If you are craving a dish that hits all the right notes—quick, flavorful, and comfortingly fresh—then this Chicken and Cabbage Stir-Fry Recipe is exactly what you need. It’s a vibrant, colorful meal that combines tender chicken strips with crisp, slightly sweet cabbage, all tossed in a savory sauce that’s balanced with just a hint of zing from ginger and chili. This recipe is a fantastic way to enjoy a wholesome dinner that feels both light and satisfying, perfect for busy weeknights or anytime you want something healthy without sacrificing flavor.
Ingredients You’ll Need
Gathering just a handful of simple yet essential ingredients makes this Chicken and Cabbage Stir-Fry Recipe not only easy to prepare but also delightfully tasty. Each component plays a crucial role—from the tender chicken bringing protein and succulence, to the crunchy cabbage adding freshness and texture, and the sauce delivering a perfect combo of salty, sweet, and spicy flavors.
- 1 lb boneless, skinless chicken breasts or thighs: Thinly sliced for quick cooking and juicy bites.
- 4 cups cabbage (green or napa): Thinly sliced to provide that satisfying crunch and subtle sweetness.
- 1 tablespoon vegetable oil or sesame oil: The foundation for stir-frying; sesame oil adds a wonderful nutty aroma.
- 2 cloves garlic, minced: Brings a punch of savory flavor and depth.
- 1 teaspoon fresh ginger, grated: Adds a fresh, slightly spicy brightness to the dish.
- 1/2 onion, thinly sliced: Offers sweetness and texture when sautéed.
- 1 bell pepper, sliced (optional): For a pop of color and mild sweetness.
- 2 tablespoons soy sauce (low-sodium): Provides salty umami that ties the flavors together.
- 1 tablespoon rice vinegar or apple cider vinegar: Adds acidity to balance richness and brighten the dish.
- 1 tablespoon hoisin sauce (optional): Gives a touch of sweetness and complexity.
- 1 teaspoon sesame oil (optional): For an extra boost of toasted sesame flavor.
- 1 teaspoon chili paste or sriracha (optional): Adds a little heat to excite your palate.
- Salt and pepper, to taste: To season and harmonize the ingredients.
- 2 green onions, chopped: Perfect for garnish and fresh, herby flavor.
- 1 teaspoon sesame seeds (optional): Adds a subtle nuttiness and pretty finishing touch.
How to Make Chicken and Cabbage Stir-Fry Recipe
Step 1: Prepare and Season the Chicken
The magic starts by slicing your chicken into thin strips—this ensures everything cooks quickly and evenly. Remember to season it lightly with salt and pepper to bring out its natural flavor before cooking. This little step sets the flavor foundation for your healthy stir-fry.
Step 2: Cook the Chicken Until Golden
Heat your choice of vegetable or sesame oil in a large skillet or wok over medium-high heat. Toss in the chicken strips and stir-fry them for about 5 to 6 minutes until they are perfectly cooked through and develop a lovely light browning. Removing the chicken at this stage keeps it tender and ready to blend with the veggies later.
Step 3: Sauté Aromatics and Vegetables
Now, using the same skillet, add the minced garlic, grated ginger, and sliced onions. Sauté these for 1 to 2 minutes until they release their wonderful aromas. Then, add your cabbage and optional bell pepper. Stir-fry for 4 to 5 minutes until the cabbage wilts a little but still retains a pleasant crunch—this contrast is a highlight of the Chicken and Cabbage Stir-Fry Recipe.
Step 4: Mix the Sauce and Combine Everything
While the veggies cook, whisk together soy sauce, vinegar, hoisin sauce, sesame oil, and chili paste in a small bowl. Pour this sauce over the veggies once they’re just tender, then bring your cooked chicken back into the skillet. Toss everything to coat evenly and stir-fry for another minute or two until the sauce slightly thickens and embraces every morsel of chicken and cabbage.
How to Serve Chicken and Cabbage Stir-Fry Recipe
Garnishes
Fresh garnishes like chopped green onions and a sprinkle of toasted sesame seeds really bring this dish to life. They add bursts of color, texture, and an extra layer of flavor that elevates your meal from simple to stunning.
Side Dishes
This stir-fry pairs beautifully with steamed jasmine rice, fluffy brown rice, or even noodles if you want to mix things up. For a low-carb option, just enjoy it on its own or with a side of cauliflower rice. A crisp cucumber salad or miso soup on the side rounds out a balanced and satisfying dinner.
Creative Ways to Present
For a fun twist, try serving your Chicken and Cabbage Stir-Fry Recipe in lettuce cups for a hand-held, fresh eating experience. Alternatively, spoon it over quinoa or toss it into a warm tortilla for a quick stir-fry wrap. The vibrant colors of chicken and cabbage make any plate inviting and appetizing.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to meld, making the next-day meal just as delicious. Just be mindful that cabbage might soften over time, so enjoying it fresh is ideal.
Freezing
If you’d like to freeze this dish, it’s best to do so without any fresh garnishes. Place cooled stir-fry in a freezer-safe container and freeze for up to 2 months. When thawed, the texture might be slightly softer, but the flavors remain tasty and hearty.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth can help revive the texture of the cabbage and keep everything moist and fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide a juicier, slightly richer flavor that works wonderfully in this stir-fry. Just slice them thinly for even cooking.
What if I don’t have hoisin sauce?
No worries at all. Hoisin adds sweetness and depth, but you can leave it out or substitute with a bit of honey or brown sugar combined with soy sauce for a similar effect.
How spicy is this recipe?
The heat level depends on your preference—using chili paste or sriracha is optional. Add more or less to suit your taste, or omit completely for a milder dish.
Can I use a different vegetable instead of cabbage?
Sure! Napa cabbage works nicely, and you can also experiment with bok choy, kale, or even shredded Brussels sprouts for different textures and flavors.
Is this recipe suitable for meal prep?
Definitely. This Chicken and Cabbage Stir-Fry Recipe is quick to make and stores well, making it perfect for preparing meals ahead of a busy week.
Final Thoughts
There is something truly comforting about a stir-fry that’s fast, fresh, and full of flavor, and this Chicken and Cabbage Stir-Fry Recipe delivers all that and more. It’s a keeper for me, and I’m confident you’ll love adding it to your regular rotation. Give it a try, enjoy the wonderful textures and tastes, and watch it become your go-to meal when you want something simple yet delicious.
Print
Chicken and Cabbage Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A quick and flavorful Chicken and Cabbage Stir-Fry that combines tender chicken strips with crunchy cabbage and a savory, slightly sweet sauce. This easy 25-minute recipe is perfect for a healthy weeknight dinner, offering a delicious balance of protein and vegetables with Asian-inspired 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 & 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 & Garnishes
- 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 to ensure quick and even cooking.
- Season the Chicken: Sprinkle the sliced chicken with salt and pepper to taste, setting the base flavor.
- Cook the Chicken: Heat 1 tablespoon of 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 lightly browned. Remove 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 and aromatic.
- Add Vegetables: Add the thinly sliced cabbage and optional bell pepper to the skillet. Stir-fry for 4-5 minutes, allowing the cabbage to soften slightly while retaining some crunch.
- Mix the Sauce: In a small bowl, combine soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and chili paste or sriracha (if using) to create a balanced stir-fry sauce.
- Combine Chicken and Sauce with Veggies: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture, tossing to coat all ingredients evenly.
- Finish Stir-Frying: Continue to stir-fry for 1-2 more minutes, allowing the sauce to thicken slightly and fully glaze the chicken and vegetables.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve immediately over rice, noodles, or enjoy as a low-carb dish on its own.
Notes
- For a spicier dish, increase the amount of chili paste or sriracha to your liking.
- Use napa cabbage for a milder, sweeter flavor or green cabbage for a more robust taste.
- Substitute chicken with tofu or shrimp for a different protein option.
- Serve with steamed rice or noodles to make it a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
