken and noodles in a simple stir fry sauce is a delicious way to get dinner on the table fast.

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 5

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Ingredients 

• ▢ 8 ounces rice noodles
• ▢ 3 tablespoons coconut oil or light flavored olive oil divided
• ▢ ½ cup low-sodium soy sauce plus 2 tablespoons (divided)
• ▢ 1 tablespoon chili paste
• ▢ 2 tablespoons light brown sugar
• ▢ 1 tablespoon minced fresh ginger
• ▢ 3 cloves garlic minced
• ▢ 2 cups thinly sliced carrots about 2 medium carrots
• ▢ 4 cups broccoli florets cut bite-size
• ▢ 8 large mushrooms sliced thin, about 2 cups
• ▢ 4 cups green cabbage very thinly sliced
• ▢ 1½ pounds chicken thighs cut into bite-size pieces
• ▢ 2 tablespoons cornstarch

Instructions

Cook the Rice Noodles

• Boil the water and then remove it from the heat. Add the noodles and stir to cover them with water. Soak the noodles for about 8 minutes until tender, stirring frequently and separating the noodles. Drain, drizzle lightly with ½ tablespoon oil, and toss well to separate. Set the noodles aside.

Prep the Sauce

• Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together ½ cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.

Cook the Vegetables

• In a large stainless skillet, over high heat, warm ½ tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with soy sauce.
• Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender. Transfer the vegetable mixture to the mixing bowl next to the stove.

Cook the Chicken and Sauce

• Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
• Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
• Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
• Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine.

Notes

This recipe may also be made with chicken breasts. Reduce the meat cooking time by 1-2 minutes and be careful not to overcook and dry out the chicken pieces.

Nutrition

Calories: 652kcal · Carbohydrates: 63g · Protein: 30g · Fat: 32g · Saturated Fat: 13g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 10g · Trans Fat: 0.1g · Cholesterol: 133mg · Sodium: 1179mg · Potassium: 1005mg · Fiber: 6g · Sugar: 11g · Vitamin A: 9175IU · Vitamin C: 90mg · Calcium: 109mg · Iron: 3mg

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