Chicken Cabbage Stir-Fry (Printable)

Juicy chicken and crisp cabbage in a savory umami sauce, ready in 30 minutes for a delicious weeknight meal.

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

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually enjoy your evening.
  • The cabbage stays crisp and sweet, soaking up all that savory sauce without turning mushy.
  • You can have this on the table faster than any takeout app could deliver, and it tastes like you actually tried.
  • It works with whatever protein you have on hand, so it never gets boring.
02 -
  • Don't overcrowd the pan when cooking the chicken or it will steam instead of sear, and you'll lose that golden caramelized flavor.
  • If your sauce seems too thick, add a tablespoon of water at a time until it reaches a glossy, pourable consistency.
  • Taste before serving because different brands of soy and oyster sauce vary wildly in saltiness, and you might need to adjust.
03 -
  • Prep all your ingredients before you start cooking because once that pan is hot, everything moves quickly and there's no time to chop mid-stir-fry.
  • Use the highest heat your stove can manage without smoking, that's what gives you the slightly charred, restaurant-quality flavor.
  • If you want extra sauce for spooning over rice, double the sauce ingredients and store the extra in a jar for up to a week.
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