Chicken Cabbage Stir Fry: Quick, Healthy & Delicious Recipe

Chicken Cabbage Stir Fry: Prepare to embark on a culinary adventure that’s both incredibly delicious and surprisingly simple! Have you ever craved a meal that’s packed with flavor, loaded with healthy vegetables, and ready in under 30 minutes? If so, you’re in for a treat. This isn’t just another stir-fry recipe; it’s a vibrant, satisfying dish that will quickly become a weeknight staple.

Stir-fries, in general, have a rich history rooted in Asian cuisine, particularly Chinese cooking techniques. The rapid cooking over high heat in a wok preserves the crispness of the vegetables and infuses them with savory sauces. While the exact origins of combining chicken and cabbage in a stir-fry are harder to pinpoint, it’s a testament to the versatility of these ingredients and the adaptability of stir-fry cooking across different cultures.

People adore Chicken Cabbage Stir Fry for its delightful combination of textures and tastes. The tender chicken, the slightly sweet and crunchy cabbage, and the savory sauce create a symphony of flavors that dance on your palate. It’s also incredibly convenient – a one-pan meal that minimizes cleanup and maximizes flavor. Plus, it’s a fantastic way to sneak in extra vegetables, making it a healthy and satisfying option for the whole family. So, let’s get cooking and discover the magic of this easy and flavorful dish!

Ingredients:

• For the Chicken Marinade:
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce (low sodium preferred)
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon white pepper
• For the Stir Fry:
• 1 tablespoon vegetable oil (or peanut oil for a more authentic flavor)
• 2 cloves garlic, minced
• 1 inch ginger, peeled and minced
• 1/2 medium onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 head of green cabbage, thinly sliced (about 4 cups)
• 1 carrot, julienned
• 2 green onions, chopped, for garnish
• 1/4 cup chicken broth (low sodium preferred)
• For the Stir Fry Sauce:
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon oyster sauce (optional, but adds great flavor)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

Preparing the Chicken:

Okay, let’s start with the chicken. This marinade is super simple but makes a huge difference in the tenderness and flavor of the chicken. Trust me, don’t skip this step!

1. In a medium bowl, combine the bite-sized chicken pieces with the soy sauce, cornstarch, sesame oil, ground ginger, and white pepper.
2. Mix everything together really well, making sure the chicken is evenly coated.
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 20 minutes. The longer it marinates, the more flavorful and tender it will be. I sometimes let it sit for an hour or even longer if I have the time.

Preparing the Vegetables and Sauce:

While the chicken is marinating, let’s get all the veggies prepped and the sauce ready to go. This will make the stir-frying process much smoother and faster.

1. Wash and slice all your vegetables. Thinly slice the onion, red bell pepper, and green bell pepper. Thinly slice the green cabbage. Julienne the carrot. Mince the garlic and ginger. Chop the green onions for garnish. Having everything prepped and ready to go is key to a successful stir-fry!
2. In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, sugar, cornstarch, and red pepper flakes (if using). Make sure there are no lumps of cornstarch. Set this sauce aside. We’ll use it later to bring all the flavors together.

Stir-Frying the Chicken and Vegetables:

Now for the fun part! Stir-frying is all about speed and high heat. Make sure you have everything within reach before you start.

1. Heat a large wok or skillet over high heat. You want it to be nice and hot before adding the oil.
2. Add the vegetable oil (or peanut oil) to the hot wok. Swirl it around to coat the bottom.
3. Add the marinated chicken to the wok in a single layer. Don’t overcrowd the wok, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
4. Stir-fry the chicken for about 3-4 minutes, or until it’s cooked through and lightly browned. Remove the chicken from the wok and set it aside.
5. Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn them!
6. Add the sliced onion, red bell pepper, and green bell pepper to the wok. Stir-fry for about 2-3 minutes, or until they’re slightly softened.
7. Add the sliced cabbage and julienned carrot to the wok. Stir-fry for another 3-4 minutes, or until the cabbage is tender-crisp.
8. Pour the chicken broth into the wok and stir to deglaze the bottom, scraping up any browned bits. This adds a lot of flavor!
9. Return the cooked chicken to the wok.
10. Pour the stir-fry sauce over the chicken and vegetables. Stir everything together to coat evenly.
11. Cook for another 1-2 minutes, or until the sauce has thickened and everything is heated through.

Serving:

Time to enjoy the fruits of your labor! This Chicken Cabbage Stir Fry is delicious served over rice or noodles.

1. Serve the Chicken Cabbage Stir Fry hot over cooked rice or noodles.
2. Garnish with chopped green onions.
3. Enjoy!

Tips and Variations:

• Spice it up: Add more red pepper flakes or a dash of chili oil for extra heat.
• Add more vegetables: Feel free to add other vegetables like broccoli florets, snow peas, or mushrooms.
• Use different protein: You can substitute the chicken with shrimp, beef, or tofu.
• Make it vegetarian: Omit the chicken and oyster sauce. Add extra vegetables and use a vegetarian oyster sauce substitute.
• Adjust the sweetness: If you prefer a sweeter stir-fry, add a little more sugar to the sauce.
• Adjust the saltiness: If you prefer a saltier stir-fry, add a little more soy sauce to the sauce.
• Make it gluten-free: Use tamari instead of soy sauce.
• Prep ahead: You can chop the vegetables and make the sauce ahead of time. Store them separately in the refrigerator until ready to use.
• Don’t overcrowd the wok: Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of sear. Cook in batches if necessary.
• Use high heat: Stir-frying is all about high heat. Make sure your wok or skillet is hot before adding the oil and ingredients.
• Stir constantly: Stir the ingredients constantly to prevent them from sticking to the wok and burning.
• Taste and adjust: Taste the stir-fry before serving and adjust the seasonings as needed.

Storage Instructions:

Leftover Chicken Cabbage Stir Fry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through.

Nutritional Information (approximate, per serving):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: 350-450
• Protein: 30-40g
• Fat: 15-25g
• Carbohydrates: 20-30g

Conclusion:

And there you have it! This Chicken Cabbage Stir Fry is more than just a quick weeknight meal; it’s a flavor explosion waiting to happen in your kitchen. I truly believe this recipe is a must-try for anyone looking for a healthy, delicious, and incredibly easy dish to add to their repertoire. The combination of tender chicken, crisp cabbage, and that savory-sweet sauce is simply irresistible. It’s a dish that satisfies cravings without sacrificing your health goals, and honestly, who doesn’t love that? What makes this recipe so special, in my opinion, is its versatility. It’s a blank canvas for your culinary creativity! Feeling adventurous? Try adding a pinch of red pepper flakes for a spicy kick. Want to boost the veggie content even further? Throw in some sliced bell peppers, broccoli florets, or even some shredded carrots. The possibilities are endless! Beyond the ingredients, the ease of preparation is another reason why I’m so passionate about this recipe. From start to finish, you’re looking at about 30 minutes, making it perfect for those busy weeknights when you just don’t have the time (or energy!) to spend hours in the kitchen. And the best part? Clean-up is a breeze! One pan, one delicious meal – what’s not to love?

Serving Suggestions and Variations:

* Classic Serving: Serve your Chicken Cabbage Stir Fry over a bed of fluffy white rice or brown rice for a complete and satisfying meal. * Low-Carb Option: For a lighter, low-carb option, serve it over cauliflower rice or enjoy it on its own. * Noodle Bowl: Toss the stir-fry with some cooked ramen noodles or udon noodles for a heartier dish. * Lettuce Wraps: Spoon the stir-fry into crisp lettuce cups for a refreshing and healthy appetizer or light meal. * Spice It Up: Add a drizzle of sriracha or a sprinkle of chili flakes for an extra kick of heat. * Protein Power: Substitute the chicken with shrimp, tofu, or even ground turkey for a different protein source. * Sweeten the Deal: A touch more honey or maple syrup can enhance the sweetness of the sauce, especially if you’re using a particularly pungent cabbage. * Nutty Goodness: Garnish with chopped peanuts or cashews for added crunch and flavor. I’m genuinely excited for you to try this recipe and experience the deliciousness for yourself. I’ve poured my heart into perfecting it, and I truly believe it’s a winner. So, gather your ingredients, put on some music, and get ready to create a culinary masterpiece! But don’t just take my word for it! I encourage you to give this Chicken Cabbage Stir Fry a try and see for yourself how easy and delicious it is. And most importantly, I want to hear about your experience! Did you make any variations? What did you think of the flavor? What did your family think? Share your thoughts, photos, and experiences in the comments below. I love hearing from you and seeing your creations! Your feedback helps me improve my recipes and inspires others to try them too. Let’s create a community of food lovers who appreciate simple, healthy, and delicious meals. Happy cooking! I can’t wait to hear what you think! Print