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Home » Type » Main Courses » Chicken » Cabbage, Carrot, and Chicken Stir-Fry

Cabbage, Carrot, and Chicken Stir-Fry

August 3, 2012 by Faith 17 Comments

Cabbage, Carrot, and Chicken Stir-Fry

Some nights it goes like this…

It’s been one of those days (you know those days, when anything that could go wrong did), and now it’s almost 6 o’clock. Hubby just walked through the door…he’s hungry and so are you, and if you have kids they’re probably claiming to be starving. Dinner is an afterthought, and more of an inconvenience than anything else; you’re thinking take-out and you’re about to reach for the menu.

Cabbage, Carrot, and Chicken Stir-Fry 2

Before you do, take a quick look in your fridge. If you have some kind of protein (chicken, fish, beef, eggs, tofu, etc…or even a can of beans in the pantry) along with a few veggies, you can whip up a stir-fry in about 20 minutes. This particular stir fry was based on what I had on hand, but if you pay attention to the method more than the ingredients, you can use whatever is in your fridge/pantry.

This recipe makes two servings but can easily be adjusted to feed more. Or you can make a double batch and plan to have leftovers…tossed with steamed brown rice, this stir-fry makes a super quick (basically instant!), delicious leftover meal. So there you go, dinner for two nights in less time than it takes to order take-out!

Cabbage, Carrot, and Chicken Stir-Fry 3

Print
Cabbage, Carrot, and Chicken Stir-Fry
Prep time:  10 mins
Cook time:  10 mins
Total time:  20 mins
Yield: 2 servings
 
Ingredients
  • 5 tablespoons water, divided
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon low-sodium soy sauce (see Note)
  • ½ tablespoon rice vinegar
  • 1 teaspoon honey (see Note)
  • 1 large clove garlic, grated on a microplane
  • ½-inch piece ginger, grated on a microplane
  • ½ teaspoon sesame seeds, plus more for garnish if desired
  • Pinch salt and pepper
  • ½ lb boneless, skinless chicken breast, sliced cross-wise into thin strips
  • 2 tablespoons cornstarch (see Note)
  • ½ lb green cabbage, sliced into thin shreds
  • 2 medium carrots, thinly sliced on a diagonal
  • 1 shallot, halved and thinly sliced
  • 1 scallion, white and greens parts, thinly sliced
Instructions
  1. Whisk together 1 tablespoon water, ½ tablespoon sesame oil, soy sauce, vinegar, honey, garlic, ginger, sesame seeds, and a pinch of salt and pepper. Stir in the chicken and let it marinade 5 to 10 minutes. Remove the chicken from the marinade (reserving the marinade for later use) and toss it with the cornstarch to coat.
  2. Add the remaining 1½ tablespoons oil to a wok or large skillet over high heat; once the oil is hot, turn the heat down to medium-high. Add half the chicken in a single layer and cook until browned on both sides, about 2 to 3 minutes; remove the cooked chicken and cook the rest of it the same way.
  3. To the skillet you cooked the chicken in, add the cabbage, carrot, shallot, reserved marinade, and remaining 4 tablespoons water; toss with a wooden spoon, scraping up any brown bits from the bottom. Cook until the veggies are crisp-tender, about 3 to 5 minutes, stirring frequently.
  4. Turn off the heat and stir in the chicken.
  5. Serve garnished with the scallion and more sesame seeds if desired.
Notes
Paleo Version: Use coconut aminos instead of soy sauce; use arrowroot starch instead of cornstarch. Omit honey for Whole30.
3.5.3251

Filed Under: Asian, Chicken, Gluten Free, Paleo Tagged: Chinese take-out food at home, Easy Meals, Paleo-Friendly, Planning for Leftovers, Quick Meals, Recipes, Stir Fry, Weeknight Meals

Comments

  1. Suni says

    January 29, 2013 at 9:19 pm

    This was great! Love the versatility of being able to add any veggies on hand. Whole family enjoyed it!

    Reply
  2. [email protected] says

    August 6, 2012 at 12:34 pm

    Love stir fries to clean up the fridge of left overs and extra veggies. A great idea and much better then take-out.

    Reply
  3. Lorraine @ Not Quite Nigella says

    August 6, 2012 at 1:12 am

    I love how versatile stir frys are! That’s and the fact that they’re so tasty too :P

    Reply
  4. Veronica says

    August 5, 2012 at 8:18 pm

    Love what you can do in a pinch-this stir fry is yumbo!

    Reply
  5. Catherine says

    August 5, 2012 at 12:00 pm

    Dear Faith, you can never go wrong with a good stir fry. I do the same thing on a late night. Its a great way to use up what’s left in the refrigerator, so that nothing goes to waste. Blessings my dear, your friend, Catherine xo

    Reply
  6. Etica says

    August 5, 2012 at 10:43 am

    This looks so good,Faith!Love all those Asian flavors!

    Reply
  7. Girlnapurpledress says

    August 5, 2012 at 10:33 am

    I enjoy cooking with sesame oil too, in fact we had salmon the other night which was prepared with a bit of sesame oil and it added this lovely flavour for a change from the usual. Stirfries are such a great after work meal too. Yum!

    Reply
  8. Joanne says

    August 5, 2012 at 8:07 am

    I love this quick and easy meal! Sub in tofu for chicken and you’ve got the perfect post-gym dinner for me!

    Reply
  9. Alyssa (Everyday Maven) says

    August 5, 2012 at 1:18 am

    This is so true Faith and I love your technique – so versatile!

    Reply
  10. Diane says

    August 4, 2012 at 2:12 pm

    I love stir fries they are always good when you have little time. This sounds a particularly good selection of flavours. Have a great Sunday, Diane

    Reply
  11. [email protected]'s Recipes says

    August 4, 2012 at 12:54 pm

    A quick and delicious stirfry. Love it.

    Reply
  12. Jeanette says

    August 3, 2012 at 10:12 pm

    This sounds fantastic Faith – I love stir-fries, and as you say, you can use pretty much anything you have in your refrigerator. In fact, that’s how I use up little bits and pieces of vegetables in my fridge.

    Reply
  13. Victoria says

    August 3, 2012 at 10:38 am

    I agree, stir fries are great last minute meal options! I love the flavor combination here, and especially the little hit of honey in there along with all the other traditional flavors. Looks like a very satisfying meal :)

    Reply
  14. Hannah says

    August 3, 2012 at 9:34 am

    Ah, it’s been so long since I last made a stir fry! Thank you, I absolutely needed this delicious reminder. Sounds like the perfect thing to use up the veggies in the fridge, and some of my tofu stash. I over-purchased last time the tofu was on sale, so I really need to start working it down!

    Reply
  15. deana says

    August 3, 2012 at 7:46 am

    I just had cabbage stir fry and love it… just threw it together because I had a head of cabbage to get rid of (they are soooo big and dearly beloved hates cabbage so it’s only me to eat it). Your’s is a lovely recipe for the remaining wedge in the fridge!!

    Reply
  16. Rosa says

    August 3, 2012 at 5:40 am

    Tasty and healthy! I love stir-fries of this kind.

    Cheers,

    Rosa

    Reply
  17. Amy (Savory Moments) says

    August 3, 2012 at 5:34 am

    I absolutely love stir fry for a quick and easy dinner. They are so quick and very flavorful. This one looks good and I like the cabbage in it.

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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