Chicken Cabbage Stir-Fry (Printable)

Juicy chicken and crisp cabbage in a savory Asian-inspired sauce, ready in just 30 minutes for busy weeknights.

# 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 and 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. 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. Serve hot.

# Expert Tips:

01 -
  • It comes together in the time it takes to steam rice, so youre eating in half an hour without shortcuts that taste like them.
  • Cabbage gets this wonderful sweet crunch when you stir-fry it fast, and it soaks up all that garlicky, glossy sauce like a dream.
  • You can swap proteins or add whatever vegetables are about to turn, and it still works every single time.
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of sear, and youll miss out on those caramelized bits that add so much flavor.
  • The sauce will look thin at first but it thickens fast once it heats, so dont panic and add more cornstarch or youll end up with something gloopy.
03 -
  • Prep all your ingredients before you turn on the heat because stir-frying moves fast and theres no time to chop mid-cook.
  • Use the hottest burner you have and dont stir too often, let things sit long enough to get some color and char, thats where the flavor hides.
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