Quick and tasty, Chicken and Cabbage Stir-Fry is a delicious dish that’s perfect for busy weeknights. This easy recipe brings together tender chicken, crunchy cabbage, and vibrant spring onions, all coated in a flavorful sauce that packs a punch. The freshness of ginger and garlic adds warmth, making this stir-fry not just a meal, but a delightful experience. Plus, it’s quick to prepare and can be served over fluffy jasmine rice for a complete dinner!
What You’ll Need for Quick Chicken and Cabbage Stir-Fry
To whip up this vibrant dish, gather the following ingredients:
- 300 g (10.6 oz) chicken breast, thinly sliced
- 1 small head of cabbage, diced
- 1 piece of ginger, sliced
- 2 cloves garlic, finely chopped
- 3 spring onions, white and green parts separated
- Oil for frying (any neutral vegetable oil works)
- ½ tbsp soy sauce (for meat marinade)
- 1 ½ tbsp cornstarch (for meat marinade)
- 2 tbsp water (for meat marinade)
- ¼ tsp ground white pepper (for meat marinade)
- A little vegetable oil (for meat marinade)
- 1 ½ tbsp light soy sauce (for stir-fry sauce)
- ½ tbsp dark soy sauce (for stir-fry sauce)
- 1 tbsp oyster sauce (for stir-fry sauce)
- 1 tbsp rice vinegar or cooking wine (for stir-fry sauce)
- ½ tsp sugar (for stir-fry sauce)
- 60 ml (¼ cup) water (for stir-fry sauce)
- ½ tbsp sesame oil (for stir-fry sauce)
How to Make Quick Chicken and Cabbage Stir-Fry
Making this stir-fry is straightforward and enjoyable. Just follow these steps:
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Prepare the ingredients: Cut the cabbage into larger pieces, slice the ginger, and chop the spring onions into 5 cm (about 2 inches), separating the white from the green parts.
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Marinate the chicken: In a bowl, combine the sliced chicken with soy sauce, white pepper, cornstarch, and water. Add a splash of oil and stir well. Let this marinate for about 10 minutes while you prep the other ingredients.
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Make the stir-fry sauce: In a small bowl or glass, whisk together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, water, and sesame oil until the sugar dissolves completely.
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Sauté the cabbage: Heat a tablespoon of oil in a wok or large frying pan over medium-high heat. Add the chopped cabbage and stir-fry for about 1 minute, just until it’s semi-soft but still a bit crunchy. Remove the cabbage and set aside.
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Cook the chicken: In the same pan, add a little more oil if necessary, then toss in the sliced ginger. Fry it for about 30 seconds until fragrant. Add the marinated chicken to the pan and stir-fry for 2-3 minutes until the chicken turns golden brown. Then add the chopped garlic and the white parts of the spring onions, stirring for an additional 30 seconds.
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Finish the dish: Pour the prepared stir-fry sauce over the chicken and let it bubble and thicken for a minute. Finally, add the sautéed cabbage and the green parts of the spring onions back into the pan. Toss everything together until well-coated and heated, then serve hot with jasmine rice.
Serve & Enjoy Quick Chicken and Cabbage Stir-Fry
For an appealing presentation, serve the stir-fry in a large bowl, making sure to showcase the vibrant colors of the chicken, cabbage, and spring onions. Pair it with freshly cooked jasmine rice for a wonderful, hearty meal that’s sure to satisfy the whole family. Don’t hesitate to add a sprinkle of sesame seeds on top for added crunch!
Expert Tips for Quick Chicken and Cabbage Stir-Fry
- Customize the veggies: Feel free to add other vegetables like bell peppers or carrots to the stir-fry for extra flavor and nutrition.
- Make it spicy: If you enjoy a bit of heat, add some red chili flakes or sliced chili peppers to the pan when cooking the chicken.
- Leftovers are great: This dish stores well in the fridge for up to 2 days, making it perfect for meal prep.
Quick Chicken and Cabbage Stir-Fry: Frequently Asked Questions
Can I use other proteins?
Yes! This recipe works well with shrimp, tofu, or beef if you want a different flavor profile. Just adjust the cooking time according to the protein you choose.
What can I serve with this dish?
Jasmine rice is a great option, but you could also enjoy it with noodles or quinoa for a different twist.
Can I make it vegetarian?
Absolutely! Replace chicken with tofu or more vegetables and use a plant-based oyster sauce for a vegetarian version.
This quick Chicken and Cabbage Stir-Fry is not just easy to make; it’s also a delightful way to enjoy a healthy meal on a busy day. Give it a try and discover how a few simple ingredients can create a dish bursting with flavor!
Quick Chicken and Cabbage Stir-Fry
Quick and tasty, this Chicken and Cabbage Stir-Fry combines tender chicken, crunchy cabbage, and vibrant spring onions in a flavorful sauce, perfect for busy weeknights.
For the chicken marinade
- 300 g 300 g chicken breast, thinly sliced
- ½ tbsp ½ tbsp soy sauce (for meat marinade)
- 1 ½ tbsp 1 ½ tbsp cornstarch (for meat marinade)
- 2 tbsp 2 tbsp water (for meat marinade)
- ¼ tsp ¼ tsp ground white pepper (for meat marinade)
- a little ml A little vegetable oil (for meat marinade)
For the stir-fry
- 1 small head 1 small head of cabbage, diced
- 1 piece 1 piece of ginger, sliced
- 2 cloves 2 cloves garlic, finely chopped
- 3 pieces 3 spring onions, white and green parts separated
- 60 ml 60 ml water (for stir-fry sauce)
- 1 ½ tbsp 1 ½ tbsp light soy sauce (for stir-fry sauce)
- ½ tbsp ½ tbsp dark soy sauce (for stir-fry sauce)
- 1 tbsp 1 tbsp oyster sauce (for stir-fry sauce)
- 1 tbsp 1 tbsp rice vinegar or cooking wine (for stir-fry sauce)
- ½ tsp ½ tsp sugar (for stir-fry sauce)
- ½ tbsp ½ tbsp sesame oil (for stir-fry sauce)
For frying
- 1 tbsp Oil for frying (any neutral vegetable oil works)
Preparation
- Cut the cabbage into larger pieces, slice the ginger, and chop the spring onions into 5 cm (about 2 inches), separating the white from the green parts.
- In a bowl, combine the sliced chicken with soy sauce, white pepper, cornstarch, and water. Add a splash of oil and stir well. Let this marinate for about 10 minutes while you prep the other ingredients.
- In a small bowl or glass, whisk together the light soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, water, and sesame oil until the sugar dissolves completely.
Cooking
- Heat a tablespoon of oil in a wok or large frying pan over medium-high heat. Add the chopped cabbage and stir-fry for about 1 minute, just until it’s semi-soft but still a bit crunchy. Remove the cabbage and set aside.
- In the same pan, add a little more oil if necessary, then toss in the sliced ginger. Fry it for about 30 seconds until fragrant. Add the marinated chicken to the pan and stir-fry for 2-3 minutes until the chicken turns golden brown. Then add the chopped garlic and the white parts of the spring onions, stirring for an additional 30 seconds.
- Pour the prepared stir-fry sauce over the chicken and let it bubble and thicken for a minute. Finally, add the sautéed cabbage and the green parts of the spring onions back into the pan. Toss everything together until well-coated and heated.
Serving
- Serve hot with jasmine rice in a large bowl, and consider adding a sprinkle of sesame seeds on top for added crunch.
Feel free to add other vegetables like bell peppers or carrots to the stir-fry for extra flavor and nutrition. If you enjoy a bit of heat, add some red chili flakes or sliced chili peppers to the pan when cooking the chicken. This dish stores well in the fridge for up to 2 days, making it perfect for meal prep.
