Chicken Cabbage Stir-Fry (Printable)

Juicy chicken and crisp cabbage in savory umami sauce, ready in 30 minutes for easy weeknight dinners.

# What You'll Need:

→ 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 until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until cooked through and golden. Remove chicken from the pan and set aside on a plate.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
04 - Add sliced cabbage, julienned carrot, and bell pepper to the pan. Stir-fry for 3-4 minutes until vegetables are crisp-tender, maintaining a slight crunch.
05 - Return the cooked chicken to the pan. Pour in the prepared sauce and toss all ingredients together thoroughly. Cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
06 - Stir in sliced green onions. Taste and adjust seasoning with additional soy sauce or sesame oil as needed.
07 - Transfer to serving plates and serve immediately, optionally accompanied by steamed jasmine rice, brown rice, or noodles.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is a breeze and you're not left with a sink full of dishes.
  • The sauce is perfectly balanced with salty, sweet, and tangy notes that make plain cabbage taste exciting.
  • You can have dinner on the table in 30 minutes without sacrificing flavor or texture.
  • It's endlessly adaptable, so you can use whatever vegetables or protein you have on hand.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear, leaving you with pale, rubbery pieces instead of golden, flavorful ones.
  • Whisk the cornstarch into the sauce thoroughly before adding it to the pan, or you'll end up with clumps instead of a smooth, silky coating.
  • Keep the heat high during the vegetable stir-fry so they stay crisp and vibrant instead of turning limp and watery.
03 -
  • Slice the chicken while it's partially frozen for clean, even pieces that cook quickly and stay tender.
  • Use a wok if you have one, the high sides and sloped shape make tossing everything together easier and more fun.
  • Prep all your ingredients before you start cooking, because once the heat is on, everything moves fast and you won't have time to chop.
  • Add a splash of chicken broth or water if the sauce gets too thick, it should coat the ingredients without clumping.
Return