Spicy garlicky chicken and cabbage

/ Haruka Sugiyama

Description: Simple home made dish when you want to use a large portion of cabbage. 
Serves: 2
Cooking time: 10 minutes

Ingredients

  • Cabbage – cut 1 in bite-size, 160g 
  • Chicken – cut 1 in bite-size, 160g 
  • Garlic – chopped, 2 cloves
  • Olive oil – 1 tablespoon
  • Sake cooking wine – 1 tablespoon
  • Ground black pepper – 2 dashes

Method

1. Heat the olive oil in a large non-stick frying pan, then add the garlic over low heat for 30 seconds, stirring regularly. (If you like crispy garlic, cook a bit longer, leave them aside and sprinkle before serving). 
2. Stir in the chicken, chilli, and black pepper, change the heat to medium and cook until the chicken is almost cooked.
3. Add the cabbage, sake, 2 tablespoons of water and cook until the chicken is completely cooked.
*If you prefer the cabbage to be cooked until it gets soft, you may put the meat aside once cooked in no.2. Then cook the cabbage then when the cabbage is almost cooked, put the chicken back, and add seasonings to complete.

Nutritional Values Per Serving

KcalProteinFatCarbsFibreSugarsSaltSaturated FatVitamin B3Vitamin
B6		Vitamin
B12
268.714.4g20.4g6.3g2.2g3.0g0.3g3.8g3.9mg0.4mg0.5μg
13.4%28.9%29.1%2.4%7.2%3.3%5.0%19.0%30.1%34.5%33.1%
*These values are approximate and based on the value from ingredients prepared before cooking (Reference USDA). Percent daily values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs. Zinc, Vitamin B1 and Vitamin B2 are over 10%, Phosphorus and Vitamin D are over 20%, Vitamin C is over 70% of an adult’s daily reference intake. However, some vitamins may be lost while cooking.

Nutritional Tips

This dish is one of your 5-a-day. 5-a-day is one of the national campaigns to encourage people to consume at least five portions of fruit and vegetables every day. It is conducted in some countries including the United Kingdom, United States, France and Germany.

Cabbage 100g is only 25 kcal (according to USDA). It is slightly more than a handful and is super low in calories. It can be eaten raw or cooked. It is an essential vegetable for hot pot dishes in winter and is versatile. Compared to Chinese cabbage, it tastes less sweet. But when it is the season (winter), they tend to be sweeter. Finely stripe-cut cabbage is very commonly served with pork cutlet and torn cabbage is “the must-served” with “Fried skewer – kushikatsu (串カツ)” in Japanese cuisine. In Japan, these cabbages are all you can eat, so you can ask for them as much as you want. 

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