chicken cabbage stir fry
This Chicken Cabbage Stir Fry is a quick and nutritious meal that combines tender chicken with crispy cabbage and colorful vegetables, all tossed in a savory sauce.
Equipment
- 1 large skillet or wok
- 1 cutting board
- 1 measuring cups and spoons
- 1 spatula or wooden spoon
Ingredients
- 1 pound boneless, skinless chicken breast, thinly sliced
- 4 cups green cabbage, shredded
- 1 cup bell pepper, sliced any color
- 1 cup carrots, julienned
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or ½ teaspoon ground ginger
- Salt and pepper to taste
- Cooked rice or noodles for serving (optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant.
- Add the sliced chicken breast to the skillet. Season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the cabbage, bell pepper, and carrots. Stir-fry for about 3-4 minutes, until the vegetables are crisp-tender.
- Return the cooked chicken to the skillet with the vegetables. Pour in the soy sauce and oyster sauce (if using). Stir everything together and cook for another 2-3 minutes until heated through and well combined.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot over cooked rice or noodles if desired.
Notes
You can customize this stir fry with other vegetables such as broccoli, snap peas, or mushrooms, based on your preference.
For extra flavor, add a sprinkle of sesame seeds or chopped green onions as a garnish before serving.