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Chicken, Spinach & Cabbage Stir-Fry

Chicken, Spinach & Cabbage Stir-Fry

with Dashi, Sesame Ginger Crunch & Crispy Fried Onions
Recipe Development Team
Recipe Development TeamUpdated on July 15, 2026
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Get Free Breakfast for Life + 10 Free Meals
Calories
: 
960 kcal
Protein
: 
61g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Sesame
  • Fish
  • Soy
  • Wheat
  • Milk

Tofu cubes are pan-fried until golden and crisp and paired with red cabbage and fresh spinach in a savory, umami-rich dashi-spiked sauce. Served over jasmine rice, this colorful Japanese-inspired stir-fry is topped with scallions, crispy fried onions, and a sprinkle of nutty sesame ginger crunch. The best part? You’ll have dinner on the table in just 20 minutes!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

10 ounce

Chopped Chicken Breast

1 unit

Sesame Ginger Crunch

(Contains: Sesame)

1 teaspoon

Dashi Powder

(Contains: Fish, Soy, Wheat)

2.5 ounce

Spinach

1 unit

Tofu

(Contains: Soy)

4 ounce

Shredded Red Cabbage

1 unit

Crispy Fried Onions

(Contains: Wheat)

2 unit

Scallions

¾ cup

Jasmine Rice

3 ounce

Stir-Fry Sauce

(Contains: Sesame, Soy, Wheat)

Not included in your delivery

teaspoon (tsp)

Salt

2 teaspoon (tsp)

Cooking Oil

1 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Black Pepper

per serving
Calories960 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate97 g
Sugar18 g
Dietary Fiber6 g
Protein61 g
Cholesterol125 mg
Sodium1410 mg
Potassium1210 mg
Calcium380 mg
Iron5.6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

PDF
Cook Rice
1

  • In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

  • Keep covered off heat until ready to serve.

  •  

     

Prep
2

  • While rice cooks, wash and dry produce.

  • Open and drain tofu; press out excess water with paper towels. Halve crosswise; stand upright and halve vertically. Lay flat and cut into ¾-inch cubes. Trim and thinly slice scallions, separating whites from greens.

  •  

     

Cook Stir-Fry
3

  • Heat a large drizzle of oil in a large pan over medium-high heat. Add tofu; cook, undisturbed, until browned on bottom, 2-3 minutes.

  • Add scallion whites, cabbage, ¼ cup water (⅓ cup for 4 servings), salt, and pepper; cook, stirring, until veggies are slightly softened, 1 minute.

  • Add spinach, stir-fry sauce, and dashi powder. Cook, stirring frequently, until spinach has wilted and sauce has slightly reduced, 1-3 minutes more.

  • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4).

Finish & Serve
4

  • Fluff rice with a fork.

  • Divide rice between plates; top with stir-fry. Garnish with scallion greens, sesame ginger crunch, and crispy fried onions. Serve.

  • Garnish with sesame ginger crunch, scallion greens, and crispy fried onions. Serve.

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