Stir-Fried Chicken and Cabbage
This Stir-Fried Chicken and Cabbage is a speedy, healthy meal featuring tender chicken breast and crisp-tender veggies in a savory sauce. Ready in under 30 minutes, it’s perfect for busy weeknights or a light lunch!
Ingredients
- 1 tbsp butter
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 lb 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 + 2 tbsp water optional slurry
- Green onions for garnish
Instructions
- Marinate chicken in 1 tbsp soy sauce, 1 tsp sesame oil, and black pepper for 10–15 minutes.
- Mix the remaining soy sauce, oyster sauce, salt, pepper, red pepper flakes, and cornstarch slurry in a bowl.
- Cook chicken in butter over medium-high heat until golden, 4–5 minutes. Remove and set aside.
- In same skillet, sauté onion and garlic for 2 minutes.
- Add cabbage, bell pepper, and carrot. Stir-fry 5–6 minutes.
- Return chicken, add sauce, and cook 2–3 minutes more.
- See full steps with tips & photos → https://mischacrossing.com/stir-fried-chicken-and-cabbage/
Notes
- Swap cabbage for bok choy or napa cabbage for a different texture.
- To make it gluten-free, use tamari instead of soy sauce and skip oyster sauce.
- Leftovers keep in the fridge for up to 2 days; reheat gently to avoid overcooking the veggies.