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
Scale
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
