Chicken and cabbage stir fry is a delightful dish that perfectly balances the tender flavors of chicken breast with the crunchy freshness of cabbage. This savory stir fry is not only quick to prepare but also packed with essential nutrients, making it a perfect option for a weeknight dinner or meal prep. The fragrant combination of ginger, garlic, and green onions elevates the dish, while the light soy sauce and sesame oil provide depth and richness. Whether served over a bed of fluffy rice or tossed with noodles, this stir fry is sure to warm your heart and satisfy your taste buds. It’s a versatile recipe that can be adjusted to suit your palate, ensuring that everyone at the table will love it.
Why You’ll Love This Recipe
- Quick and easy to prepare, making it ideal for busy weeknights.
- Packed with vibrant flavors and textures that appeal to everyone.
- Healthy ingredients make it a nutritious choice without sacrificing taste.
- Customizable, allowing you to add your favorite vegetables or proteins.
- Perfectly pairs with rice or noodles for a complete meal.
Ingredients
- 10 oz (285 g) chicken breast, sliced
- 10.6 oz (300 g) cabbage, cut into 2-inch thick slices and separated
- 2 stalks green onion, cut into 2-inch sections
- 4 cloves garlic, minced
- 4 slices ginger
- 1 1/2 tsp soy sauce (10 ml)
- 1/2 tsp dark soy sauce (2.5 ml)
- 2 tsp rice wine (10 ml)
- 3 tsp water (15 ml)
- 1/4 tsp sugar (1 g)
- 1/8 tsp white pepper powder
- 1/2 tsp baking soda (2 g)
- 4 tsp cornstarch (30 g), divided
- 2 tsp sesame oil (10 ml)
- 1/4 tsp salt (1.5 g)
- 1/2 cup (120 ml) water
Ingredient Notes
- Cabbage: Green cabbage is most commonly used, but you can substitute napa cabbage or savoy cabbage for a different flavor and texture.
- Rice wine: Can be replaced with dry sherry or mirin if needed.
- Soy sauce: Use low-sodium soy sauce for a lighter option.
Kitchen Tools Needed
- Large skillet or wok
- Knife and cutting board
- Measuring spoons
- Mixing bowls
- Wooden spoon or spatula
Step-by-Step Instructions
- Begin by mincing the garlic and preparing the ginger slices. Cut the green onions into 2-inch sections and set them aside.
- Slice the cabbage into 2-inch thick pieces and separate the layers of leaves for even cooking.
- In a bowl, combine the sliced chicken breast with soy sauce, dark soy sauce, water, sugar, white pepper, baking soda, cornstarch (reserving 1 tsp for later), and sesame oil. Mix well and let the chicken marinate for 15 minutes.
- In a small bowl, mix the reserved cornstarch with 3 tsp of cold water until dissolved; set aside to create a thickening sauce later.
- Heat a large skillet or wok over medium-high heat. Add the sugar and salt to the pan, followed by the cabbage. Stir fry for about 1 minute until slightly softened. Add rice wine and continue stir frying for another 30 seconds. Remove the cabbage from the pan and set aside.
- If necessary, add a bit more oil to the skillet. Add the ginger slices and let them sizzle for a few seconds to infuse the oil.
- Add the marinated chicken to the skillet. Cook until it’s golden brown and about 70% cooked through.
- Add the minced garlic and the green onion stems to the pan. Stir fry for an additional 1-2 minutes until garlic is aromatic and the chicken is cooked through.
- Pour in the soy sauce and dark soy sauce, mixing well to coat the chicken evenly. Stir in the cornstarch mixture, allowing it to boil and thicken into a sauce.
- Finally, add the cooked cabbage back to the skillet along with the green onion leaves. Toss everything together until well combined.
- Serve hot over rice or noodles, garnishing with extra green onion if desired.
Cooking Tips
- Make sure your pan is hot enough before adding the ingredients to achieve a nice sear on the chicken and cabbage.
- Don’t overcrowd the pan; cook in batches if necessary.
- Adjust seasoning based on your taste preference.
- For spice lovers, consider adding crushed red pepper flakes during cooking.
Variations
- Add bell peppers, carrots, or snap peas for additional color and nutrition.
- Substitute chicken with tofu, shrimp, or beef for different protein options.
- Experiment with different sauces such as teriyaki or hoisin for a unique flavor twist.
Serving Suggestions
This stir fry is best served over steamed white rice, brown rice, or lo mein noodles. A sprinkle of sesame seeds or sliced chili peppers can enhance the presentation. Pair it with a side salad for a refreshing contrast.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the texture of the cabbage, it’s best to keep the chicken and vegetables separate if possible.
Reheating Tips
Reheat gently on the stove over low heat until warmed through. If using a microwave, cover the dish and heat in short intervals to avoid overheating.
Nutrition Estimate
- Calories: 320
- Protein: 30 g
- Carbohydrates: 12 g
- Fat: 16 g
Recipe Summary Card
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 2-3
- Cuisine: Asian
- Course: Main Course
- Calories: 320
Frequently Asked Questions
-
Can I use frozen chicken for this recipe?
- Yes, you can use frozen chicken, but make sure it’s fully thawed before marinating and cooking.
-
Can I make this stir fry vegetarian?
- Absolutely! Replace the chicken with tofu or tempeh, and use vegetable broth instead of water.
-
How do I cut cabbage for stir fry?
- Cut the cabbage into quarters, remove the core, and slice into uniform 2-inch thick strips for even cooking.
-
What if I don’t have rice wine?
- You can substitute rice wine with dry sherry or omit it altogether without major changes to the dish.
-
Can this dish be made ahead of time?
- Yes, preparation can be done in advance, but it’s best to stir fry just before serving for optimal taste and texture.
Conclusion
This chicken and cabbage stir fry is a fantastic weeknight meal that brings together vibrant flavors and healthy ingredients in just minutes. The satisfying crunch of cabbage combined with juicy chicken creates a harmony that’s hard to resist. Enjoy discovering how easy it is to make a delicious stir fry at home, where you can adjust the ingredients to suit your family’s preferences. Happy cooking!
Chicken and Cabbage Stir Fry
A delightful dish that combines tender chicken breast with crunchy cabbage, flavored with ginger, garlic, and soy sauce, making it a nutritious weeknight dinner option.
Main Ingredients
- 10 oz chicken breast, sliced
- 10.6 oz cabbage, cut into 2-inch thick slices and separated (Can substitute napa cabbage or savoy cabbage.)
- 2 stalks green onion, cut into 2-inch sections
Flavorings
- 4 cloves garlic, minced
- 4 slices ginger
- 1.5 tsp soy sauce (Use low-sodium for a lighter option.)
- 0.5 tsp dark soy sauce
- 2 tsp rice wine (Can be replaced with dry sherry or mirin.)
- 3 tsp water
- 0.25 tsp sugar
- 0.125 tsp white pepper powder
- 0.5 tsp baking soda
- 4 tsp cornstarch (Divided, reserve 1 tsp for later.)
- 2 tsp sesame oil
- 0.25 tsp salt
- 0.5 cup water
Preparation
- Mince the garlic and prepare the ginger slices. Cut the green onions into 2-inch sections and set them aside.
- Slice the cabbage into 2-inch thick pieces and separate the layers of leaves for even cooking.
- In a bowl, combine the sliced chicken breast with soy sauce, dark soy sauce, water, sugar, white pepper, baking soda, and cornstarch (reserving 1 tsp for later), along with sesame oil. Mix well and let the chicken marinate for 15 minutes.
- In a small bowl, mix the reserved cornstarch with 3 tsp of cold water until dissolved; set aside to create a thickening sauce later.
Cooking
- Heat a large skillet or wok over medium-high heat. Add the sugar and salt to the pan, followed by the cabbage. Stir fry for about 1 minute until slightly softened. Add rice wine and continue stir frying for another 30 seconds. Remove the cabbage from the pan and set aside.
- If necessary, add a bit more oil to the skillet. Add the ginger slices and let them sizzle for a few seconds to infuse the oil.
- Add the marinated chicken to the skillet. Cook until it’s golden brown and about 70% cooked through.
- Add the minced garlic and the green onion stems to the pan. Stir fry for an additional 1-2 minutes until the garlic is aromatic and the chicken is cooked through.
- Pour in the soy sauce and dark soy sauce, mixing well to coat the chicken evenly. Stir in the cornstarch mixture, allowing it to boil and thicken into a sauce.
- Finally, add the cooked cabbage back to the skillet along with the green onion leaves. Toss everything together until well combined.
- Serve hot over rice or noodles, garnishing with extra green onion if desired.
Make sure your pan is hot enough before adding the ingredients to achieve a nice sear on the chicken and cabbage. Adjust seasoning based on your taste preference. For spice lovers, consider adding crushed red pepper flakes during cooking.
