Sometimes I’m looking for what I call a side-dish-chicken dish to serve alongside a roast so that I have a non-red-meat alternative on the menu. I created this one for that purpose, but it actually became the main dish for a Friday night meal, it was that satisfying.

Directions

Prepare the Cabbage, Mushroom, and Scallion Chicken

1. Heat oil for sautéing in a large frying pan. Add onions and sauté until golden brown, about 15–20 minutes. Add mushrooms and continue to sauté until soft, about 10 minutes.

2. Meanwhile, coat chicken in flour. Slowly add the chicken to the pan, allowing it to cook slightly so the pieces don’t stick to each other as you add in more pieces. Add soy sauce, brown sugar, and wine, and keep mixing gently until chicken is fully cooked. Season with salt and pepper.

3. Add the scallions and cabbage, and allow to cook for approximately two minutes so they retain their firm texture. Serve immediately.

Notes:

If making this recipe in advance, add the scallions and cabbage right before serving.