Chicken Stir Fry With Cabbage
Quick chicken stir fry with cabbage made with tender chicken, crisp cabbage, garlic, ginger and a simple savory sauce in about 30 minutes.
Equipment
- Large skillet or wok
- Cutting Board
- Sharp knife
- Small bowl
- Wooden spoon or spatula
- Instant-read thermometer
Ingredients
- 1 pound boneless chicken breast or thighs thinly sliced
- 4 cups green cabbage thinly sliced
- 1 carrot thinly sliced or shredded
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons oil divided
- 2 green onions sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch optional
Instructions
- Slice the chicken thinly and season lightly with salt and pepper.
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil, broth and cornstarch.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–6 minutes until browned and nearly cooked through. Transfer to a plate.
- Add remaining oil to the skillet. Add cabbage and carrots. Stir-fry for 3–4 minutes until crisp-tender.
- Add garlic and ginger and cook for 30–60 seconds.
- Return chicken to the skillet. Pour in the sauce and toss for 2–3 minutes until everything is coated and the chicken reaches 165°F.
- Top with green onions and serve warm.
Notes
Use high heat so the cabbage stir-fries instead of steaming.
Do not add too much sauce because cabbage releases moisture.
Chicken thighs stay juicier, while chicken breast is leaner.
Chicken should reach 165°F before serving.
Serve with rice, noodles or cauliflower rice.