Easy Chicken and Cabbage Stir-Fry

A simple, affordable, and filling skillet dinner made with tender chicken, fresh green cabbage, onion, garlic, butter, olive oil, and paprika. This meal is ready in about 35 minutes and requires no elaborate sauce, relying instead on the natural flavors of the ingredients.

Equipment

• Large skillet

Ingredients

• 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 medium green cabbage, cored and chopped
• 2 cloves garlic, minced
• 1 teaspoon mild paprika

Instructions

1. Prepare the chicken. Cut the chicken breasts into bite-sized pieces and season them with salt and black pepper.
2. Heat the skillet. Place a large skillet over medium-high heat and add the olive oil.
3. Cook the chicken. Add the chicken to the hot skillet. Cook for approximately 5 to 7 minutes, stirring regularly, until the pieces are fully cooked.
4. Remove the chicken. Transfer the cooked chicken to a paper towel-lined plate and set aside.
5. Cook the onion. Add the butter to the same skillet. Once melted, add the chopped onion and cook for about 3 minutes, stirring occasionally.
6. Add the cabbage. Add the chopped cabbage to the skillet. The pan may look crowded initially, but the cabbage will shrink as it cooks.
7. Cook until tender. Cook the cabbage uncovered for approximately 10 to 15 minutes. Stir frequently and continue cooking until the cabbage reaches your preferred level of tenderness.
8. Season the vegetables. Add the minced garlic and paprika. Stir well so the seasonings are distributed throughout the cabbage and onion.
9. Return the chicken. Add the cooked chicken back to the skillet.
10. Combine everything. Cook for another few minutes, stirring regularly, until the chicken is hot and all of the ingredients are well combined.
11. Taste and adjust. Add additional salt and black pepper if necessary.
12. Serve. Remove from the heat and serve immediately.

Notes

A cabbage weighing approximately 2 pounds before trimming is a useful guide. Mild paprika gives a gentle flavor, while smoked or hot paprika can be used for deeper or spicier tastes. Chicken thighs can be substituted for breasts. Leftovers can be refrigerated for 3 to 4 days, but freezing is not recommended due to texture changes in cabbage. Serve with rice or a spoonful of sour cream if desired.