Multi Cooker

Spicy Chicken and Cabbage Stir Fry

Main Dish

Our chicken stir fry delivers heaps of savory, smoky and spicy goodness – with no wok required! You can stir fry the crisp cabbage and tender chicken in your multi cooker for a flavor packed easy weeknight dinner that rivals your favorite takeout spot.

Servings 3
Preparation
Cooking

Ingredients

1 tbsp vegetable oil
½ lbs. boneless, skinless, chicken breasts, chopped bite size
2 cups cabbage, chopped
6 to 8 dried red chilis
2 garlic cloves, minced
1 tbsp oyster sauce
½ tbsp soy sauce
1 tsp rice vinegar
1 tsp toasted sesame oil
1 green onion, finely chopped

Directions

Set the multi cooker to the sauté function.
Set the timer to 25 minutes and the heat to high. Press start.
When the machine beeps, add the oil and chicken and sauté for 7 minutes, or until the chicken is cooked through.
Take the chicken out and transfer it to a plate. Set aside.
Add the cabbage, garlic, and red chilis and sauté for 3 minutes.
Mix the oyster sauce, soy sauce, rice vinegar, and toasted sesame oil in a bowl, and set aside.
Return the chicken to the pot and stir in the sauce. Toss the chicken and cabbage to coat them with the sauce. Transfer to a plate and top with chopped green onion.
Serve the stir fry with a side of rice.

A SPICY CHICKEN STIR FRY

We love the smoky spiciness dried red chilis bring to any stir fry. But when they’re incorporated with sliced chicken perfumed with oyster sauce, soy sauce and sesame oil – we’re talking next-level flavor. But the unsung hero in this takeout-fakeout has gotta be the cabbage. And we’ve made sure the cabbage keeps its crunch while soaking in maximum umami.

HOW TO GET TAKEOUT RESULTS AT HOME

When making this cabbage and chicken stir fry in the Tiger Multi Cooker, we have a trick we use to make sure the chicken stays juicy and tender – while the cabbage retains the perfect pliant crunch. We cook the ingredients in batches on high heat using the saute setting (with the lid open). Start with the chicken and saute until cooked through – then remove it from the multi-cooker. Next, saute the cabbage and dried red chilis without washing the cooking surface, so the cabbage is infused with the flavors from the chicken. Check the recipe steps above for our timing recommendations. The final step is to combine all the cooked ingredients with the sauce and stir fry everything together. This is a trick restaurant chefs use when making stir fries so all the ingredients come out with the optimal texture and nothing overcooks in the process.

COOKING TIPS AND VARIATIONS

Cook with the multi-cooker lid open. The saute setting mimics a frying pan on the stovetop – minus the open flame and grease splatters. You should still stir the ingredients while cooking, just like a stir fry in a wok.
Try a different protein. Shrimp, beef or tofu would all work. You’d still want to cook the protein and cabbage in separate batches for the best results.
Serve with a different side. A side of steamed white rice is the obvious move here. But this stir fry easily pairs with brown rice, noodles or even steamed quinoa as well.