Dirty Cabbage with Chili Oil and Optional Wonton Noodles

Ingredients

• 1 lb boneless skinless chicken breasts or thighs (Diced)
• 3 tbsp ponzu sauce (For the chicken marinade)
• 1 tbsp low-sodium soy sauce (For the chicken marinade)
• 1 tbsp toasted sesame oil (Regular sesame oil may be used instead; for the marinade)
• 1 lb ground hot Italian sausage (Use mild sausage if preferred)
• neutral oil (As needed for cooking)
• 1 large head green cabbage (Or 2 small heads, chopped)
• 1 large yellow onion (Thinly sliced)
• salt (A pinch, for the onions)
• 2 tbsp butter (Divided)
• 4 cloves garlic (Minced or pressed; divided)
• 6 oz wonton wrappers (Optional; such as Dynasty or Nasoya brand)
• 0.25 cup ponzu sauce (For the finishing sauce)
• 2 tbsp low-sodium soy sauce (Plus more to taste; some is used with the optional wonton noodles)
• 2.5 tbsp chili crunch or chili oil (Use 2–3 tablespoons, plus more for serving; some is used with the optional wonton noodles)
• 2 tsp toasted sesame oil (For the finishing sauce)
• 1 tbsp brown sugar (Adjust if desired)
• fresh lime juice (For tossing with the optional wonton noodles; amount not specified)
• fresh cilantro, sliced green onions, and chopped peanuts (Toppings; amounts not specified)

Steps

1. 1

   Combine the diced chicken with 3 tablespoons ponzu sauce, 1 tablespoon low-sodium soy sauce, and 1 tablespoon toasted sesame oil. Refrigerate for 15–20 minutes while preparing the vegetables and sausage.

2. 2

   Heat a large, deep skillet or wok over medium heat. Add neutral oil if needed, then add the sausage. Cook, crumbling it as it browns, until browned and cooked through. Transfer it to a paper towel-lined plate, leaving about 1 tablespoon of rendered fat in the skillet.

3. 3

   Drain and discard the excess marinade from the chicken. Add the chicken to the hot skillet in a single layer. Cook undisturbed for about 4 minutes so it can develop a golden sear.

4. 4

   Flip the chicken and continue cooking for approximately 3 minutes.

5. 5

   Push the chicken to one side of the skillet. Add 1 tablespoon of the butter and 2 cloves of the garlic. Cook until fragrant, then toss the chicken through the garlic butter and cook for approximately 1 minute longer, or until the chicken reaches 165°F.

6. 6

   Remove the cooked chicken from the skillet.

7. 7

   Add the sliced onion and a pinch of salt to the skillet, adding a small amount of neutral oil if needed. Cook for about 5 minutes, stirring occasionally and allowing the onions to brown.

8. 8

   Add the remaining 1 tablespoon butter and the remaining 2 cloves garlic. Cook briefly, until the garlic is fragrant.

9. 9

   Add the chopped cabbage and toss it with the onions. Spread the mixture into an even layer and increase the heat to medium-high. Cook for 10–12 minutes, stirring occasionally, until the cabbage is tender and has caramelized brown edges.

10. 10

    Optional wonton noodles: While the cabbage cooks, bring a pot of water to a boil. Slice the wonton wrappers in half or into noodle-like strips, carefully separating every layer.

11. 11

    Drop the wonton-wrapper strips into the boiling water and boil for approximately 2 minutes. Drain them immediately.

12. 12

    Immediately toss the drained wonton noodles with low-sodium soy sauce, chili crunch, and fresh lime juice.

13. 13

    Combine the finishing ponzu sauce, low-sodium soy sauce, chili crunch or chili oil, toasted sesame oil, and brown sugar in a microwave-safe bowl. Warm briefly, until the brown sugar dissolves.

14. 14

    Return the cooked chicken and sausage to the skillet. Pour the warmed sauce over everything and toss thoroughly until the cabbage and meat are glossy and evenly coated.

15. 15

    Gently fold the seasoned wonton noodles into the finished cabbage mixture, if using.

16. 16

    Taste and add additional chili crunch, ponzu, or soy sauce as desired. Serve topped with cilantro, sliced green onions, chopped peanuts, and additional chili crunch.

Notes

The wonton noodles are optional. The sauce is intended to be adjusted to taste: extra ponzu adds brightness and tang, soy sauce adds savory saltiness, and chili crunch adds heat and richness. The source does not specify the exact amount of lime juice or toppings.

Nutrition per serving

• main
• dinner
• lower-carb
• spicy
• savory
• one-pan
• stovetop
• Asian-inspired