Quick Chicken Cabbage Stir Fry

Why You’ll Love This Recipe

This recipe is a great way to get a healthy, balanced meal on the table in no time. The chicken provides lean protein, while the cabbage is packed with fiber and vitamins. Plus, the stir fry sauce adds an irresistible depth of flavor that ties everything together perfectly. It’s a one-pan dish, so cleanup is a breeze. Whether you’re looking for a quick dinner or a light lunch, this recipe will quickly become a go-to in your weekly rotation.

Ingredients

• 1 lb boneless, skinless chicken breast (or thighs), thinly sliced

• 1 small head of cabbage, shredded

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sesame oil

• 1 tbsp olive oil (or vegetable oil)

• 1 tsp ground ginger

• 1/2 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 1/2 tsp sesame seeds (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the olive oil in a large skillet or wok over medium-high heat.

2. Add the sliced chicken and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the sesame oil. Add the sliced onion and garlic, and sauté for about 2 minutes until the onion becomes translucent.

4. Add the shredded cabbage to the skillet. Stir fry for 4-5 minutes, until the cabbage starts to wilt and soften.

5. Return the cooked chicken to the skillet, and toss everything together.

6. In a small bowl, whisk together the soy sauce, oyster sauce, ground ginger, and red pepper flakes. Pour the sauce over the chicken and cabbage mixture, and stir to coat evenly.

7. Cook for an additional 2 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

8. Serve hot, and sprinkle with sesame seeds if desired.

Servings and Timing

• Servings: 4

• Preparation Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Vegetarian Option: Replace the chicken with tofu or tempeh for a plant-based version.

• Add More Veggies: Feel free to add bell peppers, carrots, or mushrooms to the stir fry for extra color and nutrition.

• Spicy Kick: Increase the red pepper flakes or add a splash of chili oil for a spicy version.

• Use Different Proteins: You can substitute chicken with shrimp, beef, or pork, depending on your preference.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, simply microwave for 1-2 minutes or heat in a skillet over medium heat until warmed through. You may need to add a splash of water or soy sauce to keep it from drying out.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it should be fully thawed before cooking to ensure even cooking.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and cabbage in advance and store them separately. When ready to eat, stir fry the vegetables and heat up the chicken.

Can I use a different type of cabbage?

Yes, you can use napa cabbage, bok choy, or even purple cabbage if you prefer.

Is this recipe gluten-free?

To make this recipe gluten-free, ensure that you use a gluten-free soy sauce and oyster sauce.

Can I use a different oil?

Yes, you can use vegetable oil, canola oil, or avocado oil instead of olive oil.

Can I freeze this dish?

While stir fries are best enjoyed fresh, you can freeze this dish for up to a month. However, the texture of the cabbage may change after freezing and reheating.

How can I add more flavor to the sauce?

You can add a bit of honey or brown sugar for sweetness, or a splash of rice vinegar for some tangy acidity.

Can I make this dish spicier?

Definitely! Increase the amount of red pepper flakes, or add some fresh chopped chili peppers to suit your spice tolerance.

How do I make this dish less oily?

You can reduce the amount of oil or opt for a non-stick pan to cook with less oil.

Can I use pre-shredded cabbage?

Yes, pre-shredded cabbage can save time, but make sure it’s fresh for the best texture.

Conclusion

Quick Chicken Cabbage Stir Fry is a wonderfully easy and delicious meal that can be whipped up in just 25 minutes. With lean protein, fiber-rich cabbage, and a flavorful sauce, this dish is both satisfying and healthy. Whether you’re making it for a busy weeknight dinner or a quick lunch, it’s a versatile recipe that can be customized to fit your tastes. Enjoy this simple, yet flavorful stir fry that’s sure to become a favorite in your kitchen!

Quick Chicken Cabbage Stir Fry

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This Quick Chicken Cabbage Stir Fry is a healthy and flavorful one-pan dish that comes together in just 25 minutes. With lean chicken, crunchy cabbage, and a savory stir fry sauce, it’s perfect for a quick weeknight dinner or a light lunch. Packed with protein, fiber, and nutrients, this dish is customizable to your tastes and easy to make, making it a go-to recipe for busy days!

• Author: Laura
• Prep Time: 10min
• Cook Time: 15min
• Total Time: 25min
• Yield: 4servings
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

1 lb boneless, skinless chicken breast (or thighs), thinly sliced

1 small head of cabbage, shredded

1 medium onion, sliced

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp olive oil (or vegetable oil)

1 tsp ground ginger

1/2 tsp red pepper flakes (optional)

Salt and pepper to taste

1/2 tsp sesame seeds (optional, for garnish)

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Instructions

• Heat olive oil in a large skillet or wok over medium-high heat.

• Add the sliced chicken and cook for 5-6 minutes until browned and cooked through. Remove from the skillet and set aside.

• In the same skillet, add sesame oil. Add sliced onion and garlic, and sauté for about 2 minutes until the onion is translucent.

• Add shredded cabbage and stir-fry for 4-5 minutes until the cabbage softens.

• Return the cooked chicken to the skillet, tossing everything together.

• In a small bowl, whisk together soy sauce, oyster sauce, ground ginger, and red pepper flakes (if using). Pour the sauce over the chicken and cabbage mixture and stir to coat.

• Cook for an additional 2 minutes to let the flavors meld. Season with salt and pepper to taste.

• Serve hot, garnished with sesame seeds if desired.

Notes

• Variations: Replace chicken with tofu or tempeh for a vegetarian version. Add extra veggies like bell peppers, carrots, or mushrooms for more flavor and nutrition. Spice it up by adding extra red pepper flakes or chili oil for heat.

• Storage/Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet over medium heat. You may need to add a splash of soy sauce or water to prevent it from drying out.

• Freezing: You can freeze this dish for up to a month, but the texture of the cabbage may change slightly after reheating.