A long time ago my best friend and old roommate told me I was a great cook, but if I cooked one more stir fry she was gonna put me in my wok! LOL! While in school in the bay I had picked up on some things and one was stir fry! I loved it! There were so many options and it was super easy too! So when I moved back down to Los Angeles I began to stir fry just about everything! Lamb, chicken, beef, shrimp, etc. One of my classic Brookie Brookie stir frys is chicken&cabbage. It’s super super simple, but really yummy! And I’ve also done a chicken & steak combination as well as shrimp. In fact it’s so good that my ex recently texted me out of the blue just for he recipe, we may not be able to agree on who gets the couch, but we both agree that this is something everyone should try once. Now I’m an old school cook, I only measure things out when I’m baking. Everything is measured by sight and taste. So bare with me!
Boneless Skinless Chicken Thigh or Breast Fillets
Green Regular or Napa Cabbage (Napa Cabbage is thinner)
Shredded or thinly sliced carrots (you can get a thin slice by using a peeler)
Fresh Lemon or Lemon Juice
*you can add raw almond slivers or raw unsalted almond slices for crunch post cooking. Also a little Siracha on the chicken before browning in for heat
1. Slice Cabbage and then chop
2. Thinly slice garlic
3. Chop onions in small quarters
4. Roughly chop Cilantro
5. Season Chicken in SALT, LEMON PEPPER, GARLIC POWDER, ALLSPICE CUMIN and dash of CURRY POWDER
6. Oil frying pan with Olive Oil. Brown WHOLE fillet. Don’t over cook just get a sear on top.
7. Remove chicken and roughly chop. Inside of chicken should still be a little raw. Drain oil on paper towel.
8. Oil pot/wok with Sesame Oil and a little olive oil.
9. Add Onions & Garlic and brown until onions are slightly opaque.
10 Add Cabbage and carrots to mixture. (add more oil if needed)
11. Add cooked chicken. Keep stirring.
12. Add a little more salt, pepper & curry powder & stir.
13. Add cilantro when chicken and cabbage is completely cooked.
14. Add a little lemon juice
15. Stir in rice. Cover rice completely in stir fry and let sit for a while with heat off, but covered.
*The napa cabbage takes less time to cook, so take that into consideration. When adding oil, you can do more sesame or more olive oil. It depends on which taste you prefer. I usually add a little more sesame because of the taste. Make sure your browning frying pan is hot so you get a good sear on both sides of fillets.
This is something I’ve thrown together for two or last minute dinner guests. Add a little sesame bread, sake or white wine and you gotta nice quickly din din!