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.
Servings 4
Calories 262kcal
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
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.
Nutrition
Calories: 262kcal | Carbohydrates: 10g | Protein: 25g | Fat: 14g | Fiber: 3g