Name: Chicken and Cabbage Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken thighs (sliced into thin strips); 1 tablespoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; 4 cups shredded green cabbage; 1 cup shredded carrots; 3 garlic cloves (minced); 1 tablespoon fresh ginger (grated); 3 green onions (sliced); ½ teaspoon crushed red pepper flakes (optional); Salt and pepper to taste

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If you’re looking for a quick and satisfying dinner that packs in both freshness and flavor, Chicken and Cabbage Stir-Fry is about to become your new go-to meal. This dish brings together tender slices of chicken, crisp cabbage, and vibrant carrot all tangled up in a glossy, savory sauce that’s irresistible. It’s perfect for busy nights or lazy weekends when you want something nourishing but don’t want to spend hours in the kitchen. Every bite offers a colorful medley of crunch and spice, so if you’re in the mood for something comforting yet lively, this one’s sure to hit the spot!

Ingredients You’ll Need

Chicken and Cabbage Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken and Cabbage Stir-Fry lies in its simplicity—each ingredient is intentional, adding depth, texture, or pop to your plate. This is one recipe where the basics really shine, and with the right touches, you’ll be amazed by how delicious a handful of everyday ingredients can be.

Chicken thighs: Rich, juicy, and perfect for soaking up flavor (but you can use chicken breast if you’re after something lighter).
Cornstarch: Helps achieve that silky, restaurant-style coating on each piece of chicken.
Soy sauce: Adds savory depth and the classic umami punch that brings everything together.
Oyster sauce: For a subtle earthy-sweetness and authentic stir-fry flair.
Hoisin sauce: Delivers an irresistible hint of sweetness and tang.
Sesame oil: Just a drizzle infuses your stir-fry with toasty aroma and nutty flavor.
Vegetable oil: Gives you that high-heat sear, so your veggies and chicken both keep their texture.
Green cabbage: The centerpiece! Shredded for plenty of crunch and natural sweetness.
Carrots: Bring color and just a touch of earthy sweetness.
Garlic: Three cloves, because bold flavor is what makes stir-fry so good.
Fresh ginger: A punch of brightness—absolutely worth grating fresh for this dish.
Green onions: The perfect finishing touch for color, crunch, and a mild onion bite.
Crushed red pepper flakes (optional): If you like a little heat, add a pinch or two.
Salt and pepper: Just enough to make every flavor sing.

How to Make Chicken and Cabbage Stir-Fry

Step 1: Marinate the Chicken

Start by tossing the sliced chicken thighs with the cornstarch and soy sauce in a mixing bowl. Let this sit for about 10 minutes while you prep your other ingredients. The marinade not only flavors the chicken, but also gives each piece that dreamy, velvety coating you love from your favorite takeout spot. Trust me, this little pause is worth it!

Step 2: Whisk Up the Sauce

In a small bowl, combine oyster sauce, hoisin sauce, and sesame oil. Give it a good stir until everything looks glossy and well-blended. This is where the magic happens—you’re building the bold, savory-sweet backbone that will tie the Chicken and Cabbage Stir-Fry together beautifully.

Step 3: Sear the Chicken

Heat up your vegetable oil in a large skillet or wok over medium-high. As soon as it’s shimmering, toss in your marinated chicken. Stir-fry for 4 to 5 minutes until each piece gets golden with crispy edges and cooks through. Scoop the cooked chicken out and set aside—it’ll be back soon!

Step 4: Sauté Aromatics & Veggies

Using the same pan (no need to wash it), drop in the garlic, ginger, and crushed red pepper flakes. Give them a quick 30-second sizzle to unleash all their amazing aromas. Then add the shredded cabbage and carrots. Stir-fry for another 4 to 5 minutes, just until everything is crisp-tender but still has character.

Step 5: Bring It All Together

Return your chicken to the pan with the veggies. Pour in your sauce mixture and stir everything together so it’s evenly coated in flavor. Let it cook for about 2 minutes, just long enough for everything to heat through and the sauce to wrap the ingredients in a flavorful glaze. Finish by scattering sliced green onions over the top for that final fresh crunch.

How to Serve Chicken and Cabbage Stir-Fry

Garnishes

Top your stir-fry with extra sliced green onions, a sprinkle of sesame seeds, or a dash of crushed red pepper flakes if you love a little fire. A few sprigs of cilantro can also add a fresh pop and an herbal note that complements the dish wonderfully.

Side Dishes

Chicken and Cabbage Stir-Fry truly shines with simple sides. Try it piled high over fluffy steamed jasmine rice or nutty brown rice. Noodles are also a fantastic choice—think simple stir-fried noodles, rice noodles, or even lo mein. For a lighter plate, serve it with a side of steamed broccoli or snap peas.

Creative Ways to Present

Don’t be afraid to get creative! Wrap your Chicken and Cabbage Stir-Fry in large lettuce leaves for a fun, portable twist. Or spoon it into a bowl over cauliflower rice for a low-carb take. You can even load it up in a rice paper roll for an Asian-inspired lunch on-the-go—there are no limits, only possibilities!

Make Ahead and Storage

Storing Leftovers

Should you find yourself with leftovers (a rarity, but it happens), transfer them to an airtight container and keep in the fridge. Chicken and Cabbage Stir-Fry will stay fresh for up to three days without losing much of its flavor or texture.

Freezing

While fresh is always best, you can freeze this stir-fry in a well-sealed container for up to two months. Keep in mind that cabbage will lose some of its crunch, but the flavors still hold up remarkably well, making it a good option for stocking quick weeknight lunches.

Reheating

When it’s time to reheat, use the stovetop for the best results. Pop your leftovers in a skillet over medium heat, stirring gently until warmed through. If it seems dry, splash in a tablespoon or two of water or broth to revive the sauce and keep everything juicy.

FAQs

Can I substitute chicken breast for thighs in Chicken and Cabbage Stir-Fry?

Absolutely! Chicken breast works just as well, giving you a leaner option without losing any deliciousness. Slice it thinly and be careful not to overcook so it stays nice and tender.

Is this stir-fry gluten free?

If you use gluten-free soy sauce (like tamari) and a gluten-free hoisin sauce, Chicken and Cabbage Stir-Fry can easily fit into a gluten-free diet. Always double-check your labels if you have strict dietary needs.

What other vegetables can I add to this dish?

There’s plenty of room to personalize! Bell peppers, mushrooms, snap peas, or even baby corn are all great additions. Just chop them to similar sizes so everything cooks evenly.

How spicy is Chicken and Cabbage Stir-Fry?

The spice level is totally up to you. The recipe calls for crushed red pepper flakes as optional—add a little or a lot, or skip entirely for a milder taste.

Can I meal prep this stir-fry for busy weeks?

Yes! Chicken and Cabbage Stir-Fry is perfect for meal prepping. You can portion it into containers with rice or noodles, and it reheats beautifully all week long.

Final Thoughts

There’s something truly special about sharing a plate of Chicken and Cabbage Stir-Fry—simple ingredients, big flavors, and ready in a flash. I hope you’ll give this comforting classic a try soon and make it a favorite in your own kitchen. Enjoy every last crunchy, saucy bite!

Chicken and Cabbage Stir-Fry Recipe

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4.7 from 27 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken and Cabbage Stir-Fry is a flavorful and nutritious Asian-inspired dish that comes together quickly for a satisfying meal. Tender strips of chicken are stir-fried with crunchy cabbage, carrots, and a savory sauce, creating a perfect balance of flavors and textures.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken thighs (sliced into thin strips)
1 tablespoon cornstarch
1 tablespoon soy sauce

For the Sauce:

1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil

For Stir-Fry:

2 tablespoons vegetable oil
4 cups shredded green cabbage
1 cup shredded carrots
3 garlic cloves (minced)
1 tablespoon fresh ginger (grated)
3 green onions (sliced)
½ teaspoon crushed red pepper flakes (optional)
Salt and pepper to taste

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Instructions

Marinate the Chicken: Toss the sliced chicken with cornstarch and soy sauce. Let it marinate for 10 minutes.
Prepare the Sauce: In a small bowl, combine oyster sauce, hoisin sauce, and sesame oil. Set aside.
Stir-Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Cook the chicken for 4–5 minutes until golden. Remove from the pan.
Cook the Vegetables: In the same skillet, sauté garlic, ginger, and red pepper flakes. Add cabbage and carrots, stir-fry until tender.
Combine Everything: Return chicken to the pan, pour in the sauce, and stir well. Cook for 2 more minutes.
Serve: Garnish with green onions and serve hot.