Japanese Inspired Chicken and Cabbage Stir Fry
Japanese Inspired Chicken and Cabbage Stir Fry
Ingredients
For the Marinated Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pinch salt
- 1 pinch black pepper
- 1/2 tablespoon sriracha, optional
- 1/2 tablespoon chicken bouillon
- 2 tablespoons cornstarch, or potato starch
For the Marinated Cabbage
- 1/2 green cabbage, cored and roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1/2 tablespoon sriracha, optional
- 1/2 tablespoon chicken bouillon
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon cornstarch, or potato starch
- 1 drizzle sesame oil
- 1 pinch salt
- 1 pinch black pepper
For Serving
- 4 cups white rice, cooked
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons cooking oil, for griddle, such as vegetable or canola oil
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, cooking wine, garlic paste, ginger paste, salt, black pepper, sriracha (if using), chicken bouillon, and cornstarch. Mix well to ensure the chicken is evenly coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min
- 2
In a separate large bowl, combine the chopped cabbage with soy sauce, cooking wine, sriracha (if using), chicken bouillon, garlic paste, ginger paste, cornstarch, a drizzle of sesame oil, salt, and black pepper. Toss well to coat the cabbage. Cover and refrigerate to marinate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min
- 3
Preheat your griddle to medium-high heat. Once hot, add the cooking oil and spread it evenly across the surface using a spatula.
⏱️ 2 min•🌡️ 375
- 4
Add the marinated chicken pieces to one side of the hot griddle, spreading them out in a single layer to ensure even cooking. Cook for 3-4 minutes per side, or until browned and nearly cooked through.
⏱️ 8 min
- 5
While the chicken is cooking, add the marinated cabbage to the other side of the griddle. Stir-fry the cabbage separately using a spatula for 3-5 minutes, until it begins to soften.
⏱️ 5 min
- 6
Once the cabbage has softened and the chicken is nearly cooked, combine both ingredients on the griddle. Continue to stir-fry together for another 2-3 minutes, ensuring the chicken is fully cooked through and the cabbage is tender-crisp and well integrated with the chicken.
⏱️ 3 min
- 7
Remove the chicken and cabbage stir-fry from the griddle. Divide evenly among bowls of cooked white rice.
⏱️ 2 min
- 8
Garnish each serving with sesame seeds and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
For the Marinated Chicken
- 1 1/2 pounds chicken breast, cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 pinch salt
- 1 pinch black pepper
- 1/2 tablespoon sriracha, optional
- 1/2 tablespoon chicken bouillon
- 2 tablespoons cornstarch, or potato starch
For the Marinated Cabbage
- 1/2 green cabbage, cored and roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1/2 tablespoon sriracha, optional
- 1/2 tablespoon chicken bouillon
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon cornstarch, or potato starch
- 1 drizzle sesame oil
- 1 pinch salt
- 1 pinch black pepper
For Serving
- 4 cups white rice, cooked
- 1 tablespoon sesame seeds, for garnish
- 2 tablespoons cooking oil, for griddle, such as vegetable or canola oil
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, cooking wine, garlic paste, ginger paste, salt, black pepper, sriracha (if using), chicken bouillon, and cornstarch. Mix well to ensure the chicken is evenly coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min - 2
In a separate large bowl, combine the chopped cabbage with soy sauce, cooking wine, sriracha (if using), chicken bouillon, garlic paste, ginger paste, cornstarch, a drizzle of sesame oil, salt, and black pepper. Toss well to coat the cabbage. Cover and refrigerate to marinate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min - 3
Preheat your griddle to medium-high heat. Once hot, add the cooking oil and spread it evenly across the surface using a spatula.
⏱️ 2 min•🌡️ 375 - 4
Add the marinated chicken pieces to one side of the hot griddle, spreading them out in a single layer to ensure even cooking. Cook for 3-4 minutes per side, or until browned and nearly cooked through.
⏱️ 8 min - 5
While the chicken is cooking, add the marinated cabbage to the other side of the griddle. Stir-fry the cabbage separately using a spatula for 3-5 minutes, until it begins to soften.
⏱️ 5 min - 6
Once the cabbage has softened and the chicken is nearly cooked, combine both ingredients on the griddle. Continue to stir-fry together for another 2-3 minutes, ensuring the chicken is fully cooked through and the cabbage is tender-crisp and well integrated with the chicken.
⏱️ 3 min - 7
Remove the chicken and cabbage stir-fry from the griddle. Divide evenly among bowls of cooked white rice.
⏱️ 2 min - 8
Garnish each serving with sesame seeds and serve immediately.
⏱️ 1 min