This Quick Chicken Cabbage Stir-Fry is a tasty and colorful dish that’s super easy to make! With tender chicken, crunchy cabbage, and vibrant veggies, it’s a win for dinner.
Key Ingredients & Substitutions
Chicken breast: Boneless and skinless chicken breast is my go-to here for its lean protein. If you want to save time, you can use pre-cooked chicken or even rotisserie chicken. Feel free to use sliced thighs for added richness, too!
Cabbage: Shredded green cabbage is perfect for this stir-fry. If you don’t have it, you can use bok choy or napa cabbage. Both will bring their own unique texture and flavor!
Bell pepper: I love the crunch and sweetness from red bell peppers, but you can swap it out for any color bell pepper or even snap peas for a different twist. Each adds a nice crunch.
Oyster sauce: For a vegetarian option, you can substitute with hoisin sauce or a mushroom-based stir-fry sauce. They’re both flavorful and will work nicely for the dish.
Chili sauce: If you prefer more heat, go for fresh sliced chilies or add more chili flakes. Alternatively, you can skip it for a milder version!
How Do I Perfectly Stir-Fry My Ingredients?
Stir-frying is all about high heat and quick cooking! Here’s how to get it right:
- Preheat your skillet or wok over medium-high heat. It’s essential to get it hot before adding oil.
- Add oil and let it heat briefly before tossing in your aromatics (like garlic and ginger). Stir quickly to avoid burning.
- Cook your protein (chicken in this case) until it’s just cooked through. Avoid overcrowding the pan; if it feels too tight, cook in batches.
- Quickly add your veggies, starting with those that take longer to cook (like peppers and cabbage), and stir frequently.
- Pour in your sauces towards the end to keep them fresh and vibrant. Toss ingredients well to coat them evenly!
Remember, the key is to keep the food moving in the pan. Perfect stir-frying takes practice, but it’s easy once you get the hang of it!
Quick Chicken Cabbage Stir-Fry
Ingredients:
- 2 tablespoons vegetable oil
- 1 pound (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups shredded cabbage
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped (separate white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon chili sauce or chili flakes (adjust to taste)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Time Needed:
This Quick Chicken Cabbage Stir-Fry takes about 15 minutes total. You will spend about 5 minutes prepping your ingredients and around 10 minutes for cooking. It’s a quick and delicious meal that’s perfect for busy evenings!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. You want it nice and hot to get that perfect stir-fry texture!
2. Add Aromatics:
Once the oil is hot, add the white parts of the chopped green onions, minced garlic, and minced ginger. Stir-fry these for about 30 seconds until they’re fragrant and aromatic. Be careful not to burn them!
3. Cook the Chicken:
Now, toss in the bite-sized chicken pieces. Season lightly with salt and pepper. Stir-fry the chicken for about 5-6 minutes until it’s cooked through and has a nice golden color. Keep stirring it to cook evenly!
4. Add Vegetables:
Next, add the thinly sliced red bell pepper and the shredded cabbage to the pan. Stir-fry everything together for another 3-4 minutes. The veggies should be just tender but still have a nice crunch!
5. Incorporate Sauces:
Now, it’s time to add flavor! Pour in the soy sauce, oyster sauce, and chili sauce (or chili flakes if you prefer). Mix everything well so that the chicken and veggies are nicely coated with the sauces.
6. Finish with Sesame Oil:
Drizzle the sesame oil over the stir-fry. Give it a final toss to combine everything perfectly. This adds a lovely nutty flavor!
7. Garnish and Serve:
Remove the skillet from heat. Garnish your stir-fry with the green parts of the chopped green onions and fresh cilantro for a pop of color and freshness.
8. Enjoy!
Serve your Quick Chicken Cabbage Stir-Fry hot, either on its own or over a bed of steamed rice for a complete meal. Enjoy every bite!
Can I Use Different Vegetables in This Stir-Fry?
Absolutely! This stir-fry is very flexible. Feel free to substitute or add vegetables like broccoli, snap peas, carrots, or zucchini based on what you have on hand or prefer. Just keep in mind that cooking times may vary slightly, so adjust accordingly!
What Can I Substitute for Oyster Sauce?
If you want a vegetarian option, consider using hoisin sauce, mushroom sauce, or a soy sauce blend. These alternatives will provide a similar depth of flavor to your stir-fry!
Can I Make This Ahead of Time?
Yes, you can prep the chicken and chop the vegetables ahead of time. Store them in the refrigerator in separate containers, and stir-fry it fresh when you’re ready to eat. Just be sure to use them within 1-2 days for the best taste!
How Do I Store Leftovers?
Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave until heated through. Add a splash of water or soy sauce to keep it moist while reheating!
