This Quick Chicken Cabbage Stir-Fry is a bright and tasty meal that comes together in no time! With tender chicken and crunchy cabbage, it’s healthy and satisfying.
I love how simple it is to whip up, and it always fills me up without weighing me down. Plus, I can toss in any leftover veggies I have—no waste, just delicious food! 🥦
Key Ingredients & Substitutions
Chicken: Boneless chicken breasts are great, but thighs add more flavor and moisture. If you have shredded rotisserie chicken, use that to save time!
Cabbage: I recommend green cabbage for its crunchiness. However, you could use Napa cabbage for a softer texture or even bok choy for something different.
Peppers: Red bell peppers lend sweetness, but any color works. For a spicy kick, try jalapeños or omit peppers altogether if you prefer.
Oyster Sauce: If you want a vegetarian option, use mushroom sauce instead. It gives a similar depth without seafood.
Sesame Oil: This oil adds a lovely nutty flavor. If you don’t have it, you could use peanut oil, but it will change the flavor slightly.
How Do I Get My Chicken Perfectly Cooked?
Getting chicken tender and juicy is key! Here’s how to do it right:
- Cut the chicken into even bite-sized pieces for uniform cooking.
- Heat the pan until it’s hot but not smoking to avoid steaming the chicken.
- Don’t overcrowd the pan; cook in batches if necessary for maximum browning.
Stir-fry the chicken just long enough to be cooked through, usually 5-6 minutes. Overcooking will make it dry!
How to Stir-Fry Vegetables Without Overcooking Them?
For crisp-tender vegetables, follow these steps:
- Heat the pan until hot before adding the vegetables.
- Add them in stages, starting with the tougher ones like cabbage.
- Stir frequently and don’t cook too long—about 3-5 minutes is perfect.
This method keeps them vibrant and crunchy, giving you that fresh texture!
Quick Chicken Cabbage Stir-Fry
Ingredients You’ll Need:
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 1 pound (450g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- 4 cups cabbage, roughly chopped
- 1 red bell pepper, thinly sliced
- 2-3 green onions, sliced (both white and green parts)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for depth of flavor)
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious stir-fry takes about 10 minutes of prep time and around 10 minutes to cook, making the total time around 20 minutes. It’s a quick meal solution that’s perfect for busy nights!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. You’ll know it’s ready when the oil is shimmering slightly.
2. Cook the Chicken:
Add the chicken pieces to the hot oil and stir-fry for about 5-6 minutes. You want them to be cooked through and lightly browned. Once done, remove them from the pan and set aside.
3. Sauté Garlic and Ginger:
In the same pan, add a bit more oil if needed, then toss in the minced garlic and ginger. Sauté them for about 30 seconds until they’re fragrant—this step really enhances the flavor!
4. Add the Vegetables:
Now it’s time to add the chopped cabbage and thinly sliced red bell pepper. Stir-fry these for 3-5 minutes, stirring frequently. You want the cabbage to soften a bit but still stay crunchy.
5. Combine Everything:
Return the cooked chicken back to the pan and pour in the soy sauce, oyster sauce (if you’re using it), and sesame oil. Toss everything together so the chicken and veggies are coated evenly.
6. Finish with Green Onions:
Stir in the sliced green onions and sprinkle red pepper flakes over the top. Now’s the time to taste and add salt and pepper as needed.
7. Final Cook:
Let everything cook together for another 1-2 minutes. This allows all the wonderful flavors to meld and the vegetables to finish cooking.
8. Serve and Enjoy:
Serve the stir-fry hot, either on its own for a low-carb option or with your choice of steamed rice or noodles for a heartier meal. Enjoy your quick, tasty creation!
This recipe is fresh and flavorful, with a lovely balance of tender chicken and crunchy cabbage, plus a little heat from the red pepper flakes. Perfect for any night of the week!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way to thaw is in the fridge overnight or by placing it in a sealed bag submerged in cold water. Pat it dry with paper towels before cooking to avoid excess moisture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prep all the ingredients and even cook the stir-fry ahead of time. Store it in an airtight container in the fridge for up to 3 days. Just reheat on the stove over low heat, adding a splash of water or broth to keep it from drying out.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stir-fry for up to 2 months. When reheating, make sure to stir well and heat through until piping hot.
Can I Add Other Vegetables?
Definitely! Feel free to incorporate other veggies you have on hand, like carrots, broccoli, or snow peas. Just adjust the cooking time as needed to ensure everything is cooked to your liking!