If you’re searching for a vibrant, delicious dish that comes together quickly and satisfies big cravings, this Chicken and Cabbage Stir-Fry Recipe is an absolute winner. It’s packed with tender pieces of chicken, crisp cabbage, and a wonderful balance of savory, tangy, and slightly sweet flavors. Every bite delivers that perfect harmony of textures and tastes, plus it’s incredibly versatile and healthy. Whether you’re cooking for a weeknight dinner or craving something fresh and homey, this recipe has you covered.
Ingredients You’ll Need
The magic of this Chicken and Cabbage Stir-Fry Recipe comes down to using simple, fresh ingredients that offer bold flavors, varied textures, and a beautiful contrast of colors. Each element plays its role perfectly, ensuring every forkful is satisfying and well-rounded.
- 1 lb boneless, skinless chicken breasts or thighs: Thinly sliced for quick cooking and tender bites that soak up the sauce.
- 4 cups cabbage (green or napa): Thinly sliced to add a crunchy freshness and mild sweetness.
- 1 tablespoon vegetable or sesame oil: Ideal for stir-frying, it helps achieve that beautiful sear and aroma.
- 2 cloves garlic, minced: Provides a fragrant punch that wakes up the whole dish.
- 1 teaspoon fresh ginger, grated: Adds subtle warmth and a zingy note, essential for authentic flavor.
- ½ onion, thinly sliced: Brings a touch of mild sweetness and depth.
- 1 bell pepper (optional): Adds vibrant color and a hint of natural sweetness.
- 2 tablespoons low-sodium soy sauce: The salty backbone that ties everything together.
- 1 tablespoon rice vinegar or apple cider vinegar: Adds the perfect tang that brightens the dish.
- 1 tablespoon hoisin sauce (optional): Gives a subtle sweetness and complexity.
- 1 teaspoon sesame oil (optional): Boosts aroma and gives a nutty finish.
- 1 teaspoon chili paste or sriracha (optional): For those who like a gentle kick of heat.
- Salt and pepper: To season perfectly to your taste.
- 2 green onions, chopped: Fresh garnish that adds a pop of color and sharpness.
- 1 teaspoon sesame seeds (optional): Adds a lovely crunch and visual appeal.
How to Make Chicken and Cabbage Stir-Fry Recipe
Step 1: Prepare and Season the Chicken
Start by slicing the chicken breasts or thighs into thin, even strips. This ensures every piece cooks quickly and evenly. Lightly season with salt and pepper to enhance the natural flavor of the chicken without overpowering the dish.
Step 2: Cook the Chicken
Heat your choice of vegetable or sesame oil in a large skillet or wok over medium-high heat. Once hot, add the chicken strips and stir-fry for about 5 to 6 minutes until they turn golden and are cooked through. Remove the chicken from the pan and set it aside – this step gives the chicken a beautiful sear and locks in the juices.
Step 3: Sauté Aromatics
In the same skillet, toss in the minced garlic, grated ginger, and sliced onion. Sauté them for 1 to 2 minutes until they release their intoxicating aroma. This step builds the fragrant foundation that carries the whole stir-fry.
Step 4: Stir-Fry the Vegetables
Next, add the sliced cabbage and bell pepper if you’re using one. Give everything a good toss and stir-fry for 4 to 5 minutes. The cabbage should soften just enough while retaining a slight crunch, which gives this dish an irresistible texture.
Step 5: Mix the Sauce
While the veggies are cooking, whisk together soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and chili paste or sriracha (if you like heat) in a small bowl. This sauce is where all the flavors blend and uplift the entire meal.
Step 6: Combine Everything
Add the cooked chicken back to the skillet with the veggies and pour your homemade sauce over the top. Toss it all together and stir-fry another 1 to 2 minutes so the sauce thickens slightly, perfectly coating every tender piece of chicken and crisp cabbage.
Step 7: Garnish and Serve
Finish by sprinkling chopped green onions and sesame seeds over the dish for that final touch of freshness and texture. Then, serve immediately for the best taste and texture.
How to Serve Chicken and Cabbage Stir-Fry Recipe
Garnishes
Freshly chopped green onions are a must—they add a burst of color and a mild onion flavor that livens up the dish. Toasted sesame seeds are optional but highly recommended for some added crunch and nuttiness that complements the sesame oil beautifully.
Side Dishes
This stir-fry shines all on its own but pairs brilliantly with steamed rice, fluffy jasmine rice, or even noodles for a heartier meal. For a low-carb option, try serving it over cauliflower rice or simply enjoy it by itself to savor the crunchy cabbage and tender chicken.
Creative Ways to Present
For an impressive weeknight dinner, serve the stir-fry in individual bowls topped with a wedge of lime for a citrusy twist. Another fun idea is to wrap the stir-fry in lettuce leaves for a handheld, fresh version. Either way, your presentation will sure make this Chicken and Cabbage Stir-Fry Recipe stand out!
Make Ahead and Storage
Storing Leftovers
This dish stores wonderfully in an airtight container in the refrigerator for up to 3 days. The cabbage retains great texture, and the sauce keeps everything flavorful. Just be sure to cool it completely before refrigerating to keep it fresh.
Freezing
If you want to save time in the future, freezing the cooked stir-fry is an option, but keep in mind that cabbage may soften more after thawing. For best results, freeze in single portions and consume within 1 month.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm it through evenly. Avoid microwaving if you can, as this honors the crisp texture of the cabbage better and breathes new life into the flavors of the Chicken and Cabbage Stir-Fry Recipe.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more juiciness and flavor and work just as well when thinly sliced and stir-fried as chicken breasts.
Is this dish spicy?
The base recipe is mild, but you can adjust the heat by adding chili paste or sriracha according to your preference.
What other vegetables can I add?
Feel free to toss in sliced carrots, snap peas, mushrooms, or even bok choy to customize your stir-fry and add extra color and nutrition.
Can I make this recipe vegetarian?
Yes! Replace the chicken with firm tofu or tempeh, and use vegetable oil and vegetarian-friendly sauces to keep it plant-based and delicious.
How long does it take to prepare this recipe?
This Chicken and Cabbage Stir-Fry Recipe takes about 25 minutes from start to finish, making it perfect for a fast, nourishing meal.
Final Thoughts
I hope you feel inspired to give this Chicken and Cabbage Stir-Fry Recipe a try because it truly hits all the right notes—quick, flavorful, and packed with fresh ingredients. It’s one of those dishes that feels like a warm hug on a plate yet comes together in no time. Happy cooking, and enjoy every delicious bite!
Print
Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
A quick and flavorful Chicken and Cabbage Stir-Fry that combines tender chicken strips with crunchy cabbage and a savory sauce. Perfect for a healthy weeknight dinner, this dish is packed with vibrant vegetables and a delicious balance of soy, ginger, and garlic flavors.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
Vegetables
- 4 cups cabbage, thinly sliced (green or napa cabbage works well)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1/2 onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 2 green onions, chopped (for garnish)
Oils and Sauces
- 1 tablespoon vegetable oil or sesame oil (for stir-frying)
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon chili paste or sriracha (optional, for heat)
Seasonings
- Salt and pepper, to taste
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts or thighs into thin strips for even cooking.
- Season the Chicken: Lightly season the sliced chicken with salt and pepper to enhance flavor.
- Cook the Chicken: Heat the vegetable or sesame oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 5-6 minutes until cooked through and slightly browned. Remove the chicken from the skillet and set aside.
- Stir-Fry the Aromatics: In the same skillet, add minced garlic, grated ginger, and sliced onions. Sauté for 1-2 minutes until fragrant, which builds the flavor base for the dish.
- Add Vegetables: Add the thinly sliced cabbage and optional bell pepper to the skillet. Stir-fry for 4-5 minutes until the cabbage softens but retains a slight crunch.
- Prepare the Sauce: While the vegetables cook, combine soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and chili paste or sriracha (if using) in a small bowl.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss to coat evenly.
- Finish Cooking: Stir-fry everything together for 1-2 more minutes to allow the sauce to thicken and fully coat the chicken and vegetables.
- Serve: Garnish with chopped green onions and sesame seeds if desired. Serve immediately over rice, noodles, or enjoy as a low-carb meal on its own.
Notes
- Use low-sodium soy sauce to control salt content.
- For a gluten-free option, ensure hoisin sauce and soy sauce are gluten-free or substitute with tamari.
- The optional bell pepper adds color and sweetness but can be omitted.
- Adjust chili paste quantity based on preferred spice level.
- Serve over steamed rice or noodles for a complete meal, or enjoy as a lighter low-carb dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
