Pin It My kitchen smelled like ginger and soy on a Tuesday night when I realized I had forgotten to defrost anything for dinner. I opened the fridge to find half a cabbage, some chicken thighs, and a pepper that needed using. What started as a panic dinner became something my family now asks for by name. The sizzle of the wok and the way the sauce clings to every shred of cabbage still makes me smile.
I made this for my neighbor after she had surgery, and she texted me asking for the recipe before she even finished the container. She said it was the first thing that actually tasted good in days. Now I double the batch every time I make it, because someone always wants a portion.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if sliced thin against the grain.
- Green cabbage (1 small head, about 600 g): Slice it thin so it wilts just enough while keeping that satisfying crunch, the star texture of this dish.
- Carrot (1 medium, julienned): Adds a hint of sweetness and a pop of color that makes the whole plate more inviting.
- Red bell pepper (1, thinly sliced): I love the way it chars slightly in the hot pan, adding little bites of smoky sweetness.
- Green onions (3, sliced): Stir these in at the very end so they stay bright and fresh, never limp.
- Soy sauce (3 tbsp): The backbone of the sauce, use tamari if you need it gluten free without losing any depth.
- Oyster sauce (1 tbsp): This is what gives the sauce that rich, savory umami flavor that makes you want another bite.
- Hoisin sauce (1 tbsp): Just a touch of sweetness and complexity that rounds out the salty and tangy notes.
- Rice vinegar (1 tbsp): Brightens everything up and keeps the sauce from feeling too heavy.
- Sesame oil (2 tsp): A little goes a long way, it adds that nutty, toasted aroma you smell in good takeout.
- Cornstarch (2 tsp): Mixed with water, it thickens the sauce so it clings to every piece instead of pooling at the bottom.
- Water (2 tbsp): Helps the cornstarch dissolve smoothly and loosens the sauce just enough.
- Sugar (1 tsp): Balances the salty and tangy elements, you will not taste sweetness, just harmony.
- Vegetable oil (2 tbsp): High smoke point oil is key for stir frying at the heat you need for that perfect sear.
- Garlic (3 cloves, minced): Do not skip this, the moment it hits the hot oil is when the magic starts.
- Fresh ginger (1 inch piece, peeled and grated): Grate it fine so it melts into the dish, adding warmth without any fibrous bits.
Instructions
- Mix the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar until smooth. Set it within reach of the stove, because once you start cooking, everything moves fast.
- Cook the chicken:
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat until shimmering. Add the chicken in a single layer and let it sear for 4 to 5 minutes, stirring occasionally, until golden and cooked through, then remove and set aside.
- Bloom the aromatics:
- Add the remaining tablespoon of oil to the same pan, then toss in the garlic and ginger. Stir constantly for about 30 seconds until the kitchen smells incredible and they just start to turn golden.
- Stir fry the vegetables:
- Add the cabbage, carrot, and bell pepper to the pan and stir fry for 3 to 4 minutes, tossing frequently. The cabbage should soften slightly but still have plenty of snap.
- Bring it all together:
- Return the cooked chicken to the pan and pour the prepared sauce over everything. Toss well and cook for 2 to 3 minutes, letting the sauce thicken and coat every piece evenly.
- Finish and serve:
- Stir in the green onions, taste, and adjust with a splash more soy sauce or a pinch of sugar if needed. Serve hot with steamed rice or noodles.
Pin It One evening my son asked if we could have the cabbage chicken thing again instead of pizza, and I knew this recipe had earned its place. It is the kind of meal that feels like a small victory, fast enough for a weeknight but special enough that everyone notices. Now it shows up on our table at least twice a month.
Variations to Try
I have swapped the chicken for cubed tofu when my vegetarian friend came over, and it soaked up the sauce beautifully. Shrimp works just as well and cooks even faster, so adjust your timing accordingly. If you like heat, add a pinch of chili flakes with the garlic and ginger, or drizzle some chili oil over the finished dish.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better after the flavors have had time to meld. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short bursts, stirring in between. The cabbage will soften a bit more, but it still holds up better than most vegetables.
Serving Suggestions
I usually serve this over jasmine rice because the fluffy grains soak up every drop of sauce. Brown rice adds a nutty chew, and sometimes I toss it with wide rice noodles for a different texture. A sprinkle of sesame seeds on top is not necessary, but it makes the plate look like it came from a restaurant.
- Pair it with a simple cucumber salad dressed in rice vinegar for a cool, crisp contrast.
- Add a fried egg on top if you want to make it feel like a rice bowl situation.
- Double the recipe and pack the extras for lunch, it travels well and reheats like a dream.
Pin It This dish taught me that weeknight dinners do not have to be boring or stressful, they can be fast, flavorful, and something everyone actually looks forward to. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like home.
Recipe Questions & Answers
- → Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work perfectly and will be even more tender and flavorful than breast meat.
- → How do I make this gluten-free?
Use tamari instead of regular soy sauce and check that your oyster sauce and hoisin sauce are labeled gluten-free.
- → Can I substitute the cabbage with another vegetable?
Yes, bok choy, napa cabbage, or broccoli florets make excellent substitutes and cook in similar time.
- → What protein alternatives work for this stir-fry?
Firm tofu, shrimp, or thinly sliced beef or pork all work beautifully with this sauce and cooking method.
- → How can I add more heat to this dish?
Add chili flakes, sriracha, or fresh sliced Thai chilies along with the garlic and ginger for extra spice.
- → Can I prep the ingredients ahead of time?
Yes, slice all vegetables and chicken up to 24 hours ahead and store separately in the refrigerator. Mix the sauce and refrigerate until ready to cook.