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Chicken Cabbage Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
  • 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
  • 1 medium carrot, julienned or thinly sliced (optional but recommended)
  • 3 green onions, sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons neutral oil (canola, avocado, or peanut)
  • 1 teaspoon sesame oil (for finishing)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon honey or brown sugar
  • 1/3 cup chicken broth or water
  • 1 teaspoon cornstarch
  • 1/4 to 1/2 teaspoon red pepper flakes or chili-garlic sauce (optional, for heat)
  • Steamed rice, cauliflower rice, or noodles
  • Lime wedges for brightness

Method
 

  1. Prep the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, broth, cornstarch, and your heat of choice. Set aside.
  2. Slice everything thin: Cut chicken into thin strips. Slice cabbage and carrot into thin shreds. Separate green onion whites and greens. Mince garlic and ginger.
  3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  4. Sear the chicken: Add chicken in a single layer. Season lightly with salt and pepper. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.
  5. Sauté aromatics: Add the remaining 1 tablespoon oil. Add green onion whites, garlic, and ginger. Stir 30 seconds until fragrant.
  6. Cook the vegetables: Add cabbage and carrot. Stir-fry 3–5 minutes until cabbage is crisp-tender. If the pan looks dry, splash in a tablespoon of water to create a little steam.
  7. Combine and sauce: Return chicken to the pan. Give the sauce a quick stir (the cornstarch settles) and pour it in. Toss for 1–2 minutes until the sauce thickens and coats everything.
  8. Finish: Turn off heat. Stir in sesame oil and green onion tops. Taste and adjust with a splash of soy for salt, vinegar for brightness, or honey for balance.
  9. Serve: Spoon over rice or noodles. Sprinkle with sesame seeds and add a squeeze of lime if you like.