If you’re craving a dish that’s quick, wholesome, and bursting with flavor, this Chicken and Cabbage Stir-Fry Recipe is the perfect answer. It’s a fantastic blend of tender, juicy chicken and crisp cabbage tossed in a savory sauce that balances soy, garlic, and hints of sesame oil. This recipe is an absolute weeknight hero: simple ingredients, minimal prep, and a result that feels fresh and satisfying every single time. Whether you’re cooking for yourself or feeding a crowd, this stir-fry brings vibrant color, texture, and nourishing goodness to your table.
Ingredients You’ll Need
Don’t let the simplicity of this ingredient list fool you. Each component plays a crucial role in building the perfect harmony of taste, texture, and color that makes this Chicken and Cabbage Stir-Fry Recipe so irresistible.
- 1 lb boneless, skinless chicken breasts or thighs: Thinly sliced for quick and even cooking.
- 2 tablespoons soy sauce (or tamari): Adds a deep umami flavor and saltiness; tamari keeps it gluten-free.
- 1 tablespoon oyster sauce: Brings a subtle sweetness and richness to the sauce.
- 1 tablespoon hoisin sauce (optional): Adds a touch of sweetness and complexity, but you can skip it if you prefer.
- 1 tablespoon sesame oil: Imparts a nutty aroma and flavor that ties everything together.
- 2 tablespoons vegetable oil (divided): Provides a neutral base for stir-frying without overpowering the flavors.
- 3 cups green cabbage, thinly sliced: Offers a crisp, fresh bite and vibrant green color.
- 1 large carrot, julienned or shredded: Adds natural sweetness and a pop of bright orange.
- 3 cloves garlic, minced: Essential for that punch of savory goodness.
- 1 teaspoon fresh ginger, grated: Gives a warm, zesty kick that wakes up the palate.
- 2 green onions, sliced: Used for garnish to add freshness and a mild bite.
- Salt and pepper to taste: To perfectly balance all the flavors.
- Sesame seeds for garnish (optional): Adds a delightful crunch and visual appeal.
How to Make Chicken and Cabbage Stir-Fry Recipe
Step 1: Prepare the Sauce
Begin by mixing the soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil in a small bowl. This sauce is the heart of your stir-fry, infusing every bite with richness and umami, so set it aside and let those flavors mingle while you cook.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for about 5 to 6 minutes, stirring occasionally until the chicken turns golden brown and is cooked through. Once ready, remove the chicken from the pan and set it aside. This step ensures your chicken gets that perfect sear without becoming dry.
Step 3: Sauté Aromatics
Add the remaining tablespoon of vegetable oil to the same pan. Toss in the minced garlic and grated ginger, stir-frying for about 30 seconds until they release their incredible fragrance. This quick step layers in fresh, vibrant flavors that give the dish its authentic character.
Step 4: Cook the Vegetables
Next, add the thinly sliced cabbage and julienned carrot to the pan. Stir-fry these veggies for about 3 to 4 minutes, allowing them to soften slightly while still maintaining their crisp texture. This balance of tender yet crunchy vegetables is what makes this Chicken and Cabbage Stir-Fry Recipe so satisfying.
Step 5: Combine and Toss
Return the cooked chicken back to the pan with the vegetables. Pour in the prepared sauce and toss everything together continuously for 1 to 2 minutes until every piece of chicken and vegetable is beautifully coated and heated through. This final step melds all the flavors and textures, creating a harmonious and vibrant dish.
Step 6: Garnish and Serve
Remove from heat and sprinkle the sliced green onions and sesame seeds on top if using. Serve the stir-fry hot for the best taste and texture experience. Now you’re ready to dig into a wholesome, colorful meal that feels both comforting and fresh!
How to Serve Chicken and Cabbage Stir-Fry Recipe
Garnishes
Sliced green onions and toasted sesame seeds not only add a gorgeous finishing touch but also enhance the dish’s flavor with a mild crunch and fresh, oniony notes. Feel free to sprinkle a bit of crushed red pepper flakes if you love a little heat! These simple garnishes elevate both the look and taste, making every bite that much more exciting.
Side Dishes
This Chicken and Cabbage Stir-Fry Recipe pairs beautifully with steamed jasmine rice or fluffy brown rice to soak up the savory sauce. For a lower-carb option, serve it alongside cauliflower rice or your favorite noodles. A crisp cucumber salad or a side of pickled vegetables will also complement the stir-fry effortlessly with their refreshing contrast.
Creative Ways to Present
For an eye-catching presentation, pile your stir-fry over a bed of whole-grain noodles or use lettuce cups to create handheld bites perfect for casual meals or parties. You might also drizzle a little extra toasted sesame oil or a splash of fresh lime juice right before serving to brighten the flavors dramatically. These little twists make your Chicken and Cabbage Stir-Fry Recipe feel special and personalized.
Make Ahead and Storage
Storing Leftovers
Let your stir-fry cool completely before transferring it to an airtight container. Stored in the refrigerator, it will stay fresh for up to 3 days, giving you quick meal options for busy days. The cabbage and chicken retain their texture well, so it’s a great make-ahead dish.
Freezing
You can freeze this stir-fry if you need to store it longer, but keep in mind the cabbage may soften a bit after freezing and reheating. Pack it tightly in a freezer-safe container or heavy-duty zip-top bag for up to 2 months. When ready to eat, thaw overnight in the refrigerator for best results.
Reheating
Gently reheat leftovers in a skillet over medium heat to help maintain a nice texture, stirring occasionally to heat evenly. Avoid the microwave if possible to prevent sogginess, but if you must, cover loosely and use short bursts of power while stirring in between. Add a splash of water or soy sauce if the dish seems dry during reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay tender, making them a fantastic choice for this stir-fry. Just slice them thinly to ensure they cook evenly and quickly.
Is this Chicken and Cabbage Stir-Fry Recipe gluten-free?
Yes, it can be easily gluten-free if you use tamari instead of traditional soy sauce and skip the hoisin sauce or find a gluten-free version. It’s a great option for those with dietary restrictions.
Can I add other vegetables?
Definitely! Feel free to toss in bell peppers, mushrooms, snap peas, or broccoli florets for extra color, nutrients, and crunch. Just adjust the stir-fry time accordingly based on the veggies’ cooking needs.
What can I use instead of oyster sauce?
If you don’t have oyster sauce, you can substitute with a splash of soy sauce mixed with a pinch of sugar or a vegetarian mushroom stir-fry sauce to mimic the savory depth. It won’t be exactly the same but still delicious.
How spicy is this dish?
This Chicken and Cabbage Stir-Fry Recipe is mild by default, making it very approachable. You can easily add chili flakes or a dash of sriracha to give it some heat if you like things spicy.
Final Thoughts
This Chicken and Cabbage Stir-Fry Recipe is the kind of meal that feels like a warm hug after a long day, yet comes together in less than 30 minutes. Its balance of flavors, textures, and simplicity make it a kitchen staple you’ll return to again and again. Give it a try soon—you might just find your new favorite comfort food that’s both delicious and good for you!
Print
Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Gluten Free
Description
A quick and healthy chicken and cabbage stir-fry recipe featuring tender chicken slices cooked with crisp cabbage, carrots, and a flavorful blend of soy, oyster, and sesame sauces. Perfect for a gluten-free and dairy-free dinner that’s both low-carb and satisfying.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
Sauces & Oils
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (divided)
Vegetables & Aromatics
- 3 cups green cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
Seasoning & Garnish
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil. Stir well and set aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: Add the remaining tablespoon of vegetable oil to the pan. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant but not browned.
- Cook the vegetables: Add the sliced cabbage and julienned carrot to the pan. Stir-fry for 3–4 minutes until the vegetables are just tender but still crisp, maintaining their vibrant color and crunch.
- Combine and finish: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce mixture and toss everything together well, cooking for an additional 1–2 minutes until everything is heated through and coated in the sauce.
- Garnish and serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot either on its own or over rice or noodles.
Notes
- Serve over steamed rice or noodles for a complete meal.
- For added veggies, include bell peppers or mushrooms during the stir-fry step.
- A splash of rice vinegar can add a tangy dimension to the sauce.
- Use tamari instead of soy sauce to make the dish gluten-free.
- This recipe is naturally dairy-free and can be enjoyed as a low-carb option by omitting rice or noodles.
