Easy Chicken and Cabbage Stir Fry Recipe
If you’re looking for a flavorful meal that hits the table fast and doesn’t break the bank, you’re going to fall head over heels for this Easy Chicken and Cabbage Stir Fry. With tender slices of chicken, vibrant veggies, and a savory sauce that clings to every bite, this recipe proves that wholesome doesn’t have to mean complicated. Bursting with color, crunch, and a kick of ginger, this stir fry has become my secret weapon for busy weeknights and those “what’s for dinner?” dilemmas. Let’s bring some fun (and serious flavor) to your kitchen tonight!
Ingredients You’ll Need
Every ingredient in this Easy Chicken and Cabbage Stir Fry pulls its weight, adding delicious flavors, vibrant color, or a craveable texture. These are essential pantry and fridge staples that come together to create something truly special—no fuss, just fantastic eating.
- Chicken breast: Thinly sliced boneless skinless chicken breast cooks quickly and stays juicy in the stir fry.
- Green cabbage: Shredded cabbage gives the dish a hearty crunch and soaks up all the savory sauce.
- Carrots: Shredded carrots boost color and a bit of natural sweetness for lovely balance.
- Green onions: Sliced green onions add freshness and a mild zing in every bite.
- Garlic: Minced garlic offers that classic, mouthwatering aroma every stir fry needs.
- Fresh ginger: Grated ginger brings warmth, zest, and a bright undertone.
- Soy sauce: This classic seasoning adds deep umami that ties everything together; use low-sodium if you like.
- Oyster sauce: A spoonful of oyster sauce gives the stir fry a rich, savory depth that’s utterly crave-worthy.
- Rice vinegar: The gentle tang of rice vinegar balances the salty sauces and wakes up all the flavors.
- Sesame oil: Just a touch delivers nutty fragrance—don’t skip this finishing touch!
- Vegetable oil: Neutral-flavored oil keeps everything cooking smoothly without overpowering the other flavors.
- Red pepper flakes (optional): Sprinkle on to add gentle heat—dial it up or down to your spice preference.
- Salt and black pepper: Use these to taste for simple, customizable seasoning.
- Toasted sesame seeds: Finish with a sprinkle for extra crunch and a lovely pop of flavor and visual appeal.
How to Make Easy Chicken and Cabbage Stir Fry
Step 1: Whisk Up the Stir Fry Sauce
First things first: in a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, and sesame oil. This glossy mixture is liquid gold for your Easy Chicken and Cabbage Stir Fry—it infuses every ingredient with deep, satisfying flavor. Once you’ve whipped it up, set it near the stove so it’s ready when you need it.
Step 2: Cook the Chicken
Set a large skillet or wok over medium-high heat and drizzle in one tablespoon of vegetable oil. When it shimmers, add your sliced chicken breast. Season lightly with salt and pepper, then stir-fry for about 4–5 minutes until the chicken is golden and just cooked through. Remove the chicken and place it on a plate nearby—you’ll be adding it back in soon!
Step 3: Sauté Aromatics
Pour the second tablespoon of oil into the same skillet. Toss in the minced garlic, grated ginger, and sliced green onions. Give them a quick, lively stir for about a minute until their fragrance fills the kitchen. These aromatics are the flavor backbone, setting the stage for a super fragrant stir fry.
Step 4: Add the Veggies
It’s time for that beautiful pile of shredded cabbage and carrots! Add them to the pan, stirring often so nothing sticks or burns. Cook for 3–4 minutes until they’re crisp-tender; you want to keep that lovely crunch intact. Trust me, it’s what makes this Easy Chicken and Cabbage Stir Fry so irresistible.
Step 5: Finish and Serve
Slide your cooked chicken back into the skillet, then pour the reserved sauce over everything. Crank up the heat and stir well for another 2–3 minutes, so the sauce thickens slightly and coats each morsel. If you’re craving a little heat, sprinkle on some red pepper flakes. Finish with a flurry of toasted sesame seeds before bringing this colorful dish to the table.
How to Serve Easy Chicken and Cabbage Stir Fry
Garnishes
Elevate your stir fry with a few thoughtful garnishes! A final sprinkle of toasted sesame seeds gives extra crunch and a nutty fragrance, while a handful of freshly sliced green onions on top brightens the presentation and flavor. If you like spice, add a few red pepper flakes for an extra pop.
Side Dishes
This Easy Chicken and Cabbage Stir Fry plays well with just about anything. Enjoy it as a low-carb main on its own or pile it onto fluffy jasmine rice or steamed brown rice for a satisfying meal. For something lighter, try cauliflower rice or wrap up your stir fry in crisp lettuce leaves for a fresh twist.
Creative Ways to Present
If you’re in the mood to switch things up, serve the stir fry inside a hollowed-out bell pepper for edible “bowls” that are gorgeous and fun! Or, scoop the stir fry into lettuce cups for a crunchy, hand-held appetizer. Leftovers can even be packed inside spring roll wrappers for a tasty lunch on the go.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken and Cabbage Stir Fry keeps perfectly! Just scoop it into an airtight container and store in the refrigerator for up to three days. The flavors deepen overnight, making your lunch or next-day dinner seriously delicious.
Freezing
If you want to freeze portions, let the stir fry cool completely, then place it in freezer-safe containers or zip-lock bags. It’ll stay good for up to two months. Just remember, the cabbage will lose some of its crunch after freezing and thawing, but the flavors remain intact.
Reheating
To reheat, pop your leftovers into a skillet over medium heat and stir gently until warmed through. You can also microwave them in a covered dish, checking and stirring every minute. Add a splash of water or soy sauce to refresh the dish if it needs a little moisture.
FAQs
Can I swap chicken breast for thighs in this Easy Chicken and Cabbage Stir Fry?
Absolutely! Chicken thighs offer extra juiciness and flavor. Just be sure to trim excess fat and slice them thinly so they cook at the same speed as the recipe calls for.
What can I use instead of oyster sauce?
If you don’t have oyster sauce or prefer to avoid it, use hoisin sauce or a little extra soy sauce with a pinch of sugar for that hint of sweetness and umami. It’s an easy swap that still brings plenty of flavor.
Is this recipe gluten-free?
The basic Easy Chicken and Cabbage Stir Fry can be made gluten-free by swapping regular soy sauce for tamari or a certified gluten-free soy sauce. Double-check your oyster sauce, too—many brands offer gluten-free options.
Can I add more vegetables?
Definitely! This stir fry is a fantastic template. Try adding thinly sliced bell peppers, snap peas, mushrooms, or broccoli florets to the mix. Just be sure to keep overall quantities similar so everything cooks just right.
How do I keep the veggies crisp?
The secret is to cook over high heat and stir frequently, only until the vegetables are just tender. Keeping an eye on the timing and using a hot pan ensures your cabbage and carrots stay vibrantly crisp.
Final Thoughts
If you’re craving a dinner that’s colorful, healthy, and bursting with personality, I can’t recommend this Easy Chicken and Cabbage Stir Fry enough. It’s fast, flexible, and guaranteed to become a regular in your mealtime rotation. Give it a try—you’ll love having this flavor-packed, fuss-free classic at your fingertips!
Print
Easy Chicken and Cabbage Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Easy Chicken and Cabbage Stir Fry is a flavorful and nutritious dish that comes together quickly, making it perfect for a satisfying weeknight dinner. Tender chicken, crunchy cabbage, and a savory sauce create a delicious stir-fry that pairs well with rice or noodles.
Ingredients
For the Stir Fry:
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Toasted sesame seeds, for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sesame oil; set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and stir-fry until cooked through, about 4–5 minutes. Remove chicken and set aside.
- Sauté the Vegetables: Add the remaining tablespoon of oil to the skillet. Sauté garlic, ginger, and green onions for 1 minute. Add cabbage and carrots, cooking until slightly softened but still crisp, about 3–4 minutes.
- Finish the Stir Fry: Return chicken to the skillet and pour in the sauce mixture. Stir-fry everything together for another 2–3 minutes until well coated and heated through. Garnish with red pepper flakes and sesame seeds before serving.
Notes
- For a low-carb option, serve as-is or pair with cauliflower rice.
- You can use Napa cabbage for a more tender texture or add bell peppers for extra color.
- Leftovers keep well and make a quick reheatable lunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 1½ cups
- Calories: 250
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
