Why I Love This Recipe

A good stir-fry is one of the easiest ways to get dinner on the table fast, and this one never disappoints. The chicken cooks in just a few minutes, staying juicy and tender while the cabbage, carrots, and bell peppers add the perfect amount of crunch and color. The homemade sauce is what brings everything together. Soy sauce, oyster sauce, garlic, ginger, and a pinch of red pepper flakes create a rich, glossy coating that tastes just like your favorite takeout, but it’s made with simple ingredients right at home. Serve it over rice, finish with green onions and sesame seeds, and you’ve got a balanced dinner that’s always a hit.

Enjoying The Leftovers

This recipe is perfect for meal prep because it reheats so well. Pack it with rice for easy lunches throughout the week, or enjoy it on its own for a lighter meal.

Storing

Store the stir-fry in an airtight container in the refrigerator for up to 4 days. If possible, keep the rice separate until serving for the best texture.

Reheating

Serve over steamed rice, brown rice, or noodles, then top with sliced green onions, sesame seeds, and a drizzle of sriracha if you like a little extra heat.

Chicken Cabbage Stir Fry
No ratings yet

Chicken Cabbage Stir Fry

This chicken stir-fry is a quick, high-protein meal made with thinly sliced chicken, cabbage, carrots, and bell peppers in a savory soy-based sauce. Tossed together in one pan and served over rice, it’s an easy, flavorful dinner ready in minutes.
Print Pin Watch Video
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
US M
Servings 4

Ingredients

  • 1 lb chicken thighs or breasts, very thinly sliced
  • 2 tbsp avocado oil
  • 3 cups green or napa cabbage, chopped
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1/2 tbsp minced ginger
  • 1/2 tsp red pepper flakes
  • Served with your choice of rice
For the sauce
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch + 2 tbsp water to thicken the sauce
Optional toppings
  • Toasted sesame seeds
  • 3 green onions, chopped
  • Sriracha
US – M

Instructions

  • Slice chicken thinly against the grain and add to a bowl. Toss with 1 tablespoon soy sauce and set aside.
  • In a small bowl, whisk together remaining soy sauce, oyster sauce, sesame oil, vinegar, and cornstarch slurry.
  • Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until just cooked through, about 4-5 minutes. Remove and set aside.
  • Add remaining oil to the pan. Stir in garlic, ginger, and red pepper flakes. Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
  • Return chicken to the wok. Pour in the sauce mixture and stir until everything is well coated and slightly thickened, about 2 minutes. Taste and add more salt or red pepper flakes to taste.
  • Serve immediately over rice and top with green onions and sesame seeds.

Equipment

saute pan
cutting board
measuring cups
mixing bowls

Nutrition Per Serving

Calories: 262kcal | Carbohydrates: 10g | Protein: 25g | Fat: 14g | Fiber: 3g