Description
This Chicken Cabbage Stir Fry is a quick, flavorful, and healthy meal perfect for busy weeknights. Tender pieces of chicken breasts are cooked with crunchy cabbage, onions, and bell peppers, then coated in a savory, slightly sweet stir fry sauce made from soy sauce, brown sugar, and toasted sesame oil. Garnished with green onions and sesame seeds, this dish offers a delightful balance of textures and tastes in just 30 minutes.
Ingredients
Scale
Protein
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
Vegetables
- 1 large onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 2 large garlic cloves, minced (for cooking vegetables)
- 2 pounds green cabbage, coarsely chopped
- 2 green onion sprigs, for garnish
Sauce
- 1 cup chicken broth, low sodium
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon sesame seed oil, toasted
- 2 tablespoons cornstarch
- 2 large garlic cloves, minced (for sauce)
- 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)
Seasoning & Oils
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil, divided and for frying
- 1 tablespoon sesame seeds, for garnish
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, combine chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk well until the cornstarch is fully dissolved and set the sauce aside.
- Cook Chicken: Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil. Add the chicken pieces, sprinkle with salt and ground black pepper. Cook for 5-7 minutes, stirring occasionally, allowing the chicken to form browned edges. Once cooked through, transfer the chicken to a large plate and set aside.
- Sauté Vegetables: Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes, stirring occasionally to brown the vegetables slightly.
- Cook Cabbage: Reduce heat to medium-low and add the chopped green cabbage to the skillet. Stir to combine, then cover the skillet and cook for 7 minutes, stirring occasionally. Add a splash of water halfway through cooking to help soften the cabbage.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet. Give the prepared stir fry sauce a quick stir to recombine, then pour it into the skillet. Gently stir everything together and cook for an additional 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Garnish and Serve: Turn off the heat. Garnish the stir fry with chopped green onion sprigs and sprinkle toasted sesame seeds on top. Serve immediately while hot.
Notes
- For a spicier version, add red pepper flakes or a dash of chili paste to the stir fry sauce.
- You can substitute chicken breasts with thighs for juicier meat.
- Adjust the amount of brown sugar for sweetness preference.
- Use gluten-free soy sauce to make this recipe gluten-free.
- Leftovers can be refrigerated and reheated, but cabbage is best fresh for texture.
- Serve this dish over steamed rice or noodles for a complete meal.
