With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner. If so, be sure and save a chunk for this Asian inspired stir fry! Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes). Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.
This post contains affiliate links.
Serves 4
Ingredients:
Rice:
- 3/4 cup long grain brown rice
- 1 cup gluten free, unsalted chicken broth
- 1 cup water or per package instructions
- salt and red pepper flakes
Stir Fry
- 16 oz. boneless chicken breast, cut into 1″ cubes
- 1 tbsp. olive oil
- 1 tbsp. butter
- salt and red pepper flakes
- 1/2 sweet onion, diced
- 3 celery stalks, sliced thin
- 1/2 red bell pepper, cut into strips
- 3 garlic cloves, minced
- 4-5 cups shredded green cabbage
- 2 tbsp. olive oil
- 1 tsp. toasted sesame oil
Whisk together
- 2 tbsp. gluten free soy sauce or tamari or coconut aminos
- 1 tbsp. mirin
- 1 tbsp. brown sugar
- 1/4 tsp. powdered ginger
Whisk together
- 1 tbsp. corn starch
- 1/2 cup gluten free, unsalted chicken broth
Garnish
- 1 tsp. raw sesame seeds
Preparation:
Brown rice is the perfect accompaniment to this stir fry. I prefer brown rice for its flavor, texture and nutrition. It does take longer to cook, (about 45 minutes) but it’s worth it. Give the rice a 10-minute head start so it will be ready as you finish the dish. Cook 1 cup brown rice in 1 cup water and 1 cup chicken broth. Season to taste with salt and red pepper flakes. (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)
Toast the sesame seeds, watching carefully that they don’t burn.
Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil. Brown the diced chicken on all sides, about 5 minutes. It doesn’t need to be cooked through at this step, just get some color on the outside. Season with salt and red pepper flakes.
Remove the cooked chicken from the skillet, set aside and keep warm. Wipe the skillet clean. Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet. Add the onions, celery, bell pepper and garlic, stir fry 5 minutes. Return the chicken to the skillet.
Add all of the cabbage. It looks like a lot but it will cook down. Toss well.
Drizzle in the soy sauce mixture and toss well to combine. Cover and cook 5 minutes more.
The cabbage should be wilted but still retain a little crunch. Whisk the corn starch and chicken stock and add to the skillet. Stir and toss until the liquid thickens.
Transfer to a serving platter and garnish with the toasted sesame seeds. Serve with brown rice.
I actually like this dish more than the corned beef dinner. My family gave it a big thumbs up and yours will too. Please comment, like and share!
Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free. Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.
