If you’re looking for a delicious, speedy dinner that hits the perfect balance of fresh veggies, lean protein, and mouthwatering flavor, you’re in for a treat with this Easy Chicken and Cabbage Stir Fry. This vibrant skillet meal bursts with colorful cabbage and carrots, savory glazed chicken, and a ginger-soy sauce that brings all the elements together. It’s the weeknight winner I always reach for when I want something healthy, budget-friendly, and infinitely customizable—you can count on it to delight every time!
Ingredients You’ll Need
One of the best things about Easy Chicken and Cabbage Stir Fry is its short, straightforward ingredient list. Each item truly matters: they layer flavor, add crunch or silkiness, and create that irresistible stir-fried magic. Here’s how each one contributes to the final dish:
- Chicken breast: Tender, lean, and protein-packed, it soaks up all the delicious sauce flavors beautifully.
- Cornstarch: Lightly coats the chicken for that just-right, silky edge when stir-fried.
- Soy sauce (or tamari): The soul of our stir fry, bringing the perfect hit of umami; tamari keeps it gluten-free if you need.
- Sesame oil: Infuses the veggies with a distinctive, aromatic nuttiness you’ll crave in every bite.
- Olive oil: Great neutral base for stir-frying without overpowering the other flavors.
- Green cabbage: Mild and crunchy, cabbage absorbs the sauce while staying surprisingly crisp.
- Carrot: Brings beautiful color and subtle sweetness; slice thin for best results.
- Green onions: Added at the end for freshness and that irresistible pop of flavor.
- Garlic: Packs a punch with every stir, ensuring each bite is aromatic and bold.
- Fresh ginger: Offers a peppery brightness that lifts all the flavors.
- Rice vinegar: Adds the perfect tang, rounding out the sauce.
- Oyster sauce (optional): Deepens the umami for a richer, slightly sweet finish.
- Salt and pepper: Simple seasonings that let the other flavors shine—don’t forget to taste as you go.
- Sesame seeds (optional): Sprinkle on top for extra crunch and a pretty finish!
How to Make Easy Chicken and Cabbage Stir Fry
Step 1: Prep and Marinate the Chicken
Thinly slice the chicken breast against the grain for maximum tenderness. Toss it directly into a mixing bowl with the cornstarch and one tablespoon of soy sauce. This quick and easy marinade tenderizes the chicken and helps it develop a little golden crust when it hits the pan.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet or wok over medium-high heat. When it’s nice and hot, add the marinated chicken in an even layer. Stir-fry for around 4 to 5 minutes, flipping once or twice, until each piece is beautifully browned and cooked through. Transfer the chicken to a plate so it doesn’t overcook and stays juicy.
Step 3: Sauté Aromatics
In the same pan, swirl in the sesame oil for extra nutty richness. Add the minced garlic and grated fresh ginger, stirring constantly for 30 seconds. This quick blast of heat unlocks their deep, aromatic flavors without burning them.
Step 4: Stir-Fry Cabbage and Carrot
Bump up the heat to keep things moving fast. Add the shredded cabbage and julienned carrot, tossing energetically. Cook for about 3 to 4 minutes until the veggies become slightly tender yet still vibrant and crisp—you want that signature stir-fry crunch!
Step 5: Combine Everything
Return the cooked chicken to the pan along with the green onions, the remaining soy sauce, rice vinegar, and oyster sauce if you’re using it. Toss everything together so the sauce coats the chicken and veggies evenly. Stir-fry for another 1 to 2 minutes until everything is hot and the flavors have mingled.
Step 6: Taste and Finish
Give your stir fry a taste and add salt and pepper as needed—remember, a final pinch makes all the difference. If you love a little more color and crunch, sprinkle with sesame seeds before serving. Your Easy Chicken and Cabbage Stir Fry is ready to enjoy!
How to Serve Easy Chicken and Cabbage Stir Fry
Garnishes
I love to finish Easy Chicken and Cabbage Stir Fry with a scatter of sesame seeds and an extra sprinkle of green onions. If you’re feeling fancy, a drizzle of toasted sesame oil or a pinch of crushed red pepper flakes really pops!
Side Dishes
This dish is hearty on its own, but it also pairs beautifully with fluffy jasmine rice, steamed brown rice, or even over cauliflower rice for a low-carb option. For added greens, a simple cucumber salad or miso soup makes a fresh, balanced meal.
Creative Ways to Present
For a crowd-pleasing twist, try serving scoops of the stir fry in lettuce cups for a light, hand-held appetizer. Or, pile your Easy Chicken and Cabbage Stir Fry onto noodles for a more filling experience—soba or rice noodles work especially well.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken and Cabbage Stir Fry keeps impressively well for 2 to 3 days in the refrigerator. Store it in an airtight container, and the flavors will continue to meld, making lunch the next day extra tasty!
Freezing
While you can freeze leftovers, the cabbage and veggies may lose some of their crisp texture upon thawing. If you do freeze, store in tightly sealed portions, and expect a slightly softer (but still delicious) stir fry when reheated.
Reheating
For best results, reheat Easy Chicken and Cabbage Stir Fry in a skillet over medium heat, adding a quick splash of water or broth to help revive the sauce. In a pinch, the microwave works too—just keep an eye on it so the chicken doesn’t dry out.
FAQs
Can I use a different kind of cabbage?
Absolutely! Napa cabbage, savoy cabbage, or even purple cabbage all work beautifully and bring their own color and flavor to the Easy Chicken and Cabbage Stir Fry.
Is this recipe gluten-free?
Yes, just swap soy sauce for tamari and make sure your oyster sauce is gluten-free (or leave it out) for a dish that’s fully gluten-free and still packed with flavor.
What are some protein alternatives?
Easy Chicken and Cabbage Stir Fry is super flexible—try it with shrimp, thinly sliced beef, or tofu for a deliciously different twist.
How do I make this dish vegetarian?
Skip the chicken, double up on the cabbage and carrots, and toss in extra-firm tofu or edamame for a satisfying vegetarian version. Use vegetarian oyster sauce or leave it out altogether.
Can I add more vegetables?
Definitely! Bell peppers, snap peas, mushrooms, or baby spinach can all be tossed in; just stir fry heartier veggies first and tender greens at the very end.
Final Thoughts
I hope you’ll give Easy Chicken and Cabbage Stir Fry a place in your weeknight dinner rotation! It’s one of those rare meals that never gets old, thanks to its irresistible crunch and savory comfort. Grab your favorite skillet and enjoy a fresh, nourishing dinner in just twenty minutes—you won’t regret it!
Print
Easy Chicken and Cabbage Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Easy Chicken and Cabbage Stir Fry is a quick and flavorful dish that’s perfect for a busy weeknight. Tender chicken, crunchy cabbage, and a savory sauce come together in a delicious Asian-inspired stir fry that’s sure to become a family favorite.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce (or tamari for gluten-free)
For the Stir Fry:
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 3 cups shredded green cabbage
- 1 carrot, julienned
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Chicken: Toss the sliced chicken with cornstarch and 1 tablespoon of soy sauce.
- Cook the Chicken: Heat olive oil in a large skillet or wok. Add the chicken and cook until browned and cooked through. Set aside.
- Stir Fry: In the same pan, add sesame oil, garlic, and ginger. Add cabbage and carrot, stir-fry until slightly softened. Return chicken to the pan, add green onions, remaining soy sauce, rice vinegar, and oyster sauce if using. Cook to heat through.
- Season and Serve: Season with salt and pepper. Garnish with sesame seeds if desired and serve hot.
Notes
- This dish works well with napa cabbage or purple cabbage.
- For a low-carb option, skip the cornstarch and serve over cauliflower rice.
- Leftovers keep well for 2–3 days in the fridge.
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