Asian, Chicken, Chinese, Korean, Main Course, Poultry, Recipes

Chicken Cabbage Stirfry

My first recipe post! [Bear with me… more pictures in the future]

I have to admit, I wasn’t as excited for this dinner tonight and contemplated ordering pizza, but I’m so glad I didn’t! The flavorful chicken goes perfectly with the light sesame cabbage and snow peas! My fiancé just said, “Babe, I don’t know how you did this, but it’s so good…”

I do find that this recipe needs something to go with it like rice or noodles. The sauce is packed with flavor, but if you don’t want your taste buds to implode you’ll need something to mellow it out.


  • 1 bag coleslaw mix
  • 1 cup sugar snap peas with tough strings removed
  • 1/2 large onion, thinly sliced
  • 4 scallions, chopped
  • 2 large chicken breasts
  • 5 tbsp low sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 3 tsp sesame oil
  • 2-4 tsp sriracha
  • 5 tsp sugar
  • 3 tsp corn starch
  • sesame seeds
  • white rice cooked to package directions


Boil chicken breasts in plain water 15 minutes or until done through. Set aside.

Saute onions until they begin to soften. Add snap peas and stir until heated through before adding coleslaw mix. Cook on medium heat, stirring frequently until cabbage begins to wilt slightly – you still want some crunch :p. Add 1 tbsp soy sauce and 3 tsp sesame oil. Stir to combine and set aside off heat.

Chop chicken into fine, small pieces or shred. Whisk cornstarch with remaining soy sauce and ensure completely dissolved before adding sesame oil, rice wine vinegar, sriracha {as much or as little as you would like}, and sugar. Combine sauce and chicken. Wipe out pot used to boil chicken. Place chicken mixture back in pot and bring to a simmer, stirring frequently until thick and saucy.

Serve cabbage and chicken with rice. Top with sesame seeds and scallions.

Enjoy! 😀

2 thoughts on “Chicken Cabbage Stirfry”

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