Chinese chicken stir-fry with pointed cabbage, mushrooms and ginger
From the foundersPernilla Nilsson·Co-founder & Growth
A colourful, crunchy stir-fry in the Sichuan tradition with juicy chicken breast fillet, plenty of cabbage and fresh mushrooms, flavoured with tamari, garlic and lime.
Ingredients
2 servings
- 550 gchicken breast fillet
- 300 gpointed cabbage
- 250 gred cabbage
- 250 gMushrooms 🏷️
- 3 stspring onions
- 4 stgarlic cloves
- 2 mskfresh ginger
- 3 msktamari (gluten-free soy sauce)
- 1 stlime
- 1 msksesame oil
- 1 mskneutral oil
How to make it
- 1
Cut the chicken breast fillets into thin strips. Mix the chicken with 1 tbsp tamari and set aside.
- 2
Finely shred the pointed cabbage and red cabbage. Slice the mushrooms and chop the spring onions. Grate the ginger and garlic.
- 3
Heat half the neutral oil in a large wok or deep frying pan over high heat.
- 4
Stir-fry the chicken quickly for about 4-5 minutes until nicely browned and cooked through. Remove the chicken and set aside on a plate.
- 5
Add the rest of the oil to the pan. Fry the mushrooms for 2 minutes until they have released their liquid. Add the garlic and ginger and stir-fry for 30 seconds.
- 6
Add the pointed cabbage and red cabbage. Stir-fry over high heat for 3-4 minutes so the cabbage softens slightly but keeps its crunch.
- 7
Stir in the chicken, spring onions, the rest of the tamari, sesame oil and freshly squeezed lime juice. Stir well for 1 minute until everything is heated through.
- 8
Top with grated lime zest and serve straight away in deep bowls.
Kitchen tips
- Stir-fry in batches if your pan gets too full, so the vegetables fry rather than stew.
- Finish with an extra squeeze of lime when serving to boost the freshness and acidity.
AI-generated content. Always verify ingredients and allergen information yourself.
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