Chicken and Cabbage Stir Fry
This Chicken and Cabbage Stir Fry is an easy 30-minute dinner made with juicy chicken, tender cabbage, bell pepper, onion, garlic, and a savory garlic-soy sauce. It’s hearty, flavorful, and great served on its own or over rice, noodles, or cauliflower rice.
Servings: 4 servings
Calories: 352kcal
Ingredients
- 1 1/2 pounds chicken thighs or chicken breast boneless, skinless, cut into bite-sized pieces
- 1 green cabbage medium, chopped, about 6 to 8 cups
- 1 onion medium, sliced
- 1 bell pepper medium, sliced
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp butter
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp oyster sauce or 1 tbsp hoisin sauce, extra soy sauce, or coconut aminos
- 1 tbsp tomato paste
- 1 tsp honey
- 1 tsp rice vinegar or lemon juice
- 1 tsp cornstarch
- 1/4 cup water
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1/4 to 1/2 tsp salt optional, to taste
- Green onions for serving, optional
Instructions
- Slice the chicken into bite-sized pieces. Chop the cabbage, slice the onion and bell pepper, and mince the garlic.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped cabbage, cover, and cook for about 5 minutes, stirring once or twice, until it starts to soften. Transfer the cabbage to a plate and set aside.
- Add the chicken to the same skillet. Season with black pepper, red pepper flakes, and salt if needed. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.
- Stir in the butter and tomato paste. Cook for about 1 minute, stirring well, until the chicken is coated and the tomato paste darkens slightly.
- Add the onion and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the prepared sauce and stir well. Cook for 2 to 3 minutes, or until the sauce thickens slightly and coats the chicken and vegetables.
- Return the cabbage to the skillet and toss everything together. Cook for another 3 to 5 minutes, until the cabbage is tender but still has a little bite.
- Remove from the heat and garnish with green onions if desired. Serve immediately on its own, over rice, noodles, or cauliflower rice.
Notes
- Chicken thighs stay extra juicy and flavorful, but chicken breast also works.
- Use a large skillet or wok so the cabbage has enough room to cook evenly.
- Don’t overcook the cabbage. It should be tender but still have a little bite.
- Add the garlic near the end so it doesn’t burn.
- For a lower-carb option, serve the stir fry on its own or over cauliflower rice.
- If you want to skip cornstarch, let the sauce simmer a little longer to reduce, or use a tiny pinch of xanthan gum.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 352kcal | Carbohydrates: 23g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 1320mg | Potassium: 1209mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1393IU | Vitamin C: 127mg | Calcium: 122mg | Iron: 2mg | Net Carbs: 16g