Prepare the Ingredients:
Shred the cabbage and slice the onion thinly.
Mince the garlic and finely dice the jalapeño pepper.
Slice the chicken breasts thinly for faster cooking.
Cook the Chicken:
In a large pan or wok, heat 1 tablespoon of butter over medium-high heat.
Add the sliced chicken to the pan and cook for 5-6 minutes, until browned and cooked through. Remove the chicken from the pan and set it aside.
Sauté the Vegetables:
In the same pan, add the sliced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and diced jalapeño, cooking for an additional 1 minute until fragrant.
Add the Cabbage:
Add the shredded cabbage to the pan and stir to combine. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to soften but still has a bit of crunch.
Combine and Season:
Return the cooked chicken to the pan with the cabbage and vegetables. Add soy sauce, hoisin sauce (optional), salt, and pepper to taste. Stir everything together until well combined and heated through.
Serve:
Serve the stir-fry hot, garnished with sesame seeds and fresh cilantro, if desired. Enjoy it as is or with a side of steamed rice or noodles.
Notes:
Vegetable Variations: You can add other vegetables like bell peppers, carrots, or mushrooms for extra flavor and nutrition.
Spice Level: Adjust the amount of jalapeño based on how much heat you prefer. You can also remove the seeds for a milder flavor.
Sauces: The hoisin sauce adds a slightly sweet flavor, but you can skip it if you prefer a more savory stir-fry.
Tips:
Meal Prep: This stir-fry is perfect for meal prep. You can store leftovers in an airtight container for up to 3 days in the refrigerator.
Faster Cooking: Thinly slicing the chicken helps it cook faster, making this dish a quick option for a busy day.
Servings:
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