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Chicken and Cabbage Stir-Fry

5 from 3 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Servings: 4 Servings 1 serving
Course: Dinner, Lunch
Calories: 290
Ingredients Method Video Notes

Ingredients
  

  • 1 lb 450 g chicken breast or thighs, thinly sliced
  • 3 cups cabbage shredded
  • 1 medium carrot julienned
  • 3 cloves garlic minced
  • 1- inch piece ginger minced
  • 2 green onions chopped
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce optional, for richer flavor
  • 1 tbsp sesame oil
  • 1 tbsp neutral cooking oil vegetable/canola
  • 1 tsp rice vinegar or lime juice
  • 1 tsp sugar or honey
  • Pinch of red pepper flakes optional, for heat

Method
 

Marinate the chicken:
  1. In a bowl, mix sliced chicken with 1 tbsp soy sauce and 1 tsp sesame oil. Let it sit for 10 minutes.
Cook the chicken:
  1. Heat cooking oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until lightly browned and cooked through (4–5 minutes). Remove and set aside.
Sauté aromatics:
  1. In the same pan, add garlic and ginger. Stir for 30 seconds until fragrant.
Add vegetables:
  1. Toss in carrots and cabbage. Stir-fry for 3–4 minutes until tender-crisp.
Combine everything:
  1. Return chicken to the pan. Add remaining soy sauce, oyster sauce, rice vinegar, and sugar. Stir well to coat everything.
Finish & garnish:
  1. Sprinkle green onions and sesame seeds. Serve hot with steamed rice or noodles.

Video

Notes

Tips:
  • Swap chicken for shrimp, beef, or tofu for variety.
  • Add mushrooms, bell peppers, or snap peas for extra crunch.
  • Adjust soy sauce and oyster sauce to taste.