Chicken-and-Scallion-Stuffed Cabbage with Sweet-and-Sour Sauce

This quick, easy stir-fried dinner is loaded with flavor but still light and fresh. A blend of Asian-style flavors results in a bold, tasty sauce that’s a little sweet, a little tart, and a little spicy—a combination just right for lean ground chicken and earthy scallions. The recipe makes enough sauce for both the stir-fry and for dipping or drizzling.

Note: The cabbage isn’t cooked, so use large, thin savoy leaves instead of regular green cabbage. Savoy cabbage leaves are easy to fold around the stuffing and lighter on the palate when eaten raw.

Savoy Cabbage

Makes 6 stuffed leaves

Ingredients

For the Sauce

• juice of 1 lime
• 1/4 cup oyster sauce
• 3 tbsp white sugar
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sambal oelek (ground fresh chile sauce)
• 2 tbsp water

For the Chicken and Scallions

• 2 tbsp peanut oil, divided
• 2/3 lb ground chicken
• 2 garlic cloves, finely chopped
• 1/2-inch piece of ginger, peeled and finely chopped
• sea salt
• freshly ground black pepper
• 6 scallions, cut into 1-inch pieces
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped cilantro, plus more for garnish
• 6 medium savoy cabbage leaves

Stir-Fry Ingredients

Savoy Cabbage Leaves

Preparation

For the Sauce

1. Combine all ingredients in a small saucepan and bring to a simmer, whisking to dissolve the sugar. Reduce the heat to low and cook 5 minutes. Keep warm or let cool to room temperature for serving.

Sauce Beginning to Cook

Sweet-and-Sour Sauce

For the Chicken and Scallions

1. Heat a wok (or large, deep skillet) over medium-high heat and add 1 tablespoon of peanut oil. Add the chicken, garlic, and ginger and season lightly with salt and pepper. 
2. Stir-fry until the chicken is just cooked through, about 8 minutes. Transfer to a bowl with a slotted spoon and wipe out the wok.

Chicken Mixture Beginning to Cook

Cooked Chicken Mixture

1. Add the remaining 1 tablespoon of oil to the wok and add the scallions and all bell pepper. Stir-fry 3 minutes.
2. Return the chicken to the wok and stir in the cilantro. Add 1/2 cup sauce and combine well. Cook 2 minutes.

Scallion Mixture Beginning to Stir-Fry

Chicken with Cilantro

To serve, place the cabbage leaves on a large board or platter and divide the wok mixture among them. Divide the remaining sauce into small, individual bowls and serve with the stuffed leaves.

Chicken-and-Scallion-Stuffed Cabbage with Sweet-and-Sour Sauce