Ugly delicious. That’s what happens when you combine chicken and cabbage with the magical ingredient soy sauce.
At first glance this recipe doesn’t sound like it’s going to change your life.
But one taste is all it will take.
You’ll be congratulating yourself on your magical cooking skills.
And wishing you had more cabbage in the house.
As always this is super delicious with just the 3 ingredients.
But I’ve included the parsley because I have a weird fetish where my meals have to include something green.
Oh and feel free to slice your own cabbage if you want a more economical option.
Ingredients
- 2 chicken thigh fillets
- 1 bag cabbage (200g / 7oz)
- 1-2 tablespoons soy sauce
PLUS ingredient
- handful flat leaf parsley, coriander (cilantro) or chives
Instructions
- Turn your oven to 250C (480F) (don't worry the food won't be in there long enough to burn).
- Spread the chicken and cabbage over a large rimmed baking tray so that everything is sitting in a single layer. I line mine with baking paper so it's easier to clean.
- Pop in the oven. Set your timer for 10 minutes.
- When the timer goes stir the cabbage and check the chicken. If they need longer pop back in the oven for another few minutes.
- When the chicken is cooked drizzle over the soy sauce. Taste cabbage and season with more soy if needed.
- Place chicken on a plate. Scatter over your optional plus ingredient (if using).
Variations & Substitutions
plan-B (pantry) – keep a bag of shredded cabbage in the freezer – yes you’re allowed to do that (cook straight from frozen).
different sauce / soy-free – soy sauce is AMAZING here but you could use oyster sauce, hoisin, fish sauce or even sriracha or other hot sauce. Or take it in a completely different direction with some pesto, hummus, curry mayo or amazing avo sauce.
different veg – fresh cabbage sliced by hand, red cabbage, frozen green beans, frozen spinach, frozen cauliflower rice, frozen peas, frozen corn kernels (cook all frozen veg straight from frozen).
vegetarian – I’ve made this with eggs on the roasting tray (check after 5 minutes), tofu, chickpeas, black beans.
different protein – see the veggie options above. Also good with salmon, white fish, chicken breast, minced (ground) chicken or other ground meat, sausages, meatballs.
more substantial (carb lovers) – cooked noodles or rice.
more substantial (low carb) – more chicken, cold chunks of avocado, cashews, peanuts, almonds, walnuts, sesame seeds.
family-friendly – serve with wraps or Fergals egg fried rice.
more fancy / for entertaining – servee= with chilli flakes, fresh chilli, sesame seeds, roast nuts, schichimi togarashi or furikake.
Waste Avoidance Strategy
chicken thigh fillets – freeze them.
cabbage – will keep in a plastic bag in the fridge for weeks, even months. Can be frozen but will have a wilted texture once defrosted.
soy sauce – keep it in the pantry.
green herbs – most fresh herbs will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a herb oil by packing the leaves into a clean jar and covering with extra virgin olive oil.
Problem Solving Guide
bland – more salt! Or add in a flavour bomb.
too dry – overcooked chicken. Next time get it out earlier. For now a drizzle of extra virgin olive oil will help.
no oven – stir fry the chicken and cabbage separately in a frying pan or wok.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.