Asian Chicken and Cabbage

Introduction

History

The origins of combining chicken with cabbage can be traced back to various Asian cuisines, where both ingredients are staples. This particular recipe, with its use of hoisin sauce and sesame oil, draws inspiration from Chinese cooking, which is known for its rich sauces and emphasis on fresh vegetables. Over time, the recipe has evolved, incorporating elements from different Asian culinary traditions to create a dish that is both comforting and exotic.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the chicken is perfectly cooked and juicy, let it rest for a few minutes after broiling before slicing. For the cabbage, quick sautéing is key to keeping its crunch. Adding a splash of water to the skillet can help the cabbage cook evenly without over-browning. Lastly, for an extra layer of flavor, consider toasting the sesame oil before adding it to the cabbage.

Serving Suggestions

This dish can be served on its own or with a side of steamed rice or quinoa for a more filling meal. For a low-carb option, consider cauliflower rice.

Cooking Techniques

Broiling the chicken ensures a caramelized exterior while keeping the inside moist. Sautéing the cabbage quickly retains its texture and nutrients.

Ingredient Substitutions

If hoisin sauce is unavailable, a mixture of soy sauce, honey, and a touch of five-spice powder can be used as a substitute. Apple cider vinegar can replace sesame oil for a tangy twist.

Make Ahead Tips

The chicken can be marinated in the hoisin mixture overnight for deeper flavor. The cabbage can be shredded in advance and stored in the refrigerator until ready to cook.

Presentation Ideas

Serve the chicken atop a bed of the colorful cabbage mixture. Garnish with sesame seeds and sliced green onions for an added visual appeal.

Pairing Recommendations

This dish pairs well with a light white wine, such as Sauvignon Blanc, or a crisp beer like a lager to complement its flavors.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to keep the chicken moist.

Nutrition Information

Calories per serving

Each serving of this Asian Chicken and Cabbage dish contains approximately 220 calories, making it a light yet satisfying option for those managing their calorie intake.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the hoisin sauce and vegetables. A serving contains approximately 15 grams of carbohydrates, making it a suitable option for those monitoring their carb intake.

Fats

The fats in this recipe come mainly from the sesame oil and vegetable oil, contributing to the dish's overall richness and mouthfeel. Each serving contains about 8 grams of fat, with a balance of saturated and unsaturated fats.

Proteins

Chicken breast is an excellent source of lean protein, and this recipe provides a generous amount, with each serving containing approximately 26 grams of protein. This makes it an ideal choice for muscle repair and growth.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the inclusion of green and red cabbage. It provides a good source of vitamin C, vitamin K, folate, and potassium. These nutrients support various bodily functions, including immune health, blood clotting, and heart health.

Alergens

The primary allergen in this recipe is soy, found in the hoisin sauce. Those with a soy allergy should seek an alternative sauce or make a homemade version that omits soy-based ingredients.

Summary

Overall, this Asian Chicken and Cabbage recipe is a nutritious choice, offering a balanced mix of proteins, healthy fats, and essential vitamins and minerals. It's low in calories and carbohydrates, making it suitable for a variety of dietary needs.

Summary

This Asian Chicken and Cabbage recipe is a celebration of flavors and textures, offering a nutritious and delicious option for any meal. With its simple ingredients and easy preparation, it's a testament to the beauty of Asian cuisine and a must-try for home cooks looking for a healthy yet satisfying dish.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Asian Chicken and Cabbage. It was many years ago when I was visiting my friend Mei Ling in Hong Kong. Mei Ling was an amazing cook and she loved to share her recipes with me. One day, she invited me over for lunch and served me this delicious dish that she called Asian Chicken and Cabbage.

As soon as I took my first bite, I knew that I had to learn how to make it myself. The flavors were so vibrant and the combination of tender chicken and crunchy cabbage was truly divine. Mei Ling was more than happy to teach me her recipe and she guided me through every step of the cooking process.

The first thing Mei Ling told me was that the key to making this dish delicious was to use the freshest ingredients possible. She took me to the local market where we picked out a plump chicken, crisp cabbage, vibrant green onions, and fragrant garlic and ginger. Mei Ling explained that using high quality ingredients was essential for bringing out the best flavors in the dish.

Back at her kitchen, Mei Ling showed me how to marinate the chicken in a mixture of soy sauce, rice vinegar, sesame oil, and a touch of sugar. She explained that marinating the chicken for at least an hour would help infuse it with the flavors of the sauce and make it tender and juicy when cooked.

While the chicken was marinating, Mei Ling taught me how to prepare the cabbage. She showed me how to thinly slice the cabbage and green onions, and how to mince the garlic and ginger. Mei Ling explained that the key to a successful stir-fry was to have all the ingredients prepped and ready to go before you started cooking.

Once everything was prepped, Mei Ling heated up a wok on high heat and added a splash of oil. She showed me how to stir-fry the chicken until it was golden brown and cooked through. The smell of the sizzling chicken filled the kitchen and my mouth watered in anticipation.

Next, Mei Ling added the garlic and ginger to the wok, followed by the sliced cabbage and green onions. She tossed everything together with a pair of chopsticks, the sound of the ingredients sizzling and the aroma of the dish filling the air. Mei Ling seasoned the stir-fry with a pinch of salt and a dash of soy sauce, tasting as she went to make sure the flavors were just right.

As the cabbage softened and the chicken absorbed all the flavors of the sauce, Mei Ling declared the dish ready to be served. She plated it up on a beautiful porcelain dish and garnished it with a sprinkle of sesame seeds and a drizzle of chili oil.

I couldn't wait to dig in and when I took my first bite, memories of my time in Hong Kong flooded back. The dish was just as delicious as I remembered, with the tender chicken and crunchy cabbage perfectly complementing each other. The flavors were bold and vibrant, with a hint of sweetness from the sugar and a kick of heat from the chili oil.

I thanked Mei Ling profusely for teaching me her recipe and she smiled, telling me that she was happy to pass on her knowledge to a fellow food lover. From that day on, Asian Chicken and Cabbage became one of my go-to dishes whenever I wanted to impress friends and family with my cooking skills.

Over the years, I've made this dish countless times, tweaking the recipe here and there to suit my own tastes. But no matter how many times I make it, the memories of learning to cook it with Mei Ling in Hong Kong will always hold a special place in my heart. Cooking is not just about following a recipe, it's about creating memories and sharing them with the people you love. And for that, I will always be grateful to Mei Ling and her delicious recipe for Asian Chicken and Cabbage.

Categories

| Asian Recipes | Cabbage Recipes | Chicken Recipes | Main Dish Poultry Recipes |

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