Chicken Cabbage Stir-Fry (Print Version)

Juicy chicken and crisp cabbage in a savory umami sauce, ready in 30 minutes. Perfect weeknight dinner.

# Ingredient List:

→ Protein

01 - 1 lb boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 1 small head green cabbage (about 1.3 lbs), cored and thinly sliced
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, sliced

→ Sauce

06 - 3 tablespoons soy sauce or tamari for gluten-free
07 - 1 tablespoon oyster sauce
08 - 1 tablespoon hoisin sauce
09 - 1 tablespoon rice vinegar
10 - 2 teaspoons sesame oil
11 - 2 teaspoons cornstarch
12 - 2 tablespoons water
13 - 1 teaspoon sugar

→ Aromatics & Cooking

14 - 2 tablespoons vegetable oil
15 - 3 cloves garlic, minced
16 - 1-inch piece fresh ginger, peeled and grated

# Cooking Directions:

01 - In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar. Set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4-5 minutes until cooked through and golden. Remove chicken from the pan and set aside.
03 - Add the remaining 1 tablespoon oil to the pan. Sauté garlic and ginger for 30 seconds until fragrant.
04 - Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
05 - Return the cooked chicken to the pan. Pour in the prepared sauce and toss everything together. Cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
06 - Stir in green onions. Taste and adjust seasoning if needed. Serve hot, optionally with steamed rice or noodles.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
  • The sauce is perfectly balanced, sweet, salty, and just a little tangy without tasting like it came from a bottle.
  • You can swap the protein or add whatever vegetables are lurking in your crisper drawer.
  • It tastes like takeout but costs a fraction of the price and you know exactly what went into it.
02 -
  • Slice the chicken as thin as you can manage, it cooks faster and stays tender instead of turning rubbery.
  • Don't overcrowd the pan when cooking the chicken or it will steam instead of sear, work in batches if your skillet isn't big enough.
  • Whisk the sauce right before you pour it in because the cornstarch settles at the bottom and you need it evenly mixed.
  • Keep the heat high during stir frying, this isn't a slow simmer, you want a little char and fast cooking to keep the vegetables crisp.
03 -
  • Prep all your ingredients before you start cooking, stir frying moves fast and you won't have time to chop once the pan is hot.
  • Use the biggest skillet or wok you have, more surface area means better caramelization and less steaming.
  • Taste the sauce before you add it to the pan, it should be a little too salty on its own because it will mellow once it coats all the vegetables and chicken.
  • If you want restaurant style glossy sauce, add an extra teaspoon of sesame oil right at the end and toss everything one last time.
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