Go Back

Chicken Cabbage Stir Fry

This Chicken Cabbage Stir Fry is a quick, hearty dish made by searing tender slices of chicken and crisp cabbage in a hot skillet. Coated in a savory soy-glazed sauce, it features a satisfying crunch combined with juicy, tender chicken, finished with bright green onions for freshness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts sliced thinly
  • 1/2 head cabbage shredded into strips
  • 2 cloves garlic minced
  • 3 tablespoons soy sauce adjust to taste
  • 1 teaspoon sesame oil added at the end
  • 2 tablespoons vegetable or neutral oil for stir-frying
  • 2 green green onions sliced on the green parts for garnish

Equipment

  • Wok or large skillet
  • Sharp Knife
  • Cutting board
  • Measuring spoons
  • Spatula or wooden spoon
  • Small bowl
  • Tongs

Method
 

  1. Slice the chicken breasts thinly and set aside. Prepare the cabbage by shredding it into thin strips, and mince the garlic cloves. Slice the green parts of the green onions for garnish.
  2. Heat your wok or large skillet over high heat until shimmering. Add 1 tablespoon of oil and swirl to coat the surface. Once hot, spread the chicken slices in a single layer and sear undisturbed for about 2-3 minutes until golden brown on the bottom.
  3. Flip the chicken with tongs and cook for another 2 minutes until cooked through and slightly smoky at the edges. Transfer the cooked chicken to a plate and set aside.
  4. Add another tablespoon of oil to the pan if needed. Toss in the minced garlic and stir for about 30 seconds until fragrant and golden, filling the kitchen with a warm aroma.
  5. Add the shredded cabbage to the pan and stir constantly. Cook for 2-3 minutes until the cabbage wilts slightly and edges begin to caramelize, releasing a mild, earthy scent.
  6. Return the cooked chicken to the pan, mixing it evenly with the cabbage. Pour in the soy sauce and stir to coat everything thoroughly. Cook for another 1-2 minutes until the sauce is glossy and slightly thickened.
  7. Remove the pan from heat. Drizzle the sesame oil over the stir fry and toss gently to combine, adding a nutty fragrance that ties all flavors together.
  8. Sprinkle the sliced green onions on top for a fresh, bright finish. Give everything a final toss, then serve immediately while hot and fragrant.

Notes

Use high heat from the start for a quick sear, and keep ingredients moving to prevent burning. Adjust soy sauce gradually to avoid over-salting, and finish with sesame oil off heat for maximum aroma.