If you’re on the lookout for a vibrant, flavorful, and wholesome weeknight dinner, this Sautéed Chicken and Cabbage Stir-Fry Recipe is about to become your new best friend. It’s a perfect medley of tender chicken strips and crisp, lightly caramelized cabbage tossed with colorful veggies and a luscious soy-ginger seasoning. In just 30 minutes, you get a dish bursting with textures and bright flavors that feels both comforting and fresh. Trust me, once you give this recipe a try, it’ll be a go-to whenever you want something quick but truly satisfying.
Ingredients You’ll Need
The magic behind this stir-fry lies in its simplicity. Each ingredient plays an essential role in building layers of flavor, texture, and balance, making the dish a complete and inviting meal. Get ready to bring some brightness and depth to your kitchen with commonplace yet impactful ingredients.
- 1 lb chicken breast, cut into thin strips: Choose fresh chicken breast for juicy, lean protein that cooks quickly and soaks up all the flavors.
- 2 tablespoons olive oil: A heart-healthy fat that helps crisp up your chicken and veggies while adding a subtle fruity aroma.
- 1 onion, thinly sliced: Sweet and aromatic, it forms the savory base to build flavor upon.
- 3 cloves garlic, minced: Adds that wonderful pungent kick that brightens every bite.
- 1 small head of green cabbage, thinly sliced: The star vegetable—providing crunch, freshness, and a slightly sweet earthiness.
- 1 red bell pepper, thinly sliced: For vibrant color and just enough natural sweetness to play off the savory notes.
- 1 carrot, julienned: Offers crisp texture and a subtle hint of sweetness, balancing each mouthful.
- 2 tablespoons soy sauce: Brings umami depth and saltiness that livens up the entire dish.
- 1 tablespoon rice vinegar: Adds a gentle tangy brightness, cutting through the richness beautifully.
- 1 teaspoon ground ginger: Warm and zesty, it enhances the flavor profile with comforting spice.
- Salt and pepper to taste: Essential seasoning to bring harmony to all the ingredients.
- 2 green onions, chopped: Fresh and mild, sprinkled on top for that final pop of color and flavor.
- Sesame seeds for garnish: Adds a nutty crunch that rounds out the dish perfectly.
How to Make Sautéed Chicken and Cabbage Stir-Fry Recipe
Step 1: Cook the Chicken
Start by heating one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the thin strips of chicken breast, letting them brown beautifully on all sides. This step locks in the juiciness while creating those delicious caramelized edges. Cook for about 5 to 7 minutes until the chicken is fully cooked through. Once ready, transfer the chicken to a plate and set aside – don’t clean the skillet yet, as it holds the flavor for the veggies.
Step 2: Cook the Vegetables
In the same skillet, add the remaining tablespoon of olive oil and toss in the sliced onion. Sauté for about three minutes, allowing it to soften and turn translucent, which brings out its natural sweetness. Then, stir in the minced garlic and cook for another 1 to 2 minutes until you can smell that irresistible garlicky fragrance filling your kitchen. Next, add the thinly sliced cabbage, red bell pepper, and julienned carrot. Stir frequently and cook for 5 to 7 minutes just until the vegetables are tender yet still retain a satisfying crispness. This contrast in texture makes the dish so delightful.
Step 3: Combine and Season
Now it’s time to bring everything together. Return the cooked chicken strips back into the skillet with the veggies. Pour in the soy sauce and rice vinegar, then sprinkle the ground ginger on top. Season with salt and freshly ground pepper to taste. Stir everything thoroughly for another 2 to 3 minutes so all those flavors can mingle and heat through perfectly. You’ll notice the glorious balance of savory, tangy, and warmly spiced notes coming alive in this Sautéed Chicken and Cabbage Stir-Fry Recipe.
Step 4: Serve
Transfer your piping hot stir-fry to a serving dish. To finish, sprinkle the chopped green onions and sesame seeds generously over the top for that burst of color and delightful nutty crunch. This simple step elevates the presentation and adds an extra layer of flavor right at the end.
How to Serve Sautéed Chicken and Cabbage Stir-Fry Recipe
Garnishes
Don’t skip on the garnishes as they truly brighten the experience. Freshly chopped green onions give a mild sharpness while toasted sesame seeds add textural contrast and a toasty flavor boost. If you like a bit of heat, a few red pepper flakes or a drizzle of chili oil complements this dish beautifully without overpowering it.
Side Dishes
This stir-fry pairs wonderfully with steamed jasmine rice or fluffy brown rice to soak up all those savory juices. For a lighter option, serve it alongside quinoa or cauliflower rice. Steamed dumplings or a light miso soup also make fantastic companions for a complete Asian-inspired meal.
Creative Ways to Present
Want to impress your guests? Serve the stir-fry in individual lettuce cups for a fresh, handheld twist. Or plate it over a bed of soba noodles tossed lightly with sesame oil for a noodle bowl vibe. Wrapping the sautéed chicken and cabbage inside warm flour tortillas with a sprinkle of fresh cilantro turns it into an unexpected but delightful fusion taco.
Make Ahead and Storage
Storing Leftovers
Leftover Sautéed Chicken and Cabbage Stir-Fry Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen a bit overnight, making it a great make-ahead lunch or easy dinner option.
Freezing
If you want to freeze it, cool the stir-fry completely before packing it into a freezer-safe container or ziplock bag. It will maintain best quality for up to 2 months. When thawing, transfer it to the refrigerator overnight before reheating to keep the texture intact.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally until warmed through. Avoid microwaving if possible, as gentle reheating on the stove helps preserve the crispness of the veggies and prevents the chicken from drying out.
FAQs
Can I use other types of cabbage in this recipe?
Absolutely! While green cabbage gives a nice crunch and mild flavor, you can swap in Napa cabbage or savoy cabbage for a slightly different texture and taste. Just adjust cooking time slightly if the leaves are more delicate.
What can I substitute for soy sauce if I have dietary restrictions?
If you need a gluten-free or low-sodium option, tamari or coconut aminos are excellent substitutes that still deliver that savory umami flavor.
Is it possible to use dark meat chicken instead of breast?
Yes, dark meat like thighs can add extra juiciness and depth of flavor. Just make sure to trim excess fat and cut the meat into thin strips for even cooking.
Can I add other vegetables to this stir-fry?
Feel free to experiment! Snap peas, mushrooms, broccoli florets, or baby corn are great additions. Just add them according to their cooking times to keep everything crisp-tender.
How spicy is the recipe? Can I make it hotter?
This recipe is mild by default but easily customizable. Add chili flakes, fresh sliced chilies, or a splash of Sriracha during cooking or at the end to suit your spice preference.
Final Thoughts
This Sautéed Chicken and Cabbage Stir-Fry Recipe is truly a winner in my book—a vibrant, quick, and utterly delicious dish that fits perfectly into busy weeknights without compromising on flavor or nutrition. I hope you enjoy making and sharing it as much as I do. Go ahead and give it a whirl; it just might become your new favorite go-to meal!
Print
Sautéed Chicken and Cabbage Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A quick and nutritious stir-fry featuring tender chicken breast sautéed with vibrant cabbage, bell pepper, carrot, and aromatic garlic and ginger, all tossed in a savory soy and rice vinegar sauce. Perfect for a healthy weeknight dinner.
Ingredients
Chicken
- 1 lb chicken breast, cut into thin strips
Vegetables
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 small head of green cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 green onions, chopped
Seasonings & Sauces
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ground ginger
- Salt and pepper to taste
Oils & Garnish
- 2 tablespoons olive oil
- Sesame seeds for garnish
Instructions
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken strips and cook for 5-7 minutes until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and cook for about 3 minutes until it starts to soften. Then add the minced garlic and cook for another 1-2 minutes until fragrant. Add the sliced cabbage, red bell pepper, and julienned carrot. Stir frequently and cook for 5-7 minutes until the vegetables are tender but still crisp.
- Combine and Season: Return the cooked chicken to the skillet. Stir in the soy sauce, rice vinegar, ground ginger, salt, and pepper. Cook for an additional 2-3 minutes, stirring frequently to combine all the flavors and heat everything through.
- Serve: Transfer the sautéed cabbage and chicken to a serving dish. Garnish with chopped green onions and a sprinkle of sesame seeds before serving.
Notes
- Use a non-stick or well-seasoned skillet or wok for best results and minimal sticking.
- You can substitute chicken breast with chicken thigh for juicier meat.
- Adjust soy sauce amount to control sodium level.
- Add a dash of chili flakes or sriracha for a spicy kick.
- Serve with steamed rice or noodles to make it a complete meal.
