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–+ servings
Chicken Cabbage Stir-Fry

Savory Chicken Cabbage Stir-Fry Ready in 30 Minutes

This quick Chicken Cabbage Stir-Fry combines juicy chicken and crunchy veggies in a healthy, flavorful dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons Butter can substitute with olive oil or vegetable oil for a dairy-free version
  • 1 Onion use yellow, white, or red onion based on preference
  • 2 cloves Garlic fresh is preferable, but garlic powder can be used in a pinch
  • 1 pound Chicken Breast can be substituted with firm tofu for a vegetarian option
  • 4 cups Cabbage both green cabbage or Napa cabbage are great choices
  • 1 cup Bell Pepper any color works; yellow or red are sweeter than green
  • 1 medium Carrot can be replaced with snap peas or zucchini for variation
  • 1 tablespoon Soy Sauce use low-sodium soy sauce for a healthier option
  • 1 tablespoon Oyster Sauce optional; can be replaced by hoisin sauce or omitted entirely
  • 1 tablespoon Sesame Oil toasted sesame oil provides a richer taste
  • 1/2 teaspoon Black Pepper white pepper can be used for a subtler flavor
  • 1 teaspoon Salt adjust to taste based on other salty ingredients used
  • 1/4 teaspoon Crushed Red Pepper Flakes optional for added heat
  • 1 tablespoon Cornstarch optional if a thinner consistency is preferred
  • 2 tablespoons Green Onions for garnish

Equipment

  • Skillet
  • Bowl
  • Whisk

Method
 

Step-by-Step Instructions for Chicken Cabbage Stir-Fry
  1. Begin by cutting the chicken breast into bite-sized pieces and marinating them in a bowl with soy sauce, sesame oil, and black pepper for 10-15 minutes.
  2. In a separate bowl, whisk together soy sauce, oyster sauce, black pepper, salt, crushed red pepper flakes, and cornstarch to make the sauce.
  3. Heat a large skillet over medium-high heat and melt butter. Add marinated chicken and stir-fry for about 4-5 minutes until golden and cooked through.
  4. In the same skillet, add sliced onions and minced garlic; sauté for about 2 minutes until fragrant.
  5. Add chopped cabbage, bell pepper, and carrot, stir-frying for 5-6 minutes until tender yet crisp.
  6. Return cooked chicken to the skillet and pour the prepared sauce over the mixture. Stir to coat and cook for an additional 2-3 minutes until the sauce thickens.
  7. Adjust seasoning if needed, and serve hot garnished with chopped green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat over low heat, adding a splash of water or broth to keep veggies crisp.

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