If you’re on the hunt for a fast, vibrant, and crave-worthy dinner, look no further than this Chicken and Cabbage Stir-Fry. Colorful ribbons of cabbage and carrot mingle with juicy strips of chicken breast, all tossed in a garlicky, gingery soy-oyster sauce that’s impossible to resist! This one-pan meal is light on prep but heavy on deliciousness, making it perfect for both busy weeknights and leisurely dinners when you’re craving comfort and a punch of flavor. Trust me, you’ll want to keep this quick and healthy stir-fry in regular rotation!
Ingredients You’ll Need
What makes this Chicken and Cabbage Stir-Fry truly shine is its simplicity! Each ingredient has a purpose, from texture and color to umami-packed flavor, and they all come together harmoniously in your skillet.
- Chicken breast: Sliced thinly so it cooks quickly and stays juicy in every bite.
- Green cabbage: Shredded to bring crispness and sweet, earthy flavor.
- Carrot: Julienne for that pop of orange and a hint of sweetness.
- Onion: Thinly sliced for a gentle savory note and subtle crunch.
- Soy sauce: Adds classic savory depth and essential saltiness to the stir-fry.
- Oyster sauce: Brings a rich, slightly sweet umami that ties everything together.
- Sesame oil: Just a tablespoon infuses smoky, nutty aroma into the dish.
- Vegetable oil: Great for high-heat cooking; keeps things from sticking without overpowering the flavors.
- Garlic: A couple of cloves, minced, deliver irresistible fragrance to the whole stir-fry.
- Fresh ginger: Grated for a zesty kick that enlivens the veggies and chicken.
- Black pepper: Adds mild heat and rounds out the seasoning beautifully.
- Green onions & sesame seeds (optional): Sprinkle on top for color, crunch, and freshness before serving.
How to Make Chicken and Cabbage Stir-Fry
Step 1: Sear the Chicken
Start with a hot pan to get that irresistible golden crust! Heat your vegetable oil over medium-high heat, then add the thin-sliced chicken. Stir occasionally for 4–5 minutes, ensuring each piece gets nice and browned and cooked right through. When done, move the chicken out of the pan and set it aside—this keeps it tender while your veggies cook to perfection.
Step 2: Sauté the Aromatics
Turn the same pan down just a touch and add in that fragrant sesame oil. Toss in your minced garlic and grated ginger, letting them sizzle for about 30 seconds. You’ll know they’re ready by the mouthwatering aroma that fills your kitchen!
Step 3: Cook the Veggies
Now it’s time for onion, carrot, and, of course, cabbage. Drop them all in and stir-fry for 5–6 minutes. You’re aiming for that perfect point where your veggies stay bright and still have a little bite to them—not mushy, just perfectly punchy and colorful.
Step 4: Bring Everything Together
Slide your cooked chicken back into the pan. Pour in the soy sauce, oyster sauce, and sprinkle over the black pepper. Toss everything so that every strip of chicken and every leaf of cabbage is glossy and deeply flavorful. A quick minute or two until everything is hot, and you’re done!
Step 5: Garnish and Serve
Off the heat, scatter over green onion slices and sesame seeds if you like a bit of crunch and extra pop. Serve this Chicken and Cabbage Stir-Fry right away for maximum flavor and crunch!
How to Serve Chicken and Cabbage Stir-Fry
Garnishes
This stir-fry loves a finishing touch! Top with sliced green onions and a sprinkle of sesame seeds for extra visual appeal and texture. If you’re feeling adventurous, a drizzle of sriracha or a scatter of crushed chili flakes will add pleasant heat.
Side Dishes
Serve your Chicken and Cabbage Stir-Fry with fluffy steamed jasmine rice for a classic pairing, or go low-carb with cauliflower rice. For something a little extra, a side of quick-pickled cucumbers or a bowl of miso soup creates a complete, Asian-inspired meal that feels special yet simple.
Creative Ways to Present
Try rolling the stir-fry inside crisp lettuce cups for a handheld appetizer or lunch! You can also stuff the mixture into rice paper wraps for a fun spin, or serve over a bed of warm soba noodles for a comforting noodle bowl. However you serve it, this recipe adapts beautifully to any occasion.
Make Ahead and Storage
Storing Leftovers
Got some stir-fry left? Let it cool, then pack it into airtight containers and pop in the fridge. It’ll keep well for up to 3 days. The veggies will soften a bit, but the flavors actually meld and become even heartier as they rest!
Freezing
This Chicken and Cabbage Stir-Fry is freezer-friendly if you want to plan ahead. Simply portion into airtight freezer bags or containers, squeeze out any air, and freeze for up to 2 months. Thaw overnight in the fridge before reheating—perfect for future meal preps!
Reheating
For best results, reheat the stir-fry on the stovetop over medium heat, stirring occasionally. If you’re short on time, microwave it in short bursts, stirring between each burst to prevent sogginess. Add a splash of water or soy sauce to perk up any leftovers.
FAQs
Can I use a different protein instead of chicken?
Definitely! This stir-fry recipe works beautifully with thinly sliced beef, pork, shrimp, or even tofu. Just adjust the cooking time as needed so your protein is cooked to perfection.
Is this Chicken and Cabbage Stir-Fry gluten-free?
If you swap the regular soy sauce for tamari and double-check your oyster sauce for a gluten-free version, you can make this dish entirely gluten-free and just as delicious!
What type Main Course
Regular green cabbage holds up well to the heat and provides the perfect texture for this stir-fry, but you can also try napa cabbage for a softer bite or even mix in red cabbage for eye-catching color.
How do I make this dish spicy?
Add sliced chili peppers with your vegetables, stir in a spoonful of chili paste, or simply top the finished dish with your favorite hot sauce. The beauty of Chicken and Cabbage Stir-Fry is how easy it is to customize!
Can I prep ingredients ahead of time?
Absolutely! Slice the chicken and chop your veggies the night before, keeping them covered in the fridge. When you’re ready to cook, you’ll sail through the recipe in no time at all.
Final Thoughts
If you’re seeking a weeknight favorite that’s quick, nourishing, and bursting with flavor, you can’t go wrong with Chicken and Cabbage Stir-Fry. Each bite is packed with tender chicken, vibrant veggies, and that irresistible sauce that brings everything together. Give it a try and watch it become a staple at your table—happy cooking!
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Chicken and Cabbage Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Chicken and Cabbage Stir-Fry recipe that is perfect for a busy weeknight. Tender chicken, crunchy vegetables, and savory sauces come together in a delicious Asian-inspired dish that is sure to satisfy your cravings.
Ingredients
Chicken Stir-Fry:
- 1 lb boneless, skinless chicken breast (thinly sliced)
- 1/2 head green cabbage (shredded)
- 1 medium carrot (julienned)
- 1 small onion (thinly sliced)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Seasonings and Others:
- 1 tablespoon vegetable oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/4 teaspoon black pepper
Garnish:
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Cook Chicken: Heat vegetable oil in a skillet, cook chicken until browned, set aside.
- Sauté Aromatics: In the same pan, add sesame oil, garlic, and ginger.
- Add Vegetables: Add onion, carrot, and cabbage, stir-fry until tender.
- Combine: Return chicken to the pan, add soy sauce, oyster sauce, and pepper. Stir until heated through.
- Serve: Garnish with green onions and sesame seeds, serve hot.
Notes
- For a low-carb option, serve with cauliflower rice.
- Add chili flakes or sriracha for extra heat.
- Substitute tamari for gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 240
- Sugar: 4g
- Sodium: 580mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
