This Quick Chicken Cabbage Stir-Fry is a tasty dish packed with juicy chicken and crunchy cabbage. It’s colorful, healthy, and ready in no time!
Who doesn’t love a meal that cooks fast and tastes great? I always keep some extra soy sauce on hand, just in case I want to give it a little extra kick. Yum!
I love how simple this stir-fry is. Just toss everything together in a pan, and you have a delicious dinner in minutes. Perfect for busy weeknights!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for quick cooking. You can also use thighs for a juicier option or leftover rotisserie chicken to save time!
Cabbage: Green cabbage is fantastic, but you can swap it for Napa cabbage or even bok choy for a different texture and flavor. Purple cabbage could add a pop of color too.
Carrot: Julienned carrots not only add sweetness but also color. If you’re out of carrots, thinly sliced bell peppers or snap peas can be great alternatives.
Soy Sauce: If you need a gluten-free option, tamari works beautifully as a substitute. Coconut aminos are another great choice for a milder flavor.
Oyster Sauce: This adds depth, but if you’re vegetarian or don’t have it, you can skip it or replace it with more soy sauce mixed with a little sugar.
How Do You Get Crunchy Vegetables in a Stir-Fry?
The secret to perfect stir-fried veggies is cooking them quickly over high heat. This keeps them crisp! Here are some tips:
- Make sure your pan is really hot before adding the oil and vegetables.
- Cook the chicken first and set it aside, then add the garlic and ginger for flavor before adding veggies.
- Keep the pieces uniformly cut to ensure even cooking.
Finally, don’t overcrowd the pan! If needed, stir-fry in batches. Happy cooking!
Quick Chicken Cabbage Stir-Fry
Ingredients You’ll Need:
- Chicken: 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Vegetables: 3 cups green cabbage, chopped
- 1 medium carrot, julienned
- 3 green onions, sliced (white and green parts separated)
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- Oils and Sauces: 2 tablespoons vegetable oil (or any neutral oil)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for depth of flavor)
- 1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
How Much Time Will You Need?
This Quick Chicken Cabbage Stir-Fry takes about 10 minutes of preparation and 10 minutes of cooking, totaling around 20 minutes from start to finish. So, it’s perfect for a speedy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
First, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces. Stir-fry them until they turn white and begin to brown slightly, which should take about 4-5 minutes. After they’re done, remove them from the skillet and set aside.
2. Sauté Aromatics:
In the same skillet, add another tablespoon of oil. Then, toss in the minced garlic, ginger, and the white parts of the sliced green onions. Stir-fry everything for about 30 seconds until you smell the wonderful aroma.
3. Add Vegetables:
Next, add the chopped cabbage and julienned carrots to the skillet. Stir-fry these veggies for about 3-4 minutes until they’re tender but still have a nice crunch.
4. Combine Chicken and Sauce:
Now, return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce, and the oyster sauce (if you’re using it), along with the chili flakes. Season with a pinch of salt and pepper. Give everything a good stir to combine the flavors and cook for another 2 minutes until heated through.
5. Finish Up:
Turn off the heat and drizzle the sesame oil over the mixture. Toss everything together one last time to coat the dish in flavor.
6. Serve:
Garnish with the green parts of the sliced green onions. Serve your delicious stir-fry hot, either on its own or over a bed of steamed rice.
This quick stir-fry packs fresh, crunchy vegetables and juicy chicken in a savory, slightly spicy sauce—perfect for a healthy weeknight dinner!
Can I Use Frozen Chicken for This Stir-Fry?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. Thaw the chicken in the refrigerator overnight or use the defrost setting on your microwave. Once thawed, cut it into bite-sized pieces before stirring into the stir-fry.
What Can I Substitute for Soy Sauce?
If you need a gluten-free option, tamari is a great alternative to soy sauce. For a lower sodium option, choose low-sodium soy sauce. If you want a different flavor, consider using coconut aminos, which have a slightly sweeter taste.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat or in the microwave, stirring occasionally. You may want to add a splash of water or soy sauce to refresh the mixture as it warms.
Can I Add Other Vegetables?
Absolutely! Feel free to customize the stir-fry with your favorite vegetables. Bell peppers, snap peas, broccoli, or zucchini all work well. Just make sure to cut them evenly and adjust the cooking time as needed to ensure they are tender-crisp.
