Chicken Cabbage Stir-Fry (Print Version)

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

# What You'll Need:

→ Protein

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

→ Vegetables

02 - 1 small head green cabbage (approximately 1.3 lbs), 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 Prepare:

01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar. 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. 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, optionally with steamed rice or noodles.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup takes less time than eating.
  • The cabbage stays crunchy and sweet, never soggy or sad.
  • You can swap the protein or toss in whatever vegetables need using up.
  • The sauce clings to every piece, bold enough to make plain rice exciting.
02 -
  • Dont skip removing the chicken before adding the vegetables, or everything will steam and turn mushy instead of getting that crisp edge.
  • If the sauce seems too thick, add a tablespoon of water at a time until it looks right, it should coat the back of a spoon but still flow.
  • Cut everything before you start cooking, once the heat is on, theres no time to chop.
03 -
  • Use the highest heat your stove can handle without smoking, that quick sear is what gives stir fry its signature flavor.
  • If your pan is too small, cook the vegetables in two batches so they char instead of steam.
  • A pinch of white pepper at the end adds a subtle warmth that soy sauce alone cant deliver.
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