Chicken Cabbage Stir-Fry (Print View)

Juicy chicken and crisp cabbage in a savory umami sauce, ready in just 30 minutes for a flavorful weeknight dinner.

# Components:

→ 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

# 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. Serve hot, optionally with steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes even better than what arrives at your door.
  • The sauce is salty, tangy, and rich all at once, making something as simple as cabbage taste genuinely craveable.
02 -
  • Don't crowd the pan when cooking chicken or it steams instead of searing—if your pan feels packed, work in batches or use two pans.
  • Cornstarch needs a moment of heat to thicken the sauce, so don't add it as a slurry and immediately take the pan off heat or it'll stay thin.
03 -
  • Slice your chicken against the grain and as thin as you can manage—it'll cook faster and be more tender than thick pieces.
  • Have everything prepped and near the stove before you start cooking, because once the heat is on, there's no time to chop anything.
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