The other night we cut up and sauteed a head of cabbage with just some salt and butter as a side to our dinner. Mike kept saying how much it reminded him of a dish he used to get as his favorite Chinese restaurant at a place he lived before we met.
Part of cutting out grains and sugars is that we no longer order the Chinese food every Friday night or stand over the kitchen sink trying to fix a hangover with cold lo mein straight from the box. But just because we can’t have the noodles and rice doesn’t mean all Asian food has to be lost to us.
We tried googling and could find nothing close to what he was describing. “It had thin pieces of chicken!”
“Okay.” Google: thin chicken cabbage Chinese. Nada. “And it was kind of spicy but not too much! And it was kind of sweet but salty too!”
“Wow, you’re just on a really narrow description road, arentcha?”
Because this is a family blog, I will not tell you his reply to my sarcastic comment. It may have rhymed with Hut the Duck Pup.
Finally I said, “Since you remember it, just make it.” Because you know, sometimes it really is that simple. And lo! This dish was born. It was SO good. To eat my words: it was spicy and a little sweet and a little salty and a perfect use of the cabbage from the farmer’s market I was starting to worry about.
Oh and easy! It was easy! I have to give Mike all the credit because my only part was writing down the ingredients as he called them out as he kept adding stuff to taste.
Mike’s Twice Cooked Chicken and Cabbage Stir Fry
What you need:
- 1 head of cabbage
- 2-3 chicken breasts
- 2 eggs
- 1/8 c. wheat-free tamari (or soy sauce if you’re ok with wheat)
- 3 tbsp butter
- 3 tbsp sesame seed oil
- 1-3 tbsp Srirachi sauce (spice level depends on your preference)
- 1 tsp minced garlic (split into 1/2 and 1/2)
- pinch salt
- 1 tsp onion powder
- 1 tsp honey
What you do:
- Slice the chicken breasts into as thin strips as possible. Kitchen shears work the best for this.
- Slice or dice the cabbage up as you wish, either in long slivers or chunks like we did:
- Melt the butter in large pot and add salt, 1/2 tsp. garlic, and onion powder and mix.
- Add in cabbage and stir and coat thoroughly.
- While the cabbage is cooking, heat the sesame seed oil and the other 1/2 tsp. garlic in a large skillet.
- Add in the sliced chicken and srirarchi and cook through, approximately 10 minutes.
- Combine the chicken and the cabbage and add the tamari sauce and honey and stir.
- Once that’s all mixed, make yourself a little hole in the middle and crack two eggs in.
- Stir the eggs until they start to cook almost all the way and then stir the whole thing together.
- Cook, tossing often, an additional 5-7 minutes.
- Taste it and see if it needs anything; if it does, now’s the time to add it! Everyone’s taste is different.
- Serve and enjoy!