Chicken Cabbage Stir-Fry

My roommate walked in while I was stir-frying cabbage once and asked what smelled so incredible. The humble cabbage had transformed into something sweet and aromatic in the high heat. Now whenever I need dinner fast but want it to taste special, this chicken and cabbage combination is my go-to. The way the vegetables get those gorgeous charred edges while staying snappy makes it feel like restaurant takeout but ready in thirty minutes.

Last Tuesday my sister dropped by unexpectedly while I had this bubbling away in the pan. She literally hovered over the stove, stealing pieces of chicken straight from the wok. We ended up eating standing up in the kitchen because neither of us wanted to wait to portion it out onto plates. Some meals are just meant to be enjoyed that way.

Ingredients

• 500 g boneless chicken breast or thighs: Thighs stay juicier during high heat cooking but breast works perfectly if sliced thinly against the grain
• 1 small head green cabbage: The sweetness that emerges when cabbage meets high heat will surprise you
• 1 medium carrot: Adds a beautiful pop of color and extra crunch
• 1 red bell pepper: Brings natural sweetness and makes the dish look vibrant
• 3 green onions: Fresh finish that cuts through the rich sauce
• 3 tbsp soy sauce: The salty foundation of our umami sauce
• 1 tbsp oyster sauce: Deep savory richness that makes everything taste restaurant-quality
• 1 tbsp hoisin sauce: Adds subtle sweetness and that glossy finish
• 1 tbsp rice vinegar: Bright acid that balances all the salty richness
• 2 tsp sesame oil: Nutty aroma that smells like authentic stir-fry
• 2 tsp cornstarch: The secret to that perfectly clingy sauce coating
• 2 cloves garlic: Because stir-fry without garlic is just sad
• 1-inch piece fresh ginger: Grated fresh makes all the difference

Instructions

Mix your sauce first:

Whisk together soy sauce, oyster sauce, hoisin, rice vinegar, sesame oil, cornstarch, water, and sugar until smooth. Everything else moves fast once cooking starts.

Sear the chicken:

Heat 1 tablespoon oil in a large wok over medium-high heat. Add chicken in a single layer and let it develop golden crusty bits for about 4-5 minutes before removing.

Bloom the aromatics:

Add remaining oil to the hot pan. Toss in garlic and ginger and stir for just 30 seconds until fragrant.

Stir-fry the vegetables:

Add cabbage, carrot, and bell pepper. Keep everything moving for 3-4 minutes until vegetables are tender but still have satisfying crunch.

Bring it all together:

Return chicken to the pan, pour in sauce, and toss constantly. Watch the sauce bubble and thicken until it coats every piece.

Finish and serve:

Fold in green onions, taste for balance, and serve immediately over steamed rice.

Save to Pinterest

This recipe became a staple in my house during busy weeks when takeout was calling my name but my wallet was begging me to cook. Now the sizzling sound of cabbage hitting hot oil feels like comfort. It is amazing what humble ingredients can become with the right technique.

Getting That Restaurant Texture

The difference between okay stir-fry and great stir-fry comes down to heat and patience. Let your pan get smoking hot before adding ingredients and do not be afraid of some golden color on your vegetables. That high heat creates the wok hei flavor that makes this dish taste like it came from your favorite takeout spot.

Making It Your Own

Sometimes I add sliced mushrooms or snap peas if they are in the fridge. The beauty of stir-fry is its flexibility with whatever vegetables need using up. Just keep the pieces uniform in size so everything cooks evenly.

Serving Suggestions

Jasmine rice soaks up that savory sauce perfectly but I have served this over noodles and even cauliflower rice when watching carbs. The key is having something ready to catch every drop of that sauce because throwing it away would be a tragedy.

• Cook your rice before starting the stir-fry so everything comes together hot
• Set the table with chopsticks for the full experience
• Have a small bowl of extra chili flakes on the table for heat lovers

Save to Pinterest

There is something deeply satisfying about a home-cooked meal that comes together this fast and tastes this good. Weeknight win.

Recipe FAQs

→ Can I use a different protein for this stir-fry?

Absolutely! While chicken is specified, you can easily swap it for shrimp, sliced beef, or even firm tofu for a vegetarian option. Adjust cooking times as necessary for your chosen protein to ensure it's cooked through.

→ How can I add more heat to this dish?

To introduce a spicy kick, add a pinch of chili flakes or a dash of Sriracha sauce to the stir-fry sauce. You could also include finely chopped fresh chilies, like bird's eye chilies, when sautéing the garlic and ginger for a more intense heat.

→ What are the gluten-free considerations for this preparation?

To make this meal gluten-free, ensure you use tamari instead of regular soy sauce. Additionally, double-check that your oyster and hoisin sauces are certified gluten-free, as many brands contain wheat. Cornstarch is naturally gluten-free.

→ How should I store and reheat leftovers?

Store any leftover stir-fry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over medium heat or in the microwave until heated through, adding a splash of water or broth if it seems dry.

→ What are the best side dishes to serve with this?

This stir-fry pairs wonderfully with simple sides. Steamed jasmine rice or brown rice are classic choices. For a heartier meal, consider serving it with noodles, such as lo mein or ramen. A light side salad could also complement the flavors.

→ Can I add or substitute other vegetables?

Yes, this stir-fry is very adaptable to other vegetables. Broccoli florets, snap peas, sliced mushrooms, baby corn, or water chestnuts would all be excellent additions or substitutions. Just ensure they are cut to a similar size for even cooking.