Spicy chicken with Chinese cabbage

A simple and delicious way to bring a taste of Asian cuisine to your kitchen. You can make this dish as hot as you like – simply adjust the amount of chili you use.

  • 50 min
Spicy chicken with Chinese cabbage


  • 4 boneless, skinless chicken breasts (approx. 150 g each)
  • 2 tbsp Vegeta Twist Golden Chicken Seasoning
  • 1 tsp chili flakes
  • 3 tbsp cooking oil
  • 600 g shredded Chinese cabbage
  • 80 g onion
  • 3 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp sugar
  • 2 tbsp lemon juice
  • 1 chili pepper
  • handful fresh cilantro
  • salt & pepper


  1. Clean, rinse and pat dry the chicken breasts. Sprinkle with Vegeta and chili flakes and rub the seasoning into the chicken. Transfer to a cutting board and cover with cling film. Using a mallet, pound the chicken breasts through the film until slightly flattened. Allow them to rest for about 30 minutes.
  2. Finely shred the Chinese cabbage and slice the onion into rings, and transfer both into a large bowl.
  3. In another, smaller bowl, combine the soy sauce, sesame oil, and sugar and lemon juice. Pour over the Chinese cabbage and onion. Add one finely chopped chili pepper, a handful of chopped cilantro, a little salt and ground black pepper to taste, and toss well.
  4. Heat three spoons of oil in a large skillet, add the marinated chicken and fry over a medium heat until golden and cooked through.
  5. Arrange the fried chicken breasts on a bed of the shredded Chinese cabbage and serve.

Chef's tip: When shallow-frying chicken breasts, don’t let the oil get too hot. This will prevent the chicken sticking to the pan.