Soy-Ginger Chicken with Crispy Cabbage and Chili Oil
Ingredients
- 1½ poundchicken breast (boneless, skinless)
- 1 small headgreen cabbage
- 3 tablespoonsoy sauce
- 2 tablespoonfresh ginger
- 4 clovesgarlic
- 3 tablespoonvegetable oil
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- ½ teaspoonred pepper flakes
- 1 tablespoonhoney
- 3scallions
- 1lime
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince or grate 2 tablespoons fresh ginger.
- 03
Cut 1 small head green cabbage into thin shreds.
- 04
Slice 3 scallions on the bias.
- 05
Cut 1 lime into wedges.
Method
- 01
Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat. Season chicken lightly with salt and pepper. Once the pan is hot, add chicken and cook for 6-7 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 02
Add remaining 1 1/2 tablespoons oil to the skillet. Add shredded cabbage and cook for 4-5 minutes, stirring occasionally, until edges begin to brown and cabbage softens slightly but still has texture.
- 03
Push cabbage to the sides of the pan. Add minced garlic and ginger to the center, stirring into the hot oil for 30 seconds until fragrant.
- 04
Stir in soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes. Mix well. Slice the cooked chicken and return it to the pan. Toss everything for 1-2 minutes to coat and heat through.
- 05
Squeeze lime juice over the skillet and stir. Transfer to plates, top with sliced scallions, and serve immediately.
Spice Tips
For milder heat, reduce red pepper flakes to 1/4 teaspoon. For more punch, add an extra 1/4 teaspoon of flakes or a dash of hot sauce. A pinch of white pepper adds subtle depth without extra spice.