This Quick Chicken Cabbage Stir-Fry is a colorful and healthy dish that comes together in no time. Juicy chicken and crisp cabbage make a tasty combo, perfect for busy evenings!
I love how simple it is – just chop, toss, and stir-fry. Plus, it’s a great way to sneak in some veggies! Who knew dinner could be so quick and yummy? 😄
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast keeps this dish lean and quick to cook. For a healthier option, you can use chicken thighs, which are juicier. Tofu is a great alternative for a vegetarian version!
Cabbage: Green cabbage is the star here, but you can use Napa cabbage or even savoy cabbage for a slightly different texture. If you prefer, broccoli or bell peppers can also work well in this stir-fry.
Soy Sauce: This adds essential flavor. If you’re looking for a lower-sodium option, choose low-sodium soy sauce. Tamari works for a gluten-free alternative, while coconut aminos can be a fun substitute for a sweeter taste.
Oyster Sauce: If you’d like to skip it or need a vegetarian option, try hoisin sauce. It’s sweeter but can add a nice twist to the flavor profile.
Vegetable Oil: Any neutral oil will do! I prefer canola or peanut oil for stir-frying due to their high smoke points. Olive oil can work but might add a different flavor.
How Do You Get the Chicken Cooked Perfectly?
Getting your chicken tender and juicy is key to a great stir-fry. Here’s how to do it:
- Slice the chicken thinly to ensure quick and even cooking.
- Cook it over medium-high heat – this helps achieve that golden color without overcooking.
- Don’t overcrowd the pan; this prevents steaming. If needed, cook in batches.
- Always let the chicken rest for a minute after cooking it. This keeps it juicy!
What’s the Best Way to Prepare the Vegetables?
Vegetable prep is critical for a successful stir-fry. Here’s my favorite approach:
- Cut veggies into uniform sizes for even cooking. Matchsticks for carrots make them cook quickly.
- Keep your heat high! This preserves their color and crunch.
- Add denser vegetables first (like carrots), followed by quicker-cooking ones (like cabbage).
With these tips and substitutions, you’ll have a delicious and quick chicken cabbage stir-fry that’s easy to tailor to your taste! 🌟
Quick Chicken Cabbage Stir-Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 3 cups cabbage, chopped into bite-sized pieces
- 1 medium carrot, cut into thin matchsticks
- 3 cloves garlic, minced
- 2 green onions, sliced (separate white and green parts)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- ½ tsp crushed red pepper flakes (adjust to taste)
- 2 tbsp vegetable oil (or any neutral oil)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and approximately 10-15 minutes for cooking. In total, you’re looking at around 20-25 minutes from start to finish, which is perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by getting all your ingredients ready. Slice the chicken into thin pieces, chop the cabbage into bite-sized chunks, cut the carrot into thin matchsticks, mince the garlic, and slice the green onions, making sure to keep the white and green parts separate.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced chicken and sprinkle with a little salt and pepper. Stir-fry the chicken for about 4-5 minutes until it is almost cooked through and slightly golden. Once done, remove the chicken from the pan and set it aside.
3. Stir-Fry Aromatics:
In the same pan, add the remaining tablespoon of oil. Toss in the white parts of the green onions, the minced garlic, and the grated ginger. Stir-fry them for about 30 seconds until they become fragrant—be careful not to burn them!
4. Add the Veggies:
Now it’s time to add the chopped cabbage and carrot sticks. Stir-fry for about 3-4 minutes. You want the veggies to start softening but still stay nice and crisp!
5. Combine Everything:
Return the cooked chicken to the pan with the vegetables. Now, add the soy sauce, oyster sauce (if you’re using it), sesame oil, and crushed red pepper flakes. Toss everything together and stir-fry for another 1-2 minutes until everything is well mixed and heated through.
6. Taste and Garnish:
Give your stir-fry a taste and adjust the seasoning if needed. You can add a bit more soy sauce, salt, or pepper to suit your taste. Finally, garnish with the green parts of the sliced green onions.
7. Serve & Enjoy:
Serve your chicken cabbage stir-fry hot, either on its own or alongside steamed rice or noodles. Enjoy your delicious and quick meal!
Bon appétit! 😄🍽️
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. The best way to thaw is overnight in the refrigerator. If you’re in a hurry, you can submerge it in a sealed plastic bag in cold water for faster results.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, you can warm it gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Add More Vegetables?
Absolutely! Feel free to add other veggies like bell peppers, snap peas, or broccoli. Just chop them to similar sizes for even cooking and add them when you add the cabbage and carrots.
What Can I Use Instead of Oyster Sauce?
If you prefer to skip oyster sauce, you can substitute it with hoisin sauce for sweetness or simply add a bit more soy sauce. If you want to keep it vegetarian, try mushroom sauce, which has a similar umami flavor!
