Description
This Chicken Cabbage Stir Fry recipe is a quick and flavorful weeknight meal featuring tender chicken breast sautéed with crunchy cabbage and colorful bell peppers in a savory, slightly sweet soy-ginger sauce. Garnished with toasted sesame seeds and green onions, this dish combines fresh textures with rich Asian-inspired flavors, making it a wholesome and satisfying stir fry perfect for busy days.
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 large garlic cloves, minced (for vegetables)
- 2 pounds green cabbage, coarsely chopped
- 2 green onion sprigs, for garnish
Seasoning and Sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil, divided and for frying
- 1 cup low sodium chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame seed oil
- 2 tablespoons cornstarch
- 2 large garlic cloves, minced (for sauce)
- 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)
- 1 tablespoon sesame seeds, for garnish
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 well until smooth and set aside to let the flavors meld.
- Cook Chicken: Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil. Add the chicken pieces, sprinkle with salt and black pepper, and cook for 5-7 minutes, stirring occasionally. Allow brown edges to form for better flavor and texture. Once cooked through, transfer the chicken to a plate and set aside.
- Sauté Vegetables: Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add the chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes, stirring occasionally to allow the vegetables to soften slightly and develop some browning.
- Cook Cabbage: Reduce heat to medium-low, add the cabbage to the skillet, stir well, then cover and cook for 7 minutes. Stir occasionally to ensure even cooking, and add a splash of water about halfway through to help soften the cabbage without burning.
- Combine and Thicken Sauce: Add the cooked chicken back into the skillet with the vegetables. Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Stir gently to combine everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients beautifully.
- Garnish and Serve: Turn off the heat. Sprinkle the stir fry with sliced green onion sprigs and toasted sesame seeds for a fresh and nutty finish. Serve immediately while hot.
Notes
- Feel free to substitute chicken breasts with thighs for a juicier result.
- Adjust the brown sugar amount to make the stir fry more or less sweet according to your preference.
- Add red chili flakes or fresh chili for a spicy twist.
- This dish pairs well with steamed rice or noodles.
- To keep the cabbage crunchy, do not overcook and add water sparingly.
