If you are craving a vibrant and delicious meal that comes together quickly, you will love this Chicken and Cabbage Stir-Fry Recipe. It’s a fantastic way to enjoy tender, flavorful chicken paired with crisp, slightly sweet cabbage, all coated in a savory sauce that strikes the perfect balance of tang, heat, and umami. This stir-fry is not only a feast for your taste buds but also a colorful, wholesome dish that’s perfect for busy weeknights or any time you want a satisfying, home-cooked dinner without fuss. Let me show you how to make this everyday favorite that feels special every time you serve it.
Ingredients You’ll Need
The beauty of this Chicken and Cabbage Stir-Fry Recipe lies in its straightforward, fresh ingredients that come together to create an absolutely delicious dish. Each component plays a crucial role—whether it’s the tender chicken for protein, the crunchy cabbage for texture, or the blend of sauces that bring everything to life.
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced: Using thighs adds juiciness, while breasts keep it lean; slicing thin ensures quick, even cooking.
- 4 cups cabbage, thinly sliced (green or napa): The star vegetable that adds freshness and a satisfying crunch.
- 1 tablespoon vegetable oil or sesame oil: Essential for stir-frying and adding subtle nuttiness if you choose sesame oil.
- 2 cloves garlic, minced: Provides an aromatic foundation that enhances all flavors.
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger): Adds a warm, zesty kick that brightens the dish.
- 1/2 onion, thinly sliced: Offers a gentle sweetness and body to the stir-fry.
- 1 bell pepper, sliced (optional): Introduces vibrant color and a subtle crunch.
- 2 tablespoons soy sauce (low-sodium): Delivers the perfect salty, umami depth.
- 1 tablespoon rice vinegar or apple cider vinegar: Lends a bright acidity that balances richness.
- 1 tablespoon hoisin sauce (optional): Adds a touch of sweetness and complexity.
- 1 teaspoon sesame oil (optional): For an extra layer of fragrant depth.
- 1 teaspoon chili paste or sriracha (optional): If you like a bit of heat to enliven the flavors.
- Salt and pepper, to taste: Basic seasoning to bring harmony to all ingredients.
- 2 green onions, chopped (for garnish): Adds fresh, crisp bites and color contrast.
- 1 teaspoon sesame seeds (optional, for garnish): For a subtle crunch and nutty finish.
How to Make Chicken and Cabbage Stir-Fry Recipe
Step 1: Prep Your Chicken
Start by thinly slicing your chicken breasts or thighs into uniform strips. This ensures they cook quickly and evenly, giving you tender bites every time. Season the chicken lightly with salt and pepper — this simple step brings out the natural flavors before any sauce enters the picture.
Step 2: Cook the Chicken
Heat your chosen oil—vegetable or sesame—in a large skillet or wok over medium-high heat. Once hot, add your chicken strips and stir-fry until they turn golden and are cooked through, which usually takes about 5 to 6 minutes. When done, transfer the chicken to a plate temporarily; this keeps it juicy and lets you focus on the veggies next.
Step 3: Stir-Fry the Aromatics and Vegetables
Using the same skillet, toss in the minced garlic, grated ginger, and sliced onion. Stir these for a minute or two until they release their irresistible fragrance. Then, add your thinly sliced cabbage and optional bell pepper. Stir-fry everything together for about 4 to 5 minutes. You want the cabbage to soften slightly but still maintain a pleasing crunch that makes this dish so satisfying.
Step 4: Mix the Sauce
While the veggies are cooking, whisk together your soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and chili paste or sriracha (if using). This sauce is where the magic happens — it ties the whole Chicken and Cabbage Stir-Fry Recipe together with a complex yet harmonious flavor profile.
Step 5: Combine Chicken, Vegetables, and Sauce
Return the cooked chicken to the skillet with the cabbage mixture, then pour the sauce over everything. Toss to coat well and stir-fry for another 1 to 2 minutes. This helps the sauce thicken slightly and cling deliciously to every piece of chicken and vegetable, uniting all elements in a warm embrace.
Step 6: Final Touches and Serve
Finish your stir-fry by sprinkling chopped green onions and sesame seeds on top for a pop of freshness and subtle nutty crunch. Serve your Chicken and Cabbage Stir-Fry Recipe hot, over steamed rice or noodles—or enjoy it as is if you prefer a low-carb option.
How to Serve Chicken and Cabbage Stir-Fry Recipe
Garnishes
A sprinkle of finely chopped green onions brings a crisp brightness and a hint of oniony bite that complements the stir-fry perfectly. Adding sesame seeds not only amps up the look but adds an enjoyable, nutty texture that makes each bite more interesting.
Side Dishes
This Chicken and Cabbage Stir-Fry Recipe pairs wonderfully with a variety of sides. Steamed jasmine or basmati rice works beautifully to soak up every bit of flavorful sauce. For a different take, serve alongside garlic noodles or crispy fried rice to make it an extra-special meal. A simple cucumber salad or miso soup can add a refreshing or comforting contrast to the vibrant stir-fry.
Creative Ways to Present
For a fun twist, serve the stir-fry on a bed of crunchy lettuce leaves as a wrap to enjoy with your hands. Alternatively, pile it high in a warm pita or flatbread for an easy-to-eat lunch option. You could even pack it into bento boxes for a flavorful, colorful meal on the go that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard not to eat it all at once), store them in an airtight container in the refrigerator. The Chicken and Cabbage Stir-Fry Recipe keeps well for up to 3 days, maintaining most of its fresh flavors and crisp textures when reheated properly.
Freezing
You can freeze this stir-fry, but keep in mind that the cabbage’s texture may soften further after thawing. To freeze, cool completely and place portions into freezer-safe containers or bags. For best quality, consume within 2 months. When ready to eat, thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce and keep the chicken moist. Stir frequently to prevent sticking and to warm everything evenly. Avoid microwaving if possible, as this method can make the cabbage limp and the chicken dry.
FAQs
Can I use other vegetables in this Chicken and Cabbage Stir-Fry Recipe?
Absolutely! Feel free to add carrots, snap peas, mushrooms, or broccoli. Just keep in mind the different cooking times and add them accordingly to maintain a good texture balance.
Is it better to use chicken breasts or thighs?
Both work great, but thighs tend to stay juicier and more flavorful due to their higher fat content. Breasts are leaner and can be slightly drier but still delicious when sliced thin and cooked quickly.
Can I make this dish gluten-free?
Yes! Simply substitute the soy sauce with tamari or a gluten-free soy sauce alternative, and ensure the hoisin sauce you use is gluten-free or omit it altogether.
How spicy is this recipe?
The heat level depends on your use of chili paste or sriracha. You can adjust the amount or leave it out entirely if you prefer a milder dish.
What’s the best oil to use for stir-frying?
Vegetable oil is a versatile choice due to its high smoke point and neutral flavor. Sesame oil adds a wonderful nuttiness but be sure not to use it for high-heat cooking alone—combine it with another oil or drizzle it in at the end for flavor.
Final Thoughts
This Chicken and Cabbage Stir-Fry Recipe is a true kitchen winner—quick, tasty, and packed with all the textures and flavors you want in a weeknight meal. I hope you give it a try soon and find it as comforting and delightful as I do. Once you make it, you’ll see why it’s one of those dishes that never gets old or boring!
Print
Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
A quick and flavorful Chicken and Cabbage Stir-Fry recipe featuring tender chicken strips and crisp cabbage cooked in a savory sauce made from soy, vinegar, and optional hoisin and chili paste. Perfect for a healthy, low-carb meal ready in just 25 minutes.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
- Salt and pepper, to taste
Vegetables
- 4 cups cabbage, thinly sliced (green or napa cabbage works well)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
- 1/2 onion, thinly sliced
- 1 bell pepper, sliced (optional)
- 2 green onions, chopped (for garnish)
Sauce
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon chili paste or sriracha (optional, for heat)
Oil and Garnish
- 1 tablespoon vegetable oil or sesame oil (for stir-frying)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Chicken: Slice the chicken breasts or thighs into thin strips and season with a pinch of salt and pepper to enhance the flavor.
- Cook the Chicken: Heat the vegetable oil or sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 5-6 minutes until cooked through and slightly browned. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the minced garlic, grated ginger, and sliced onions. Sauté for 1-2 minutes until fragrant to build the base flavor.
- Add Cabbage and Bell Pepper: Add the sliced cabbage and optional bell pepper to the skillet. Stir-fry for 4-5 minutes until the cabbage softens but retains some crunch.
- Combine the Sauce: Meanwhile, mix together soy sauce, rice vinegar, hoisin sauce (if using), sesame oil, and chili paste or sriracha (if using) in a small bowl to create a balanced savory and slightly sweet sauce.
- Return Chicken and Add Sauce: Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly. Stir-fry for another 1-2 minutes to slightly thicken the sauce and blend flavors.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds if desired. Serve immediately over rice, noodles, or enjoy as a low-carb dish on its own.
Notes
- For a spicier dish, increase the amount of chili paste or add red pepper flakes.
- Use napa cabbage for a sweeter, milder flavor compared to green cabbage.
- Substitute chicken with tofu or shrimp for alternative protein options.
- Serve with steamed rice or your favorite noodles to make it more filling.
- Adjust soy sauce quantity for preferred saltiness and use low-sodium soy sauce to control sodium intake.
