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Easy Chicken and Cabbage Stir Fry

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4.2 from 5 reviews

This Easy Chicken and Cabbage Stir Fry is a quick, healthy, and flavorful dish perfect for weeknight dinners. Featuring tender chicken breast combined with crisp Napa cabbage and carrots, all tossed in a tangy and savory sauce, this stir fry delivers balanced nutrition and vibrant tastes in just 20 minutes.

Ingredients

Protein

  • 1 pound chicken breast or thigh meat, sliced into thin strips

Vegetables

  • 3 cups Napa cabbage, cut into about 2 inch pieces
  • 1 large carrot, sliced into matchsticks
  • 2 cloves garlic, finely diced
  • 1 teaspoon ginger, grated
  • Green onion, for garnish

Oils and Sauces

  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon fish sauce
  • 2 tablespoons light soy sauce
  • 1 teaspoon toasted sesame oil

Liquids and Seasonings

  • 2 tablespoons chicken broth
  • 2 teaspoons maple syrup (or just a drizzle for a healthier version)
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon white pepper or black pepper

Instructions

  1. Heat oil: Add a tablespoon of olive or avocado oil to a large frying pan or wok and place it over high heat until shimmering hot.
  2. Cook the chicken: Add the thinly sliced chicken strips to the hot pan, season with sea salt and white or black pepper, and cook for about 3 minutes per side until browned and just cooked through. Remove chicken to a bowl along with any juices released.
  3. Sauté aromatics: Return the empty pan to the stove and add the finely diced garlic and grated ginger. Sauté for about 30 seconds or until fragrant, stirring constantly to prevent burning.
  4. Add veggies: Stir in the napa cabbage pieces and carrot matchsticks. Cook while stirring frequently for 2 minutes to soften the vegetables slightly but keep some crispness.
  5. Make the sauce: In a small bowl, whisk together chicken broth, fish sauce, light soy sauce, maple syrup, lime juice, and toasted sesame oil until well combined. Pour this mixture into the pan with the vegetables.
  6. Finish cooking: Return the cooked chicken along with its juices to the pan and stir everything together. Let it cook together for another 2 minutes to let the flavors meld and the sauce thicken slightly.
  7. Serve: Remove from heat, garnish with chopped green onions, and serve immediately while hot and flavorful.

Notes

  • Use chicken thighs instead of breast for a juicier dish if preferred.
  • Adjust maple syrup amount or omit to reduce sweetness for a lower-calorie version.
  • For gluten-free, substitute light soy sauce with tamari or coconut aminos.
  • Ensure vegetables remain slightly crisp for best texture; avoid overcooking.
  • This recipe can easily be doubled to serve more people.

Find it online: https://bitezly.com/easy-chicken-and-cabbage-stir-fry/