Chicken Cabbage Stir-Fry (Printable Version)

Juicy chicken and crisp cabbage tossed in a savory, umami-rich sauce. A quick, easy weeknight dinner ready in just 30 minutes.

# 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 tbsp soy sauce or tamari for gluten-free
07 - 1 tbsp oyster sauce
08 - 1 tbsp hoisin sauce
09 - 1 tbsp rice vinegar
10 - 2 tsp sesame oil
11 - 2 tsp cornstarch
12 - 2 tbsp water
13 - 1 tsp sugar

→ Aromatics & Cooking

14 - 2 tbsp vegetable oil
15 - 3 cloves garlic, minced
16 - 1 inch piece fresh ginger, peeled and grated

# Steps to Follow:

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, optionally with steamed rice or noodles.

# Additional Tips::

01 -
  • Everything cooks in one pan and youre done in thirty minutes, no joke.
  • The cabbage stays crisp and sweet, never soggy or sad.
  • That sauce clings to every piece of chicken and vegetable like it was designed for it.
  • You can swap the protein or add whatever vegetables are hanging out in your fridge.
02 -
  • Dont crowd the pan when cooking the chicken or it will steam instead of brown, work in batches if your skillet is small.
  • Whisk the cornstarch into the sauce before you start cooking, if you add it later it will clump and ruin the texture.
  • Keep the heat high and keep things moving, stir-fry is all about speed and a little char.
03 -
  • Prep all your ingredients before you turn on the stove, stir-fry moves fast and you wont have time to chop mid-cook.
  • Use a wok if you have one, the high sides make tossing easier and the heat distributes more evenly.
  • Let the chicken rest for a minute after slicing so it stays juicy when it hits the hot pan.
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