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Cabbage and Chicken Stir Fry
Chicken and cabbage stir-fry with carrots is a quick and easy weeknight meal. Boneless chicken cooks up quickly and absorbs all the flavors from the onions, spices, herbs, and tomato paste.
Chicken and cabbage recipe
This one-pan stir fry is perfect for busy weeknights! It’s healthy, delicious, and takes just minutes to make. The chicken and cabbage are simmered in broth with fresh onions, garlic, herbs, paprika, and tomato paste for a flavorful and satisfying dish. Enjoy it as a rice bowl, with a side of noodles, or on its own for a low-carb meal.
What is the best variety of cabbage to use for stir fry?
Most cabbage varieties will work for this recipe, but Napa and Savoy are a bit delicate and may not hold up as well to cooking. Green and white cabbage are our favorites because they become sweet and tender as they cook, while still retaining a nice crispness. Red cabbage will also work in a pinch, but keep in mind that its beautiful purple color may stain the rest of the dish.
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Ingredients
- 4 tablespoons olive oil
- 1 1/2 lbs. boneless chicken thighs or breasts cut into small pieces.
- 1 medium cabbage sliced into thin strips.
- 1 onion diced.
- 4 cloves garlic minced.
- 2 medium carrots shredded.
- 1 tablespoon smoked paprika.
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup chicken broth low sodium
- Salt pepper
- Chopped fresh parsley to garnish.
Instructions
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Warm-up a large sauté pan or skillet over medium-high heat.
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Add olive oil and once hot add the chicken. Sauté for 5-7 minutes or until nicely browned.
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Add the onion, carrots, garlic, paprika, oregano and basil, and tomato paste to the chicken. Stir, and then sauté for another 5 minutes.
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Add the cabbage stir and cook for five more minutes.
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Add the chicken broth, salt, and pepper, and stir everything together. Cook without the lid, stirring occasionally, for about 40 minutes, or until there is no liquid remaining.
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Garnish with fresh parsley and serve.
