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Dinner recipe · from the recipe book

Ginger Garlic Chicken, Cabbage and Mushroom Stir-Fry

Juicy chicken thighs and seared mushrooms tossed with tender-crisp cabbage in a glossy ginger garlic sauce over fluffy white rice.

Ginger Garlic Chicken, Cabbage and Mushroom Stir-Fry

Ingredients

  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups480 gWater
  • 1 lb500 gChicken thighs, boneless skinlesscut into bite-size strips
  • 1½ tbsp14 gCornstarch
  • 3 tbsp40 gLow-sodium soy sauce
  • ½ cup120 gLow-sodium chicken broth
  • 2⅛ tsp15 gHoney
  • 2 tsp10 gApple cider vinegar
  • 3½ tbsp grated20 gFresh gingergrated
  • 5 cloves15 gGarlicminced
  • 2 tbsp28 gCanola oil
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 6½ cups shredded450 gGreen cabbagethinly sliced
  • 1½ medium100 gCarrotscut into matchsticks
  • 3 medium45 gGreen onionssliced, whites and greens kept apart
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper

Steps

  1. Prepare the cabbage, mushrooms, carrot, green onion, ginger, garlic and chicken before you start cooking, since the stir-fry moves quickly.
  2. Bring the rice and the water to a boil in a covered pot, lower the heat and simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Toss the chicken with half the cornstarch and one quarter of the soy sauce; set aside.
  4. Make the sauce: whisk the chicken broth, the remaining three quarters of the soy sauce, the honey, the cider vinegar and the remaining half of the cornstarch in a small bowl.
  5. Heat one third of the canola oil in a large skillet over high heat. Add the chicken in a single layer and cook, turning, 5 to 6 minutes until browned and it reaches 165°F (74°C). Move it to a plate.
  6. Add another third of the canola oil and the mushrooms; cook without stirring 2 minutes, then stir and cook 3 minutes more until browned. Add them to the chicken.
  7. Add the remaining third of the canola oil, the carrot and the cabbage; stir-fry 4 minutes until wilted but still crisp at the edges.
  8. Push the vegetables aside, add the ginger, the garlic, the green onion whites and the red pepper flakes, and stir 30 seconds until fragrant.
  9. Return the chicken and mushrooms, stir the sauce, pour it in and toss 1 to 2 minutes until glossy and thickened.
  10. Turn off the heat, drizzle with the toasted sesame oil, scatter the green onion greens and serve over the rice.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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