This Chicken Cabbage Stir-Fry is a quick and healthy dinner idea that’s bursting with flavor. Tender chicken, crisp cabbage, and a savory stir-fry sauce come together in one skillet for a satisfying meal that’s ready in under 30 minutes. Perfect for weeknights, it’s a versatile dish that pairs well with rice, noodles, or on its own.
Why You’ll Love This Recipe?
- Quick and Easy: A one-pan meal that’s ready in no time.
- Healthy and Nutritious: Packed with lean protein and fresh vegetables.
- Customizable: Add your favorite veggies or adjust the seasoning to your taste.
Ingredients
Here’s what you’ll need:
- Boneless, skinless chicken breasts or thighs, thinly sliced
- Green cabbage, shredded
- Carrots, julienned
- Onion, thinly sliced
- Garlic, minced
- Ginger, grated
- Soy sauce
- Sesame oil
- Cornstarch
- Olive oil
- Salt and pepper
- Sesame seeds (optional, for garnish)
The full ingredient list and measurements are in the recipe card below.
Directions
Step 1: Prep the Ingredients
Thinly slice the chicken and vegetables. Set aside. In a small bowl, mix soy sauce, sesame oil, and cornstarch with a splash of water to make the stir-fry sauce.
Step 2: Cook the Chicken
Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and stir-fry until fully cooked and lightly browned. Remove the chicken from the skillet and set aside.
Step 3: Sauté the Vegetables
In the same skillet, add another drizzle of olive oil. Toss in the garlic, ginger, onion, carrots, and cabbage. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Step 4: Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the mixture and toss to coat evenly. Cook for another 2-3 minutes until the sauce thickens and everything is well combined.
Step 5: Serve
Transfer the stir-fry to serving plates or a large dish. Sprinkle with sesame seeds for garnish, if desired. Serve hot with steamed rice, noodles, or as a standalone dish.
Expert Tips and Tricks
- Slice Thinly: Thinly slicing the chicken and vegetables ensures quick and even cooking.
- High Heat is Key: Stir-frying at high heat keeps the vegetables crisp and the chicken juicy.
- Customize the Sauce: Add a teaspoon of honey for sweetness or chili flakes for heat.
Recipe Variations and Possible Substitutions
- Add More Veggies: Bell peppers, snap peas, mushrooms, or broccoli are great additions.
- Make It Low-Carb: Serve the stir-fry on its own or over cauliflower rice.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
Serving and Pairing Suggestions
This chicken cabbage stir-fry pairs perfectly with steamed jasmine rice, brown rice, or noodles like lo mein or rice noodles. For a low-carb option, serve it over zucchini noodles or a bed of greens.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce to refresh the flavors.
FAQs
1. Can I use pre-shredded cabbage?
Absolutely! Pre-shredded cabbage saves time and works just as well.
2. Can I make this dish vegetarian?
Yes, substitute the chicken with tofu, tempeh, or extra vegetables for a vegetarian version.
3. How can I prevent soggy vegetables?
Cook the vegetables quickly over high heat to keep them crisp. Avoid overcrowding the skillet.
4. Can I freeze this stir-fry?
While it’s best enjoyed fresh, you can freeze it. Let it cool completely, then freeze in an airtight container for up to 2 months. Thaw and reheat on the stovetop.
Conclusion
This Chicken Cabbage Stir-Fry is a simple yet flavorful dish that’s perfect for busy nights. With tender chicken, crisp veggies, and a delicious sauce, it’s a meal you’ll want to make again and again. Whether you serve it with rice, noodles, or on its own, this stir-fry is guaranteed to satisfy!
Print
Chicken Cabbage Stir-Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten Free
Description
This Chicken Cabbage Stir-fry is a quick and healthy dish packed with vibrant veggies, tender chicken, and a flavorful soy-ginger sauce. Perfect for busy weeknights, this stir-fry is easy to make, loaded with nutrients, and irresistibly delicious.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast, sliced thinly
- 2 tbsp soy sauce (low sodium)
- 1 tsp cornstarch
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar (optional)
- 1 tsp chili flakes (optional)
- Sesame seeds, for garnish
Instructions
- Marinate the Chicken:
In a small bowl, toss the sliced chicken with soy sauce and cornstarch. Set aside for 10–15 minutes. - Prepare the Vegetables:
While the chicken marinates, chop and shred the cabbage, carrots, and bell pepper. Slice the green onions. - Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until golden and fully cooked. Remove the chicken from the skillet and set aside. - Sauté Aromatics:
In the same skillet, add the remaining tablespoon of oil. Add minced garlic and ginger, stirring for 1 minute until fragrant. - Cook Vegetables:
Add the cabbage, carrots, and bell pepper to the skillet. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp. - Combine Chicken and Sauce:
Return the cooked chicken to the skillet. Stir in oyster sauce, sesame oil, rice vinegar, honey (if using), and chili flakes (if desired). Mix well to coat the chicken and vegetables evenly. - Serve:
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or noodles for a complete meal.
Notes
- For a low-carb option, serve this stir-fry on its own or with cauliflower rice.
- Feel free to swap the chicken for shrimp, beef, or tofu for variety.
- Adjust the spice level by adding more or less chili flakes or a drizzle of Sriracha.
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg