Chicken Cabbage Rice | Easy Chicken Rice

chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu provides a plant-based option while canned chicken is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter option, while water with seasoning is cost-effective.

Cut the chicken breast into thin strips, removing skin and bone.

Shred the white cabbage and chop the onion.

Heat 3 tablespoons of sunflower oil in a wok or skillet over medium-high heat.

Add the chopped onion and cumin seeds to the hot oil, cooking for a few seconds.

Add the chicken strips to the pan, seasoning with salt and black pepper.

Stir in 1 tablespoon of garlic ginger paste and cook for 4 minutes on high heat, stirring frequently.

Add the shredded cabbage and 1 tablespoon of curry powder to the pan, cooking for another 4 minutes while stirring continuously.

Add the cold, cooked basmati rice to the mixture, stirring well to combine.

Fry the rice for an additional 4 to 5 minutes on high heat, allowing it to get some color and fry well.

Garnish with cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens