Chicken and Cabbage Stir-Fry
Chicken and Cabbage Stir-Fry
Table of Contents
Chicken and Cabbage Stir-Fry
This delicious chicken cabbage recipe is a quick, healthy, and flavorful dish perfect for busy weeknights. Packed with lean protein, fiber rich cabbage, and vibrant vegetables, this stir fry brings together the perfect balance of flavor and nutrition. Ready in under 30 minutes, this recipe is ideal for anyone looking for a simple, satisfying meal.
Description:
Are you looking for a quick, nutritious, and easy chicken cabbage recipe. Look no further. This dish combines tender chicken breast with shredded cabbage, carrots, bell peppers, and a savory garlic ginger sauce. It’s the perfect combination of crunchy vegetables and tender, juicy chicken, all tossed in a flavorful sauce that will have everyone reaching for seconds.
Not only is this chicken cabbage recipe delicious, but it’s also incredibly nutritious. Cabbage is a great source of fiber, vitamins, and antioxidants, while chicken and Cabbage Stir-Fry breast provides lean protein. This meal is low in calories and carbs, making it an ideal option for those watching their diet or following a low carb lifestyle. It’s also versatile feel free to swap out vegetables, add in some spices, or adjust the flavors to suit your taste.
This recipe is easy to customize and can be enjoyed as a standalone meal or served over rice, noodles, or quinoa. Follow along to create this flavorful, healthy, and budget friendly meal in no time.
Chicken and Cabbage Stir-Fry
Ingredients
- Chicken and Vegetables:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 4 cups cabbage, shredded (about half a medium head)
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced (red, green, or yellow)
- 1 small onion, thinly sliced
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- Sauce:
- 3 tbsp soy sauce (low sodium, if preferred)
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey (or a low calorie sweetener for fewer calories)
- 1 tsp cornstarch (optional, for thickening)
- 1 tbsp water (to mix with cornstarch)
- Garnish:
- 2 green onions, sliced
- Sesame seeds (optional)
- Red pepper flakes (optional, for added heat)
Instructions
- Prepare the Ingredients:
- Start by thinly slicing the chicken breast against the grain to keep it tender. Set aside.
- Shred the cabbage and julienne the carrot. Thinly slice the bell pepper and onion.
- Mince the garlic and grate the ginger. Set all ingredients aside for easy access.
- Make the Sauce:
- In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and honey. Mix well.
- If you prefer a thicker sauce, mix 1 tsp of cornstarch with 1 tbsp water and add it to the sauce mixture. Stir until smooth and set aside.
- Cook the Chicken:
- In a large skillet or wok, heat 1 tbsp of oil over medium high heat.
- Add the chicken slices and cook for 3-4 minutes, stirring occasionally, until fully cooked and slightly golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- Cook the Vegetables:
- In the same skillet, add the remaining 1 tbsp of oil.
- Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add sliced onions and cook for 1-2 minutes until slightly softened.
- Add the cabbage, carrots, and bell pepper to the skillet, stirring frequently. Cook for 4-5 minutes until vegetables are tender but still crisp.
- Combine Everything:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly.
- Let it cook for an additional 1-2 minutes until the sauce thickens slightly and everything is well combined.
- Serve:
- Remove from heat and garnish with green onions, sesame seeds, and red pepper flakes, if desired.
- Serve hot as a standalone dish or with rice, noodles, or quinoa for a more filling meal.
Notes
- Substitutions: You can replace the chicken with tofu, shrimp, or beef for variety. Feel free to add extra vegetables such as broccoli, mushrooms, or snap peas.
- Low Carb Option: To make it a low carb or keto friendly meal, skip the cornstarch and honey. Use a low carb sweetener if desired.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
Chicken and Cabbage Stir-Fry
This delicious chicken cabbage recipe is a quick, healthy, and flavorful dish perfect for busy weeknights. Packed with lean protein, fiber rich cabbage, and vibrant vegetables, this stir fry brings together the perfect balance of flavor and nutrition. Ready in under 30 minutes, this recipe is ideal for anyone looking for a simple, satisfying meal.
Ingredients
- Chicken and Vegetables:
- 1 lb 450g boneless, skinless chicken breast, thinly sliced
- 4 cups cabbage shredded (about half a medium head)
- 1 large carrot julienned
- 1 bell pepper thinly sliced (red, green, or yellow)
- 1 small onion thinly sliced
- 2 tbsp vegetable oil or sesame oil for extra flavor
- 3 cloves garlic minced
- 1 inch piece of ginger grated
- Sauce:
- 3 tbsp soy sauce low sodium, if preferred
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or a low calorie sweetener for fewer calories
- 1 tsp cornstarch optional, for thickening
- 1 tbsp water to mix with cornstarch
- Garnish:
- 2 green onions sliced
- Sesame seeds optional
- Red pepper flakes optional, for added heat
Instructions
- Prepare the Ingredients:
- Start by thinly slicing the chicken breast against the grain to keep it tender. Set aside.
- Shred the cabbage and julienne the carrot. Thinly slice the bell pepper and onion.
- Mince the garlic and grate the ginger. Set all ingredients aside for easy access.
- Make the Sauce:
- In a small bowl, combine soy sauce, oyster sauce, rice vinegar, and honey. Mix well.
- If you prefer a thicker sauce, mix 1 tsp of cornstarch with 1 tbsp water and add it to the sauce mixture. Stir until smooth and set aside.
- Cook the Chicken:
- In a large skillet or wok, heat 1 tbsp of oil over medium high heat.
- Add the chicken slices and cook for 3-4 minutes, stirring occasionally, until fully cooked and slightly golden brown.
- Remove the chicken from the skillet and set aside on a plate.
- Cook the Vegetables:
- In the same skillet, add the remaining 1 tbsp of oil.
- Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
- Add sliced onions and cook for 1-2 minutes until slightly softened.
- Add the cabbage, carrots, and bell pepper to the skillet, stirring frequently. Cook for 4-5 minutes until vegetables are tender but still crisp.
- Combine Everything:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly.
- Let it cook for an additional 1-2 minutes until the sauce thickens slightly and everything is well combined.
- Serve:
- Remove from heat and garnish with green onions, sesame seeds, and red pepper flakes, if desired.
- Serve hot as a standalone dish or with rice, noodles, or quinoa for a more filling meal.
Notes
- Substitutions: You can replace the chicken with tofu, shrimp, or beef for variety. Feel free to add extra vegetables such as broccoli, mushrooms, or snap peas.
- Low Carb Option: To make it a low carb or keto friendly meal, skip the cornstarch and honey. Use a low carb sweetener if desired.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving.
