Chicken and Cabbage Stir-Fry

Chicken and Cabbage Stir-Fry: Step by Step

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1. Stir the soy sauce, rice vinegar, cornflour and water together and put the bowl beside the stove.

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2. Heat half the oil in a wok over high heat until it shimmers. Stir-fry the chicken in two batches, 3 minutes each, until golden, and lift it out with a slotted spoon.

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3. Add the remaining oil, the cabbage and the carrot and stir-fry for 4 minutes, until the cabbage wilts but keeps some bite. Add the garlic, ginger and spring onions and cook for 30 seconds.

   Mark done Start 4 min timer

4. Return the chicken, stir the sauce and pour it in. Cook for 1 minute, until glossy and the chicken is cooked through. Drizzle with the sesame oil.

   Mark done Start 1 min timer

Things to Watch For

1. Dry the cabbage after washing it; wet leaves steam instead of sear.
2. Cook the cabbage in two batches if your pan is smaller than 30 cm.
3. Add a splash of water, not more oil, if the pan gets too dry.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve It With

Steamed white rice · Rice noodles · Fresh pineapple

Leftovers

Keeps in the fridge for up to 2 days. The cabbage softens; reheat quickly in a hot pan.

Questions People Ask

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.