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- Chicken: 2 chicken breasts, thinly sliced - Vegetables: 4 cups green cabbage, 1 red bell pepper, 1 cup carrots, 3 green onions - Aromatics: 3 cloves garlic, 1 tablespoon ginger - Sauces and Oils: 3 tablespoons low-sodium soy sauce, 1 tablespoon sesame oil, 1 tablespoon olive oil, 1 tablespoon rice vinegar - Seasoning: Salt, pepper, sesame seeds for garnish Gathering your ingredients is key to a great stir fry. I love to use fresh chicken. Thin slices cook quickly and stay juicy. The green cabbage adds a nice crunch. I find red bell pepper adds a sweet touch. Carrots give color and a bit of sweetness, too. Green onions bring a fresh taste. Don't forget the aromatics! Garlic and ginger make this dish smell amazing. They add depth and flavor. For sauces, I always use low-sodium soy sauce. It gives that savory flavor without too much salt. Sesame oil adds richness, while rice vinegar gives a hint of tang. Finally, I like to season with salt and pepper. A sprinkle of sesame seeds finishes it off nicely. These ingredients come together to create a quick and tasty meal. {{ingredient_image_1}} 1. Heating the oil and cooking the chicken Start by heating the olive oil in a large skillet over medium-high heat. Let it shimmer, then add the thinly sliced chicken. Season it with salt and pepper. Cook the chicken for about 5-7 minutes until it turns golden and is no longer pink. Remove the chicken and set it aside. 2. Adding garlic and ginger In the same skillet, add the minced garlic and grated ginger. Stir quickly for about 30 seconds. This helps to bring out their lovely flavors. Be careful not to let them burn. 3. Stir-frying the vegetables Next, toss in the shredded cabbage, red bell pepper slices, and julienned carrots. Stir-fry these colorful veggies for 5-6 minutes. You want them to be tender, but still crisp. This adds a nice texture to your dish. 1. Returning chicken to skillet Now it’s time to bring back the cooked chicken. Add it back into the skillet with the veggies. 2. Adding sauces and mixing Pour in the low-sodium soy sauce, sesame oil, and rice vinegar. Toss everything together until well-coated. Cook for about 2-3 more minutes to heat everything through. This is where the magic happens! 1. Garnishing with green onions and sesame seeds Once everything is well-mixed and heated, remove the skillet from the heat. Sprinkle the chopped green onions and sesame seeds on top. This gives your Chicken Cabbage Stir Fry a fresh look and extra crunch. Enjoy your meal! To achieve perfectly sautéed chicken in your stir fry, follow these steps: - Use thinly sliced chicken breasts for quick cooking. - Heat olive oil until it shimmers before adding the chicken. - Season your chicken with salt and pepper for added flavor. - Cook the chicken for about 5-7 minutes, ensuring it turns golden brown. For crisp vegetables, remember these points: - Stir-fry on high heat for quick cooking. - Add the vegetables after the chicken is cooked. - Cook cabbage, bell pepper, and carrots for about 5-6 minutes. - Stir constantly to keep them tender yet crisp. To boost the flavors in your Chicken Cabbage Stir Fry, consider these spices and ingredients: - Add red pepper flakes for heat. - Toss in a splash of oyster sauce for depth. - Use fresh herbs like cilantro for a fresh kick. Experiment with different oils for varied flavors: - Try avocado oil for a mild taste. - Peanut oil adds a nice nutty aroma. - Coconut oil brings a tropical twist. For side dishes, pair your stir fry with: - Steamed jasmine rice for a classic touch. - Quinoa for a healthy twist. - Noodles for a heartier meal. For garnishes, consider these options: - Chopped green onions for a fresh crunch. - Sesame seeds for a nutty finish. - A squeeze of lime for brightness. Pro Tips Cut Chicken Evenly: For even cooking, ensure the chicken breasts are sliced uniformly. This helps them cook at the same rate, preventing some pieces from being overcooked while others are undercooked. Don’t Overcrowd the Pan: When sautéing, avoid overcrowding the skillet. This can cause the chicken to steam rather than brown, resulting in less flavorful meat. Use Fresh Veggies: For the best texture and flavor, use fresh vegetables. They will maintain their crunch and vibrant color during the stir-fry process. Customize Your Sauce: Feel free to adjust the sauce ingredients according to your taste. Add a dash of chili sauce for heat or a touch of honey for sweetness to enhance the flavor profile. {{image_2}} If you want to change up the protein, shrimp or tofu are great choices. Shrimp cooks fast and adds a nice flavor. Just sauté it until it’s pink, then add the veggies. Tofu is a great plant-based option. Press it first to remove extra water. Then, cut it into cubes and sauté until golden. Both options work well with the same sauces. Stir fries are super flexible with veggies. You can use broccoli, snap peas, or bell peppers. Try adding zucchini or mushrooms for more texture. Carrots and cabbage give sweetness and crunch, but mix it up! Use whatever you have on hand. Just make sure to cut them into bite-sized pieces for even cooking. If you need gluten-free options, use tamari sauce instead of soy sauce. It has a similar taste without the gluten. For a low-carb version, skip the rice vinegar and use more fresh veggies. You can also add cauliflower rice instead of regular rice. This keeps the dish light but still full of flavor. To store Chicken Cabbage Stir Fry, let it cool first. Place it in an airtight container. This keeps the dish fresh and tasty. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. To reheat, use a skillet over medium heat. Add a splash of water or broth. This helps keep the dish moist. Stir it often until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the flavor intact and avoids overcooking. Yes, you can freeze Chicken Cabbage Stir Fry. It’s best to freeze it in portions. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. To thaw, place it in the fridge overnight. You can also use the microwave for a quick thaw. Can I make Chicken Cabbage Stir Fry ahead of time? Yes, you can prepare Chicken Cabbage Stir Fry ahead of time. Cook it fully, let it cool, and store it in an airtight container in the fridge. It stays fresh for up to 3 days. When you're ready to eat, just reheat it in a pan or microwave. Is Chicken Cabbage Stir Fry healthy? Absolutely! This dish is packed with lean protein and fresh veggies. Chicken provides protein, while cabbage, bell peppers, and carrots offer vitamins and fiber. Using low-sodium soy sauce and healthy oils makes it even better for you. How can I make this recipe spicier? To add some heat, mix in red pepper flakes or sliced jalapeños. You can also use sriracha or chili paste in the sauce. Start with a small amount, then increase based on your spice preference. What can I use instead of soy sauce? If you need a soy sauce substitute, try tamari or coconut aminos. Both options are lower in sodium and gluten-free. You can also use a mix of balsamic vinegar and water for a different flavor. Can I use pre-packaged coleslaw mix? Yes, using pre-packaged coleslaw mix is a great time-saver. It usually contains shredded cabbage and carrots, making it a quick swap for the fresh veggies in the recipe. Just make sure to check for any added sauces or preservatives. What type of pan is best for stir frying? A wok is ideal for stir frying. It allows even heat and quick cooking. If you don’t have one, a large skillet works too. Make sure it has high sides to prevent spills. Can I cook this dish in a slow cooker? While stir fry is best on high heat, you can adapt it for a slow cooker. Cook the chicken and veggies on low for 4-6 hours. However, your veggies will be softer than in a stir fry. For a quicker method, I recommend using a stovetop for that crisp texture. This blog post shared a simple yet flavorful Chicken Cabbage Stir Fry recipe. You learned about all the key ingredients, the easy steps for cooking, and tips to enhance the dish. I also covered how to store leftovers, variations, and answered common questions. Remember, you can switch up the proteins or veggies to suit your taste. Cooking can be fun and simple, so get creative in the kitchen! Enjoy your delicious stir fry and share your experience with others.

Chicken Cabbage Stir Fry

A quick and healthy stir fry featuring chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 breasts chicken, thinly sliced
  • 4 cups green cabbage, shredded
  • 1 piece red bell pepper, sliced
  • 1 cup carrots, julienned
  • 3 pieces green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 3 tablespoons soy sauce, low-sodium
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon rice vinegar
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • In a large skillet or wok, heat the olive oil over medium-high heat until shimmering.
  • Add the sliced chicken breasts to the skillet and season with salt and pepper. Sauté 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 minced garlic and grated ginger, stirring quickly to prevent burning. Cook for about 30 seconds until fragrant.
  • Add the shredded cabbage, sliced red bell pepper, and julienned carrots to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
  • Return the cooked chicken to the skillet and pour in the soy sauce, sesame oil, and rice vinegar. Toss everything together until well-coated. Cook for an additional 2-3 minutes to heat through.
  • Remove from heat and sprinkle chopped green onions and sesame seeds on top for garnish.

Notes

Use low-sodium soy sauce for a healthier option.
Keyword cabbage, chicken, healthy, stir fry