Description
This Chicken Cabbage Stir Fry is a quick and flavorful meal perfect for busy weeknights. Tender pieces of chicken breast are stir-fried with fresh cabbage, bell peppers, and aromatic garlic and ginger, all coated in a savory, slightly sweet sauce made from soy, brown sugar, and toasted sesame oil. Garnished with green onions and sesame seeds, this dish delivers satisfying texture and vibrant flavors in just 30 minutes.
Ingredients
Scale
Protein
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
Vegetables
- 1 large onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 2 pounds green cabbage, coarsely chopped
- 2 large garlic cloves, minced (plus 2 additional large garlic cloves minced for the sauce)
- 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)
- 2 green onion sprigs, for garnish
Pantry & Sauces
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil, divided (1 tbsp for cooking chicken, 1 tbsp for vegetables)
- 1 cup low sodium chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame seed oil
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds, for garnish
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, combine 1 cup chicken broth, 3 tablespoons soy sauce, 3 tablespoons brown sugar, 1 tablespoon toasted sesame seed oil, 2 tablespoons cornstarch, 2 large minced garlic cloves, and 1 tablespoon minced ginger. Whisk well until smooth and set aside.
- Cook Chicken: Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon avocado oil. Add the chicken pieces, sprinkle with ¼ teaspoon salt and ¼ teaspoon ground black pepper, and cook for 5-7 minutes, stirring occasionally, until browned on the edges and cooked through. Remove 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 2 minced garlic cloves. Cook for 3 minutes, stirring occasionally, until vegetables begin to brown.
- Cook Cabbage: Reduce heat to medium-low, add the chopped cabbage to the skillet, stir well, then cover and cook for 7 minutes, stirring occasionally. Add a splash of water halfway through to help steam and soften the cabbage.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Stir the prepared stir fry sauce once more and pour it into the skillet. Gently stir to combine and cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients well.
- Garnish and Serve: Turn off the heat, garnish the stir fry with chopped green onion sprigs and 1 tablespoon sesame seeds. Serve immediately while hot.
Notes
- For a spicier kick, add red pepper flakes or fresh chili with the garlic when sautéing vegetables.
- Use gluten-free soy sauce if avoiding gluten.
- To make it low-fat, reduce the oil slightly or use a cooking spray.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Adding other vegetables like carrots or snap peas can increase nutritional variety.
