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.
