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
Scale
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.
