Chicken Cabbage Stir-Fry (Printable)

Quick weeknight dinner with juicy chicken, crisp cabbage, and savory umami sauce in 30 minutes.

# What You'll Need:

→ Protein

01 - 1 pound boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 1 small head green cabbage (about 1.3 pounds), 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 Make It:

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.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes just as good, maybe better.
  • The cabbage stays crisp and sweet, never soggy or limp, even after tossing it with the sauce.
  • You can swap the chicken for tofu, shrimp, or even leftover pork and it still sings.
  • Every bite has that perfect balance of savory, sweet, and just enough ginger to make your taste buds pay attention.
02 -
  • Slice the chicken thin and against the grain or it will turn chewy no matter how carefully you cook it.
  • Do not crowd the pan when cooking the chicken, if your skillet is small, cook it in two batches so it sears instead of steams.
  • Mix the sauce before you start cooking because once the wok is hot, everything moves fast and you will not have time to whisk.
  • Taste the sauce before adding it to the pan, some soy sauces are saltier than others and you might want to dial back or add a splash more vinegar.
03 -
  • Prep all your ingredients before you turn on the heat, stir-frying moves too fast to chop and measure on the fly.
  • Use the highest heat your stove can handle without smoking, that is what gives you the slightly charred edges and deep flavor.
  • If the sauce seems too thick, add a tablespoon of water at a time until it coats everything without clumping.
  • Let the chicken rest for a minute after slicing so it does not release too much moisture into the pan and steam instead of sear.
Go Back