Swift Chicken and Cabbage Stir-Fry with Lemon Basmati

A rapid and vibrant stir-fry featuring tender chicken and crisp cabbage, brightened with a tangy tomato and ginger sauce. Served with aromatic lemon basmati rice for a refreshing and quick weeknight meal.

• Prep: 15 min
• Cook: 13 min
• Total: 28 min
• Servings: 5
• Cuisine: Kenyan
• Difficulty: Easy
• Cost: $2.29/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Halal

Tags

• stir-fry
• quick
• healthy
• fresh
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 0.75 teaspoon salt (divided)
• 0.5 teaspoon black pepper (divided)
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 head green cabbage (thinly sliced)
• 1 can tomato sauce (8 ounce)
• 0.25 cup chicken broth
• 1.5 cup basmati rice (uncooked)
• 3 cup water (for cooking rice)
• 1 tablespoon fresh lemon juice (divided)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. In a medium saucepan, combine 1 1/2 cups basmati rice, 3 cups water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered off the heat for 5 minutes. Stir in 1/2 tablespoon fresh lemon juice.
2. While rice cooks, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add 1 1/2 pounds chicken thighs, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir-fry for 4-5 minutes until browned and nearly cooked through. Remove chicken from skillet and set aside.
3. Add 1 medium yellow onion to the skillet and stir-fry for 2 minutes until slightly softened. Add 2 cloves garlic and 1 tablespoon fresh ginger, stir-fry for 1 minute until fragrant.
4. Add 0.5 head green cabbage and stir-fry for 3-4 minutes until it starts to wilt. Pour in 1 (8 ounce) can tomato sauce and 1/4 cup chicken broth. Bring to a simmer.
5. Return chicken to the skillet. Stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/2 tablespoon fresh lemon juice. Cook for 2-3 minutes, until chicken is fully cooked and sauce is heated through.
6. Serve the swift chicken and cabbage stir-fry hot over the lemon basmati rice, garnished with 1 tablespoon fresh cilantro if desired.

Notes

Using pre-chopped cabbage can save a couple of minutes on prep time. For a hint of heat, add a pinch of red pepper flakes with the garlic and ginger.

Nutrition (per serving)

• Calories: 439
• Protein: 34.2 g
• Carbohydrates: 57.5 g
• Fat: 10.1 g
• Fiber: 4 g
• Sodium: 726 mg
• Saturated Fat: 2.2 g
• Sugar: 7.9 g
• Cholesterol: 115 mg