Quick Chicken Cabbage Stir-Fry (Print)

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

# Ingredients:

→ Protein

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

→ Vegetables

02 - 1 small head green cabbage (about 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

# Instructions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar until well combined. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 4 to 5 minutes until cooked through and golden. Transfer to a plate.
03 - Add remaining 1 tablespoon oil to the pan. Sauté minced garlic and grated ginger for 30 seconds until fragrant.
04 - Add cabbage, carrot, and bell pepper to the pan. Stir-fry for 3 to 4 minutes until vegetables are crisp-tender.
05 - Return cooked chicken to the pan. Pour in prepared sauce and toss all ingredients together. Cook for 2 to 3 minutes until sauce thickens and evenly coats chicken and vegetables.
06 - Stir in green onions. Taste and adjust seasoning as needed. Serve immediately, optionally with steamed jasmine rice, brown rice, or noodles.

# Pro Tips:

01 -
  • The sauce clings to everything in the most satisfying way, delivering umami with every single bite.
  • Dinner lands on the table in 30 minutes flat, making it feel like a small victory on hectic nights.
  • Perfectly adaptable to whatever vegetables or proteins are hiding in your kitchen right now.
02 -
  • Don't crowd the pan when cooking chicken or it steams instead of searing, so work with it in batches if your skillet's small.
  • The cornstarch needs to be whisked into cold liquid before going into the hot pan or you'll end up with lumps, so don't skip that step when mixing your sauce.
03 -
  • Have all your ingredients prepped before you start cooking because once the pan's hot, everything moves fast and you won't have time to chop.
  • If your sauce breaks or gets lumpy, strain it through a fine sieve and start fresh, it only takes a minute and saves your whole dish.
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