This one-skillet Gingery Chicken with Shiitakes and Cabbage comes together in under 30 minutes, and is perfect for celebrating the Lunar New Year. I wouldn’t ever call shredded cabbage “noodles” because that is insane, but the finished dish does have the feel of a noodle dish.
Gingery Chicken with Shiitakes and Cabbage
The flavors in this stir-fry remind me a lot of moo shu, which I love. You could definitely mix up the proteins and veggies in this; use ground pork, julienned broccoli stalks you would have otherwise tossed, and of course any cabbage will work.
A couple of ways to repurpose leftovers of this gingery chicken with shiitakes and cabbage:
- Add some broth to make it a hearty soup.
- Toss it into some cooked rice or cauliflower rice along with a scrambled egg to make fried rice.
- Turn it into Egg Foo Yung- somewhat of a cross between a pancake and a frittata.
Gingery Chicken with Shiitakes and Cabbage
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Chinese
Ingredients
- 1 1/4 – 1 1/2 pounds boneless skinless chicken thighs, (diced into bite-sized pieces)
- 2 teaspoons tapioca or arrowroot starch
- 1/4 teaspoon red pepper flakes
- 1 tablespoon grated fresh ginger
- 1/4 teaspoon white pepper
- 2 teaspoons + 2 tablespoons coconut aminos
- 2 teaspoons+ 2 tablespoons dry sherry or rice wine
- 1/4 teaspoon + 1/2 teaspoon sea salt
- 1/4 cup avocado oil, (divided)
- 8 ounces shiitake mushrooms, (stems removed and sliced (about 1/4-inch thick))
- 2 large carrots, (sliced with a julienne peeler (or a vegetable peeler))
- 1 large head Napa cabbage, (about 2 pounds, shredded)
- 3 scallions, (thinly sliced)
Instructions
- Make sure to prep all of your ingredients before you start. As with any stir-fry, it happens fast!
- In a medium bowl, combine the chicken with the tapioca starch, red pepper flakes, ginger, white pepper, 2 teaspoons of the coconut aminos, 2 teaspoons of the sherry, and 1/4 teaspoon of the salt.
- Heat a large skillet over high heat and add 1 tablespoon of avocado oil. Add the chicken and spread it out so it’s in a single layer. Cook, undisturbed for about 2-3 minutes to allow it to sear. Stir and cook for another 1-2 minutes, or until it’s just cooked through. Dump into a large bowl. Rinse out the skillet and return to the heat.
- Heat another 2 tablespoons of oil in the skillet and add the shiitakes. Cook for 2-3 minutes, or until wilted and browned. Add to the bowl with the chicken.
- Heat one more tablespoon of oil and add the cabbage and carrots. Cook until just wilted.
- Add the chicken and mushrooms back to the skillet, along with 2 tablespoons of coconut aminos, 2 tablespoons of sherry, and 1/2 teaspoon sea salt. Stir to combine and cook for another 4-5 minutes, until the chicken is heated through and the liquid cooks off a bit. Garnish with the scallions and serve.
Notes
Make sure to prep all of your ingredients before you start. As with any stir-fry, it happens fast!
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Barbara says
Thanks for re-sharing this recipe! With three people in the house with autoimmune issues that are not under control right now, I have been looking for recipes to get more anti-inflammatory ingredients into us. Bonus that it is a quick recipe. Thanks Simone!
Judith Connor says
Thanks for this! A happy circumstance where I realized I had all of the ingredients on hand and knew my DH would love it. My only complaint is that if I keep cooking your recipes I will never be taken out to dinner again . Might I suggest a squeeze of lime to the finished dish?
zenbelly says
haha Definitely have some night where “there’s nothing to cook”! LOVE the lime idea, I will definitely do that next time I make this, I’m a huge fan of citrus to brighten things up 🙂
Donna in Inwood says
I’ve made this a few times and itsa nice blend of flavors.
But as with all my attempts at stir fry, it turns a little greasy – it gets soggy with the oil.
Wonder what I’m doing wrong?
zenbelly says
Is it greasy from the oil or the sauce? If it’s the oil, I’m guessing your pan isn’t hot enough. Pans lose a lot of heat when you add cold foods to them, so make sure you’re letting it heat up between additions. That’s the only thing I can think of! Or just use less oil if it’s pooling on the bottom.
Donna in Inwood says
thanks. I think it is the oil. I’ll try your suggestion.
Vicki says
This was so good! We all loved the flavors… even my toddler gobbled it down
★★★★★
zenbelly says
yay! Toddler approved is my favorite feedback 🙂
Roxanne says
I had to add hoisin sauce & oyster sauce as i found it kind of flavorless. Also found it greasy as it was a lot of oil.
★★