Chicken Cabbage Stir-Fry (Printable version)

Juicy chicken and crisp cabbage in savory umami sauce, ready in 30 minutes. Perfect weeknight dinner.

# Ingredient List:

→ Protein

01 - 1 lb boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 1 small head green cabbage (about 1.3 lbs), cored and thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced

→ Sauce

06 - 3 tablespoons soy sauce or tamari
07 - 1 tablespoon oyster sauce
08 - 1 tablespoon hoisin sauce
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons sesame oil
11 - 2 teaspoons cornstarch
12 - 2 tablespoons water
13 - 1 teaspoon sugar

→ Aromatics and Cooking

14 - 2 tablespoons vegetable oil
15 - 3 cloves garlic, minced
16 - 1-inch piece fresh ginger, peeled and grated

# How-To Steps:

01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes until cooked through and golden. Remove chicken from the pan and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything together. Cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
06 - Stir in green onions. Taste and adjust seasoning if needed. Serve hot, optionally with steamed rice or noodles.

# Expert Advice:

01 -
  • It comes together faster than takeout arrives, and tastes just as satisfying.
  • The cabbage gets crisp and sweet at the edges, almost caramelized, which makes every bite different.
  • You probably have most of the sauce ingredients already sitting in your pantry.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't crowd the pan when cooking the chicken or it will steam instead of sear, leaving it pale and tough.
  • If your cabbage releases too much water, turn up the heat and let it evaporate so the vegetables can caramelize.
  • Whisk the sauce again right before adding it to the pan because the cornstarch settles quickly.
03 -
  • Let the chicken sit undisturbed for the first minute in the pan to get a golden sear, flipping too early makes it stick and tear.
  • Use a wok if you have one, the high sides make tossing easier and the shape concentrates the heat perfectly.
  • Add the green onions at the very end so they stay bright and slightly raw, giving a sharp, fresh contrast to the cooked vegetables.
Return