Chicken Cabbage Stir-Fry (Printable)

Juicy chicken and crisp cabbage in savory umami sauce, ready in 30 minutes for an easy weeknight meal.

# 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:

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.

# Expert Tips:

01 -
  • It comes together faster than takeout and tastes just as satisfying without the wait or the guilt.
  • Cabbage stays crisp and sweet, soaking up all that savory sauce without turning mushy.
  • You can swap the protein or vegetables based on whats in your fridge and it still turns out great.
  • Minimal cleanup since everything cooks in one pan, which means more time eating and less time scrubbing.
02 -
  • Slice the chicken as thin as you can, it cooks faster and stays tender instead of turning rubbery.
  • Don't crowd the pan when cooking the chicken, if your skillet is small, cook it in two batches so it browns instead of steams.
  • Whisk the cornstarch into the sauce right before you pour it in, if it sits too long it settles at the bottom and clumps.
  • Keep the heat high enough that everything sizzles but not so high that the garlic burns in seconds, medium high is your sweet spot.
03 -
  • Prep all your ingredients before you start cooking, stir frying moves fast and you won't have time to chop once the heat is on.
  • Use a wok if you have one, the high sides make tossing easier and nothing ends up on the stove.
  • If your sauce seems too thick, add a tablespoon of water at a time until it reaches the consistency you want.
  • Taste before serving and don't be afraid to add a little extra soy sauce, vinegar, or sugar to balance things out.
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