Savory Chicken & Cabbage Stir-Fry

1.Thaw the frozen chicken thighs in the refrigerator overnight or under cold running water for quicker thawing.

2.Once thawed, pat the chicken thighs dry with paper towels and season both sides with salt and pepper.

3.In a large skillet or wok, heat the vegetable oil over medium-high heat.

4.Add the chicken thighs skin-side down and cook for about 5-7 minutes, or until the skin is golden brown and crispy. Flip and cook for another 5-7 minutes until the chicken is cooked through. Remove the chicken from the skillet and set aside.

5.In the same skillet, add the sliced sweet onion and red onion. Sauté for 2-3 minutes until they start to soften.

6.Add the minced garlic and cook for an additional 30 seconds until fragrant.

7.Stir in the chopped nappa cabbage, green cabbage, and bok choy. Cook for about 5 minutes, stirring occasionally, until the cabbage is wilted.

8.Add the enoki mushrooms, julienned carrot, frozen peas, and frozen broccoli to the skillet. Stir well to combine and cook for another 3-4 minutes until the vegetables are heated through.

9.In a small bowl, mix the Chinese sweet bean paste, chopped rosemary, and thyme together. Pour this mixture over the vegetables and stir well to coat everything evenly.

10.Return the cooked chicken thighs to the skillet, nestling them among the vegetables. Cover and let simmer for an additional 5 minutes to heat through and meld the flavors.

11.Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped green onions before serving.