Chicken and Cabbage Stir Fry
This stir fry is a perfect balance of tender chicken, crisp cabbage, and bold Asian-inspired flavors. It’s a one-pan meal that’s light yet satisfying, making it ideal for weeknights or meal prep. Ready in under 30 minutes, it’s both nutritious and incredibly delicious.
Time
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: 25–30 minutes
Ingredients
2 tbsp oil (vegetable or sesame oil)
1 lb (450 g) boneless chicken breast or thighs, thinly sliced
4 cups green cabbage, thinly sliced
1 medium carrot, julienned
1 bell pepper, thinly sliced (optional)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce (optional but recommended)
1 tbsp hoisin sauce (optional for sweetness)
1 tsp rice vinegar or lemon juice
1 tsp honey or brown sugar
½ tsp chili flakes (optional for heat)
1 tsp cornstarch + 2 tbsp water (slurry for thickening)
Garnish:
Green onions, sliced
Sesame seeds
Instructions
1. Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, vinegar, honey, chili flakes, and cornstarch slurry. Set aside.
2. Cook chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
3. Sauté aromatics: Add remaining oil, then sauté garlic and ginger for 30 seconds until fragrant.
4. Cook vegetables: Add cabbage, carrot, and bell pepper. Stir-fry for 4–5 minutes until slightly tender but still crisp.
5. Combine everything: Return chicken to the pan. Pour in the sauce and toss everything together. Cook for 2–3 minutes until sauce thickens and coats everything evenly.
6. Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes & Tips
High heat is key: Keeps veggies crisp and prevents sogginess.
Don’t overcrowd the pan: Cook in batches if needed.
Thin slicing matters: Helps chicken cook quickly and evenly.
Extra flavor: Add a splash of sesame oil at the end for aroma.
Low-carb option: Enjoy as-is or over cauliflower rice.
Add-ins: Mushrooms, snap peas, or broccoli work great here.
Frequently Asked Questions
Q: Can I use pre-shredded cabbage?
A: Yes! Coleslaw mix works perfectly and saves time.
Q: Can I make it spicy?
A: Add more chili flakes or a drizzle of hot sauce like sriracha.
Q: How long does it last?
A: Store in the fridge for up to 3–4 days in an airtight container.
Q: Can I freeze it?
A: It’s best fresh, but you can freeze it—just note the cabbage may soften after reheating.
Nutritional Information
Calories: 260–320 kcal
Protein: 28–32 g
Carbohydrates: 10–15 g
Fiber: 3–4 g
Fat: 10–14 g
Sugar: 5–7 g