Sumac Chicken and Red Cabbage Stir-Fry

Name: Sumac Chicken and Red Cabbage Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) chicken breast, boneless and skinless, cut into ¾-inch (2 cm) cubes; 1 small head (about 1 lb) (450 g) red cabbage, halved, cored, and sliced into ¼-inch (6 mm) ribbons; 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (about 6 oz) (170 g) yellow onion, halved lengthwise and sliced into ¼-inch (6 mm) wedges; 4 cloves (20 g) garlic cloves, minced; 1½ tsp (3 g) sumac (ground); ¾ tsp (1½ g) ground cumin; to taste kosher salt; to taste black pepper; 2 tbsp (30 ml) fresh lemon juice; ¼ tsp (½ g) red pepper flakes (optional); ¼ cup (8 g) fresh mint leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

A bright, tangy stir-fry combining tender chicken breast with crisp red cabbage, finished with the lemony punch of sumac. Quick enough for a weeknight dinner, with the warm spice of cumin and the aromatic depth of garlic and onion. Serve over rice or with warm flatbread.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Pat chicken dry with paper towels so it browns properly
Have all ingredients prepped and within arm's reach before you start cooking (the stir-fry moves quickly)
If sumac is unavailable, lemon zest works but use less—start with 1 teaspoon and taste

1
Brown the chicken
- Heat 1½ tablespoons (22 ml) of olive oil in a large wok or 12-inch (30 cm) skillet over medium-high heat until shimmering.
- Once hot, add the chicken cubes in a single layer and let them cook undisturbed for 2–3 minutes.
- Stir and cook another 2–3 minutes until the chicken is golden on the outside and cooked through (no longer pink at the center).
- Season with a pinch of salt and pepper.
- Transfer to a clean plate.
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Ready when: Chicken is opaque throughout and firm to the touch
Tip: Don't stir too early—let the chicken develop color on the first side for better flavor
2
Cook the onion
- Add the remaining 1½ tablespoons (22 ml) of olive oil to the same wok and return to medium-high heat.
- Add the sliced onion and cook, stirring occasionally, for 2 minutes until it begins to soften and lighten in color.
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Ready when: Onion is translucent at the edges and beginning to wilt
3
Add garlic and spices
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the cumin and sumac, stirring constantly for another 15 seconds to bloom the spices.
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Ready when: Spices are fragrant and coat the onion evenly
Tip: Blooming spices in oil releases their essential oils—don't skip this step
4
Stir-fry the cabbage
- Add the sliced red cabbage and stir well to coat it in the spiced oil.
- Cook for 2–3 minutes, stirring frequently, until the cabbage begins to soften but still has a slight crunch.
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Ready when: Cabbage has wilted slightly and is tender-crisp; it's dark purple-red
Tip: Don't overcook the cabbage or it will become mushy—aim for tender with a slight bite
5
Combine and finish
- Return the cooked chicken to the wok and stir to combine with the cabbage and onion.
- Pour the lemon juice over everything and add the red pepper flakes if using.
- Toss gently for 1 minute to warm through and let the lemon juice coat all the ingredients.
- Taste and adjust the salt and pepper as needed.
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Ready when: Chicken and vegetables are heated through and evenly coated with lemon
Tip: Add lemon juice at the end to keep the citrus flavor bright and fresh
6
Garnish and serve
- Transfer to a serving platter or individual bowls.
- Scatter the fresh mint leaves over the top if using.
- Serve immediately while everything is hot, with rice, couscous, or warm flatbread on the side.
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Tip: Fresh mint adds a cool, aromatic finish that balances the sumac's tanginess

Good to know

Tips

To keep the stir-fry crispy, make sure your wok or skillet is hot before adding each ingredient—a hot surface ensures quick cooking and prevents the vegetables from steaming
Sumac is available at Middle Eastern markets, specialty spice shops, and increasingly at well-stocked grocery stores; it's worth seeking out for its unique tangy-citrusy flavor without the acidity of lemon
If your sumac clumps when opening the jar, break it up with the back of a spoon or sift it lightly; clumps won't distribute evenly
For extra body, serve over jasmine rice, bulgur, or with a dollop of plain Greek yogurt on the side to cool the spice

Make ahead

You can prep all the vegetables and cut the chicken up to 6 hours ahead; store them separately in covered containers in the refrigerator. The entire dish must be cooked fresh to keep the cabbage crisp.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth for 2–3 minutes until heated through. The cabbage will soften more upon storage, but the dish remains tasty.

Substitutions

sumac (ground) → finely grated lemon zest (use 1 teaspoon, added at the end). Sumac's tartness is its signature, but lemon zest provides similar brightness with less earthiness
red cabbage → green cabbage or napa cabbage. Both work well; green cabbage is milder and napa is more delicate—reduce cooking time slightly for napa
chicken breast, boneless and skinless → lean pork shoulder or beef sirloin, cut into ¾-inch cubes. Both cook similarly; pork takes the Middle Eastern flavors beautifully, and beef adds richness
ground cumin → ground coriander. Coriander is slightly sweeter and more floral; use the same amount for a different but complementary flavor