Chicken Stir Fry with Cabbage, Carrots, Snap Peas

Green cabbage. I haven’t cooked with green cabbage in what seems like ages; my CSA box has been heavy on the red cabbage lately. For me, green cabbage is an essential component of stir fry, so when that green cabbage showed up in the bottom of my CSA box, I knew it was time to whip out my wok. This is a fairly simple version, due mostly to the fact that I didn’t want to go out and purchase any additional groceries for this meal. It turned out pretty darn delicious, and it’s a snap to pull together on a busy weeknight. Give it a go!

This recipe makes 4 reasonable servings; make it over the weekend and eat the leftovers during the week.

Local Ingredients: CSA cabbage, CSA carrots, CSA snap peas


3 boneless, skinless chicken thighs

rice vinegar

brown sugar

soy sauce

1 small head green cabbage

8-10 large carrots

4 handfuls snap peas

2 – 3 tbsp high-heat oil (e.g. sunflower or canola; olive oil will work too)

1 cup brown rice


Put the chicken in a plastic bag or small baking dish. Cover with equal parts rice vinegar, brown sugar, and soy sauce, then seal the bag or place saran wrap over the baking dish. Let marinate in the fridge overnight or at least 2 hours.

Rinse rice under cold water until the water runs clear, then add to a pot with 2.5 cups water. Cover and let cook on medium-low heat, making sure to check the rice every 5-10 minutes and adding more water if necessary.

Dice cabbage and carrots. Add 1 tbsp oil to a medium wok over medium-high heat. Add cabbage and stir until cabbage is tender, approximately 6-10 minutes. Set aside. If no oil remains, add 1/2 the remaining oil and return to heat. Add carrots and cook until carrots are tender and start to caramelize, approximately 6-10 minutes. Set aside. If no oil remains, add the remaining oil and return to heat. Add snap peas and cook until crisp-tender, approximately 3-4 minutes. Set aside.

Remove chicken from marinade and cut into medium-sized chunks. Add to wok and cook 5-7 minutes or until done.

Mix vegetables and chicken together in a large bowl.

Remove rice from heat. Serve stir fry with rice on the bottom and the chicken-vegetable mixture on top.


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