Ranch Chicken Cabbage Stir Fry Recipes

SICHUAN-INSPIRED CABBAGE

Sichuan-Inspired Cabbage image

My gal and I are obsessed with "mala" which is the Chinese term for the combo of spicy and numbing qualities that you get from Sichuan peppercorns. If you are into fun food experiences, this is a must-try! As cabbage is practically free, with a few pantry items, you can make a cheap but satisfying and palate-pushing side dish.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories side-dish

Time 20m

Yield 6 servings (side dish)

Number Of Ingredients 12

Ingredients

3 tablespoons peanut oil
1 pod star anise
2 teaspoons whole cumin seeds
2 teaspoons chile powder
2 teaspoons cayenne pepper
2 teaspoons whole Sichuan peppercorns
1 pound green cabbage, cored, halved and sliced 1-inch thick
3 tablespoons chile crisp sauce, preferably Lao Gan Ma
2 teaspoons soy sauce
2 teaspoons Chinese black vinegar
Kosher salt
Fresh cilantro leaves and sliced green onions, for garnish, optional

Steps:

In a large wok over high heat, add the peanut oil and preheat the wok. Meanwhile, combine the star anise, cumin seeds, chile powder, cayenne and Sichuan peppercorns in a spice grinder and pulverize. When the oil is just starting to smoke, add the spices and cook for 1 minute. Add the cabbage and cook, tossing and stirring to coat, just until the cabbage is slightly pliable but still has some crunch, about 5 minutes. Finish with the chile crisp, soy sauce and black vinegar. Adjust for seasoning. Transfer to a platter and garnish as desired with the cilantro and green onions.

RANCH CHICKEN & CABBAGE STIR-FRY

Ranch Chicken & Cabbage Stir-Fry image

Here's a hearty dish you can get on the table in just 30 minutes, with flavorful sautéed cabbage, onions and chicken breast strips.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup KRAFT Peppercorn Ranch Dressing, divided
1 lb. boneless skinless chicken breasts, cut into strips
5 cups shredded cabbage
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups hot cooked long-grain white rice

Steps:

Pour 1/4 cup dressing over chicken in shallow dish; stir to evenly coat. Let stand 10 min.
Transfer chicken mixture to large skillet or wok; stir-fry on medium heat 5 min. or until chicken is no longer pink. Add vegetables; stir-fry 10 min. or until cabbage is crisp-tender and chicken is done.
Stir in remaining dressing. Serve over rice.

Nutrition Facts : Calories 390, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 28 g

CHICKEN CABBAGE STIR FRY

Chicken Cabbage Stir Fry image

For more Awesome Recipes and Weight Loss Motivation Please come Join my facebook Group Getting Healthy with Louise

Provided by nature54

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 chicken breast halves
1 teaspoon vegetable oil or 1 teaspoon coconut oil
3 cups green cabbage, shredded
1 tablespoon cornstarch (I think this is more to thicken, could probably opt out)
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/2 cup water
1 tablespoon soy sauce

Steps:

Cut chicken breasts into strips.
Heat oil in a frying pan.
Add chicken strips and stir fry over medium-high heat, turning constantly until done.
Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
Stir sauce into chicken/cabbage mixture.
Cook until sauce has thickened and chicken is coated, about 1 minute.
Refrigerate leftovers within 2 hours.

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