Chicken Cabbage Stir-Fry (Printable)

Juicy chicken and crisp cabbage tossed in savory umami sauce. Ready in 30 minutes for busy weeknights.

# 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 Steps:

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 Advice:

01 -
  • It comes together in the time it takes to stream two episodes of your favorite show, making weeknight panic a thing of the past.
  • The cabbage stays just crisp enough to feel fresh, not soggy or sad like some stir-fries that sit too long.
  • You probably already have most of the sauce ingredients sitting in your fridge door right now.
02 -
  • Slice the chicken thin and against the grain or it will turn chewy and tough no matter how carefully you cook it.
  • Dont crowd the pan when cooking the chicken, if your skillet isnt big enough, cook it in two batches so it sears instead of steams.
  • Have everything prepped and ready before you start cooking because once that pan gets hot, things move fast and theres no time to chop.
03 -
  • Let your pan get really hot before adding the chicken, a good sear makes all the difference between boring and delicious.
  • If the sauce seems too thick, add a splash of water or chicken broth to loosen it up, if its too thin, let it simmer for an extra minute.
  • Prep your mise en place and line up all your ingredients before you start, stir-frying waits for no one.
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