If you’re craving a dish that’s quick to whip up yet packed with vibrant flavors and satisfying textures, this Chicken and Cabbage Stir-Fry Recipe is calling your name. Juicy, tender chicken breast meets the crunch of fresh cabbage and crisp carrots, all tossed together with aromatic garlic, ginger, and a silky blend of soy and oyster sauces. It’s a perfect harmony of savory and slightly sweet notes that makes for a healthy, low-carb meal that’s as colorful as it is delicious. Whether you’re new to stir-fries or a seasoned kitchen enthusiast, this recipe offers an effortless way to brighten up your dinner routine with wholesome ingredients and bold taste.
Ingredients You’ll Need
Getting the right ingredients is key to making any dish shine, and this Chicken and Cabbage Stir-Fry Recipe is no exception. These simple, fresh components each bring essential flavors and textures that make this stir-fry truly spectacular—from the tender chicken to the crunchy cabbage and the zing of ginger and garlic.
- 1 lb boneless, skinless chicken breast (thinly sliced): Choose fresh chicken breast for tender, juicy bites that soak up every bit of sauce.
- 1/2 head green cabbage (shredded): Adds a crunchy, slightly sweet base that complements the chicken perfectly.
- 1 medium carrot (julienned): Brings a pop of color and a natural sweetness to balance the savory elements.
- 1 small onion (thinly sliced): Offers a mild pungency that enriches the overall flavor profile.
- 2 tablespoons soy sauce: Provides that classic umami punch that’s key in Asian-inspired cooking.
- 1 tablespoon oyster sauce: Adds depth and a touch of sweetness to round out the sauce.
- 1 tablespoon sesame oil: Infuses the dish with a toasty, nutty aroma that’s utterly irresistible.
- 1 tablespoon vegetable oil: Perfect for frying the chicken to golden perfection without overpowering other flavors.
- 2 cloves garlic (minced): Fresh garlic gives a fragrant warmth that enhances every bite.
- 1 teaspoon fresh ginger (grated): Adds a zesty brightness that lifts the dish beautifully.
- 1/4 teaspoon black pepper: Just enough spice to create a subtle heat without overwhelming the other elements.
- Sliced green onions and sesame seeds (optional for garnish): These finishing touches look great and add texture and freshness.
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. Add the thinly sliced chicken breast and let it cook for about 4 to 5 minutes. Stir occasionally to ensure even browning and cooking through. The goal is to get a nice golden color on the chicken while keeping it juicy inside. Once cooked, transfer the chicken to a plate and set aside — this step locks in flavor and gives you a clean pan for the veggies.
Step 2: Sauté Aromatics
In the same pan, pour in the sesame oil, then immediately add the minced garlic and grated ginger. Stir and cook for about 30 seconds until the kitchen fills with that mouthwatering scent. This quick sauté releases their natural oils and infuses the base flavor for your stir-fry.
Step 3: Cook the Vegetables
Next, toss in the sliced onions, julienned carrots, and shredded cabbage. Stir-fry these veggies for 5 to 6 minutes. You want them tender yet still crisp; this contrast is what brings the dish to life. The cabbage wilts slightly and absorbs the garlic-ginger fragrance beautifully while the carrots and onions add layers of texture and sweetness.
Step 4: Bring It All Together
Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce and oyster sauce along with a dash of black pepper. Give everything a thorough stir to coat every ingredient in the luscious sauce mixture. Heat through for another minute or two, letting flavors meld into a harmonious, irresistible stir-fry.
How to Serve Chicken and Cabbage Stir-Fry Recipe
Garnishes
Adding a simple garnish can elevate your Chicken and Cabbage Stir-Fry Recipe from everyday to extraordinary. I love sprinkling sliced green onions and toasted sesame seeds on top for a fresh crunch and extra nuttiness. These garnishes add a pop of color and subtle texture that makes each bite more exciting.
Side Dishes
This stir-fry shines on its own as a low-carb meal, but if you want to stretch it out or add variety, serving it alongside steamed jasmine rice or fluffy cauliflower rice is fantastic. A light Asian-style cucumber salad or a bowl of miso soup can also complement the dish beautifully, balancing the warm, savory flavors.
Creative Ways to Present
Feeling adventurous? Serve your Chicken and Cabbage Stir-Fry Recipe in lettuce wraps for a fun, hand-held experience that’s perfect for a casual dinner or party appetizer. You can also plate it over cooked noodles or mix in some crushed peanuts or chopped cilantro for extra taste and texture. The possibilities are endless when your base is this delicious!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this Chicken and Cabbage Stir-Fry Recipe, you can store them in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it just as tasty the next day. Just be sure to cool the dish completely before refrigerating.
Freezing
While this stir-fry is best fresh, you can freeze portions for up to one month. Use freezer-safe containers or bags, removing as much air as possible. Keep in mind that cabbage may become a little softer after freezing and thawing, but the dish will still be delicious when reheated properly.
Reheating
To reheat, warm the stir-fry gently in a skillet on medium heat or microwave in short bursts, stirring occasionally to avoid overcooked chicken or soggy vegetables. Adding a sprinkle of fresh green onions after reheating refreshes the dish wonderfully.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add a bit more richness and stay juicy, which works beautifully in this stir-fry. Just slice them thinly like the breast for even cooking.
How can I make this recipe gluten-free?
Simply swap the soy sauce for tamari or a gluten-free soy sauce alternative, and double-check that your oyster sauce is gluten-free as well. These substitutions keep the flavor intact without the gluten.
Is this dish spicy, and can I adjust the heat?
The recipe as written is mild, but you can easily add heat by incorporating chili flakes, fresh sliced chilies, or a drizzle of sriracha while cooking or as a topping when serving.
Can I add other vegetables to the stir-fry?
Definitely! Bell peppers, snap peas, or mushrooms would be wonderful additions. Just adjust cooking times to keep the veggies crisp and fresh.
What’s the best way to cut the chicken thinly?
For the easiest slicing, chill the chicken breast in the freezer for 20–30 minutes before cutting. A sharp knife will help achieve those thin, even pieces that cook quickly and absorb sauce well.
Final Thoughts
This Chicken and Cabbage Stir-Fry Recipe has become one of my absolute go-to meals when I want something fast, flavorful, and nourishing. It’s the kind of dish that feels comforting yet fresh, perfect for weeknight dinners or anytime you need a kitchen win without fuss. I truly hope you give it a try and discover just how simple and satisfying your homemade stir-fry can be. Happy cooking!
Print
Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Low Carb
Description
This Chicken and Cabbage Stir-Fry is a quick and healthy Asian-inspired dish featuring tender chicken breast cooked with crisp cabbage, carrots, and onions in a savory blend of soy and oyster sauces. Perfect for a nutritious weeknight dinner, this low-carb stir-fry is bursting with flavor and easy to prepare on the stovetop.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast (thinly sliced)
Vegetables
- 1/2 head green cabbage (shredded)
- 1 medium carrot (julienned)
- 1 small onion (thinly sliced)
- Sliced green onions for garnish (optional)
Sauces and Oils
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
Seasonings
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/4 teaspoon black pepper
- Sesame seeds for garnish (optional)
Instructions
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 4–5 minutes, stirring occasionally, until the chicken is browned and fully cooked. Then, remove the chicken from the pan and set it aside.
- Sauté Aromatics: In the same skillet, add sesame oil, minced garlic, and grated ginger. Cook for about 30 seconds until fragrant to release their flavors into the oil.
- Stir-Fry Vegetables: Add the thinly sliced onion, julienned carrot, and shredded cabbage to the skillet. Stir-fry for 5–6 minutes or until the vegetables are tender but still maintain a crisp texture.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Add soy sauce, oyster sauce, and black pepper. Stir everything together thoroughly to coat evenly and heat through.
- Garnish and Serve: Remove the stir-fry from heat. Garnish with sliced green onions and sesame seeds if desired. Serve immediately for the best flavor and texture.
Notes
- For a low-carb option, serve this stir-fry on its own or with cauliflower rice instead of traditional rice.
- Add chili flakes or sriracha to the sauce if you prefer a spicier dish.
- You can substitute tamari for soy sauce to make this recipe gluten-free.
