I love a crisp lettuce cup in the spring and summer time; however, don’t you just hate when the lettuce falls apart when you go to take a bite? Ugh. Then you end up just using a fork and eating a lettuce cup salad!? I am okay with that but I recently starting using the more sturdy Savoy Cabbage leaves and I am a huge fan. They have a lovely crispy, crunchy texture to them that is just perfect for the warmer weather!
This stir-fry is also oh-so simple to make. I love that it uses easy ingredients but offers mega flavor! The savory and saucy chicken is just perfect inside the crispy cabbage cups. Yum! Of course, if you can’t find savoy cabbage you can use lettuce leaves. I wouldn’t go for regular cabbage leaves here. Also, I use my Made In Blue Carbon Steel Wok for quick and easy stir-fry recipes like this. It’s the best quality wok I’ve ever used and I absolutely love it! Highly recommend!
Here is to warm weather and easy weeknight meals! Enjoy!
Chopped Chicken Cabbage Cups
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp tapioca starch arrowroot starch is okay, too
- 1 tbsp coconut aminos
For the Stir Fry:
- 2 tbsp avocado oil
- 4 green onions, cut into 1/4 inch pieces
- 1 cup baby bella mushrooms, loosely chopped
- 2 cloves garlic, finely chopped
- 1/2 inch knob of ginger, peeled and finely grated
- 1/2 tsp toasted sesame oil
- 1 tbsp coconut aminos
- 1/2 tsp crushed red pepper flakes optional
- 1 head savoy cabbage leaves for serving
- Trim off excess fat from the chicken thighs and discard. Cube the chicken into small, 1/2 inch cubes.
- Place the cubed chicken into a large bowl with the salt, pepper, tapioca, and 1 tablespoon of the coconut aminos. Toss until well combined.
- Heat oil large wok (or skillet) over medium-high heat. When the oil is hot and just begins to smoke, add the chicken in a single layer (you may need to do this in two batches) and cook until the chicken is golden brown and just cooked through. (If you are doing this in two batches, transfer the cooked chicken to a plate and set aside).
- Add all the chicken back into the wok along with the green onions, mushrooms, garlic, ginger, toasted sesame oil and remaining tbsp of coconut aminos. Add the red pepper flakes (if using). Cook, stirring, until the green onions are tender, 2 to 3 more minutes.
- Remove from heat and serve in cabbage leaves. Enjoy!