Quick & Delicious Chicken Cabbage Stir Fry: Your New Weeknight Favorite

Discover the ultimate weeknight meal with this incredibly easy and unbelievably delicious Chicken Cabbage Stir Fry! Perfect for busy evenings, this vibrant dish comes together in under 20 minutes, all cooked in a single pan. Imagine tender, juicy chicken pieces perfectly complemented by crisp, flavorful cabbage, all coated in a savory, aromatic sauce. It’s a culinary delight that proves healthy eating can be both quick and satisfying. Whether you’re a seasoned stir-fry enthusiast or new to the world of Asian-inspired cooking, this recipe promises to become a cherished addition to your recipe collection.

Why This Chicken Cabbage Stir Fry Will Become Your Go-To Meal

This chicken and cabbage stir fry isn’t just another recipe; it’s a solution for those hectic days when you crave something wholesome, flavorful, and fast. Here’s why you’ll absolutely love it:

• Lightning-Fast Preparation: From prep to plate in less than 20 minutes, making it ideal for impromptu dinners.
• Effortless One-Pan Cooking: Minimize cleanup with a single wok or large pan doing all the heavy lifting.
• Incredible Flavor & Texture: High-heat stir-frying locks in the chicken’s juiciness and keeps the cabbage delightfully crisp, creating a harmonious balance in every bite.
• Healthy & Wholesome: Packed with lean protein and nutrient-rich cabbage, it’s a meal you can feel good about. It’s also easily adaptable for low-carb diets.
• Versatile & Customizable: Simple to tweak with your favorite proteins, vegetables, and spice levels to suit any preference.

Whether your goal is to incorporate more vegetables into your diet or simply explore new ways to enjoy the humble cabbage, this stir fry is an absolute must-try. The robust flavors of garlic and fresh red chili lay a fantastic foundation for the dish, offering a gentle warmth that elevates the entire experience. If fresh chilies aren’t available, dried chili flakes or even a dash of sriracha can work wonders – just adjust to your preferred level of heat!

The Art of the Perfect Stir Fry: Techniques for Success

Stir-frying is more than just cooking in a wok; it’s a technique that prioritizes speed and intense heat to achieve vibrant flavors and perfectly cooked textures. By stir-frying the chicken and cabbage over high heat, we quickly sear the ingredients, caramelizing their natural sugars and bringing out their inherent deliciousness. This rapid cooking method is key to keeping the chicken incredibly juicy and the cabbage wonderfully crisp, preventing it from becoming soggy.

The secret lies in the ‘wok hei’ – the breath of the wok – which imparts a smoky, complex flavor unique to high-heat cooking. While a traditional wok is ideal, a large, heavy-bottomed pan can also achieve excellent results. The goal is to cook quickly, allowing each ingredient to develop a beautiful sear without steaming. This ensures that every component of your chicken cabbage stir fry contributes its best texture and flavor to the final dish.

Essential Ingredients for Your Stir Fry

Crafting this flavorful chicken cabbage stir fry requires a simple yet powerful lineup of ingredients. Each component plays a crucial role in building the dish’s distinct taste and texture. Here’s a closer look at what you’ll need and some tips for selecting the best ones:

• Chicken: We recommend boneless, skinless chicken breast for its lean profile and ease of cooking. However, boneless, skinless chicken thighs are an excellent alternative, offering a slightly richer flavor and even more tender texture. Slice the chicken thinly and uniformly to ensure quick and even cooking.
• Cabbage: Green cabbage is the star here, providing a delightful crunch and slightly sweet flavor. When preparing, tear the cabbage by hand or cut it into bite-sized pieces, discarding any overly tough core parts. It’s vital to ensure there’s no excess moisture on the leaves before cooking; a quick pat-dry can make all the difference for a proper stir-fry, preventing steaming.
• Garlic: Fresh garlic is non-negotiable for this recipe. Its pungent, aromatic notes are a cornerstone of Asian cuisine and provide a foundational depth of flavor. Minced or thinly sliced, use fresh cloves for the best results.
• Fresh Red Chili: These add a vibrant kick and beautiful color. Chilies vary greatly in heat, so feel free to adjust. Slicing and deseeding them typically reduces the heat. For a milder dish, you can use them whole, or omit entirely if spice isn’t your preference. Alternatively, a pinch of dried chili flakes works well.
• Soy Sauce: The quintessential savory backbone of almost any stir-fry. It provides that irresistible umami depth and a salty balance. Use a good quality light soy sauce for optimal flavor without overpowering other ingredients.
• Oyster Sauce: This rich, slightly sweet, and savory sauce adds a complex layer of flavor that is hard to replicate. It’s crucial for achieving an authentic Asian stir-fry taste. Invest in a good-quality brand, as a little goes a long way in enhancing the dish.
• Salt and Ground White Pepper: Simple yet essential seasonings. White pepper offers a distinct, subtle earthiness that complements Asian flavors beautifully, different from black pepper.
• Cornstarch: This is our secret weapon for tender chicken! Mixing cornstarch with the chicken creates a protective coating, locking in juices and ensuring the meat remains incredibly tender and moist during the high-heat cooking process. It also helps the sauce adhere to the chicken.
• Oil: A neutral cooking oil with a high smoke point is best for stir-frying. Canola, vegetable, peanut, or sunflower oil are all excellent choices. You’ll use it for marinating the chicken and for cooking.
• Green Onions (Scallions): Added at the very end, green onions provide a fresh, pungent finish, a pop of color, and a delicate onion flavor that brightens the entire dish.

Customizing Your Stir Fry: Additions and Substitutions

This recipe is wonderfully adaptable, allowing you to easily customize it based on what you have on hand or what you prefer:

• Protein Power: Not a fan of chicken? Swap it out for shrimp, thinly sliced beef, pork, or even firm tofu for a vegetarian option. Just remember to adjust cooking times accordingly to ensure your chosen protein is perfectly cooked.
• Spice It Up or Down: While fresh red chili provides fantastic flavor, feel free to use dried red chili flakes or a dash of your favorite chili garlic sauce for heat. For a milder version, remove the seeds or use fewer chilies.
• Oyster Sauce Alternatives: If oyster sauce isn’t available, you can substitute it with a bit more soy sauce combined with a pinch of sugar and a dash of mushroom-flavored dark soy sauce for a similar depth and color.
• Flavor Boosters: For an extra layer of umami, consider adding a pinch of chicken bouillon powder to your sauce. A drizzle of toasted sesame oil at the very end will impart a wonderful nutty aroma. You can also garnish with toasted sesame seeds before serving for added texture and visual appeal.
• Extra Veggies: Feel free to toss in other quick-cooking vegetables like bell peppers, snap peas, shredded carrots, or mushrooms. Add them according to their cooking time, typically after the cabbage or just before the chicken is returned to the pan.

Instructions: Crafting Your Perfect Chicken Cabbage Stir Fry

Follow these simple steps to create a mouthwatering chicken and cabbage stir fry in no time:

1. Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 teaspoon of soy sauce, ½ teaspoon of oil, 1 teaspoon of cornstarch, 1 tablespoon of water, salt, and ground white pepper. Mix thoroughly until every piece of chicken is evenly coated. Set this aside to marinate while you prepare the remaining ingredients. This step is crucial for tender chicken.
2. Sear the Chicken: Heat a wok or large frying pan over high heat until it’s very hot. Add 1 tablespoon of oil. Once the oil shimmers, add the marinated chicken in a single layer, spreading it out. Let it sear undisturbed for 10-15 seconds to develop a crust. Then, stir-fry continuously until the chicken turns opaque and is cooked through. Remove the chicken from the wok and set it aside on a plate.
3. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the same wok. Introduce the sliced garlic and fresh red chili. Stir-fry for just a few seconds until fragrant, being careful not to burn the garlic.
4. Add the Cabbage: Immediately add the prepared cabbage to the wok. Stir-fry vigorously for 1-2 minutes. The cabbage should become slightly wilted but retain a delightful crispness. Avoid overcooking to maintain its texture.




5. Season the Dish: Stir in the remaining 1 tablespoon of soy sauce and 1 teaspoon of oyster sauce. Add a pinch of salt to taste, ensuring all ingredients are well coated in the savory sauce.
6. Combine and Finish: Return the cooked chicken to the wok along with the sliced green onions. Toss everything together quickly for about 30 seconds to combine and heat through. Remove the pan from the heat immediately.
7. Serve Fresh: Your delectable chicken cabbage stir fry is now ready! Serve it piping hot and enjoy the symphony of flavors and textures.

Expert Tips for the Best Chicken Cabbage Stir Fry

Achieving a restaurant-quality stir fry at home is easier than you think with these professional tips:

• Mise en Place is Key: “Prep before cooking” cannot be stressed enough for stir-frying. This recipe cooks incredibly fast, so have all your ingredients – chicken marinated, cabbage chopped, garlic and chili sliced, sauces measured – ready and organized near your stove before you even turn on the heat. This ensures a smooth, stress-free cooking process.
• Cook in Stages: To prevent overcooking and maintain optimal texture, cook the chicken and vegetables separately. Chicken cooks quickly, and vegetables can release water if crowded. Searing the chicken first ensures it’s tender and flavorful, while adding the cabbage later keeps it crisp.
• Avoid Overcrowding the Pan: This is a golden rule for stir-frying. If you add too many ingredients at once, the pan’s temperature will drop significantly, causing the ingredients to steam rather than sear. This results in soggy vegetables and less flavorful chicken. Cook in batches if necessary, especially if you’re using a smaller pan. Ensure there’s enough space for ingredients to move freely and brown properly.
• High Heat is Your Friend: Stir-frying thrives on intense heat. Ensure your wok or pan is smoking hot before adding oil and ingredients. This high temperature is essential for achieving that desirable char and flavor, known as ‘wok hei’.
• Uniform Slicing: Cut all your ingredients, especially the chicken and cabbage, into roughly uniform, bite-sized pieces. This promotes even cooking and makes for a more enjoyable eating experience.

Serving Suggestions for Your Stir Fry

This versatile chicken cabbage stir fry is delicious on its own as a light, low-carb meal. However, for a more substantial and satisfying dinner, consider these serving suggestions:

• Steamed Rice: A classic pairing. Jasmine rice or brown rice perfectly complements the savory stir fry sauce.
• Noodles: Serve over stir-fried noodles, rice noodles, or even ramen for a heartier meal.
• Quinoa or Cauliflower Rice: For a healthier or low-carb alternative, these grains absorb the sauce beautifully.
• Lettuce Wraps: Spoon the stir fry into fresh lettuce cups for a crisp, refreshing, and low-carb option.

Storage and Reheating Tips

Leftovers of this chicken cabbage stir fry are fantastic and make for an excellent quick lunch the next day. Here’s how to store and reheat properly:

• Storage: Allow the stir fry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: For best results, reheat in a hot wok or frying pan over medium-high heat with a tiny splash of oil, stirring frequently until heated through. You can also microwave it, though the cabbage might lose some of its crispness. Avoid overcooking during reheating to prevent the chicken from drying out.

Frequently Asked Questions About Chicken Cabbage Stir Fry

More Delicious Asian-Inspired Recipes

If you enjoyed this quick and flavorful stir fry, you might also love these other easy Asian-inspired dishes:

• Chinese Shrimp and Cabbage Stir Fry
• Asian Chicken and Cabbage Soup
• Chinese Chicken in Garlic Sauce
• Black Pepper Chicken Recipe
• Atakilt Wat (Ethiopian Cabbage, Carrot, and Potatoes)
• Chicken and Green Beans Stir Fry

Tried This Recipe? Share Your Experience!

We absolutely love hearing from you! If you whip up this fantastic Chicken Cabbage Stir Fry, please take a moment to leave a comment and a star rating below. Your feedback is invaluable, not only to us but also to other home cooks looking for their next favorite meal. Happy cooking!

Recipe: Chinese Chicken and Cabbage Stir Fry

This quick and easy stir-fry is perfect for a delicious weeknight meal. Tender, juicy chicken and crisp, flavorful cabbage are tossed in a savory sauce, ready in under 20 minutes.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 2

Calories: 314 kcal

Author: Geetanjali

Equipment

• Wok or Large Pan

Ingredients

For Chicken

• ½ lb (200 grams) skinless, boneless chicken breast, thinly sliced
• 1 teaspoon soy sauce
• Salt, as needed
• Ground white pepper, as needed
• 1 teaspoon cornstarch
• 1 tablespoon water
• ½ teaspoon canola oil (or any neutral oil)

For the Stir Fry

• 2 cups cabbage, cut or hand-torn into bite-sized pieces
• 4-5 cloves garlic, sliced
• 1 fresh red chili, sliced and deseeded (adjust to taste)
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 2 tablespoons canola oil (or any neutral oil)
• 2 green onions, sliced

Instructions

1. In a bowl, combine the sliced chicken, 1 teaspoon soy sauce, ½ teaspoon oil, cornstarch, water, salt, and white pepper. Mix well until the chicken is evenly coated. Set aside while preparing the other ingredients.
2. Heat a wok or large pan over high heat and add 1 tablespoon of oil. Add the chicken in a single layer and let it sear undisturbed for 10-15 seconds. Stir-fry until the chicken turns opaque, then remove from the wok and set aside.
3. Add the remaining 1 tablespoon of oil to the wok. Add the garlic and red chili, and stir-fry for a few seconds until fragrant.
4. Add the cabbage and stir-fry for 1-2 minutes until slightly wilted but still crisp.
5. Stir in 1 tablespoon soy sauce, oyster sauce, and a pinch of salt.
6. Return the cooked chicken to the wok along with the sliced green onions. Toss everything together to combine and heat through, then remove the pan from heat.
7. Serve immediately. Enjoy!

Notes

• Prep before cooking: This recipe takes a very short time to cook. So have all your ingredients sliced and ready before heating the oil. This helps everything go smoothly.
• Cook chicken and vegetables separately: This prevents overcooking and ensures both the chicken and cabbage stay tender and flavorful.
• Avoid overcrowding: Cook in batches if needed. Overcrowding the pan will cause the ingredients to steam instead of sear.

Nutrition

Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.

Calories: 314kcal | Carbohydrates: 11g | Protein: 27g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 902mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 437IU | Vitamin C: 63mg | Calcium: 60mg | Iron: 2mg