Easy & Flavorful Cabbage Stir Fry with Chicken
Easy & Flavorful Cabbage Stir Fry with Chicken
Introduction
Looking for a weeknight dinner that's both quick to prepare and bursting with incredible flavor? Our Easy & Flavorful Cabbage Stir Fry with Chicken is exactly what you need! This vibrant dish comes together in a flash, making it perfect for busy evenings. Tender chicken, crisp cabbage, and a savory, aromatic sauce combine to create a satisfying meal that everyone will love. Get ready to add a new favorite to your dinner rotation!
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced against the grain
- 1 tablespoon soy sauce (for marinating chicken)
- 1 teaspoon cornstarch (for marinating chicken)
- 1 tablespoon sesame oil, divided
- 2 tablespoons olive oil or vegetable oil, divided
- 1 small head green cabbage (about 6 cups), cored and roughly chopped or shredded
- 1 medium bell pepper (any color), thinly sliced
- 1/2 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated or minced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (or hoisin sauce for a similar flavor profile)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar (or honey/maple syrup)
- 1 teaspoon cornstarch
- 1/4 cup water or chicken broth
Instructions
- Prepare the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Toss to coat and set aside to marinate while you prep other ingredients.
- Whisk the Sauce: In a small bowl, whisk together all the stir fry sauce ingredients: 1/4 cup soy sauce, oyster sauce, rice vinegar, brown sugar, 1 teaspoon cornstarch, and water/broth. Set aside.
- Cook the Chicken: Heat 1 tablespoon olive oil and 1/2 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics & Veggies: Add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced bell pepper and onion. Sauté for 3-4 minutes until slightly softened. Add the minced garlic and grated ginger and cook for another 1 minute until fragrant.
- Add Cabbage: Add the chopped cabbage to the skillet. Stir fry for 3-5 minutes, tossing frequently, until the cabbage has softened to your desired crisp-tender consistency. It will reduce significantly in volume.
- Combine & Sauce: Return the cooked chicken to the skillet with the vegetables. Give the prepared stir fry sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.
- Serve: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot, optionally over steamed rice or noodles.
Pro Tips & Notes
- Don't Overcrowd Your Pan: To achieve a proper stir-fry rather than steaming your ingredients, cook the chicken in a single layer. If necessary, cook it in two batches. This allows for better browning and crispier vegetables.
- Mise en Place is Key: Stir-frying is a fast cooking method. Have all your ingredients prepped, chopped, and measured before you start cooking. This will make the process smooth and stress-free.
- Customize Your Veggies: Feel free to add other quick-cooking vegetables like shredded carrots, snow peas, broccoli florets, or mushrooms. Add harder vegetables first and softer ones later to ensure even cooking.
- Adjust Spice Level: For a kick of heat, add a pinch of red pepper flakes with the garlic and ginger, or drizzle with Sriracha before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This stir fry makes excellent meal prep!
Nutrition Facts (per serving)
- Calories: 320
- Protein: 32g
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 8g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I make this Cabbage Stir Fry vegetarian? A: Absolutely! Simply omit the chicken and replace it with firm tofu or tempeh (pressed, cubed, and pan-fried until golden), or add extra vegetables like edamame or chickpeas for protein. Use a mushroom-based vegetarian oyster sauce.
- Q: What can I serve with this stir fry? A: This stir fry is delicious on its own, but it pairs wonderfully with steamed white rice, brown rice, quinoa, or noodles like lo mein or rice vermicelli for a more complete meal.
- Q: Can I prepare this dish ahead of time for meal prep? A: Yes, this stir fry is a fantastic meal prep option! Cooked leftovers store well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
- Q: I don't have oyster sauce. What's a good substitute? A: Hoisin sauce is a common and excellent substitute for oyster sauce, offering a similar sweet and savory umami profile. You can also use more soy sauce and a pinch of sugar, though the flavor will be slightly different.