Chicken Stir-Fry with Mushrooms and Cabbage recipe
This Chicken Stir-Fry with Mushrooms and Cabbage is a quick, healthy, and flavorful dish perfect for busy weeknights. Tender chicken strips are stir-fried with crisp vegetables like cabbage, mushrooms, carrots, and bell peppers, all tossed in a savory soy-oyster sauce blend. The dish delivers a delightful mix of textures: the crunch of cabbage, the earthiness of mushrooms, and the succulent juiciness of the chicken. With a hint of garlic, ginger, and sesame oil, every bite is infused with aromatic flavors. Pair it with steamed rice or noodles for a satisfying, wholesome meal that comes together in just 30 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
For the Stir-Fry:
2 boneless, skinless chicken breasts (cut into thin strips)
2 cups cabbage (shredded)
1 cup mushrooms (sliced)
1 medium carrot (julienned)
1 bell pepper (sliced)
3 cloves garlic (minced)
1-inch ginger (grated)
2 tbsp soy sauce (low sodium)
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp olive oil or vegetable oil
1 tsp cornstarch (optional, for thickening)
2 tbsp water (if needed)
1/2 tsp black pepper
Salt to taste
Sesame seeds and chopped green onions (for garnish)
Instructions:
Prepare Ingredients (10 minutes):
Slice the chicken, mushrooms, cabbage, carrot, and bell pepper.
Mince garlic and grate ginger.
Marinate Chicken (Optional, 5 minutes):
Toss chicken strips with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of black pepper.
Cook the Chicken (5 minutes):
Heat olive oil in a large skillet or wok over medium-high heat.
Add chicken and cook for 3-4 minutes until golden brown and cooked through. Remove and set aside.
Stir-Fry Vegetables (5 minutes):
Add sesame oil to the same skillet.
Sauté garlic and ginger for 30 seconds until fragrant.
Add mushrooms, carrot, and bell pepper. Stir-fry for 2-3 minutes.
Add Cabbage and Combine (3 minutes):
Add shredded cabbage and cooked chicken to the skillet. Stir-fry for 2 minutes.
Sauce and Final Touch (2 minutes):
Mix soy sauce, oyster sauce, and cornstarch (if using) in a small bowl. Add water if needed.
Pour sauce over the stir-fry, tossing to coat. Cook for another minute.
Serve:
Garnish with sesame seeds and green onions. Serve hot with steamed rice, quinoa, or noodles.
Notes:
Cabbage: Use green, purple, or Napa cabbage based on availability.
Mushrooms: Button, cremini, or shiitake work well.
Protein Options: Swap chicken with shrimp, tofu, or beef strips.
Low-Sodium: Opt for low-sodium soy sauce and omit additional salt if needed.
Tips
High Heat: Keep the heat high for quick cooking and to retain crisp-tender vegetables.
Prep First: Have all ingredients ready before you start cooking for smooth execution.
Batch Cooking: If doubling the recipe, cook in batches to avoid overcrowding the pan.
Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Info(Per Serving)
Calories: ~250
Protein: ~28 g
Carbohydrates: ~10 g
Fat: ~10 g
Fiber: ~3 g
Sodium: ~600 mg
This dish is nutrient-dense, low in calories, and packed with lean protein and fiber, making it ideal for a balanced meal.