Chicken Cabbage Stir-Fry (Printable Version)

Quick weeknight stir-fry with juicy chicken, crisp cabbage, and savory umami sauce ready in 30 minutes.

# What You 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

# Step-by-Step Directions:

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.
07 - Serve hot, optionally with steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes just as good.
  • The cabbage gets this perfect texture, crisp but not raw, sweet but not mushy.
  • You can swap the protein or add whatever vegetables are sitting in your fridge.
  • The sauce clings to everything without being heavy or overly salty.
02 -
  • Dont crowd the pan or the chicken will steam instead of browning. Cook it in batches if your skillet isnt big enough.
  • Whisk the sauce right before pouring it in, the cornstarch settles fast and youll end up with clumps.
  • High heat is your friend here. It gives the vegetables that little char and keeps them from getting soggy.
03 -
  • Prep everything before you start cooking. Once the pan is hot, things move fast and theres no time to chop.
  • Use a wok if you have one, the high sides make tossing easier and keep everything in the pan.
  • Taste the sauce before adding it. Some soy sauces are saltier than others, and you can always add more but you cant take it back.
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