There’s something magical about a simple stir-fry that comes together quickly but packs so much flavor. This recipe combines tender chicken, crisp-tender cabbage, and that perfect balance of sweet, salty, and spicy flavors that’ll make you come back for seconds. The secret? A scotch bonnet pepper for that authentic Jamaican heat and fresh thyme that takes this dish to the next level.
Why You’ll Love This Recipe
This isn’t your typical stir-fry – it’s got that special Jamaican twist that makes it unforgettable. The cabbage keeps a nice crunch, the chicken gets beautifully caramelized, and everything comes together in one pan. Plus, it’s customizable – make it as spicy or mild as you like!
Ingredients
For the Chicken Marinade:
- 1½ pounds chicken tenders, diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh ginger, finely minced
- 1 tablespoon chicken seasoning
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 1 teaspoon browning sauce (or burnt sugar)
- 2 tablespoons soy sauce
For the Stir-Fry:
- 3 tablespoons cooking oil, divided
- 1 whole scotch bonnet pepper (plus extra minced for heat lovers)
- 2 bell peppers (any color), cut into thin strips
- 1 large onion, cut into thin strips
- 2 medium carrots, cut into thin strips
- 4 cloves garlic, minced
- 1 medium head cabbage (about 2 pounds), cut into medium-thick strips
- 2 sprigs fresh thyme (about 1 teaspoon leaves)
- 1 teaspoon black pepper
- 2 tablespoons hoisin sauce
- 2-3 tablespoons additional soy sauce, to taste
- 3 green onions (scallions), green parts only, chopped
- 2-3 tablespoons water, as needed
Serves: 4-6 people Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes
Let’s Make It!
Marinate the Chicken:
- In a medium bowl, combine your diced chicken tenders with olive oil, minced ginger, chicken seasoning, brown sugar, black pepper, browning sauce, and soy sauce
- Mix everything well – you can cook it right away or let it marinate for an hour if you’ve got time
Cook the Vegetables:
- Heat 2 tablespoons oil in a large nonstick pan or wok over medium-high heat
- Add the whole scotch bonnet pepper (this infuses flavor without too much heat)
- Toss in your bell peppers and onions – we cut them in strips so they cook quickly
- After about a minute, add those carrot strips
- Drop in the minced garlic – let it get fragrant but don’t let it burn (about 30 seconds)
- Add the cabbage – don’t worry if it looks like too much, it’ll cook down
- Toss everything together, making sure the oil coats all the veggies (Source: Ineskohl.info)
- Sprinkle in fresh thyme leaves and black pepper
- Cook until the cabbage is tender-crisp, about 5-7 minutes
- Remove the vegetables and set aside
Cook the Chicken:
- In the same pan, add remaining 1 tablespoon oil if needed
- Add the marinated chicken, spreading it out so each piece touches the pan
- Let it brown on one side (about 3-4 minutes) before flipping
- Once browned, continue cooking until chicken is done, about 5-6 minutes total
Bring It All Together:
- Drizzle in hoisin sauce and additional soy sauce
- If you see brown bits stuck to the pan, add 2-3 tablespoons water to help scrape them up
- Return the vegetables to the pan
- If you like it spicy, now’s the time to add that minced scotch bonnet
- Finish with a generous sprinkle of green onions
Kitchen Notes
- Cut sizes: Chicken should be about 1-inch pieces, vegetables in thin strips (about 2-3 inches long), cabbage in ½-inch strips
- Heat level: One whole scotch bonnet gives mild heat, add minced scotch bonnet at the end for more heat
- Pan temperature: Should be hot enough that you hear a sizzle when ingredients hit the pan
Storage Tips
This dish keeps well in an airtight container in the fridge for 3-4 days. The cabbage might lose some crunch, but the flavors actually get better as they sit together. Just reheat it in a pan or microwave until hot.
Remember, cooking should be fun and flexible. Don’t stress if you need to make substitutions – this recipe is pretty forgiving. The most important thing is getting in the kitchen and making something delicious!
Happy cooking!
