Asian-inspired Cabbage Chicken Stir-Fry
Indulge in the mouthwatering blend of tender chicken breast, crisp green cabbage, and earthy button mushrooms, all stir-fried with fragrant white rice and Asian-inspired seasonings. This quick and flavorful recipe is perfect for an easy weeknight dinner or a satisfying lunch.
ingredients
- 1 cup white rice
- 2 cups water
- 2 chicken breasts, thinly sliced
- 4 cups green cabbage, shredded
- 8 oz button mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- Salt and pepper, to taste
- Sesame seeds, for garnish
- Chopped green onions, for garnish
steps
- 1.
Cook the white rice: In a saucepan, bring the water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy. Set aside.
- 2.
Heat a large skillet over medium-high heat and add the sesame oil.
- 3.
Add the chicken slices to the skillet and cook until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- 4.
In the same skillet, add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- 5.
Add the sliced mushrooms to the skillet and cook until they release their moisture and turn golden brown.
- 6.
Stir in the shredded cabbage and cook for 3-4 minutes until it begins to wilt and becomes tender.
- 7.
In a small bowl, whisk together the soy sauce, oyster sauce, and rice vinegar. Pour the sauce over the cabbage and mushrooms, stirring well to coat.
- 8.
Add the cooked chicken back to the skillet and stir-fry for an additional 2-3 minutes until everything is heated through.
- 9.
Season with salt and pepper to taste.
- 10.
Serve the stir-fry over a bed of cooked white rice.
- 11.
Garnish with sesame seeds and chopped green onions.
