Chicken Cabbage Stir-Fry (Print Version)

Quick weeknight dinner with juicy chicken, crisp cabbage, and savory umami sauce ready in just 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 (approximately 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 until well combined. 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 as needed.
07 - Transfer to serving plates and serve hot, optionally with steamed jasmine rice, brown rice, or noodles.

# Expert Advice:

01 -
  • Everything cooks in one pan and you are done in half an hour, which means less cleanup and more time to actually enjoy your evening.
  • The sauce clings to every piece of chicken and vegetable, giving you that restaurant-quality glaze without any complicated techniques.
  • Cabbage stays crisp and sweet, never soggy, and it soaks up all those savory, umami flavors like a dream.
  • You can swap the protein or add whatever vegetables are sitting in your fridge, making this one of those recipes that never gets boring.
02 -
  • Do not crowd the pan when cooking the chicken or it will steam instead of getting that golden, slightly caramelized edge.
  • Whisk the sauce right before you pour it in because the cornstarch settles fast and you need it mixed evenly to thicken properly.
  • Keep the heat high when stir-frying the vegetables so they cook quickly and stay crisp, low heat will make them soggy and dull.
03 -
  • Slice the chicken while it is slightly frozen, it is so much easier to get thin, even pieces that cook quickly and stay tender.
  • Prep all your ingredients before you start cooking because once the pan is hot, everything moves fast and you do not want to be chopping garlic mid-stir-fry.
  • If the sauce seems too thick, add a splash of water or chicken broth to loosen it up, and if it is too thin, let it bubble for another minute to reduce.
Return