Chicken Cabbage Stir-Fry (Printable View)

Tender chicken and crisp vegetables in a savory Asian-inspired sauce, ready in 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 and 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 to 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 to 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 to 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 jasmine rice, brown rice, or noodles.

# Expert Tips:

01 -
  • Everything cooks in one pan, so cleanup is as quick as the cooking itself.
  • The cabbage stays crisp and sweet, never soggy or bland.
  • You can have a restaurant quality stir fry on the table in half an hour with pantry staples.
  • It tastes even better the next day, which means leftovers are a gift, not a chore.
02 -
  • Do not crowd the pan when cooking the chicken, or it will steam instead of sear and you will lose that golden edge.
  • Whisk the cornstarch into the sauce before you start cooking, because trying to add it later leads to clumps no amount of stirring can fix.
  • Keep the heat high during stir frying, the vegetables need that quick blast to stay crisp and vibrant.
03 -
  • Prep all your ingredients before you turn on the stove, stir frying waits for no one and everything happens in minutes.
  • Use the hottest burner you have and let the pan get properly hot before adding the oil, that is how you get the sear and flavor that makes stir fry sing.
  • Taste the sauce before you add it to the pan and adjust the balance to your preference, because once it is in, it is harder to fix.
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