If you’re craving a dish that’s bursting with flavor yet quick and nourishing, this Chicken Cabbage Stir Fry Recipe is an absolute winner. It combines tender, juicy chicken with crisp, colorful vegetables all mingling in a savory, tangy sauce. This recipe is not just easy to whip up on busy nights but also delivers a satisfying balance of textures and tastes that feels comforting yet fresh. The vibrant mix of cabbage, carrots, and bell pepper sweeps your meal from ordinary to extraordinary, making it a go-to recipe you’ll want to keep on rotation.
Ingredients You’ll Need
Each ingredient in this Chicken Cabbage Stir Fry Recipe is simple, straightforward, and plays a crucial role in building the dish’s delicious profile. From the savory marinade to the crunchy vegetables, every element adds a unique layer of flavor, texture, or color, giving your stir fry that perfect harmony.
- 1 pound boneless, skinless chicken breast (thinly sliced): Using thin slices helps the chicken cook quickly and absorb the marinade fully.
- 2 tablespoons soy sauce: The first portion tenderizes the chicken, the second amps up the umami flavor in the stir fry.
- 1 tablespoon cornstarch: Coats the chicken for a lovely glossy texture and helps seal in juices.
- 2 tablespoons vegetable oil (divided): Allows for proper cooking of meat and vegetables without sticking.
- 3 cups shredded green cabbage: Adds a crisp, fresh crunch and lightness to the dish.
- 1 cup shredded carrots: Their natural sweetness balances the savory elements perfectly.
- 1 red bell pepper (thinly sliced): Brings vibrant color and a subtle sweetness.
- 3 cloves garlic (minced): Infuses the stir fry with aromatic depth and warmth.
- 1 tablespoon fresh ginger (grated): Adds a zesty, slightly spicy kick that brightens up the dish.
- 2 tablespoons oyster sauce: Rich and savory, it enhances the overall flavor complexity.
- 1 tablespoon rice vinegar: Introduces a mild acidity that balances the richness of the sauce.
- 1 teaspoon sesame oil: Adds a toasty aroma and signature Asian flair.
- 2 green onions (sliced): Sprinkled on top for freshness and a pop of color.
- Sesame seeds for garnish (optional): A subtle nutty crunch that finishes the dish beautifully.
How to Make Chicken Cabbage Stir Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken breast in 2 tablespoons of soy sauce and the cornstarch until all the pieces are well coated. This step is key because the soy sauce infuses the chicken with flavor while the cornstarch creates a light coating that helps the chicken brown beautifully and lock in moisture. Let it sit for about 10 minutes to soak in all those flavors.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and stir-fry it for about 4 to 5 minutes until it is fully cooked and has a nice golden-brown color. Once done, remove the chicken from the skillet and set it aside to keep warm while you focus on the veggies.
Step 3: Sauté Aromatics
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger and sauté them quickly for about 30 seconds until they’re fragrant and aromatic. This quick step releases their essential flavors and sets the stage for the rest of the dish.
Step 4: Stir-Fry Vegetables
Now, throw in the shredded cabbage, carrots, and the thinly sliced red bell pepper. Stir-fry the veggies for 4 to 5 minutes, keeping them tender yet crisp. The vibrant colors and fresh crunch from these vegetables make this Chicken Cabbage Stir Fry Recipe truly stand out in texture and visual appeal.
Step 5: Combine and Sauce
Return the cooked chicken to the pan and pour in the oyster sauce, 1 tablespoon of soy sauce, rice vinegar, and the fragrant sesame oil. Toss everything together vigorously so the sauce coats every morsel evenly. Heat it through for another minute or so, allowing the flavors to marry beautifully.
Step 6: Garnish and Serve
Remove your stir fry from the heat and sprinkle the sliced green onions and sesame seeds over the top. These final touches add a fresh brightness and subtle crunchy contrast that make each bite even more delightful.
How to Serve Chicken Cabbage Stir Fry Recipe
Garnishes
Garnishes like sliced green onions and sesame seeds are simple yet effective for elevating this dish. They add fresh sharpness and a slight nutty texture, which lifts the entire meal and makes it feel restaurant-quality at home.
Side Dishes
This Chicken Cabbage Stir Fry Recipe is delicious on its own but also pairs wonderfully with steamed jasmine rice, fluffy cauliflower rice for a low-carb option, or even some fresh spring rolls on the side to round out a vibrant Asian-inspired dinner.
Creative Ways to Present
For a fun twist, serve this stir fry in lettuce wraps or atop crispy wonton chips to add an element of crunch. You can also dollop a spoonful over soba noodles or toss into a bento box for a colorful and nutritious lunch that keeps well.
Make Ahead and Storage
Storing Leftovers
This Chicken Cabbage Stir Fry Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. Allow it to cool completely before sealing to preserve freshness and flavor.
Freezing
If you want to save it for longer, freezing is an option though the cabbage may soften and become less crisp. Freeze in a sealed container or heavy-duty bag for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to avoid overcooking the vegetables. A quick stir or two until warmed through keeps the dish tasty without losing its appealing textures.
FAQs
Can I use other types of cabbage for this recipe?
Absolutely! While green cabbage is classic here, you can use Napa cabbage or even savoy cabbage for a slightly different texture and flavor profile.
Is there a substitute for oyster sauce?
Yes, if you’re vegetarian or just out of oyster sauce, hoisin sauce or a combination of soy sauce and mushroom sauce can work well to replicate that savory depth.
Can I make this stir fry spicier?
Definitely. Adding sliced fresh chili, a dash of chili garlic sauce, or sprinkling crushed red pepper flakes during the stir-fry can turn up the heat to your preference.
What’s the best way to slice the chicken for this recipe?
Freeze the chicken breast for about 20 minutes before slicing; this firms up the meat and makes it much easier to cut thin, even slices for quick and uniform cooking.
Can I add other vegetables to the Chicken Cabbage Stir Fry Recipe?
Yes, feel free to toss in mushrooms, snap peas, broccoli, or zucchini to amplify the veggie count and add more colors and textures to your stir fry.
Final Thoughts
This Chicken Cabbage Stir Fry Recipe is a wonderful blend of quick preparation, balanced nutrition, and satisfying flavors that you’ll want to make again and again. It’s like a little celebration of fresh ingredients and bold tastes coming together in perfect harmony. Take a chance on this recipe—it’s easier than you think to bring restaurant-worthy stir fry to your own kitchen table, and I promise it will become a beloved staple!
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Chicken Cabbage Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
This Chicken Cabbage Stir Fry is a quick, healthy, and flavorful Asian-inspired dish that combines tender slices of chicken breast with crisp vegetables like cabbage, carrots, and red bell pepper, all tossed in a savory sauce with garlic, ginger, and sesame notes. Perfect for a weeknight dinner, it’s easy to prepare and packed with protein and fiber.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
Sauce and Oils
- 2 tablespoons vegetable oil, divided
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, toss the sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch until evenly coated. Let it marinate for 10 minutes to enhance flavor and tenderize the chicken.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until fully cooked and browned on the outside. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger and sauté for about 30 seconds until fragrant, releasing their flavors.
- Cook the Vegetables: Toss in the shredded cabbage, shredded carrots, and thinly sliced red bell pepper. Stir-fry for 4 to 5 minutes until vegetables are tender but still crisp, maintaining their fresh texture.
- Combine and Sauce: Return the cooked chicken to the pan. Add oyster sauce, 1 tablespoon soy sauce, rice vinegar, and sesame oil. Stir everything together thoroughly to coat the chicken and vegetables evenly. Heat through for an additional minute.
- Finish and Serve: Remove the stir-fry from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot as a satisfying main dish, perfect on its own or with your choice of side.
Notes
- For a low-carb option, serve the stir-fry as is or with cauliflower rice instead of regular rice.
- You can increase the vegetable variety by adding mushrooms, snap peas, or broccoli for extra nutrition and texture.
- Adjust the amount of soy sauce based on your sodium preference to keep it healthier.
