Chicken Cabbage Stir-Fry (Printable)

Tender chicken and crisp cabbage in a savory umami sauce, ready in just 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 and 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 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 4-5 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 to the pan. 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 with steamed rice or noodles if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to stream two episodes of your favorite show, no marathon cooking required.
  • The cabbage stays tender-crisp and sweet, never soggy or sad like some stir-fries.
  • You probably have most of the sauce ingredients hiding in your pantry right now.
  • Leftovers taste even better the next day when the flavors have had time to mingle.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear, giving you pale, rubbery pieces instead of golden, flavorful ones.
  • Whisk the cornstarch into the sauce thoroughly before adding it to the pan, otherwise you'll end up with chalky clumps instead of a silky coating.
  • Keep the heat high and everything moving, stir-fries rely on quick cooking to keep vegetables crisp and colors bright.
03 -
  • Use the largest skillet or wok you own to give everything room to breathe and sear instead of steam.
  • Slice the chicken while it's slightly frozen, it's easier to get those thin, even pieces that cook fast and stay tender.
  • Taste the sauce before you add it to the pan and adjust the balance to your liking, it's much easier to tweak now than later.
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