This chicken and cabbage stir fry is an easy weekday meal. Extra delicious with peanuts and served with rice or noodles.
The main thing:
Made by Véronique
Published at 2021-04-22, this recipe is for 4 people and takes 35 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 02-08-2021
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Peel the red onion and cut it into half rings. Peel and finely chop the garlic cloves.
Remove the outer leaves of the cabbage and cut a quarter of the cabbage into fairly coarse pieces. Peel the carrots and cut them into thin slices. Remove the ends of the green beans and cut them in half once, if you want.
Remove excess fat and muscles from the chicken breasts and cut them into cubes. Combine heavy cream with the red curry paste and a dash of soy sauce.
Fill a pan with water and bring to a boil. Boil the noodles or rice in the water and then drain them. The exact cooking time will depend on the type of noodles you're using.
Heat the wok over high heat and wait until it starts to smoke. Add a dash of sunflower oil and fry the chicken pieces for a few minutes. Add the carrots, cabbage and green beans and stir fry for a few minutes longer.
Add the red onion, garlic and peanuts and cook for a few more minutes. Pour in the cream mixture and stir well with a slotted spoon. Season with an extra splash of soy sauce if desired.
Serve the chicken and cabbage stir fry with noodles or rice. Enjoy!