Chicken Cabbage Stir-Fry Recipes
This Chicken Cabbage Stir-Fry is a quick and easy one-pan meal packed with lean protein, crunchy cabbage, and a savory-sweet sauce. Ready in under 30 minutes, it's perfect for a healthy weeknight dinner!
Equipment
- Large Skillet or Wok
Ingredients
For the Stir-Fry
- 2 tbsp sesame oil for cooking
- 1 lb chicken breast thinly sliced
- 3 cups cabbage shredded
- 2 cloves garlic minced
- 1 tbsp ginger grated
- 1/2 cup carrots julienned
For the Sauce
- 3 tbsp soy sauce low sodium preferred
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp cornstarch optional, for thickening
- 2 tbsp green onions chopped, for garnish
- 1 tsp sesame seeds for garnish
Instructions
- Slice the chicken into thin strips and chop the cabbage into bite-sized pieces. Mince the garlic and grate the ginger.
- Heat sesame oil in a large skillet or wok over medium-high heat. Cook the chicken until golden brown and fully cooked. Remove from the pan and set aside.
- In the same pan, add more sesame oil if needed, then sauté the garlic and ginger for about 30 seconds until fragrant.
- Add the cabbage and carrots to the pan. Stir-fry for 3-4 minutes until tender-crisp.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch (if using).
- Return the cooked chicken to the pan, pour in the sauce, and toss everything together. Cook for another 2-3 minutes until the sauce thickens slightly.
- Garnish with chopped green onions and sesame seeds. Serve hot and enjoy!
Video
Notes
- Add red pepper flakes or sriracha for extra heat.
- Use tamari instead of soy sauce for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Use tamari instead of soy sauce for a gluten-free version.
- Store leftovers in an airtight container in the fridge for up to 3 days.