Name: Chicken and Cabbage Stir-Fry
Total time: 25 minutes
Yield: 4 servings
Ingredients: 2 Tbsp. oyster sauce; 2 Tbsp. sambal oelek; 2 Tbsp. unseasoned rice vinegar; 1 Tbsp. fish sauce; 1 Tbsp. plus ½ tsp. dark brown sugar; 4 Tbsp. vegetable oil, divided; ½ medium head of green cabbage (about 1¼ lb.), cored, leaves cut into 2" pieces; 1 lb. ground chicken, beef, or pork; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. baking soda; 6 garlic cloves, thinly sliced; 1 1" piece ginger, peeled, very finely chopped; 1 bunch scallions, thinly sliced, divided; 2 Tbsp. unsalted butter

Ground chicken seared cabbage julienned scallions and a vinegary sambal oelek sauce in a shallow bowl with serving spoons.

Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden Elstran

If available, seek out ground chicken made from dark meat, which will be naturally richer and perform best when cooked. Though this recipe’s technique of incorporating baking soda, sugar, and a bit of neutral oil will allow the meat to stay juicier and brown faster no matter what grind you use. Green cabbage is the move here versus other greens as it can take a hard sear and not wilt away, so don’t be afraid to let it get charred around the edges before moving it around.

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