Chicken Cabbage Stir-Fry (Printable Version)

Quick stir-fry with tender chicken, crisp cabbage, and savory umami sauce ready in just 30 minutes.

# Ingredient List:

→ Protein

01 - 1 lb boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 1 small head green cabbage (about 1.3 lbs), cored and thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced

→ Sauce

06 - 3 tablespoons soy sauce or tamari for gluten-free
07 - 1 tablespoon oyster sauce
08 - 1 tablespoon hoisin sauce
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons sesame oil
11 - 2 teaspoons cornstarch
12 - 2 tablespoons water
13 - 1 teaspoon sugar

→ Aromatics & Cooking

14 - 2 tablespoons vegetable oil
15 - 3 cloves garlic, minced
16 - 1 inch piece fresh ginger, peeled and grated

# Directions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes until cooked through and golden. Remove chicken from the pan and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything together. Cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
06 - Stir in green onions. Taste and adjust seasoning if needed.
07 - Serve hot, optionally with steamed rice or noodles.

# Expert Tips:

01 -
  • It turns humble cabbage into something you actually crave, with a savory sauce that makes every bite satisfying.
  • You can have dinner on the table in thirty minutes without sacrificing flavor or feeling like you took a shortcut.
  • The ingredients are flexible, so you can swap proteins or vegetables based on what you have without losing the magic.
02 -
  • Slice the chicken as thin as you can, it cooks faster and stays tender instead of turning rubbery.
  • Dont crowd the pan when cooking the chicken, if your skillet is small, cook it in two batches so it sears instead of steams.
  • Have everything prepped before you turn on the heat, stir-fries move fast and theres no time to chop once you start cooking.
03 -
  • Use a wok if you have one, the high sides and shape make tossing everything together effortless and help you get that restaurant-style sear.
  • Taste the sauce before you add it to the pan, if it needs more salt, sweetness, or acid, adjust it now while you still can.
  • Let the vegetables sit undisturbed for a minute or two in the hot pan before tossing, it gives them a little char that adds depth.
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