Garlic-Sautéed Cabbage with Chicken
Creamy, juicy, and packed with flavor, Garlic-Sautéed Cabbage with Chicken is a quick weeknight meal that feels indulgent without the fuss.
Servings: 4 servings
Calories: 350kcal
Equipment
- Skillet
- Cutting Board
- Knife
Ingredients
Protein
- 2 breasts Chicken breasts, sliced into strips (about 1 pound total; trimmed of fat)
Vegetables
- 4 cups Cabbage, shredded (about half a medium head; thinly sliced)
- 1 medium Onion, sliced (thinly sliced)
- 2 cloves Garlic, minced (fresh is best)
Condiments
- 2 tbsp Olive oil (for sautéing; divided if desired)
- 1 tbsp Soy sauce (use low-sodium if preferred)
- 1 tsp Ginger, grated (fresh ginger root)
Seasoning
- 0.25 tsp Salt (to taste)
- 0.125 tsp Pepper (to taste)
Garnish
- Sesame seeds (for garnish; optional; toasted if desired)
Instructions
- Prepare ingredients: Slice the chicken breasts into even strips, shred the cabbage thinly, slice the onion, mince the garlic, and grate the ginger. Measure soy sauce and have salt and pepper ready.
- Heat the skillet: Place a large skillet over medium-high heat and add 2 tablespoons olive oil. Let the oil warm until it shimmers but not smoking.
- Cook the chicken: Add the chicken strips in a single layer. Cook without moving for about 2 minutes to develop a golden sear, then stir and cook for another 4–5 minutes until browned and cooked through. Internal temperature should reach 165°F (74°C). Remove chicken to a plate and set aside.
- Sauté aromatics: In the same skillet, reduce heat to medium. Add the sliced onion and minced garlic. Sauté, stirring, for about 2–3 minutes until the onion softens and the garlic is fragrant but not burnt.
- Add the cabbage: Add the shredded cabbage to the skillet. Stir to combine with onion and garlic. Cook, stirring occasionally, for about 5 minutes until the cabbage begins to wilt and develop slightly browned edges.
- Season and finish: Stir in 1 tablespoon soy sauce and the grated ginger. Season with salt and pepper to taste. Cook for another 2–3 minutes so flavors meld and any excess moisture reduces.
- Return chicken and combine: Add the cooked chicken back to the skillet and toss everything together. Cook for an additional 2 minutes to heat through and let the flavors marry.
- Garnish and serve: Transfer to plates and sprinkle with sesame seeds if using. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Nutrition
Calories: 350kcal | Carbohydrates: 15g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 600mg | Fiber: 5g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 50mg | Calcium: 50mg | Iron: 2mg