Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, making it perfect for hectic schedules.
- Healthy: Packed with lean protein and a variety of vegetables, providing essential nutrients.
- Versatile: Easily customizable with your favorite veggies or protein alternatives.
- Flavorful: A savory sauce enhances the natural flavors of the ingredients, creating a satisfying meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Green onions for garnish
Directions
- Marinate the Chicken:
- In a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper.
- Add the diced chicken breast and toss to coat.
- Let the chicken marinate for 10–15 minutes while preparing the other ingredients.
- Prepare the Sauce:
- In a separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce (if using), 1/2 teaspoon of black pepper, 1/2 teaspoon of salt, 1/4 teaspoon of crushed red pepper flakes (if using), and the cornstarch slurry.
- Set the sauce aside.
- Cook the Chicken:
- Heat a large skillet or wok over medium-high heat.
- Melt the butter, then add the marinated chicken.
- Stir-fry for 4–5 minutes until the chicken is golden brown and fully cooked.
- Remove the chicken from the skillet and set aside.
- Sauté the Aromatics:
- In the same skillet, add a little more butter if needed.
- Sauté the sliced onion and minced garlic until fragrant, about 2 minutes.
- Cook the Vegetables:
- Add the chopped cabbage, sliced bell pepper, and julienned carrot to the skillet.
- Stir-fry for 5–6 minutes, stirring frequently, until the vegetables are tender but still crisp.
- Combine and Add the Sauce:
- Return the cooked chicken to the skillet with the vegetables.
- Pour in the prepared sauce and stir well to coat everything evenly.
- Cook for another 2–3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
- Final Touches:
- Taste the stir-fry and adjust seasoning if needed.
- Garnish with chopped green onions.
- Serve hot and enjoy!
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Approximately 15 minutes.
Variations
- Protein Alternatives: Substitute chicken with shrimp, beef, or tofu for a different protein option.
- Additional Vegetables: Enhance the dish by adding broccoli florets, snap peas, mushrooms, or zucchini.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce to make the dish gluten-free.
- Spice Level: Increase the amount of crushed red pepper flakes or add a drizzle of sriracha to elevate the heat.
Storage/Reheating
- Storage: Allow the stir-fry to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, or microwave in a microwave-safe dish for 1–2 minutes, stirring halfway through.
Chicken Cabbage Stir-Fry
This Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish made with tender chicken, crisp cabbage, and colorful veggies, all tossed in a savory sauce. Ready in just 30 minutes, this easy stir-fry is perfect for busy weeknights. Serve over rice or enjoy on its own for a low-carb meal!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Gluten Free
Ingredients
For the Chicken:
- 1 lb chicken breast, diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp black pepper
For the Stir-Fry:
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
For the Sauce:
- 1 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening, optional)
For Garnish:
Instructions
- Marinate the Chicken:
- In a bowl, mix soy sauce, sesame oil, and black pepper.
- Toss the diced chicken in the mixture and let it marinate for 10–15 minutes.
- Prepare the Sauce:
- In a separate bowl, whisk together soy sauce, oyster sauce, black pepper, salt, red pepper flakes, and cornstarch slurry.
- Set aside.
- Cook the Chicken:
- Heat a large skillet or wok over medium-high heat.
- Melt butter, then add the marinated chicken. Stir-fry for 4–5 minutes until golden and cooked through.
- Remove and set aside.
- Sauté the Aromatics:
- In the same pan, add onion and garlic. Sauté for 2 minutes until fragrant.
- Cook the Vegetables:
- Add cabbage, bell pepper, and carrot. Stir-fry for 5–6 minutes until tender but crisp.
- Combine & Add Sauce:
- Return the chicken to the skillet and pour in the sauce.
- Stir well and cook for 2–3 minutes, allowing the sauce to thicken.
- Serve & Enjoy:
- Taste and adjust seasoning if needed.
- Garnish with green onions and serve hot over rice, noodles, or as is.
Notes
- Protein Swap: Use shrimp, beef, or tofu instead of chicken.
- More Veggies: Try adding broccoli, snap peas, mushrooms, or zucchini.
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Extra Spice: Add sriracha or chili flakes for more heat.
