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
Scale
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.
