Looking for a quick, flavorful, and healthy dinner option? Let me introduce you to Chicken Cabbage Stir-Fry.
Packed with vibrant vegetables, juicy chicken, and a savory, well-balanced sauce, this dish is perfect for busy weeknights or when you need something simple yet satisfying.
It’s light, nutritious, and comes together in no time, making it a go-to for any occasion.
Servings, Preparation and Cooking Time
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Green onions for garnish
How to Make Chicken Cabbage Stir-Fry
- Marinate the Chicken
In a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper. Add the diced chicken breast and toss to coat. Let the chicken marinate for 10–15 minutes while preparing the other ingredients. - Prepare the Sauce
In a separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce (optional), 1/2 teaspoon of black pepper, 1/2 tsp salt, /4 teaspoon of crushed red pepper flakes (optional), and the cornstarch slurry (1 teaspoon of cornstarch mixed with 2 tablespoons of water). Set the sauce aside. - Cook the Chicken
Heat a large skillet or wok over medium-high heat. Melt the butter, then add the marinated chicken. Stir-fry for 4–5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside. - Sauté the Aromatics
In the same skillet, add a little more butter if needed. Sauté the sliced onion and minced garlic until fragrant, about 2 minutes. - Cook the Vegetables
Add the chopped cabbage, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 5–6 minutes, stirring frequently, until the vegetables are tender but still crisp. - Combine and Add the Sauce
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 2–3 minutes, allowing the sauce to thicken slightly and the flavors to meld. - Final Touches
Taste the stir-fry and adjust seasoning if needed. Serve hot and enjoy!
Tips and Notes
- Substitutions:
Swap chicken with shrimp or tofu for variety. Use tamari instead of soy sauce for a gluten-free option. - Add-Ins:
Toss in broccoli, snap peas, or mushrooms to increase the veggie count. - Pairing Ideas:
Serve over steamed rice, noodles, or enjoy as a standalone low-carb meal. - Make it Spicy:
Add extra crushed red pepper flakes or a drizzle of sriracha for a kick.
This Chicken Cabbage Stir-Fry is a winner on so many levels—simple, fast, and deliciously healthy!
It’s the kind of recipe you’ll keep coming back to because it never disappoints.
Yield: 4 servings
Chicken Cabbage Stir-Fry Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
This Chicken Cabbage Stir-Fry is a quick, nutritious dish loaded with juicy chicken, crisp veggies, and a savory sauce that’s bursting with flavor. Ready in under 30 minutes, it’s ideal for weeknight dinners or when you crave something light yet satisfying. Pair it with rice or noodles for a complete meal.10
Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Green onions for garnish
Instructions
- Marinate the ChickenIn a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper. Add the diced chicken breast and toss to coat. Let the chicken marinate for 10–15 minutes while preparing the other ingredients.
- Prepare the SauceIn a separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce (optional), 1/2 teaspoon of black pepper, 1/2 tsp salt, /4 teaspoon of crushed red pepper flakes (optional), and the cornstarch slurry (1 teaspoon of cornstarch mixed with 2 tablespoons of water). Set the sauce aside.
- Cook the ChickenHeat a large skillet or wok over medium-high heat. Melt the butter, then add the marinated chicken. Stir-fry for 4–5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Sauté the AromaticsIn the same skillet, add a little more butter if needed. Sauté the sliced onion and minced garlic until fragrant, about 2 minutes.
- Cook the VegetablesAdd the chopped cabbage, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 5–6 minutes, stirring frequently, until the vegetables are tender but still crisp.
- Combine and Add the SauceReturn the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 2–3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Final TouchesTaste the stir-fry and adjust seasoning if needed. Serve hot and enjoy!
Notes
- Substitutions:Swap chicken with shrimp or tofu for variety. Use tamari instead of soy sauce for a gluten-free option.
- Add-Ins:Toss in broccoli, snap peas, or mushrooms to increase the veggie count.
- Pairing Ideas:Serve over steamed rice, noodles, or enjoy as a standalone low-carb meal.
- Make it Spicy:Add extra crushed red pepper flakes or a drizzle of sriracha for a kick.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 275Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 104mgSodium 975mgCarbohydrates 12gFiber 3gSugar 4gProtein 38g
