If you’re on the hunt for a vibrant, flavor-packed dinner that’s both nourishing and quick to pull together, look no further than this Chicken Cabbage Stir Fry Recipe. Packed with tender chicken, crisp veggies, and a luscious savory sauce, this dish is a weeknight lifesaver that doesn’t skimp on taste or nutrition. Whether you’re craving something comforting or just want a healthy meal on the table fast, this recipe brings the perfect balance of textures and colors to your plate—you’ll want to make it again and again!
Ingredients You’ll Need
One of the best things about this Chicken Cabbage Stir Fry Recipe is how the simple ingredients come together to create something fresh and delicious. Every component, from the chicken to the veggies and that irresistible sauce, plays a key role in the final flavor. Here’s what you’ll need and why each one matters:
- Chicken breasts: Thinly sliced for quick, even cooking and juicy bites throughout the stir fry.
- Cornstarch: Helps create a silky coating on the chicken and thickens the sauce just right.
- Soy sauce (or tamari): Adds rich umami flavor and saltiness; use tamari to keep things gluten-free.
- Oyster sauce: Brings a deep, savory dimension that’s classic in Asian stir fries.
- Sesame oil: Just a splash adds nutty aroma and authentic taste.
- Vegetable oil: Neutral-flavored for stir-frying at high heat without overpowering the dish.
- Green cabbage: The star veggie—crisp, sweet, and perfect for soaking up the sauce.
- Carrot: Adds color and a subtle natural sweetness when julienned.
- Red bell pepper: For vibrant color and a fresh, slightly tangy crunch.
- Garlic: Gives the dish its classic aromatic base and deepens the overall flavor.
- Fresh ginger: Brightens the stir fry with its zingy, warming spice.
- Green onions: A final pop of color and mild oniony bite for garnish.
- Salt and pepper: Essential for rounding out and balancing all the flavors.
- Sesame seeds (optional): For a subtle crunch and a finishing touch of toasty flavor.
How to Make Chicken Cabbage Stir Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken breasts with cornstarch and a tablespoon of soy sauce in a medium bowl. Letting the chicken marinate while you prep the veggies gives it a chance to soak up flavor and ensures it stays juicy and tender in the stir fry.
Step 2: Prepare the Sauce
Whisk together the remaining soy sauce, oyster sauce, and sesame oil in a small bowl. This trio is the heart of your Chicken Cabbage Stir Fry Recipe, bringing salty, savory, and nutty notes that tie the whole dish together.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 4 to 5 minutes, until it’s golden and cooked through. Remove the chicken from the skillet and set it aside so it stays juicy while you finish the veggies.
Step 4: Sauté the Aromatics
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, giving them a quick 30-second sauté until fragrant. This step sets up a wonderful aromatic base for your vegetables.
Step 5: Stir Fry the Veggies
Add the cabbage, carrot, and red bell pepper to the skillet. Stir-fry for 3 to 4 minutes—just long enough for the veggies to soften slightly but still retain their bright crunch. You want that perfect balance of tender and crisp in every bite.
Step 6: Bring Everything Together
Return the chicken to the skillet, pour in your sauce mixture, and toss everything together for 1 to 2 minutes. The sauce will coat every piece, infusing the stir fry with flavor and a glossy finish. Top with sliced green onions and a sprinkle of sesame seeds before serving, and your Chicken Cabbage Stir Fry Recipe is ready to enjoy!
How to Serve Chicken Cabbage Stir Fry Recipe
Garnishes
Finish your stir fry with fresh green onions and a shower of sesame seeds for pop, color, and a hint of toasty crunch. If you like a bit of heat, a drizzle of sriracha or a sprinkle of chili flakes can take things up a notch.
Side Dishes
This dish is wonderfully versatile—serve it over a bed of steamed jasmine rice, fluffy quinoa, or even slurp-worthy noodles to soak up that delicious sauce. For a lighter meal, try it on its own or with a simple side of sautéed greens.
Creative Ways to Present
For a fun twist, spoon your Chicken Cabbage Stir Fry Recipe into lettuce cups for a fresh, crunchy handheld dinner. Or, pile it into a big bowl and top with extra veggies or a soft-boiled egg for a nourishing, colorful meal-in-one.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the stir fry cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to three days, making lunch or dinner extra easy.
Freezing
While this Chicken Cabbage Stir Fry Recipe is best fresh, you can freeze leftovers in a freezer-safe container for up to one month. Keep in mind the vegetables may soften a bit upon thawing, but the flavors will still be fantastic.
Reheating
For best results, reheat your stir fry in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave it in short bursts, stirring in between to ensure even heating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra richness and stay incredibly juicy. Just slice them thinly for quick, even cooking.
Is this Chicken Cabbage Stir Fry Recipe gluten-free?
Yes, if you use tamari instead of regular soy sauce and double-check your oyster sauce label, this dish is completely gluten-free—perfect for anyone with dietary restrictions.
Can I substitute other vegetables?
Definitely! Feel free to swap in napa cabbage, purple cabbage, snap peas, or broccoli—whatever crisp veggies you love or have on hand will work beautifully.
How spicy is this recipe?
The base Chicken Cabbage Stir Fry Recipe is mild, but you can always add chili flakes, fresh sliced chilies, or sriracha to turn up the heat to your liking.
What’s the best way to slice the chicken thinly?
For ultra-thin slices, pop the chicken breasts in the freezer for about 15 minutes before cutting. They’ll be firmer and much easier to slice evenly.
Final Thoughts
This Chicken Cabbage Stir Fry Recipe is a true weeknight hero—bursting with flavor, simple to make, and endlessly adaptable. I hope you’ll give it a try and make it a regular star at your dinner table. Your future self (and anyone you cook for) will thank you!
Print
Chicken Cabbage Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
A quick and healthy Chicken Cabbage Stir Fry featuring tender chicken breasts and crisp vegetables tossed in a flavorful soy and oyster sauce. This gluten-free and low-carb Asian-inspired dish is perfect for a weeknight dinner and can be served over rice, quinoa, or noodles.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce (or tamari for gluten-free)
Sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
Vegetables & Aromatics
- 2 tablespoons vegetable oil, divided
- 3 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
Additional
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, toss the thinly sliced chicken breasts with cornstarch and 1 tablespoon of soy sauce. Allow it to marinate while prepping the vegetables to enhance flavor and texture.
- Prepare the Sauce: In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, and sesame oil until well combined and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes, stirring frequently until the chicken is browned and cooked through. Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not browned.
- Cook Vegetables: Add the sliced cabbage, julienned carrot, and red bell pepper to the skillet. Stir-fry the vegetables for 3–4 minutes until they are just tender but still crisp, maintaining a fresh texture.
- Combine and Finish: Return the cooked chicken to the skillet. Pour in the prepared sauce and toss everything together for an additional 1–2 minutes to coat the ingredients evenly and heat through.
- Garnish and Serve: Remove from heat, sprinkle with sliced green onions and sesame seeds (if using). Serve immediately over steamed rice, quinoa, or noodles as desired.
Notes
- Serve over steamed rice, quinoa, or your favorite noodles for a complete meal.
- Add chili flakes or sriracha to the sauce if you prefer a spicy kick.
- Substitute green cabbage with purple cabbage or napa cabbage for variation.
- Use tamari instead of soy sauce to keep the dish gluten-free.
Nutrition
- Serving Size: About 1/4 of recipe
- Calories: 270
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
