Chicken Cabbage Stir Fry Recipes

Steps:

• Cut chicken breasts into strips.
• Heat oil in a frying pan.
• Add chicken strips and stir fry over medium-high heat, turning constantly until done.
• Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
• Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
• Stir sauce into chicken/cabbage mixture.
• Cook until sauce has thickened and chicken is coated, about 1 minute.
• Refrigerate leftovers within 2 hours.

Steps:

• 1. Cut chicken breasts into strips. 2. Heat oil in a frying pan. 3. Add chicken strips and stir fry over medium-high heat, turning constantly until done. 4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender. 5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth. 6. Stir sauce into chicken/cabbage mixture. 7. Cook until sauce has thickened and chicken is coated, about 1 minute. 8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon (You can add onions and red peppers to taste)

Steps:

• Cut chicken breasts into strips.
• Heat oil in frypan. Add chicken strips and stirfry over moderately high heat, turning pieces constantly, until lightly browned (about 2-3 minutes).
• Add cabbage; stirfry 2 minutes until cabbage is tender-crisp.
• Mix cornstarch and seasonings; add water and soy sauce, mixing until smooth.
• Stir into chicken mixture.
• Cook until thickened and pieces are coated, about 1 minute.
• Serve over brown rice.

Steps:

• Cut chicken halves into strips.
• Heat oil in skillet; add chicken strips and stir fry over moderately high heat, turning pieces constantly until lightly browned (2 to 3 minutes).
• Add cabbage and stir fry about 2 minutes or until cabbage is tender-crisp.
• Mix cornstarch and seasonings, add to the 1/2 cup water and soy sauce, mixing until smooth. Stir into chicken mixture. (I added some chicken broth to make more sauce.).
• Cook until thickened and pieces are coated, about 1 minute.

Steps:

• Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
• Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
• Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.

Steps:

• In a small bowl, combine cornstarch and broth until smooth; stir in the chutney, soy sauce, five spice powder and garlic. Set aside.
• In a large skillet or wok, saute chicken in 3 tsp sesame oil for 6-8 minutes or until no longer pink; remove and set aside on a plate.
• In same skillet or wok, saute red pepper and snow peas in 2 tsp sesame oil for 2-3 minutes or until crisp-tender.
• Stir soy sauce mixture and add to skillet. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken back to skillet and heat through on low heat.
• Meanwhile in a large non-stick skillet coated with cooking spray, saute cabbage in remaining 2 tsp sesame oil for 5 minutes or until crisp tender.
• To serve place cabbage on plate and top with chicken mixture.

Steps:

• First, clean and cut the chicken into strips then place them in a frying pan with heated oil over medium high heat. Stir constantly until the chicken is cooked.
• Stir in the cabbage and red pepper for about 2 minutes then add in the cornstarch, seasonings, water and soy sauce and mix until well combined and smooth.
• Stir in the sauce and cook to thicken for about 1 minute.