Cabbage, Mushroom, and Scallion Chicken

Chanie Nayman Chanie Nayman
5.0 (1 reviews)

Sometimes I’m looking for what I call a side-dish-chicken dish to serve alongside a roast so that I have a non-red-meat alternative on the menu. I created this one for that purpose, but it actually became the main dish for a Friday night meal, it was that satisfying.

1h 4
Easy Meat

Contains: Gluten, Wheat, Soy

Directions

Prepare the Cabbage, Mushroom, and Scallion Chicken

  1. Heat oil for sautéing in a large frying pan. Add onions and sauté until golden brown, about 15–20 minutes. Add mushrooms and continue to sauté until soft, about 10 minutes.

  2. Meanwhile, coat chicken in flour. Slowly add the chicken to the pan, allowing it to cook slightly so the pieces don’t stick to each other as you add in more pieces. Add soy sauce, brown sugar, and wine, and keep mixing gently until chicken is fully cooked. Season with salt and pepper.

  3. Add the scallions and cabbage, and allow to cook for approximately two minutes so they retain their firm texture. Serve immediately.

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1 Comment

Shira Koenigsberg •

Hi, would you cook the chicken any differently if using regular chicken cutlets? And if cooking for Fri night would you heat the cabbage and scallions, and separately the chicken and mushrooms and onions? Would you just let it come to room temp? Thanks in advance!!

Raquel Malul Kosher.com Team •
Reply to Shira Koenigsberg

When cooking white meat chicken over medium-high heat, just until they turn opaque and white on the outside (about 3–4 minutes). Do not let them simmer too long in the sauce while it cooks down, or they will get rubbery.
Tip: Keep the chicken pieces a bit larger (closer to 1.5-inch chunks) so they retain more moisture.
If making this recipe in advance, add the scallions and cabbage right before serving.