Pan-Seared Chicken with Cabbage and Ginger
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- ½ headgreen cabbage
- 1 tablespoonginger
- 3 clovesgarlic
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- 2 tablespoonolive oil
- ½ teaspoonsesame oil
- 1lime
- 2scallion
Prep
- 01
Mince or grate 1 tablespoon fresh ginger.
- 02
Mince 3 cloves garlic.
- 03
Thinly slice 0.5 head green cabbage.
- 04
Slice 2 scallions.
- 05
Cut 1 lime into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, then sear them for 5–6 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest for 5 minutes.
- 02
In the same skillet, add the remaining 1 tablespoon olive oil. Add the cabbage and cook, stirring occasionally, for 4–5 minutes until it begins to soften and char slightly at the edges.
- 03
Push the cabbage to the sides of the skillet. Add the minced ginger and minced garlic to the center, stirring constantly for 30 seconds until fragrant.
- 04
Pour in the soy sauce, rice vinegar, and honey. Stir everything together and cook for 2 minutes until the sauce coats the cabbage lightly.
- 05
Drizzle with sesame oil. Slice the rested chicken and arrange it over the cabbage. Squeeze fresh lime juice over everything and scatter chopped scallions on top.
Spice Tips
For a touch of heat, add 1/4 teaspoon red pepper flakes to the ginger and garlic in step 3, or serve with sriracha or chili oil on the side. If you prefer deeper warmth, swap half the soy sauce for tamari and add a pinch of white pepper.