Smothered Chinese Chicken and Cabbage – A delicious and hearty main dish recipe for your family’s next at-home Chinese night.
So do you guys make your own Chinese food at home? If not, you totally should! It is really easy. This Smothered Chinese Chicken and Cabbage is a great main dish recipe for your next dinner! Now I don’t get all fancy and buy fancy Chinese cabbage or things like sesame oil. I just know I probably wouldn’t get my use out of it.
I do, however, love a good Chinese night at home. I adore fried rice, lo mein, and EGG ROLLS…gosh how I love egg rolls! So when I make this Smothered Chinese Chicken and Cabbage, I usually make a few of those sides with it.
Tips for Smothered Chinese Chicken and Cabbage:
- I have found the key to success with Chinese food is to have everything pre-chopped before you start cooking because it cooks up so fast.
- While this dish is simmering away, you can whip up some fried rice and bake some egg rolls and dinner is done!
- You can also use boneless chicken thighs if your family prefers that.
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Smothered Chinese Chicken and Cabbage
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- salt and pepper or creole seasoning
- 1.5 lbs chicken breasts, cut into large pieces
- 1 small onion, sliced
- 1/2 bell pepper, sliced
- 1 can sliced mushrooms
- 1/3 cup soy sauce + 1/4 cup soy sauce
- 4 - 5 heaping cups cabbage, chopped into large chunks
- 6 oz package of snow peas (found in produce section)*
- 3/4 cup water
Instructions
- Melt butter and oil over medium high heat in a large pot
- Season chicken with salt and pepper or creole seasoning.
- Add chicken to oil and butter and cook for about 5 minutes and flip once golden brown.
- Cook a few more minutes and add onions and bell peppers. Cook for another 5 minutes.
- Add mushrooms and 1/3 cup of soy sauce. Stir. Flip chicken again to coat with soy sauce.
- Add cabbage and snow peas.
- Add water and bring to a boil. Cover with lid. Reduce heat to medium low and cook covered for about 20 to 25 minutes.
- Add another 1/8 to 1/4 cup soy sauce and stir.
- Serve.
Notes
*I love this with sugar snap peas in the place of snow peas too!
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Thank you Jaren. You have the nicest recipes. Have a great day.
Thanks so much Liz!!
I have never made any food like this Jaren, but it sure looks good! I hope you can get all your family healthy and stay that way!! I wish we had spring like temps, but we are getting snow….again. Been in the teens at night, and when windy the wind chill is in the negative digits. Yuck! I need to move to your state. lol Hugs, Brenda
Thanks Brenda! I wish you lived closer too! Then we could meet and scrap together! I’m so behind right now!
I don’t make Chinese food very often and seriously don’t know why. After seeing your photos and recipes, you make me want to start cooking. That Bang Bang Shrimp looks fantastic! Hope your family feels better soon.
Thanks so much Joanie!
You’re totally right in that chopping everything in advance is the key to success! What a great Chinese meal at home!
Thanks Melanie!
Haha, my husband makes a cabbage dish that we love and the part we dread the most is cutting the veggies in advance. I cannot wait to try this recipe (I may have to make a vegetarian alternative with tofu for myself!)
That sounds great Kacey!
Oh I love cabbage in Chinese food! This looks super yummy and easy too.
Thanks Sherri!
This looks like the perfect winter dish….yum!
Thanks!
I am always looking for new recipes with cabbage and this looks perfect! Love the combination of flavors!
Thanks so much!
Seriously. So sick of the sickness! My toddler has RSV and a double ear infection and now my infant has a cold and that’s the worst! SO OVER IT! This looks like the fabulous way to make take-out at home!
It’s so sad when the little little ones get sick because there isn’t much you can do for them. Hope everyone feels better soon! Thanks!