If you’re craving a dish that’s both vibrant and comforting, this Chicken and Cabbage Stir-Fry Recipe is exactly what you need to brighten up your dinner table. It combines tender, flavorful chicken with crisp, slightly sweet cabbage and the colorful crunch of red bell pepper, all enveloped in a savory sauce that’s rich with the umami of soy and oyster sauces. It’s a quick, healthy meal that balances proteins and veggies perfectly, delivering bold flavors without any fuss. Whether it’s a busy weeknight or a casual weekend feast, this stir-fry feels like a little celebration in every bite.
Ingredients You’ll Need
What’s fantastic about this Chicken and Cabbage Stir-Fry Recipe is how straightforward and honest the ingredient list is. Each element plays a crucial role, whether it’s building layers of flavor, adding texture, or brightening up the dish’s appearance.
- Chicken breast (1 lb): Thinly sliced for quick cooking and tender bites.
- Cabbage (1/2 head): Shredded for that satisfying crunch and earthy sweetness.
- Red bell pepper: Adds vibrant color and a subtle natural sweetness.
- Onion: Sliced to bring a mellow, aromatic base flavor.
- Garlic (3 cloves): Minced, for that essential punch of savory warmth.
- Soy sauce (1/4 cup): The salty backbone that ties the dish together.
- Oyster sauce (2 tbsp): Introduces a deep umami richness with a slight sweetness.
- Sesame oil (1 tbsp): Adds a fragrant nuttiness that elevates the aroma and taste.
- Ginger (1 tsp): Grated for a fresh, zesty kick that complements the garlic.
- Salt and pepper: To balance and enhance all the flavors.
- Vegetable oil (2 tbsp): For high-heat cooking to achieve the perfect sear on the chicken and vegetables.
How to Make Chicken and Cabbage Stir-Fry Recipe
Step 1: Sear the Chicken
Start by heating your vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot and shimmering, add the thinly sliced chicken breast. You want to cook it until golden brown all over, about 5 to 7 minutes, which keeps the chicken juicy inside while giving it a nice caramelized exterior that adds flavor depth.
Step 2: Sauté Aromatics and Veggies
Next, toss in the minced garlic, freshly grated ginger, sliced onion, and red bell pepper. Stir them around for 3 to 4 minutes until the onions soften slightly and the garlic and ginger release their irresistible aromas. This stage builds a fragrant base that lifts the entire dish.
Step 3: Combine with Cabbage and Sauces
Add the shredded cabbage to the skillet along with the soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste. Give everything a good toss and cook for another 5 to 7 minutes until the cabbage has wilted just enough but still keeps a tender crunch. The sauces soak into all the ingredients, creating a luscious, glossy coating.
Step 4: Final Touches and Serve
Once everything is evenly cooked and beautifully coated, remove from heat. This Chicken and Cabbage Stir-Fry Recipe is best enjoyed straight from the skillet while hot and bursting with inviting aromas.
How to Serve Chicken and Cabbage Stir-Fry Recipe
Garnishes
To elevate your Chicken and Cabbage Stir-Fry Recipe, consider sprinkling toasted sesame seeds or freshly chopped green onions on top. These simple finishes add an extra layer of texture and a pop of fresh flavor that complements the stir-fry’s savory richness perfectly.
Side Dishes
This stir-fry pairs wonderfully with steamed jasmine rice or fluffy quinoa to soak up every bit of the delicious sauce. For a lighter option, serve it with cauliflower rice or a crisp cucumber salad to bring temperature and textural contrast to your meal.
Creative Ways to Present
For a fun twist, serve the stir-fry inside lettuce cups or wrap it in warm tortillas for an Asian-inspired taco night. You can also pile it over noodles or use it as a filling for savory pancakes. The versatility of this Chicken and Cabbage Stir-Fry Recipe means you can easily tailor the presentation to impress your guests or family.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Cabbage Stir-Fry Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for quick lunches or easy dinners later in the week.
Freezing
If you want to save this dish for longer, freezing is a great option. Cool the stir-fry completely, then pack it into freezer-safe containers or bags. It will maintain its quality for up to 2 months. Just be mindful that the texture of the cabbage may soften slightly once thawed, but the taste remains delicious.
Reheating
To reheat, gently warm the stir-fry in a skillet over medium heat to preserve the texture and flavors. Avoid microwaving directly from frozen if possible, as it can make the vegetables soggy. Adding a splash of water or soy sauce during reheating can help rejuvenate the dish.
FAQs
Can I use other cuts of chicken for this stir-fry?
Absolutely! While chicken breast is lean and cooks quickly, boneless, skinless chicken thighs work wonderfully too. They stay juicy and add a bit more richness to the dish.
What can I substitute for oyster sauce if I don’t have it?
If oyster sauce isn’t on hand, you can use hoisin sauce or even a mixture of soy sauce and a little honey as a substitute. These alternatives bring sweetness and umami that complement the dish well.
Is it possible to make this recipe vegetarian or vegan?
Definitely! Swap the chicken for firm tofu or tempeh, and replace oyster sauce with mushroom soy sauce or vegetarian oyster sauce to keep the deep umami flavors intact. It’s just as delicious and hearty.
How can I make this stir-fry spicier?
Add red pepper flakes or a diced fresh chili when sautéing the garlic and ginger. You can also drizzle a bit of chili oil over the finished dish for a warming, spicy kick.
What’s the best way to keep the cabbage crunchy?
To retain some crunch, don’t overcook the cabbage. Add it toward the end and stir-fry until just tender but still crisp, usually within 5 to 7 minutes. Stirring frequently helps it cook evenly without becoming soggy.
Final Thoughts
This Chicken and Cabbage Stir-Fry Recipe is a shining example of how simple ingredients can come together for an extraordinary meal. It’s quick, flavorful, and adaptable to your tastes, making it a perfect go-to dinner. I can’t recommend it enough — once you try it, it’s bound to become a beloved favorite you’ll want to share with everyone you know.
Print
Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A flavorful and quick Chicken and Cabbage Stir-Fry combining tender chicken breast with crunchy cabbage and vibrant bell pepper, tossed in a savory soy and oyster sauce mixture for a satisfying weeknight meal.
Ingredients
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 1/2 head cabbage, shredded
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
Sauces and Oils
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Seasoning
- Salt and pepper, to taste
Instructions
- Heat the oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until hot and shimmering.
- Cook the chicken: Add the thinly sliced chicken breast to the skillet and cook until the pieces are browned and cooked through, about 5 to 7 minutes, stirring occasionally to ensure even cooking.
- Sauté aromatics and vegetables: Add the minced garlic, grated ginger, sliced onion, and red bell pepper to the skillet. Stir-fry for 3 to 4 minutes until the vegetables start to soften and release their aroma.
- Add cabbage and sauces: Stir in the shredded cabbage, soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste. Continue cooking for another 5 to 7 minutes, stirring frequently, until the cabbage is tender but still has a slight crunch.
- Serve: Remove from heat and serve the stir-fry hot, ideally over steamed rice or noodles for a complete meal. Enjoy!
Notes
- Thinly slicing the chicken breast helps it cook quickly and evenly.
- Adjust the soy and oyster sauce quantities to your taste preference for saltiness and umami.
- For extra heat, add a pinch of red chili flakes during the vegetable sauté step.
- This stir-fry is best served fresh but can be refrigerated in an airtight container for up to 2 days.
