This Chicken and Cabbage Stir-Fry is a quick, flavorful, and healthy meal packed with tender chicken, crisp vegetables, and a savory sauce. It’s a perfect choice for a busy weeknight dinner and can be easily customized with your favorite vegetables.
Ingredients:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
The chicken breasts provide lean protein that absorbs the flavors of the sauce well. Cutting them into bite-sized pieces ensures they cook quickly and evenly. - 1 head of green cabbage (chopped)
Cabbage is a great vegetable for stir-fries, as it adds a mild, slightly sweet crunch that holds up well when cooked. Chop it into small, bite-sized pieces to make it easier to eat. - 1/2 cup chopped onion
Onion adds depth and sweetness to the dish, complementing the savory sauce. Use yellow or white onion for the best results. - 1/2 cup chopped carrots
Carrots bring a vibrant color and natural sweetness to the stir-fry. Slice them thinly or chop them into small pieces so they cook quickly. - 1/4 cup soy sauce
Soy sauce serves as the base of the stir-fry sauce, giving the dish a rich umami flavor. You can use low-sodium soy sauce to reduce the salt content. - 1/4 cup chicken broth
Chicken broth adds moisture and flavor, creating the sauce that binds everything together. If you prefer a vegetarian version, you can substitute with vegetable broth. - 2 tablespoons cornstarch
The cornstarch helps thicken the sauce, creating a smooth, glossy texture that coats the chicken and vegetables nicely. - 2 tablespoons water
The water is mixed with the cornstarch to form a slurry, which helps thicken the sauce without clumping. - 1 tablespoon vegetable oil
Vegetable oil is used to cook the chicken and vegetables in the skillet. It has a high smoke point, which is ideal for stir-frying. - 1 teaspoon grated fresh ginger
Fresh ginger adds a fragrant, zesty flavor that complements the other ingredients and enhances the dish with a bit of heat. - 1/2 teaspoon garlic powder
Garlic powder gives the stir-fry a subtle garlic flavor without overpowering the other ingredients. - 1/4 teaspoon black pepper
Black pepper adds a mild heat and helps balance the flavors of the dish.
Directions:
1. Marinate the Chicken: In a medium-sized bowl, combine the bite-sized chicken pieces with the soy sauce, chicken broth, cornstarch, water, grated fresh ginger, garlic powder, and black pepper. Toss the chicken and the sauce ingredients together until the chicken is evenly coated. Let the chicken sit for about 10 minutes to marinate and absorb the flavors.
2. Brown the Chicken: While the chicken is marinating, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken to the skillet. Cook the chicken for about 5–7 minutes, stirring occasionally, until it is browned on all sides and cooked through. The chicken should no longer be pink in the center. Once cooked, remove the chicken from the skillet and set it aside.
3. Stir-Fry the Vegetables: In the same skillet, add the chopped cabbage, onion, and carrots. Stir-fry the vegetables over medium-high heat for about 5 minutes, stirring occasionally. You want the vegetables to remain tender-crisp, with a slight bite to them. The cabbage will wilt slightly, and the carrots will soften but still retain their vibrant color.
4. Combine Chicken and Vegetables: Return the browned chicken to the skillet with the vegetables. Stir everything together to combine and heat the chicken through, about 2–3 minutes. This ensures that the chicken absorbs some of the vegetable flavors and that everything is evenly heated.
5. Serve: Once the chicken and vegetables are well combined and heated through, serve the stir-fry immediately over rice or noodles. You can also garnish with sesame seeds or chopped green onions if desired for extra flavor and texture.
Enjoy your delicious Chicken and Cabbage Stir-Fry—a hearty, savory dish with the perfect balance of protein and veggies!
Tips for Customization:
- Add more vegetables: You can add bell peppers, snap peas, or broccoli to increase the nutritional value and variety of textures in the dish.
- Spicy kick: If you like a bit of heat, consider adding some crushed red pepper flakes, chili paste, or sliced fresh chili peppers.
- Gluten-free: To make this dish gluten-free, use tamari sauce or coconut aminos instead of soy sauce.
- Meal prep: This stir-fry stores well in the fridge for up to 3 days, making it a great option for meal prep.
This Chicken and Cabbage Stir-Fry is a versatile, delicious dish that can be customized based on what you have in your fridge and your taste preferences. It’s quick to make and perfect for a busy weeknight meal!
