Chicken, Cabbage and Kabocha Squash Stir-fry

Chicken, Cabbage and Kabocha Squash Stir-fry

A lightly spiced dish that goes great with rice.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


2 leaves

1/2 clove

a dash

a dash

1 Tbsp


1/2 tsp

50 ml (1.7 fl. oz.)


  1. Cut the chicken into large bite size pieces and season with pepper and salt.
  2. Cut the cabbage into 4 cm (1.5 in.) squares, remove the seeds from the kabocha squash with a spoon and cut into 1 cm (0.5 in.) widths.
  3. Over low heat, saute the garlic in vegetable oil. Once an aroma emanates, add in and cook the chicken for 4-5 minutes over medium heat.
  4. Add in (2) and stir-fry for an additional minute.
  5. Season with (A), and occasionally stir while continuing to cook until the kabocha squash has softened.

Cooking Basics

Garlic - crushing

Peel the thin skin, then cut into half vertically. Place the cut side down to prevent the garlic from moving around during cutting. Place a flat object on top and press down to crush. The flatside of a knifeblade can also be used, however a wooden spatula is safer as it is less likely to slip during crushing.


Post your creation!

Kikkoman Global (@kikkoman_global)

is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!

Related Ingredients

Recently Viewed