Chicken cabbage stir fry is super popular all over the world , and people love it for its tasty flavor and fast cook time . The soft chicken and crunchy сabbаge, plus any colorful veggies you want, make it look good and fill you up . In this busy life we got today simple healthy meals are a must . This stir fry is perfect for a quick supper , and it also gives you good nutrition all in one pan .
Stir frying is when you cook food fast in a hot pan . It keeps more taste and vitamins in vegеtables like cabbage and bell peppers . Since the pan is very hot, everything cooks fast but stays a bit crispy . You only need a little oil , and it’s easy to use fresh ingredients for a healthier meal without losing taste . With simple steps and room to swap things around , chicken cabbage stir fry can feed your body and your taste buds .
Benefits of Chicken Cabbage Stir Fry
This meal isn't just tasty , it's packed with good stuff too . Cаbbаge has few calories but lots of fiber , so it helps you feel full and keeps your weight in check . It also has vitamins C and K for a strong immune system and good skin . Plus, antioxidants in cabbage fight bad molecules in your body .
Chicken gives you protein your muscles need to heal , and has B vitamins like niacin and B6 that keep your energy up and help your brain . Putting chicken and cabbage together makes a dish that tastes great and helps your body stay healthy .
One big plus is how fast it cooks . You can make this in under 30 minutes using one pan . That is awesome for nights when you got no time . The stir fry method is hot and quick , so the veggies keep their bright colors and flavor .
This dish is also really flexible . Try different sauces or add snap peas, broccoli , or mushrooms . That way you can tweak it for what you like or any diet needs , making it great for family meals or get-togethers .
Ingredients
You only need a few fresh items to make chicken cabbage stir fry . Here is what you should get :
Main Ingredients:
- Chicken breast or thigh (about 200g)
- Сabbаge (1 small head)
- Bell peppers (1–2, assorted colors)
- Carrots (1 medium)
- Garlic (3–4 cloves)
- Ginger (1-inch piece)
- Onions (1 medium)
Sauce Ingredients:
- Soy sauce (2–3 tablespoons)
- Oyster sauce (optional, 1 tablespoon)
- Sesame oil (1 tablespoon)
- Cornstarch (1 teaspoon)
- Chicken broth or water (½ cup)
Optional Ingredients:
- Green onions (for garnish)
- Sesame seeds (for garnish)
Equipment Needed
To make this stir fry, you’ll need some basic kitchen tools . Here’s what helps :
- Wok or large skillet: A wok is best because it gets hot and has high sides for tossing food .
- Cutting board: A stable board makes chopping veggies and chicken safer .
- Knife: A sharp knife helps you cut everything into even pieces for cooking .
- Mixing bowls: Good for marinating chicken and mixing the sauce .
- Spatula or wooden spoon: You need something that won’t scratch your wok .
Step-by-Step Instructions
Preparing the Ingredients
First, wash and chop all your ingredients . Slice the cabbage into thin strips , julienne the carrots, and cut the bell peppers into bite-size pieces . Trim any fat off the chicken and slice it small . If you want more taste, marinate the chicken in soy sauce, garlic and ginger for 15–30 minutes before cooking .
Cooking Process
- Heat the oil: Warm 1–2 tablespoons of oil in your wok over medium-high heat until it shimmers .
- Stir-fry the chicken: Add the chicken in one layer. Cook 5–7 minutes until browned . Stir now and then so it cooks evenly .
- Add aromatics: Toss in minced garlic and grated ginger . Stir for about 30 seconds until it smells good , but don’t let it burn .
- Add vegetables: Put in the onions first, then carrots and bell peppers . Stir-fry 2–3 minutes before adding cabbage , which wilts fast .
- Combine sauce: Mix soy sauce, cornstarch and broth in a small bowl . Pour it over everything and toss to coat . The cornstarch will thicken the sauce a bit .
- Final touches: Cook another 2–3 minutes until sauce is thick and veggies are tender-crisp . Taste and add salt or pepper if needed .
Tips for the Perfect Chicken Cabbage Stir Fry
- Use high heat: Cooking fast at high temp keeps veggies crisp .
- Avoid overcrowding: Do in batches if your pan is small , or food will steam not fry .
- Customize: Swap chicken for shrimp or beef, or add other veg like snap peas or broccoli .
- Timing: Hard veggies go in first, soft ones last so everything cooks right .
Variations of Chicken Cabbage Stir Fry
- Thai-style: Add Thai basil, lime juice and fish sauce for a zingy twist .
- Korean-inspired: Stir in gochujang (Korean chili paste) for heat and flavor .
- Vegetarian: Swap chicken for tofu or tempeh to keep it plant-based .
Meal Prep and Storage Tips
- Prep ahead: Chop veg and marinate chicken a day before . Store in airtight containers in the fridge .
- Storage: Glass containers work best to keep food fresh and let you reheat easy .
- Reheat: Warm in a skillet over medium heat . Add splash of water or broth if it’s dry .
Nutritional Information
Nutrition can change based on portions and ingredients, but here’s a rough idea per serving :
- Calories: ~300–400
- Protein: 25–30g
- Carbs: 15–20g
- Fat: 10–15g
Common Mistakes to Avoid
- Wrong temp: Make sure oil is hot before chicken so it sears right .
- Too much liquid: Extra sauce makes the stir fry soggy , not crisp .
- Overcooking veg: Cook only till just tender so they’re not mushy .
FAQs
What type of chicken is best for stir fry?
Both chicken breasts and thighs work . Breasts are leaner, thighs are juicier.
Can I use frozen vegetables?
Yes, but they may add more water . Add them right from the freezer without thawing .
What goes well with this stir fry?
Serve it with rice, quinoa or noodles . A side of steamed veggies is also nice .
How can I make it spicier?
Add chili paste, fresh chilies or red pepper flakes . Play with spicy sauces too .
Is this gluten-free?
Use gluten-free soy sauce or tamari and check other sauces for gluten .
Conclusion
Chicken cabbage stir fry is quick, healthy and super flexible . With all its benefits and easy cook steps, it’s a recipe you’ll want to make again and again . Let us know how yours turns out or what tweaks you tried !
chicken cabbage stir fry
Equipment
- 1 wok or large skillet
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 4 cups green cabbage, shredded
- 1 cup bell pepper, sliced any color
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- to taste salt and pepper
- 1 tablespoon sesame seeds for garnish
- Fresh cilantro for garnish, optional
Instructions
- Prepare all your ingredients: thinly slice the chicken, shred the cabbage, and slice the bell pepper and onion. Mince the garlic and ginger.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken, season with salt and pepper, and cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through and slightly golden.
- Add the onion, bell pepper, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften.
- Stir in the shredded cabbage and cook for another 2 minutes until the cabbage is wilted but still crunchy.
- Pour in the soy sauce and oyster sauce (if using), mixing everything well to ensure the chicken and vegetables are evenly coated with the sauce. Cook for an additional 1-2 minutes.
- Drizzle the sesame oil over the stir-fry and mix well. Taste and adjust seasoning with more salt, pepper, or soy sauce if needed.
- Remove from heat and transfer to a serving platter. Garnish with sesame seeds and fresh cilantro if desired.
- Serve hot and enjoy your Chicken Cabbage Stir Fry!
