Active Time: 20 mins
Total Time: 20 mins
Servings: 4
Ingredients
Original recipe (1X) yields 4 servings - Website has conversions
- 2 tablespoons neutral oil, such as canola or avocado, divided
- 1¼ pounds boneless, skinless chicken breast, thinly sliced
- ¾ teaspoon kosher salt, divided
- 5 scallions, green parts cut into 1-inch pieces and whites thinly sliced
- 8 cups thinly sliced green cabbage
- 2 tablespoons chili-garlic sauce
- 2 cups hot cooked brown rice
Directions
- Heat 1 tablespoon oil in a large flat-bottomed wok or skillet over high heat.
- Add sliced chicken and ¼ teaspoon salt; cook, stirring constantly, until lightly browned and opaque throughout, 3 to 4 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the skillet along with the scallion pieces and slices, 8 cups cabbage and the remaining ½ teaspoon salt.
- Cook and toss until the vegetables are just tender, about 3 minutes, then add the chicken back to the pan along with 2 tablespoons chili-garlic sauce; toss to combine.
- Divide 2 cups rice among 4 plates and top with the stir-fry mixture.
How to Store Leftovers (Critical for this dish)
- ✔️ Cool + store properly
- Let it cool slightly (not piping hot)
- Store in an airtight container
- Refrigerate within 2 hours
How long it lasts
- 3–4 days in the fridge is ideal
- ❄️ Freezing? Not recommended
Best Way to Reheat (Very Important)
Method 1: Pan (BEST — keeps texture)
- Heat pan to medium
- Add a splash of:
- water or
- a bit of oil
- Add stir-fry
- Cook 3–5 minutes, stirring
Method 2: Microwave (Fast but riskier)
- Put in bowl
- Cover (lid or damp paper towel)
- Heat in 30-second intervals
- Stir between rounds
After reheating, add:
- Fresh green onions
- Splash of soy sauce or chili sauce
- Drizzle of sesame oil
Nutrition Facts (per serving)
392Calories
12gFat
35g Carbs
37g Protein
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