This Quick Chicken Cabbage Stir-Fry is a tasty, colorful dish packed with chicken, fresh cabbage, and crunchy veggies. It’s ready in a flash, making it perfect for busy nights!
You’ll love how simple it is to whip up! Just toss everything in a pan, and dinner is served in no time. I often add a splash of soy sauce for extra flavor. Yum!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is great for this stir-fry as it’s lean and cooks quickly. If you want a change, try chicken thighs for a juicier option, or use tofu for a vegetarian twist.
Cabbage: Green cabbage is classic in stir-fries, but you can also use Napa cabbage or even kale if that’s what you have. It’s all about that crunch!
Bell Peppers: The red bell pepper adds color and sweetness. Feel free to swap it for green or yellow bell peppers or even carrot sticks for a different flavor.
Soy Sauce: I prefer using low-sodium soy sauce to keep the dish balanced. You can substitute tamari for a gluten-free version or coconut aminos for a sweeter touch.
Ginger and Garlic: Fresh ginger and garlic are must-haves for intensity. If you’re in a pinch, pre-minced versions work too, but fresh always tastes better!
How Do You Get the Best Flavor in Stir-Fry?
The key to a delicious stir-fry lies in timing and high heat. Cooking quickly at high temperatures helps keep veggies crunchy while fully cooking the chicken.
- Heat your skillet or wok until very hot before adding oil. This helps to sear the chicken quickly.
- Cook the aromatics—your ginger and garlic—first to release their flavors, but don’t let them burn!
- Add chicken next, letting it brown a bit before stirring constantly to ensure even cooking.
- Toss in the veggies only after the chicken is almost done. This way, they stay fresh and vibrant.
- Finally, mix in sauces near the end to coat everything without overcooking the chicken.
Enjoy your stir-fry adventure! It’s quick, delicious, and super rewarding.
Quick Chicken Cabbage Stir-Fry
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups cabbage, chopped
- 1 red bell pepper, julienned
- 3 green onions, sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp vegetable or canola oil (for stir-frying)
- 1 tsp chili flakes or chili paste (adjust to taste)
- 1 tbsp toasted sesame seeds (for garnish)
- Salt and pepper to taste
Time Needed:
This recipe will take about 10 minutes of preparation and 10 minutes of cooking time, making it a quick 20-minute dish from start to finish. Perfect for a busy weeknight dinner!
Instructions:
1. Heat the Oil:
In a large skillet or wok, heat the vegetable oil over medium-high heat until it’s hot but not smoking.
2. Cook the Aromatics:
Add the white parts of the sliced green onions, minced garlic, and grated ginger to the pan. Stir-fry these for about 30 seconds until fragrant. Be careful not to let them burn!
3. Add the Chicken:
Next, toss in the bite-sized chicken pieces. Cook for about 4-5 minutes, stirring frequently, until the chicken is fully cooked and lightly browned.
4. Add the Vegetables:
Now it’s time to add the chopped cabbage and julienned red bell pepper. Stir-fry this mixture for another 3-4 minutes until the vegetables are tender but still have a bit of crunch.
5. Sauce It Up:
Pour in the soy sauce, oyster sauce (if you’re using it), sesame oil, and chili flakes or paste. Mix everything well so that the sauce evenly coats all the ingredients.
6. Season and Combine:
Season the stir-fry with salt and pepper to taste. Give it a final stir for about 1-2 minutes to ensure everything is combined and heated through.
7. Garnish and Serve:
Remove the pan from heat and garnish with the green parts of the green onions and toasted sesame seeds. Serve the stir-fry hot over steamed rice or noodles for a complete meal.
Enjoy your flavorful and quick chicken cabbage stir-fry!
Can I Use Other Vegetables in This Stir-Fry?
Absolutely! This recipe is quite versatile. Feel free to add or substitute vegetables like broccoli, snap peas, carrots, or mushrooms. Just make sure to adjust cooking times slightly depending on the veggies you choose to keep them crunchy and fresh!
What Can I Substitute for the Chicken?
If you’re looking for a meat substitute, tofu works wonderfully in this dish! Press and cube extra-firm tofu, then sauté it until golden. You can also use shrimp, beef, or pork, but adjust cooking times accordingly for each protein.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare all the ingredients in advance! Chop the vegetables and protein, and store them in the fridge. When ready to cook, simply stir-fry as per the instructions. As for leftovers, they can be refrigerated for up to 3 days.
How Can I Adjust the Spice Level?
To adjust the spice level, start with less chili flakes or paste and taste as you go. You can always add more if you prefer it spicier. If you find it too hot, a splash of coconut milk or a bit of sugar can help mellow it out!