Photo of Mustard chicken with creamy cabbage by WW

Mustard chicken with creamy cabbage

Total Time
24 min
19 min
5 min
This stir-fry, featuring boneless, skinless chicken breasts, cabbage, and carrots, comes together in less than 30 minutes as an effortless weeknight dinner. It would be excellent with savoy cabbage or even Swiss chard in place of the Napa cabbage, and any kind of root vegetable can be used instead of carrots. Plus, the combination of sour cream and Dijon mustard with just a hint of sherry is a deliciously easy sauce that can work for any protein.


Uncooked boneless skinless chicken breast

¾ pound(s), cut into ¼-inch-thick bite-size slices

Sherry wine (dry)

2 Tbsp


2 tsp

Table salt

1 tsp

Peanut oil

2 Tbsp, or vegetable oil, divided

Fat free chicken broth

¼ cup(s)

Reduced fat sour cream

¼ cup(s)

Dijon mustard

1 Tbsp


3 clove(s), smashed

Shredded uncooked napa cabbage

6 cup(s), about 12 ounces


1 cup(s), thinly sliced

Black pepper

¼ tsp, freshly ground


2 Tbsp, chopped


  1. In a medium bowl, combine chicken, 1 Tbsp of sherry , 1 1/2 tsp of cornstarch and 1/2 tsp salt, and stir until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine chicken broth, sour cream, mustard, remaining 1 Tbsp of sherry and 1/2 tsp cornstarch until cornstarch is dissolved.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add garlic and stir-fry 10 seconds or until garlic is fragrant. Push garlic to side of wok, add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute incorporating garlic until chicken is lightly browned but not cooked through.
  3. Swirl in remaining 2 tsp oil, add cabbage, carrots, pepper and remaining 1/2 tsp salt, and stir-fry 30 seconds or until just combined. Restir sauce and swirl into wok and stir-fry 1 to 2 minutes or until chicken is cooked through. Stir in chives.