I feel pretty good about this one, y’all.
If we had a “meal rotation”–you know, the list of dinner recipes you cycle through all the time–this recipe would absolutely make the cut. The truth is that we have no real “meal rotation” in this house. I might make one dinner a week from a recipe I’ve tried before, and all the others are new things we haven’t had before. Basically I go crazy over on my Pinterest boards with all the things I want to make, actually follow the recipes for about 0.836% of them, and then end up cooking whatever I genuinely feel inspired to make that week.
But this stir fry…
This one is getting repeated. Often.
Oliver couldn’t get enough of it, and I think it was one of the most successful stir fry recipes I’ve pulled off. I’m often disappointed in stir fry sauces because they feel too heavy and seem to drown all the meat and veggies. This sauce didn’t do that. It was light and refreshingly tangy, thanks to the citrus juice and fish sauce.
P. S. If you’ve never cooked with fish sauce before, don’t let it freak you out. I don’t typically like fish, but I find that a splash of fish sauce is not at all off-putting. It can really liven up a dish. Just be aware that if you get it on something, the smell can be hard to clean out. Please don’t go dumping a bottle of fish sauce on your carpet. Not that you’d do that anyway…
The veggies I use in this recipe (minus the mushrooms and onions) come from a bagged mix found at Trader Joe’s called Cruciferous Crunch. It’s just a combination of shredded red and green cabbage, brussels sprouts, kale, and broccoli. If you don’t have access to Trader Joe’s or a similar mix, just find a combination of those veggies that you like, shred them, and throw them in. Personally I think I’d grab a bag of broccoli slaw and add shredded red cabbage and kale.
If you try Red Cabbage Stir Fry at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
Red Cabbage Stir Fry
A quick & easy 30-minute stir fry recipe loaded with veggies and perfect for a weeknight dinner.
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 tbsp fresh lemon juice
- 1/2 tsp fish sauce
- 2 tbsp coconut oil
- 1 pound chicken tenderloins cut into chunks
- 10 oz. brown mushrooms sliced
- 1/2 sweet onion diced
- 1 10 oz. bag Trader Joe's Cruciferous Crunch*
- salt and pepper to taste
Add soy sauce, honey, lime juice, lemon juice, and fish sauce to a small bowl or measuring glass. Whisk with a fork and set aside.
Heat a large frying pan or wok over medium heat. Add coconut oil and melt. Add chicken, season with salt and pepper, and cook for 4-6 minutes, until chicken is just cooked through. Remove chicken from pan and set aside. (I cover a plate with a paper towel and transfer the chicken there so extra grease can be soaked up.)
Add more coconut oil to the pan if needed. Add onion and cook until translucent. Add sliced mushrooms and cook until soft, stirring occasionally.
Once onions and mushrooms are soft, add the remaining veggies. Allow them to cook down for 3-4 minutes, stirring occasionally.
Add chicken back into the pan, pour in the sauce, and stir. Cook for 1-2 minutes more, and serve immediately. We like to eat it with rice and maybe a little crushed red pepper.
*If you don't have access to Trader Joe's or this particular product, here's what it includes: shredded red cabbage, green cabbage, kale, brussels sprouts, and broccoli. You can use about 8 cups of any combination of those shredded veggies. Personally, I'd go for a bag of broccoli slaw, plus kale and red cabbage.