Name: Chicken and Cabbage Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced; 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); 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); Salt and pepper, to taste; 1 teaspoon sesame seeds (optional, for garnish)

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

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 & 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)

Cook Mode Prevent your screen from going dark

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