Chicken and Cabbage Stir-Fry
Chicken and cabbage stir-fry is a quick, nutritious dish that brings together tender chicken, crisp cabbage, and colorful veggies in a savory sauce. This recipe offers a delightful balance of flavors and textures, making it a go-to meal for busy weeknights or cozy family dinners.
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Why You’ll Love This Chicken and Cabbage Stir-Fry
This chicken and cabbage stir-fry checks all the boxes: it’s quick to make, loaded with nutrients, and adaptable to your taste preferences. The balanced combination of protein, fiber, and vitamins makes it a healthy choice, while the savory soy sauce and aromatic garlic bring it all together beautifully.
Chicken and Cabbage Stir-Fry
Ingredients
For the stir-fry
- 1 lb chicken breast, sliced
- 4 cups cabbage, shredded
- 2 pieces carrots, julienned
- 1 piece bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1/4 cup soy sauce Use tamari for a gluten-free option
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- to taste salt and pepper
- for garnish sesame seeds
Instructions
Preparation
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the sliced chicken breast to the pan and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the garlic and ginger, stir-frying for another minute until fragrant.
- Add the shredded cabbage, carrots, and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix the soy sauce, rice vinegar, cornstarch, and water. Pour the sauce over the stir-fry and toss to coat. Cook for another 2-3 minutes until the sauce thickens.
- Serve warm, garnished with sesame seeds.
Notes
Plus, you can easily customize this recipe with different vegetables or proteins based on what you have on hand.
How to Make Chicken and Cabbage Stir-Fry
Ingredients
- 1 lb chicken breast, sliced
- 4 cups cabbage, shredded
- 2 carrots, julienned
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 2 tablespoons water
- Salt and pepper to taste
- Sesame seeds for garnish
Step-by-Step Instructions
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the sliced chicken breast to the pan and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add the garlic and ginger, stir-frying for another minute until fragrant.
- Add the shredded cabbage, carrots, and bell pepper to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix the soy sauce, rice vinegar, cornstarch, and water. Pour the sauce over the stir-fry and toss to coat. Cook for another 2-3 minutes until the sauce thickens.
- Serve warm, garnished with sesame seeds.
How to Serve Chicken and Cabbage Stir-Fry
Chicken and cabbage stir-fry is best served immediately while it’s hot and fresh. You can enjoy it on its own for a low-carb option, or pair it with steamed rice or noodles for a heartier meal. Top with extra sesame seeds or chopped green onions to enhance the flavor and presentation.
How to Store Chicken and Cabbage Stir-Fry
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the stir-fry in a skillet over medium heat and cook until warmed through. You can also microwave it for ease, but be cautious not to overcook it.
Tips to Make Chicken and Cabbage Stir-Fry Perfect
- Prep Ahead: Chop your vegetables and slice the chicken ahead of time. This cuts down on cooking time during the week.
- High Heat: Stir-frying on high heat helps to achieve a nice sear on the chicken and keeps the vegetables crunchy.
- Don’t Overcrowd the Pan: If you’re making a large batch, cook in batches to avoid steaming the ingredients.
Flavor Variations
Feel free to get creative with your chicken and cabbage stir-fry! Add other vegetables like broccoli, snap peas, or bok choy for more color and nutrients. You can also switch up the protein; try beef, shrimp, or tofu for different flavor profiles. For a spicy kick, add red pepper flakes or Sriracha sauce when mixing the sauce.
Pro Tips for Success
- For even more flavor, marinate the sliced chicken in soy sauce and ginger for about 30 minutes before cooking.
- If you prefer a thicker sauce, increase the cornstarch in the slurry to achieve your desired consistency.
- Experiment with different sauces like teriyaki or oyster sauce for a unique twist on the dish.
FAQs About Chicken and Cabbage Stir-Fry
Can I use frozen chicken or vegetables for this stir-fry?
Yes, you can use frozen chicken and vegetables, but ensure that the chicken is fully thawed before cooking. Cooking from frozen may require additional time to ensure everything is cooked through.
Is this recipe gluten-free?
You can easily make this chicken and cabbage stir-fry gluten-free by using tamari or coconut aminos instead of soy sauce. Also, ensure that the cornstarch is gluten-free.
Can I prep the ingredients the night before?
Absolutely! You can slice the chicken and chop the vegetables the night before to save time. Just store them separately in the refrigerator until you are ready to cook.
Final Thoughts
Chicken and cabbage stir-fry is a versatile, easy-to-make dish that offers a wealth of flavors and nutritional benefits. With simple ingredients and quick preparation, it’s a meal that can fit into any busy schedule while pleasing the entire family. Try this recipe tonight for an enjoyable dining experience that highlights the goodness of fresh ingredients!
