If you’re craving a dish that’s bursting with fresh, vibrant flavors yet quick and easy enough to whip up on a busy weeknight, this Chicken Cabbage Stir-Fry Recipe is calling your name. Tender slices of chicken mingle effortlessly with crisp green cabbage and colorful veggies, all coated in a savory, slightly sweet sauce that hits every note perfectly. It’s a delightful balance of protein and veggies that feels both comforting and light, making it a personal favorite that I can’t wait for you to try in your own kitchen.
Ingredients You’ll Need
The beauty of this Chicken Cabbage Stir-Fry Recipe lies in its simple yet essential ingredients. Each one is chosen not just for flavor but also for the texture and color it brings to the dish, making every bite exciting and balanced.
- Chicken breasts (1 lb, thinly sliced): The star protein that cooks quickly and stays juicy.
- Green cabbage (4 cups, shredded): Adds a satisfying crunch and mild sweetness.
- Carrot (1 medium, julienned): Brings a pop of orange color and natural sweetness.
- Red bell pepper (1, thinly sliced): Offers vibrant color and a subtle fruity flavor.
- Garlic (3 cloves, minced): Adds aromatic depth and a savory punch.
- Fresh ginger (1 tablespoon, minced): Introduces a warm, zesty spice to the mix.
- Soy sauce (2 tablespoons): Delivers the salty umami base for the sauce.
- Oyster sauce (1 tablespoon): Enhances the richness and adds a touch of sweetness.
- Sesame oil (1 tablespoon): Infuses a nutty aroma that ties the dish together.
- Vegetable oil (1 tablespoon): Used to sear the chicken and sauté the veggies evenly.
- Cornstarch slurry (1 teaspoon cornstarch + 2 tablespoons water): Thickens the sauce beautifully for a glossy finish.
- Green onions (2, sliced): Sprinkle on top for freshness and a mild onion bite.
- Salt and pepper: To season perfectly, balancing all flavors.
How to Make Chicken Cabbage Stir-Fry Recipe
Step 1: Cook the Chicken
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Toss in the thinly sliced chicken breasts and cook for about 4 to 5 minutes, stirring occasionally until the chicken turns golden brown and is completely cooked through. Once done, remove the chicken and set it aside. This step ensures the chicken stays tender and juicy without overcooking.
Step 2: Sauté Aromatics
In the same pan, add the minced garlic and fresh ginger. Stir-fry for just 30 seconds until their irresistible aromas fill the kitchen. These aromatics lay the fragrant foundation for the entire dish, boosting its flavor profile without overpowering the other ingredients.
Step 3: Cook the Vegetables
Next, add the shredded cabbage, julienned carrot, and thinly sliced red bell pepper. Stir-fry everything together for 4 to 5 minutes until the veggies become tender-crisp. This timing preserves their natural crunch and vibrant colors, making the dish feel fresh and alive in every bite.
Step 4: Combine and Sauce
Return the cooked chicken to the pan, then pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together so the flavors meld beautifully. Pour in the cornstarch slurry and continue cooking while stirring for 1 to 2 minutes until the sauce thickens slightly, giving the dish that perfect glossy coating.
Step 5: Final Seasoning
Season with salt and pepper to taste. Don’t rush this step — adjusting seasoning at the end lets you customize the dish to your personal preference. Finish by sprinkling sliced green onions on top for a fresh element that also adds a burst of color.
How to Serve Chicken Cabbage Stir-Fry Recipe
Garnishes
A simple sprinkle of green onions is a classic way to add freshness and a lovely crunch. For an extra pop, consider toasted sesame seeds or even a few red pepper flakes if you like a mild heat. Each garnish adds a new dimension to the dish, enhancing both flavor and presentation.
Side Dishes
This Chicken Cabbage Stir-Fry Recipe shines when served alongside steamed jasmine rice or your favorite noodles. The bowl of rice or noodles helps soak up the delicious sauce, turning the meal into a fully satisfying experience. For lighter options, try a side of pickled vegetables or a crisp Asian cucumber salad to balance the warm stir-fry.
Creative Ways to Present
For a fun twist, serve the stir-fry in lettuce cups for a hands-on meal experience that’s as refreshing as it is tasty. Alternatively, pile it over a bed of cauliflower rice to keep things low-carb and vibrant. You can also use it as a filling for wraps or even stuff inside steamed buns for a street-food vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Cabbage Stir-Fry Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making it perfect for quick lunches or dinner the next day. Just give it a good stir before reheating to redistribute the sauce evenly.
Freezing
If you want to stock up, this stir-fry freezes well. Portion it into freezer-safe containers and freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight before reheating to preserve texture and flavor as best as possible.
Reheating
Reheat leftovers over medium heat in a skillet for the best texture, adding a splash of water or broth if the sauce has thickened too much. Avoid using the microwave for reheating if you want to retain the crispness of the vegetables and juiciness of the chicken. Stir occasionally to heat evenly.
FAQs
Can I use other types of cabbage in this Chicken Cabbage Stir-Fry Recipe?
Absolutely! Napa cabbage or savoy cabbage are excellent alternatives that offer slightly different textures and flavors while maintaining the overall deliciousness of the dish.
Is it possible to make this dish gluten-free?
Yes, simply swap soy sauce for tamari or another gluten-free soy sauce substitute to keep the dish gluten-free without compromising on flavor.
What protein alternatives can I use in this recipe?
Tofu and shrimp both work beautifully as substitutes for chicken, allowing you to tailor the dish to your preferred protein or dietary needs.
How do I make this Chicken Cabbage Stir-Fry Recipe spicier?
Add some chopped chili peppers or a sprinkle of crushed red pepper flakes during the vegetable stir-fry step. You could also drizzle a bit of chili garlic sauce when serving for extra heat.
Can I prepare any parts of this recipe ahead of time?
You can slice the chicken and prep the vegetables a day in advance to save time. Keep them refrigerated separately, then simply cook everything fresh when you’re ready.
Final Thoughts
This Chicken Cabbage Stir-Fry Recipe brings together vibrant veggies, tender chicken, and a sauce that feels just right every time. It’s approachable for cooks at any level but impressive enough to become a regular in your dinner rotation. I’m confident once you try it, it will become one of your quick go-to meals, bringing warmth and satisfaction to your table on busy nights.
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Chicken Cabbage Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This vibrant Chicken Cabbage Stir-Fry is a quick and healthy Asian-inspired dish featuring tender slices of chicken breast, crisp green cabbage, colorful bell pepper, and carrot, all tossed in a savory sauce made with soy and oyster sauces. It’s a perfect weeknight meal that’s easy to prepare, packed with flavor, and naturally gluten-free when tamari is used. Serve it over rice or noodles for a complete, nutrient-rich dinner.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced
Sauces & Seasonings
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Oils & Thickeners
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Cook the chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook for 4–5 minutes until no longer pink and lightly browned. Remove the chicken from the pan and set aside.
- Sauté aromatics: In the same skillet, add the minced garlic and fresh ginger. Cook for about 30 seconds until fragrant, stirring continuously to prevent burning.
- Stir-fry vegetables: Add the shredded cabbage, julienned carrot, and thinly sliced red bell pepper to the pan. Stir-fry the vegetables for 4–5 minutes until they become tender-crisp while retaining a bit of crunch.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour in the soy sauce, oyster sauce, and sesame oil, stirring everything to combine evenly.
- Thicken the sauce: Stir in the cornstarch slurry and continue cooking for 1–2 minutes until the sauce thickens slightly and coats the ingredients well.
- Season and garnish: Taste the stir-fry and season with salt and pepper as needed. Remove from heat and garnish with sliced green onions before serving.
Notes
- For a different protein option, substitute chicken with firm tofu or shrimp.
- Try Napa or savoy cabbage as alternatives to green cabbage for varied texture and flavor.
- Serve this stir-fry over steamed white rice, brown rice, or noodles to make it a more filling meal.
- Use tamari instead of soy sauce to keep this dish gluten-free.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
