Description
This Chicken Cabbage Stir-Fry Recipe is a vibrant and delicious meal that comes together in under 30 minutes, making it an ideal option for busy weeknights. With tender chicken, crunchy cabbage, and colorful vegetables tossed in a savory sauce, this dish is both healthy and satisfying. Whether served over rice or noodles, it’s a versatile recipe that allows for customization based on your preferences. Perfect for meal prep, this stir-fry not only tastes great fresh but also reheats wonderfully for leftovers.
Ingredients
Scale
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional)
- Green onions for garnish
Instructions
- Marinate diced chicken with soy sauce, sesame oil, and black pepper for 10–15 minutes.
- While marinating, whisk together the remaining soy sauce, oyster sauce (if using), black pepper, salt, crushed red pepper flakes (if using), and cornstarch slurry in a bowl.
- In a large skillet or wok over medium-high heat, melt butter and cook the marinated chicken until golden brown.
- Remove the chicken and sauté onions and garlic in the same skillet until fragrant.
- Add cabbage, bell pepper, and carrot; stir-fry until vegetables are tender yet crisp.
- Return the chicken to the skillet and pour in the prepared sauce; cook until heated through and slightly thickened.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg