Chicken Cabbage Stir-Fry (Print Version)

Tender chicken and crisp cabbage in a savory Asian-inspired sauce, ready in just 30 minutes for a satisfying meal.

# What You'll Need:

→ 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 tbsp soy sauce or tamari for gluten-free
07 - 1 tbsp oyster sauce
08 - 1 tbsp hoisin sauce
09 - 1 tbsp rice vinegar
10 - 2 tsp sesame oil
11 - 2 tsp cornstarch
12 - 2 tbsp water
13 - 1 tsp sugar

→ Aromatics & Cooking

14 - 2 tbsp vegetable oil
15 - 3 cloves garlic, minced
16 - 1 inch piece fresh ginger, peeled and grated

# How-To Steps:

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 -
  • It turns humble cabbage into something crave-worthy without any fuss or fancy techniques.
  • The sauce clings to every bite, delivering that perfect balance of salty, sweet, and tangy all at once.
  • You can have dinner on the table faster than most takeout delivery times.
  • It works with whatever vegetables are starting to wilt in your crisper drawer.
02 -
  • Slice the chicken thin and against the grain so it stays tender and cooks evenly in just a few minutes.
  • Don't skip whisking the cornstarch into the sauce before adding it, or you'll end up with clumps instead of a silky glaze.
  • Keep the heat high enough that the vegetables sizzle and char slightly, not steam and turn limp.
03 -
  • Prep all your ingredients before you turn on the heat, stir-frying moves fast and there's no time to chop mid-recipe.
  • Use the biggest skillet or wok you have so the vegetables can spread out and actually fry instead of steam.
  • Taste the sauce before adding it to the pan and adjust the balance to your preference, every brand of soy and hoisin tastes a little different.
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