Chicken Cabbage Stir-Fry (Print Version)

Quick weeknight dinner with tender chicken, crisp cabbage, and savory sauce 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 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 & Cooking

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

# How to Make It:

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.
07 - Serve hot, optionally with steamed rice or noodles.

# Expert Advice:

01 -
  • Everything comes together in one pan while the rice cooker does its thing, leaving you with almost no cleanup and plenty of time to actually enjoy dinner.
  • The cabbage stays crisp and sweet, soaking up all that savory sauce without turning mushy or sad.
  • You can swap the protein or toss in whatever vegetables are about to turn, and it still tastes like you planned it all along.
02 -
  • Dont crowd the pan when you cook the chicken or it will steam instead of sear, and you will lose that golden, flavorful crust.
  • Have everything prepped and ready before you start cooking because once that pan gets hot, things move fast and theres no time to chop mid-stir-fry.
  • If the sauce seems too thick, add a tablespoon of water at a time until it reaches the consistency you like.
03 -
  • Use the highest heat your stove can handle without burning the garlic, because that quick, intense heat is what gives you the best texture and flavor.
  • If you want a little kick, add a pinch of chili flakes or a drizzle of chili oil right before serving instead of cooking it in, so the heat stays bright and sharp.
  • Taste the sauce before you add it to the pan and adjust it to your liking, because its much easier to fix at that stage than after everything is tossed together.
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