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
Scale
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
