Szechuan Chicken and Cabbage Stir-Fry with Garlic-Ginger Rice

This Szechuan-style chicken and cabbage stir-fry brings together tender strips of chicken, crisp bell pepper and crunchy cabbage in a glossy, savory sauce with a hint of heat. The cornstarch-coated chicken sears beautifully, while the vegetables stay perfectly crisp-tender.

Served over fragrant garlic-ginger scallion rice and topped with crunchy wonton strips, this dish is a complete meal that’s both satisfying and full of flavor. Perfect for a quick weeknight dinner!

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Ingredients

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Conehead CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Wonton StripsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Halve, core and dice bell pepper into ½-inch pieces. Trim scallions; cut whites into 1-inch pieces and thinly slice greens. Remove any wilted outer leaves from cabbage and quarter lengthwise; remove thick core and stem. Cut cabbage into ½-inch cubes.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and scallion whites; cook, stirring frequently, until bell pepper begins to brown at edges, 2-4 minutes. Add another drizzle of oil and cabbage; cook, stirring occasionally, until cabbage begins to brown and becomes crisp-tender, 2-4 minutes. (Cabbage should still have a bit of crunch.) Turn off heat; transfer veggies to a plate.
4. In a medium bowl, combine Szechuan paste, sweet soy glaze, half the garlic-ginger scallion paste, half the vinegar, ¼ cup water and ½ TBSP sugar (all the vinegar, ⅓ cup water and 1 TBSP sugar for 4 servings). For less spice, use half the Szechuan paste.
5. Pat chicken dry with paper towels and thinly slice against the grain. In a second medium bowl, toss chicken with cornstarch, salt and pepper until well coated. Heat a drizzle of oil in the same pan used for veggies over medium-high heat. Add coated chicken and cook until browned and cooked through, 2 minutes per side.
6. Add veggies and sauce to the pan with chicken; cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. Remove from heat. Taste and season with salt and pepper. If sauce seems too thick, stir in a splash of water.
7. Fluff rice with a fork; stir in remaining garlic-ginger scallion paste. Divide rice between bowls and top with stir-fry. Garnish with scallion greens and wonton strips. Serve.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute chicken with beef, pork or tofu. Adjust cooking time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.

Is this dish very spicy?

The Szechuan paste adds moderate heat. For less spice, use half the amount.