Asian Chicken And Cabbage Recipes
THAI CHICKEN CABBAGE SOUP
This is a low-fat, low-cal soup that's incredibly filling and delicious. I eat this at least once a week! I don't know how it tastes cold, though. Don't be afraid to vary the proportions of various foods on your own!
Provided by KLEENESTAR
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place chicken breasts and broth in to a stockpot or Dutch oven. Bring to a boil and let simmer for about 20 minutes, or until chicken is cooked through. Remove the chicken from the broth and set aside to cool.
- Put the leeks and carrots into the pot and simmer them for 10 minutes, or until tender. Shred the cooled chicken in to bite sized pieces and return it to the pot. Add the cabbage and egg noodles and cook another 5 minutes or until the noodles are soft. The soup should be thick like a stew. Serve hot and flavor to taste with Thai chili sauce.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 42.3 g, Cholesterol 61.3 mg, Fat 3.1 g, Fiber 7.1 g, Protein 20.8 g, SaturatedFat 0.7 g, Sodium 118.3 mg, Sugar 9.3 g
ONE POT CHINESE CHICKEN AND RICE
Recipe video above. It's like fried rice and Chinese chicken made in one pot! If you can't find Chinese broccoli, see notes for how to make with other vegetable options. A terrific quick and easy dinner!
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 15
Steps:
- Mix Sauce in a large bowl. Add chicken and set aside to marinate for 10 minutes to overnight.
- Cut Chinese broccoli stems cut into 2.5 cm/1" pieces, leafy part 5cm/2.5cm pieces.
- Heat oil in a large pot over medium high heat. Remove chicken from marinade, shaking off excess marinade - RESERVE marinade!
- Cook both sides until golden - about 90 seconds on each side, don't let them burn! Remove chicken onto plate.
- Add a touch of oil if pot is dry. Add onion, garlic and ginger, cook for 2 minutes until tinged with gold.
- Add rice, stir to coat grains in oil. Add broth, reserved Marinade and Chinese broccoli stems. Stir.
- Place chicken across the top, pour in juices pooled on plate. Cover, bring to simmer then lower heat to medium.
- Cook for 12 -15 minutes or until liquid is absorbed (tilt pot to check).
- Remove from heat. Working quickly, scatter Chinese broccoli leaves across surface, clamp lid back on.
- Rest for 10 minutes. Remove lid, toss rice and serve, garnished with sesame seeds and green onions. A dollop of your favourite chilli paste wouldn't go astray either!
Nutrition Facts : Calories 451 kcal, Carbohydrate 56 g, Protein 34 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 118 mg, Sodium 1002 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
ASIAN CHICKEN CABBAGE SALAD
Create a robust dinner salad with chicken, coleslaw and a sassy soy dressing in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Mix chicken, coleslaw mix and green onions in large bowl.
- Mix remaining ingredients except chow mein noodles in small bowl. Toss with chicken mixture. Sprinkle with chow mein noodles.
Nutrition Facts : Calories 285, Carbohydrate 7 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
ASIAN CHICKEN AND CABBAGE SALAD
Provided by Jenny Rosenstrach
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- Whisk chile, oil, lime juice, soy sauce, brown sugar, fish sauce, and ginger in a large bowl; season with salt. Add cabbage, carrots, scallions, chicken, spinach, and cilantro; toss to coat. Top with peanuts and sesame seeds.
QUICK CABBAGE STIR FRY ASIAN-STYLE
From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil and butter in a large wok or frying pan on medium heat.
- Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
- Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
- Season with salt and pepper to taste.
ASIAN CHICKEN CABBAGE ROLLS
Found this in a flyer for Canadian Chicken farmers, tried it last week and they are good! Packed with flavour, nutrition and value for your money, 1 lb minced chicken feeds 6!
Provided by Derf2440
Categories One Dish Meal
Time 1h33m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Using sharp knife, remove core from cabbage.
- In a large pot of boiling salted water, blanch cabbage for 10 to 15 minutes or until leaves are softened.
- With tongs, remove and chill in cold water; set aside on towel, core down, to drain.
- Filling: In large nonstick frypan, heat oil over medium high heat; cook onions, garlic and ginger, stirring, for 3 minutes.
- Add mushrooms; cook stirring, for 5 minutes or until liquid is evaporated.
- Add chicken; cook, stirring and breaking up with wooden spoon, for about 5 minutes or until no longer pink.
- Add red pepper, coriander, soy sauce and hot pepper sauce; cook, stirring, for 1 minute.
- Remove from heat; stir in rice.
- Let cool slightly.
- Stir in egg.
- Working from core end of cabbage, carefully remove 12 leaves, trim off coarse backbone.
- Spoon about 1/3 cup filling onto each leaf.
- Fold end and sides over filling; roll up.
- Place rolls in single layer in large casserole dish.
- Sauce: In bowl, stir together tomatoes, vinegar, sugar, soy and oyster sauces, ginger and sesame oil.
- Pour over cabbage rolls.
- Cover and bake in 350°F oven for 40 minutes.
- Uncover and baste with sauce; cook, uncovered for 20 minutes longer or until sauce is bubbling and rolls are tender.
ASIAN CHICKEN AND CABBAGE SALAD
This Asian Chicken and Cabbage Salad makes for an easy dinner. You can use leftover chicken and the sesame oil helps give it an Asian flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.
- In a large bowl, toss the cabbage, carrots, and chicken with dressing. Divide evenly among plates; garnish with cilantro sprigs, and serve with rice crackers, if desired.
Nutrition Facts : Calories 278 g, Fat 11 g, Fiber 5 g, Protein 28 g
CHICKEN AND NAPA CABBAGE STIR FRY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken into thin pieces, 1/8-inch thick and 2 to 3 inches long.
- Heat the oil in a large skillet or wok over medium heat. Add the chicken and cook for 4 to 5 minutes, tossing over high heat until it begins to brown evenly. Add mushrooms and carrots and stir fry briefly, shaking the pan and tossing the chicken and mushrooms together.
- Add the cabbage and stir to combine well. Add the fish sauce and sesame oil. Cook the cabbage briefly before adding the chicken broth. Bring quickly to the boil and reduce for a moment before adding the honey, vinegar, salt and pepper. Toss for another 1 minute. Add the dissolved cornstarch and stir in to coat evenly. Remove from the head before the cabbage loses its crispness and color and serve.
More about "asian chicken and cabbage recipes"
ASIAN CHICKEN AND CABBAGE RECIPE | MYRECIPES
From myrecipes.com
4/5
- Combine first 3 ingredients; spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.
- While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes. Add coleslaw; saute 1 minute or until coleslaw begins to wilt.
- Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat. Serve coleslaw mixture with chicken.
STIR-FRIED CHICKEN WITH CHINESE CABBAGE RECIPE - QUICK ...
From foodandwine.com
2/5 Author Freda MitchellServings 4Total Time 30 mins
- In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry, and the cayenne. Let marinate for 10 minutes.
- In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until almost done, 1 to 2 minutes. Remove.
- Add the remaining 1 tablespoon oil to the pan. Add the onion, garlic, and coriander. Cook, stirring, until the onions are golden, about 4 minutes. Add the remaining 2 tablespoons sherry and the vinegar. Cook, stirring, 1 minute longer.
- Add the cabbage, water chestnuts, the remaining 4 teaspoons soy sauce, the tomato paste, red-pepper flakes, and water and cook, stirring, for 3 minutes longer. Add the chicken and any accumulated juices, the cilantro, and the salt and cook, stirring, until the chicken is just done, 1 to 2 minutes longer.
CHICKEN CABBAGE STIR FRY (PALEO, GLUTEN-FREE, LOW-CARB)
From irenamacri.com
5/5 (25)Total Time 20 minsCategory MainCalories 444 per serving
- Heat a tablespoon of coconut oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minutes each side, then remove to a bowl with all the juices.
- Place the pan back over high heat and add another teaspoon of coconut oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minutes, stirring frequently.
- Add a splash of water (about 2 tablespoons), garlic, fish sauce, coconut aminos sauce, lime juice and return the chicken meat to the pan. Mix through. Cook all together for 2 more minutes, stirring frequently. Finally, drizzle with a little sesame oil and stir through. Serve while hot!
20-MINUTE THAI CHICKEN AND CABBAGE SKILLET - LITTLE BROKEN
From littlebroken.com
4.9/5 (9)Total Time 30 minsCategory MainCalories 309 per serving
- In a large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. When hot, add ground chicken and cook until no longer pink, breaking up the meat with a spoon. Transfer to a bowl with a slotted spoon. Drain juices from pan and wipe clean.
- Add remaining 2 tablespoons of oil. When hot, add coleslaw mix and carrots and cook until tender-crisp, stirring constantly, about 3-4 minutes. If veggies begin to burn, reduce the heat. The goal here is to get the cabbage tender-crisp.
- Add chicken and sauce. Season with salt and pepper to taste. Cook for few minutes until heated through.
CHICKEN WITH CHINESE CABBAGE RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 50 minsCategory Main CourseCalories 289 per serving
ASIAN CHICKEN AND CABBAGE STIR-FRY | FOODAL
From foodal.com
Reviews 26Estimated Reading Time 4 mins
ASIAN CHICKEN AND CABBAGE RECIPE
From recipeland.com
Servings 8Calories 75 per servingTotal Time 18 mins
10 BEST CHICKEN CABBAGE RECIPES | YUMMLY
From yummly.com
HEALTHY ASIAN CHICKEN CABBAGE SALAD - EAT THE GAINS
From eatthegains.com
5/5 (2)Total Time 40 minsCategory Main Course, SaladCalories 312 per serving
- Make the pickled onions. In a large jar add onions, water, apple cider vinegar, and 1 teaspoon salt. Shake well and set aside.
- Toast the cashews. Heat a large nonstick skillet over medium-low heat and let it get hot, about 30 seconds. Add cashews and toast for 3-4 minutes, stirring constantly, until golden brown. Remove and set aside.
- Make the chicken. Mix garlic, ginger, red pepper flakes, and salt and pepper in a small bowl. Rub evenly over chicken. Heat the same skillet over medium heat and add avocado oil and let it get hot, about 30 seconds. Cook chicken breast until cooked through and no pink remains, about 25-30 minutes, flipping 2-3 times. Once it is done, remove from heat and let cool. Shred with either a fork or pull apart with your hands.
- While the chicken cooks, make the dressing. Mix all ingredients in a small bowl. Set aside. You can also cut up the veggies while the chicken cooks to save some prep time.
ASIAN CHICKEN CABBAGE ROLLS - ALIVE MAGAZINE
From alive.com
Estimated Reading Time 2 minsCalories 298 per serving
- Heat oil in skillet over medium heat. Add mushrooms, ginger, and garlic; heat until mushrooms have softened, about 3 minutes.
- Place mushroom mixture in large bowl. Add chicken, rice, carrot, green onion, cilantro, soy sauce or tamari, chili sauce or chili flakes, and 2 tsp (10 mL) rice vinegar to bowl and gently mix together.
- Slice off tough white stems of cabbage leaves and use sharp knife to carefully fillet off thick ribs running along backsides of leaves.
ASIAN CHICKEN CABBAGE SOUP RECIPE - THE LEMON BOWL
From thelemonbowl.com
4.3/5 (68)Total Time 20 minsCategory Entree, SoupCalories 122 per serving
- Heat sesame oil over medium heat in a stockpot. Add ginger, garlic and chili paste and saute until fragrant, about 30 seconds.
- Pour in the chicken broth, soy sauce, rice vinegar, and hoisin sauce. Whisk to combine then increase heat to high.
- Bring the pot to a boil then add in shredded chicken breast and cabbage. Reduce to low and simmer until cabbage is tender, about 5 minutes.
QUICK CHICKEN CABBAGE STIR FRY RECIPE (+VIDEO ...
From masalaherb.com
4.7/5 (31)Calories 258 per servingCategory Main Course
- Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut chicken into bite-sized pieces. Shredd cabbage. chop ginger and garlic.
- Add cabbage and sauté for 2-3 minutes or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
STIR-FRIED CHICKEN WITH CHINESE CABBAGE - CHICKEN ...
From delish.com
Cuisine ChineseEstimated Reading Time 2 minsServings 4
- In a medium bowl, combine the chicken with the 1 tablespoon soy sauce, 1 tablespoon of the sherry and the cayenne.
- Let marinate for 10 minutes. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
ASIAN CHICKEN AND CABBAGE SALAD » THE CANDIDA DIET
From thecandidadiet.com
4.3/5 (30)Category Main Course, Salad, Side DishCuisine AsianTotal Time 30 mins
- To make the dressing, add olive oil, sesame oil, apple cider vinegar, coconut aminos, garlic powder, onion powder, powdered ginger, powdered stevia, salt and pepper to taste into a small bowl. Whisk to combine, set dressing aside.
- To prepare fried shallots, slice shallot into thin rings. Place rings into a pan with an inch of light oil such as olive or avocado. Heat oil over high heat and wait for shallot rings to begin bubble. Lower heat to medium and wait for bubbles to subside and rings to turn golden brown, about 8 to 10 minutes. Transfer fried shallots to a plate lined with paper towel and cool completely, set aside.
- To make the salad, add cooked shredded chicken, shredded green cabbage, shredded purple cabbage, broccoli florets, sliced green onions, sliced almonds, cilantro leaves and sesame seeds in a large bowl, toss lightly. Pour dressing over salad, toss lightly to combine. Garnish salad with fried shallots, serve immediately.
ASIAN CABBAGE SLAW WITH CHICKEN AND ROASTED CASHEWS
From everydaymaven.com
5/5 (4)Total Time 15 minsCategory SaladsCalories 274 per serving
- Begin by mixing together coconut aminos, toasted sesame oil, rice vinegar, Sriracha, lime juice, fish sauce, grated ginger root and kosher salt. Whisk or shake until well combined and set aside until ready to use.
- I recommend slicing the cabbage into thin strips by hand and avoiding the food processor for this one as it will shred the cabbage into pieces that are just too small and won't stand up to the dressing over time. Alternately, you can buy pre-shredded cabbage at most grocery stores.
- Finely chop cilantro and measure 1/3 cup. Stack basil leaves on top of each other and roll. Thinly slice into ribbons or "chiffonade".
CHINESE CABBAGE SOUP | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
Cuisine ChineseCategory AuthenticServings 4-5Total Time 2 mins
CHICKEN AND CABBAGE SALAD WITH SOY-LIME DRESSING RECIPE ...
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3.9/5 (68)Servings 4
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