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  • 1 Tbsp. olive oil
  • 240 g minced chicken
  • 1–2 Tbsp. sesame oil
  • 1 small yellow onion, diced
  • 1 cup frozen peas and carrots
  • 2 garlic cloves, minced, or more to taste
  • 3 cups cabbage coleslaw mix
  • 2 large eggs, lightly whisked
  • 2–3 Tbsp. soy sauce
  • 2 green onions, salt and black pepper, to taste

How To Cook Chicken Cabbage Stir Fry

1. Heat olive oil in a large non-stick skillet over medium-high heat. Add minced chicken and cook until no longer pink and cooked through, about 3-5 minutes. Remove to a plate.
2. Reduce heat to medium. Add about a tablespoon of sesame oil to the pan and when hot, add the onions and frozen veggies. Cook until tender, about 4-5 minutes, while stirring occasionally. 3. Stir in garlic and cook for 30 seconds or until fragrant.
Stir in coleslaw mix with a pinch of salt. Cook until tender, about 5-8 minutes. If the cabbage sticks to the pan, add another tablespoon of sesame oil or few tablespoons of water.
4. Create a well in the centre of the skillet and add the whisked eggs. Quickly scramble until done.
5. Stir in chicken and soy sauce, and cook until heated through, 1-2 minutes. Taste for salt and pepper. Stir in green onions. Serve with avocado and Sriracha.

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