If you’re searching for a speedy, flavorful weeknight meal that’s both wholesome and satisfying, look no further than this Easy Chicken and Cabbage Stir Fry. Packed with lean protein, crunchy veggies, and a savory-sweet sauce, this stir fry is the definition of fuss-free comfort food. Whether you’re a busy parent, a meal-prep enthusiast, or just someone who loves big flavor without a lot of cleanup, this dish will quickly earn a spot in your regular rotation. Trust me, you’ll want to go back for seconds!
Ingredients You’ll Need
The beauty of Easy Chicken and Cabbage Stir Fry is how it transforms simple, everyday ingredients into a vibrant, irresistible meal. Each element brings something special—whether it’s a pop of color, a hit of umami, or just the perfect crunch.
- Chicken breasts: Thinly sliced for quick cooking and tender bites.
- Soy sauce: Adds deep, savory flavor and a hint of saltiness to both the marinade and stir fry sauce.
- Cornstarch: Helps the chicken stay juicy and gives the sauce a silky finish.
- Vegetable oil: Perfect for high-heat stir frying and keeping everything from sticking.
- Garlic: Freshly minced for a bold, aromatic kick.
- Ginger: Brightens up the dish with its zesty warmth.
- Green cabbage: Shredded for just the right amount of crunch and sweetness.
- Carrot: Julienned for subtle sweetness and vibrant color.
- Red bell pepper: Brings juicy crunch and a burst of color.
- Oyster sauce: Adds a rich, slightly sweet, and deeply savory note to the stir fry sauce.
- Soy sauce (extra): For seasoning the veggies and tying the flavors together.
- Sesame oil: Just a drizzle for that nutty, toasty aroma that makes stir fries irresistible.
- Sliced green onions & sesame seeds: Optional, but they make for a beautiful and tasty garnish.
How to Make Easy Chicken and Cabbage Stir Fry
Step 1: Marinate the Chicken
Start by combining your thinly sliced chicken breasts with soy sauce and cornstarch in a bowl. Give everything a good mix to coat each piece. The marinade not only flavors the chicken but also keeps it moist and tender while cooking. Let it sit for 10–15 minutes while you prep the veggies—the wait is worth it!
Step 2: Sear the Chicken
Heat up one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s shimmering hot, add the marinated chicken in a single layer. Stir occasionally and let it cook for about 4–5 minutes until golden and cooked through. Transfer the chicken to a plate—you’ll add it back soon!
Step 3: Sauté Aromatics
Add the remaining tablespoon of oil to the pan, then toss in your minced garlic and ginger. Stir them around for about 30 seconds, just until they’re fragrant and mouthwatering. This quick step infuses the oil and lays the foundation for your stir fry’s flavor.
Step 4: Stir Fry the Veggies
Now, throw in the shredded cabbage, julienned carrot, and sliced red bell pepper. Give everything a good stir so the veggies get coated in that garlicky, gingery oil. Stir-fry for 4–5 minutes—just until the vegetables are bright, slightly tender, and still have a delightful crunch.
Step 5: Sauce and Finish
Time to bring it all together! Return the cooked chicken to the pan, then add the oyster sauce, extra soy sauce, and sesame oil. Stir well to combine and cook for another minute or two so the flavors meld and the sauce gently coats everything. Once it’s heated through and smelling amazing, you’re done!
How to Serve Easy Chicken and Cabbage Stir Fry
Garnishes
A sprinkle of sliced green onions and toasted sesame seeds elevates the dish with a burst of freshness and a little extra crunch. Not only do they add flavor, but they make the Easy Chicken and Cabbage Stir Fry look absolutely stunning on your dinner table.
Side Dishes
This stir fry pairs beautifully with fluffy steamed rice or tender noodles for a heartier meal. For a low-carb option, serve it as is or spoon it over cauliflower rice. A side of miso soup or a fresh cucumber salad would also complement the flavors perfectly.
Creative Ways to Present
Try tucking the stir fry into lettuce wraps for a fun, hands-on dinner, or pile it into a bowl with quinoa for a modern, grain-bowl twist. You can even top it with a fried egg for a little extra indulgence—there are so many ways to make Easy Chicken and Cabbage Stir Fry shine!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Chicken and Cabbage Stir Fry holds up beautifully in the fridge. Let it cool completely, then transfer to an airtight container. It will stay fresh for up to 3 days, making it ideal for meal prep or quick lunches.
Freezing
If you want to freeze your leftovers, portion the stir fry into freezer-safe containers. While the veggies may lose a bit of their crispness after thawing, the flavors remain delicious. Freeze for up to 2 months, and label containers with the date so you don’t forget about them.
Reheating
For best results, reheat Easy Chicken and Cabbage Stir Fry in a skillet over medium heat. Add a splash of water or broth to help loosen the sauce and revive the veggies. You can also microwave it in short bursts, stirring each time, until just heated through.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs stay extra juicy and flavorful, so feel free to substitute them if you prefer. Just slice them thinly as you would the breasts for even cooking.
Is it possible to make this dish vegetarian?
Yes! Swap out the chicken for extra-firm tofu or even tempeh. You can also add more veggies like mushrooms or snap peas to bulk up the dish.
What can I use instead of oyster sauce?
If you don’t have oyster sauce on hand or prefer a vegetarian option, try hoisin sauce or a mix of soy sauce and a touch of brown sugar for sweetness. There are also vegan “oyster” sauces available in many stores.
Can I add other vegetables?
Definitely! Easy Chicken and Cabbage Stir Fry is a great clean-out-the-fridge meal. Broccoli, snap peas, or baby corn would all be delicious additions—just keep the total veggie volume similar so the sauce coats everything evenly.
How do I keep the chicken tender?
The key is slicing the chicken thinly and letting it marinate in soy sauce and cornstarch. Don’t overcook it; once it’s just cooked through, remove it from the pan and add it back later to keep it juicy.
Final Thoughts
If you’re craving a quick, nourishing meal with tons of flavor and crunch, you can’t go wrong with Easy Chicken and Cabbage Stir Fry. Give it a try the next time you need dinner in a hurry—you might just find it becomes your new comfort food favorite!
Print
Easy Chicken and Cabbage Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Non-Vegetarian
Description
This Easy Chicken and Cabbage Stir Fry is a quick and healthy weeknight dinner option featuring tender chicken breast and crisp vegetables tossed in a savory sauce. Perfect for a low-carb, gluten-free meal that’s full of flavor and ready in just 30 minutes.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 4 cups shredded green cabbage
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (extra for stir-fry)
- 1 teaspoon sesame oil
Garnish (optional)
- Sliced green onions
- Sesame seeds
Instructions
- Marinate the Chicken: In a bowl, combine thinly sliced chicken breast with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix until the chicken is evenly coated and let it marinate for 10 to 15 minutes to absorb the flavors.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 4 to 5 minutes, stirring occasionally until the chicken is browned and completely cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan. Stir in minced garlic and ginger and cook for about 30 seconds until fragrant to build the base flavor of the stir fry.
- Cook the Vegetables: Add shredded cabbage, julienned carrot, and sliced red bell pepper to the skillet. Stir-fry for 4 to 5 minutes, tossing frequently, until the vegetables are slightly tender but retain their crispness.
- Combine and Finish: Return the cooked chicken to the skillet. Add oyster sauce, an additional tablespoon of soy sauce, and 1 teaspoon sesame oil. Stir well to coat everything evenly. Cook together for another 1 to 2 minutes to blend the flavors.
- Garnish and Serve: Remove from heat. Optionally garnish with sliced green onions and sesame seeds. Serve the stir fry immediately on its own for a low-carb meal or over rice or noodles for a more filling dish.
Notes
- For a low-carb option, serve the stir fry as is without rice or noodles.
- To make it a full meal, serve over cooked rice or noodles of your choice.
- Try swapping green cabbage with purple cabbage or Napa cabbage for a different color and flavor.
- Use gluten-free soy sauce and oyster sauce to keep the dish gluten-free.
- Adjust the level of soy sauce and oyster sauce to taste for saltiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
