Quick & Tasty Chicken Cabbage Stir-Fry
Try Chicken Cabbage Stir-Fry! Tender chicken, crunchy veggies, and a savory sauce make a speedy, tasty dinner you’ll crave again and again.
Equipment
- Large Skillet or Wok – For stir-frying the chicken and vegetables.
- Cutting Board & Sharp Knife – For slicing chicken and vegetables.
- Mixing Bowls – For marinating chicken and preparing the sauce.
- Measuring Cups & Spoons – For accurate ingredient portions.
- Spatula or Tongs – For stirring and flipping ingredients.
- Serving Plates or Bowls – For plating the dish beautifully.
Ingredients
For the Stir-Fry:
- 1 lb boneless skinless chicken breast (or thighs), thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce low sodium preferred
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 3 cups green cabbage shredded
- ½ cup carrots julienned
- ½ cup red bell pepper sliced
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 green onions chopped
For the Sauce:
- ¼ cup soy sauce
- 2 tablespoons oyster sauce or hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sriracha or red pepper flakes optional for heat
- 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken
For Garnish & Serving:
- 1 tablespoon sesame seeds
- 1 tablespoon fresh cilantro chopped
- Steamed rice quinoa, or cauliflower rice (optional)
Instructions
Step 1: Marinate the Chicken
- In a small bowl, toss thinly sliced chicken with cornstarch, soy sauce, and sesame oil.
- Let marinate for 10 minutes while preparing vegetables.
Step 2: Make the Stir-Fry Sauce
- In a separate bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, and sriracha.
- Stir in the cornstarch slurry to thicken the sauce.
Step 3: Cook the Chicken
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook for 2-3 minutes per side until golden brown.
- Remove the chicken from the pan and set aside.
Step 4: Stir-Fry the Vegetables
- Add the remaining 1 tablespoon of oil to the pan.
- Stir-fry cabbage, carrots, bell peppers, garlic, and ginger for 3-4 minutes until tender-crisp.
Step 5: Combine & Serve
- Return the chicken to the pan and pour in the stir-fry sauce.
- Stir-fry for 1-2 more minutes until everything is coated and the sauce thickens.
- Garnish with sesame seeds and fresh cilantro.
- Serve hot with steamed rice, quinoa, or cauliflower rice.
Video
Notes
Nutrition Facts (Per Serving)
- Calories: ~375 kcal
- Protein: ~40g
- Carbohydrates: ~30g
- Fiber: ~6g
- Sugar: ~8g
- Fat: ~12g
- Saturated Fat: ~2g
- Sodium: ~700mg
- Potassium: ~600mg