Description
This Chicken Cabbage Stir Fry is a quick and flavorful dish perfect for a healthy weeknight meal. Tender pieces of chicken breast are sautéed with crunchy cabbage, bell peppers, and onions, all coated in a savory and slightly sweet stir-fry sauce made with soy sauce, brown sugar, garlic, and ginger. Garnished with toasted sesame seeds and green onions, it’s rich in nutrients and packed with delicious Asian-inspired flavors, ready in just 30 minutes.
Ingredients
Scale
Protein and Vegetables
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 2 pounds green cabbage, coarsely chopped
- 2 large garlic cloves, minced (plus 2 additional cloves for the sauce)
- 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)
Seasonings and Garnishes
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 green onion sprigs, for garnish
- 1 tablespoon sesame seeds, for garnish
Oils and Sauces
- 2 tablespoons avocado oil, divided (for frying)
- 1 tablespoon toasted sesame seed oil
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
Liquids and Thickeners
- 1 cup low sodium chicken broth
- 2 tablespoons cornstarch
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, combine chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk thoroughly until smooth and set aside.
- Cook Chicken: Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil. Add the chicken pieces, sprinkle with salt and pepper, and cook for 5-7 minutes, stirring occasionally to allow brown edges to develop. Once cooked through, transfer the chicken to a large plate and set aside.
- Sauté Vegetables: Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes, stirring occasionally, allowing the vegetables to soften and brown slightly.
- Cook Cabbage: Reduce heat to medium-low and add the cabbage to the skillet. Stir to combine, then cover and cook for 7 minutes, stirring occasionally. Add a splash of water halfway through the cooking process to help the cabbage soften and prevent sticking.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Give the prepared stir fry sauce a quick stir and pour it over the mixture. Gently stir to combine all ingredients and cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Garnish and Serve: Turn off the heat. Garnish the stir fry with green onion sprigs and toasted sesame seeds. Serve immediately while hot for best flavor and texture.
Notes
- You can substitute chicken breasts with thigh meat for a juicier texture.
- Adjust the amount of brown sugar according to your sweetness preference.
- For extra heat, add some crushed red pepper flakes when sautéing vegetables.
- Use gluten-free soy sauce to make the dish gluten-free.
- The stir fry sauce can be prepared in advance and refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
