Chicken Cabbage Stir Fry Recipe
Quick, flavorful chicken cabbage stir fry made in a pressure cooker, perfect for a fast weeknight dinner with fresh ginger, garlic, soy sauce, and a chili sesame finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2-3 Green Onions bulb and stalks separated and sliced
- 8.5 oz Chicken Boneless breast or thigh, your choice
- 1 inch Ginger Fresh peeled and chopped fine
- 2-3 Garlic Cloves fresh, minced
- ⅓ Small head Cabbage shredded (green or napa cabbage works great)
- 1 Tablespoon Oil vegetable, canola, or sunflower
- 2 Tablespoon Soy Sauce thin regular type, not thick
- ¼ cup Water skip if using napa cabbage
- Sesame Seeds or Sesame Oil for finishing
- Red Chili Pepper Flakes to taste
Instructions
Instructions
- Slice your green onion bulbs and stalks separately. Chop garlic and ginger fine. Cut chicken into bite-sized pieces.
- Heat the oil in your pressure cooker (using sauté mode if available) over medium-high. Toss in green onion bulbs, garlic, and ginger. Sauté 1-2 minutes until you smell that fragrant tease of flavor.
- Add chicken pieces next. Cook until they lose their pink color and get a bit browned on edges—around 5-6 minutes. Stir often so nothing sticks.
- Mix in shredded cabbage. Cook for another 3-4 minutes, just till it starts to wilt but still has that snap. Watch the thickness so it doesn’t get soggy.
- Pour in soy sauce and water if you're using. Give everything a good stir so each ingredient gets coated with broth depth. Close the lid and make sure your valve is sealed tight.
- Set your pressure cooker to high pressure for 3 minutes. When it’s done cooking, let it do a natural release so the flavors settle in nice and slow. You’ll hear the valve hiss go quiet—that’s your cue to open carefully.
Notes
Finish with a sprinkle of sesame seeds or a few drops of sesame oil along with fresh sliced green onions and red chili flakes. Serve hot right from the cooker or skillet!