Description
This Chicken Cabbage Stir Fry is a quick and flavorful dish combining tender chicken breast pieces with crisp green cabbage and vibrant vegetables, all coated in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s perfect for a healthy weeknight meal that brings Asian-inspired flavors to your table with minimal fuss.
Ingredients
Scale
Chicken 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
- 2 pounds green cabbage, coarsely chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil, divided (for frying)
- 2 green onion sprigs, for garnish
- 1 tablespoon sesame seeds, for garnish
Stir Fry Sauce
- 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
- 1 tablespoon minced fresh ginger (or 2 teaspoons dried ginger)
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, combine the chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk thoroughly until smooth and set aside to let the flavors meld.
- Cook Chicken: Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Add chicken pieces sprinkled with salt and pepper. Cook for 5-7 minutes, stirring occasionally, allowing the chicken to develop golden brown edges. Once cooked through, transfer the chicken to a large plate and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of avocado oil and increase heat to medium-high. Add the chopped onion, red bell pepper, and minced garlic. Stir and cook for about 3 minutes until vegetables start to brown slightly.
- Cook Cabbage: Reduce heat to medium-low and add the coarsely chopped cabbage to the skillet. Stir to combine, then cover and cook for about 7 minutes, stirring occasionally. Add a splash of water halfway through to help soften the cabbage evenly.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Stir the prepared stir fry sauce to recombine and pour it over the chicken and vegetables. Gently stir everything together and cook for another 1-2 minutes until the sauce thickens and coats all ingredients evenly.
- Garnish and Serve: Turn off the heat. Sprinkle the stir fry with sliced green onion and toasted sesame seeds for added flavor and texture. Serve immediately while hot and flavorful.
Notes
- You can substitute chicken breasts with boneless chicken thighs for a juicier texture.
- If you prefer a spicier dish, add crushed red pepper flakes or sliced fresh chili when sautéing vegetables.
- For a gluten-free option, use tamari or a gluten-free soy sauce alternative.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- Adding a splash of rice vinegar or lime juice at the end can brighten the flavor profile.
