Chicken and Cabbage Stir-Fry
35 min
|
easy
|
high-protein,
low-fat
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 min | 15 min | 35 min |
Introduction
This easy chicken and cabbage stir-fry is a fast, weeknight-friendly dinner with tender chicken and crisp, colorful veggies.
A savory tamari and oyster sauce brings that takeout-style flavor, without leaving your kitchen or dirtying a pile of dishes.
It is perfect for busy nights, meal prep lunches, or whenever you crave a lighter, veggie-packed stir-fry over rice.
Ingredients (4 servings)
Ingredients for the Stir-Fry
Ingredients for the Sauce
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How to Make Chicken and Cabbage Stir-Fry
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Prep and marinate the chicken
Pat the sliced chicken breast dry with paper towels so it browns instead of steaming.
In a medium bowl, whisk together 2 tablespoons tamari and the cornstarch until smooth.
Add the chicken to the bowl and toss until every piece is lightly coated, then set aside while you prep the vegetables.
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Prep the vegetables and aromatics
Chop the cabbage into bite-size pieces, keeping them fairly even so they cook at the same rate.
Slice the red bell pepper into thin strips and cut the green onions into 2-inch pieces.
Finely mince the garlic and grate the ginger, then keep them in a small bowl near the stove.
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Mix the sauce
In a small bowl, combine 3 tablespoons tamari, rice vinegar, oyster sauce, sesame oil, brown sugar, and chicken broth.
Whisk until the sugar dissolves, then taste and adjust the sweetness or saltiness if you like.
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Stir-fry the chicken
Heat 1 tablespoon vegetable oil in a large wok or wide skillet over medium-high heat until shimmering.
Add the marinated chicken in a single layer, letting it sear without moving for about 1 minute.
Stir-fry the chicken for 3 to 4 more minutes until just cooked through and lightly browned, then transfer to a plate.
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Cook the vegetables
Add the remaining 1 tablespoon vegetable oil to the same pan and return it to medium-high heat.
Add the cabbage and red bell pepper, then sprinkle with the salt and black pepper.
Stir-fry for 3 to 4 minutes until the cabbage is slightly wilted but still crisp and the peppers are tender.
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Add aromatics and sauce
Push the vegetables to the edges of the pan and add the garlic, ginger, and green onions to the center.
Cook for 30 seconds, stirring constantly, just until very fragrant but not browned.
Give the sauce a quick stir, then pour it into the pan and bring it to a strong simmer.
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Finish the stir-fry and serve
Return the cooked chicken and any juices to the pan and toss everything together to coat in the sauce.
Stir-fry for 1 to 2 minutes until the sauce thickens slightly and clings to the chicken and vegetables.
Taste and adjust seasoning with a splash more tamari or a pinch of sugar, then serve hot over rice or noodles.
Substitutions
- Use chicken thighs instead of chicken breast
- Swap the chicken breast for the same weight of boneless, skinless chicken thighs for extra juicy, tender meat that is harder to overcook while still giving that rich, savory flavor.
- Use soy sauce instead of tamari
- Replace tamari with an equal amount of regular soy sauce for a very similar salty, umami flavor and the same glossy sauce texture, though the sauce may taste slightly sharper and a bit less smooth.
- Use Napa cabbage instead of green cabbage
- Substitute the chopped green cabbage with the same amount of sliced Napa cabbage for a softer, silkier texture and a slightly sweeter, milder flavor that still keeps the dish beautifully green.
Tips
- Slice the chicken evenly thin
- Aim for thin, uniform strips so the chicken cooks quickly and stays tender, and partially freeze the chicken for 15 minutes if you need firmer texture for easier slicing.
- Get the pan really hot
- Heat the oil until it shimmers and a small piece of cabbage sizzles on contact, which helps the vegetables stay crisp and gives the chicken a light sear instead of a pale simmer.
- Do not crowd the pan with chicken
- If your pan is smaller, cook the chicken in two batches so the pieces sear properly and develop flavor instead of releasing moisture and steaming.
- Keep aromatics moving
- Add garlic and ginger only after the vegetables have started to soften, then stir constantly so they stay fragrant and sweet rather than turning bitter and burnt.
- Adjust sauce thickness at the end
- If the sauce feels too thin, cook it for another minute at a strong simmer, and if it gets too thick, splash in a tablespoon of broth or water and toss again.
- Prep everything before you turn on the stove
- Stir-fries cook fast, so have all vegetables chopped, sauce mixed, and chicken marinating before you start heating the pan to avoid overcooking anything while you scramble to catch up.
Nutrition Facts *
| Energy | 332 | kcal |
|---|---|---|
| Protein | 38 | g |
| Total Fat | 13 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the chicken from turning dry or rubbery?
- Slice the chicken thinly and evenly, cook it over medium-high heat, and pull it from the pan as soon as it is just cooked through with no pink in the center, since it will finish gently in the sauce when you add it back.
- My stir-fry turned watery instead of glossy, what went wrong?
- Too much moisture from crowded chicken or un-drained vegetables can thin the sauce, so dry the chicken before marinating, cook it in batches if needed, keep the heat high, and let excess liquid bubble away for a minute before adding the sauce.
- Can I make this stir-fry ahead of time?
- You can slice the chicken, chop the vegetables, and mix the sauce several hours ahead and store them separately in the fridge, then cook everything fresh in about 15 minutes right before serving for the best texture and bright flavor.
- What if I do not have a wok?
- A large, heavy skillet works very well as long as it has plenty of surface area, and you should still preheat it thoroughly, cook the chicken in a single layer, and avoid piling vegetables too deep so they can stir-fry instead of steam.
- How can I make the stir-fry spicier?
- Add crushed red pepper flakes, sliced fresh chile, or a spoonful of chili garlic sauce to the pan with the garlic and ginger, then taste the finished dish and drizzle with your favorite chili oil or chili crisp if you want even more heat.
- Can I use pre-shredded coleslaw mix instead of chopping cabbage?
- Yes, a bag of plain shredded cabbage or coleslaw mix works well, though you should avoid blends that are very heavy on carrots, and watch the cook time closely because the thinner shreds will soften faster than hand-chopped cabbage.
Serving Suggestions
This stir-fry makes an easy base for weeknights, especially when you add steamed rice, quick noodles, or even cauliflower rice on the side for soaking up the savory sauce.
For extra personality, finish each bowl with toasted sesame seeds, sliced green onion tops, or a spoonful of chili crisp, which adds crunch and a hit of heat.
If you want more texture, toss in a handful of roasted peanuts or cashews at the very end for a satisfying, takeout-style crunch.
More pairings:
Reviews
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Janice, San Diego: Dinner for our get-together was a breeze with this chicken and cabbage stir-fry, and everyone loved the savory, glossy sauce.
: So happy it made hosting easy, Janice, and that savory, glossy sauce was a hit with everyone! 😊
Made this recipe? How did it go?
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