chicken and cabbage stir-fry skillet

by tijuana, 12/27/2014

this was a 'clean out the refrigerator' dinner. i had just returned to town and didn't have time to go to the store before dinner. i explored the fridge to see what veggies the hubby had in the fridge for me to cook. we had a ton of salad fixings, like lettuce, tomatoes, carrots and cucumbers. we also had some cabbage and half of a bell pepper. my first thought was to make boiled cabbage, baked chicken and a pan of homemade buttermilk cornbread. but a stir-fry sounded much easier and it was something new! now all of my genius cooks out there have to be wondering about something that i mentioned above. why didn't i throw the carrots into this stir-fry since i was cleaning out the fridge? i thought the same thing. it would have added color and a tad bit of sweetness. but i am not a huge fan of cooked carrots and i, um... got lazy. who was gonna come peel some carrots for me? 🙂 it was a very tasty, easy midweek meal that we will surely add to our rotation.

total Time: 30 minutes
prep time: 15 minutes
cook time: 15 minutes
yield: 6 servings

ingredients:

instructions:

preheat a large skillet over high heat and add the oil.
note: i used a cast iron skillet similar to the one found here.
once the skillet is hot, add the chicken breasts. allow the chicken to sear by not moving it for a couple minutes. if you have a lot of chicken, cook it in batches. season the chicken (to taste) with seasoned salt and pepper. toss the chicken until cooked through and remove to a plate.

allow the pan to get hot again.
add the butter to the chicken drippings.
sprinkle in the cabbage, fresh garlic, onions and bell pepper into the butter. sprinkle the seasonings over, along with salt/pepper to taste. saute over high heat until desired doneness. taste for seasonings and adjust accordingly. i like to have a slight crunch on my cabbage.