Description
This Chicken Cabbage Stir Fry recipe is a quick and flavorful Asian-inspired dish that is perfect for a busy weeknight. Tender chicken, crunchy vegetables, and a savory sauce come together in a delicious stir-fry that pairs perfectly with rice or noodles.
Ingredients
Scale
Chicken Stir-Fry:
- 1 lb boneless, skinless chicken breasts or thighs (thinly sliced)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Vegetables:
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 4 cups shredded green cabbage
- 1 large carrot (julienned or thinly sliced)
- 1/2 red bell pepper (thinly sliced)
Sauce and Garnish:
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon black pepper
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: Toss chicken with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Stir-Fry Chicken: Heat oil, stir-fry chicken until cooked. Set aside.
- Sauté Aromatics: Sauté garlic and ginger. Add vegetables and stir-fry.
- Combine: Return chicken to the pan, add sauces, and pepper. Cook until heated through.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- For a low-carb version, skip the rice or serve with cauliflower rice.
- Add mushrooms, snap peas, or broccoli for extra variety.
- Use tamari or coconut aminos for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 5g
- Sodium: 670mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 75mg
