Cabbage Chicken Stir-Fry

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I like making stir-frys because they are pretty quick and simple, really healthy and totally customizable. For this stir-fry, I used load of fresh veggies and then added a few of the fun canned ones {like baby corn and water chestnuts}. I also used a huge Chinese cabbage and chicken, although pork would also work great.

I've didn't know what a Chinese cabbage was until week 28 of my pregnancy foodie project. I had seen them before in the grocery store, but I just didn't know that is what they were called. They are the long heads of cabbage, not the more round one that you are probably used to seeing. {If you want to see a picture of one check out my project.}


Cabbage Chicken Stir-Fry
I didn't realize until I started cooking just how much food this would make. I was expecting the cabbage to shrink down like spinach, but it didn't get quite that small. You'll have to cook the veggies in a wok or skillet first, then cook the cabbage. It only takes a few minutes so don't let that shy you away form this recipe; it actually comes together fairly quickly.



Cabbage Chicken Stir-Fry   Serves 8    Teriyaki marinade3 tsp sesame seed oil, divided (1 for chicken, 2 for veggies)1 C snow peas1 C shredded carrots3 C broccoli florets 15 oz can baby corn, drained8 oz can sliced water chestnuts, drained8 oz can bamboo shoots, drained3 boneless, skinless chicken breasts (about 1 pound) 2 T sriracha sauce1 T teriyaki sauce2 T low sodium soy sauce1 Chinese or Napa cabbage

Cut chicken into bite sized pieces and rest in teriyaki marinade in the refrigerator for 1 hour. 
Cut Chinese cabbage in 4th's, lengthwise. Chop into thin strips and set aside. 
In a large skillet or wok, heat a 2 tsp of sesame seed oil over medium heat and add snow peas, carrots and broccoli. 
Stir-fry veggies; add the teriyaki sauce and cook until veggies have softened. Add in the baby corn, water chestnuts and bamboo shoots.
Cook until everything is tender-crisp. Transfer everything to a large bowl. In the same skillet, cook the cabbage for a few minutes with the soy sauce until it becomes slightly wilted. 
Meanwhile, in a second large skillet, heat remaining tsp of sesame seed oil over medium heat and cook chicken. 
Add the 2 tsp of sriracha sauce and continue cooking until chicken is all the way cooked through. 
Mix everything together in a large bowl and serve. 

This is great with brown rice or alone. Chris really likes to eat stir-fry with chow mein noodles so we always have those on hand too. For another stir-fry recipe, try this spaghetti squash and pork stir-fry recipe.