Chicken and Cabbage Stir Fry (Print Version)
# Ingredients:
→ Proteins & Veggies
01 -
1 medium head of green cabbage (about 2 pounds), cut into chunks after removing the core
02 -
2 big chicken breasts, diced into smaller pieces
03 -
2 cloves of garlic, finely chopped
04 -
1 medium onion, cut roughly into pieces
→ Oils & Spices
05 -
1 teaspoon of sweet paprika powder
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1 tablespoon of unsalted butter
07 -
1 tablespoon of olive oil
08 -
Fresh black pepper and a pinch of sea salt as needed
# Instructions:
01 -
Heat a skillet with the olive oil over medium-high. Lay in the chicken pieces, sprinkle salt and pepper, and stir occasionally. Let them cook for 5-7 minutes, just until the chicken is cooked through without becoming chewy.
02 -
When the chicken is ready, take it out of the pan and keep it to the side for use later.
03 -
Melt butter in the same skillet and toss in the onions. Stir and cook for roughly 3 minutes until they soften and smell fragrant.
04 -
Throw the chopped cabbage into the skillet. Let it cook without a lid on for 10-15 minutes, mixing occasionally. It might look like a lot at first, but as it wilts, stirring becomes easier. You’ll know it’s done when the cabbage softens nicely, and the onions turn golden and slightly sweet.
05 -
Add minced garlic and paprika, stirring them into the mix so the flavors come alive.
06 -
Return the chicken to the pan, mixing it with the cabbage for a few minutes to heat through evenly. Take a taste and adjust salt or pepper if needed—keep in mind, cabbage can absorb quite a bit of salt!
# Notes:
01 -
This dish makes a cozy meal from simple, affordable ingredients—great for a hectic weeknight.
02 -
Swap in smoky or spicy paprika if you'd like to give the dish a bit of a flair!
03 -
Don’t overthink cabbage weight—a 2-pound head will be just right once trimmed.