Chicken and Cabbage Stir-Fry
32 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
Takeout vibes, cleaner kitchen: juicy, cornstarch-kissed chicken and sweet-crisp cabbage get seared hot with garlic and ginger, then glossed in a salty-savory tamari and oyster sauce.
It is a fast, one-pan weeknight win that loads up protein and veg for dinner or meal prep, with enough sizzle and real seasoning to make everyone fight for the last bite.
Ingredients (4 servings)
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Ingredients for the Stir-Fry
- 1½ lb boneless, skinless chicken breast boneless, skinless chicken breast 1.5 lb
- 2 Tbsp tamari tamari 1 fl oz
- 1 Tbsp cornstarch cornstarch 0.29 oz
- 2 Tbsp vegetable oil, divided vegetable oil
- ½ head medium green cabbage, chopped green cabbage 1 lb medium
- 1 red bell pepper, thinly sliced red bell pepper 1 ct
- 2 green onions, cut into 2-inch pieces green onions 0.29 bunch
- 3 cloves garlic, minced garlic 0.27 head
- 1 Tbsp fresh ginger root, grated fresh ginger root 0.21 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
Ingredients for the Sauce
- 3 Tbsp tamari tamari 1.5 fl oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 1 Tbsp oyster sauce oyster sauce 0.63 oz
- 2 tsp sesame oil sesame oil 0.33 fl oz
- 1 tsp brown sugar brown sugar 0.14 oz
- ¼ cup chicken broth chicken broth 2 fl oz
How to Make Chicken and Cabbage Stir-Fry
-
Slice and velvet the chicken
Freeze the chicken for 15 minutes to firm it up, then slice thinly against the grain.
Toss the chicken with 2 tablespoons tamari and 1 tablespoon cornstarch until every piece is coated and let it sit while you prep the vegetables.
-
Mix the sauce
Whisk together 3 tablespoons tamari, rice vinegar, oyster sauce, sesame oil, brown sugar, and chicken broth until the sugar dissolves and set aside.
-
Prep the vegetables and aromatics
Chop the cabbage, slice the red bell pepper, cut the green onions into 2-inch pieces, and mince the garlic and grate the ginger.
Pat the cabbage and pepper dry with a towel so they sear instead of steam.
-
Heat the pan properly
Set a large wok or 12 inch skillet over high heat until just smoking, then add 1 tablespoon vegetable oil and swirl to coat.
-
Sear the chicken in batches
Add half the chicken in an even layer and cook without moving until the edges turn opaque and lightly browned, about 2 minutes.
Stir-fry until just cooked through, 1 to 2 minutes more, then transfer to a plate and repeat with the remaining chicken using the pan fond for flavor.
-
Stir-fry the vegetables
Add the remaining 1 tablespoon oil to the hot pan, then add cabbage and red pepper with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Cook, tossing often, until cabbage is tender-crisp and lightly charred in spots, 3 to 4 minutes.
-
Bloom aromatics
Push vegetables to the sides, add garlic and ginger to the center, and cook until fragrant, about 30 seconds, keeping them moving so they do not burn.
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Sauce it up
Return the chicken and any juices to the pan with the green onions.
Give the sauce a quick whisk and pour it in, tossing until everything is glossy and the sauce thickens slightly from the chicken's cornstarch, 1 to 2 minutes.
-
Taste and serve
Taste and adjust seasoning with a touch more tamari or pepper if needed.
Serve hot with steamed rice or noodles, and do not be shy with the pan sauce.
Substitutions
- Chicken breast -> boneless, skinless chicken thighs
- Thighs stay juicier under high heat and bring a deeper, slightly richer flavor that loves the savory sauce without drying out.
- Oyster sauce -> vegetarian mushroom stir-fry sauce
- You keep the same glossy body and umami depth with a clean mushroom savoriness that plays great with cabbage.
- Tamari -> low-sodium soy sauce or coconut aminos
- Low-sodium soy keeps the same vibe with less salt load, while coconut aminos add mild sweetness and a softer umami for a gentler finish.
Tips
- Velvet for tenderness
- That quick tamari and cornstarch coat is your home kitchen velvet; it protects the chicken from drying out and gives the sauce something to cling to.
- Slice like a pro
- Go thin and even against the grain so the chicken cooks fast and stays tender, and trim any wet patches so you do not steam the meat.
- Heat is non-negotiable
- Get the pan ripping hot before the oil, then cook the chicken in batches so you sear instead of poach and build that savory fond.
- Aromatics go late
- Garlic and ginger burn fast, so add them after the vegetables soften and keep them moving in the center of the pan for pure fragrance without bitterness.
- Sauce whisk right before adding
- The brown sugar and sesame oil settle, so a quick whisk keeps flavors balanced and ensures even thickening in the pan.
- Boost the broth
- If your chicken broth tastes weak, dissolve a pinch of chicken bouillon in it for a bolder, restaurant-style finish.
Nutrition Facts *
| Energy | 424 | kcal |
|---|---|---|
| Protein | 50 | g |
| Total Fat | 15 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 4 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken turned out chewy, what happened?
- It was either sliced with the grain, overcooked, or the pan was not hot enough; chill the chicken to slice thin, cook in batches, and pull it the second it is opaque and springy.
- Why is my stir-fry watery?
- Wet vegetables and overcrowding are the culprits; pat produce dry, preheat the pan until smoking, and cook the chicken and vegetables in batches so moisture can evaporate.
- Can I make it spicier without changing the sauce balance?
- Add red pepper flakes with the aromatics or finish with chili crisp or a drizzle of toasted chili oil so the heat rides the surface without thinning the sauce.
- Do I need a wok for this?
- A carbon steel wok is ideal for quick heat and toss, but a wide, heavy 12 inch skillet works great as long as you keep the heat high and avoid crowding.
- Can I meal prep this?
- Yes, undercook the vegetables by a minute, cool fast, and reheat over high heat so they spring back; store sauce separately if you plan to hold more than 2 days.
Serving Suggestions
Great with jasmine rice, but try it over chewy udon or tucked into lettuce cups with a squeeze of lime for a fresh snap.
If you want more swagger, add a shower of toasted sesame seeds and a spoon of chili crisp, and tomorrow slide a fried egg on top of leftovers for a zero-drama power lunch.
More pairings:
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