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Chicken Cabbage Stir-Fry

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A vibrant and satisfying Chicken Cabbage Stir-Fry that’s quick and easy, perfect for weeknight meals.

Ingredients

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  • 1 tablespoon butter
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 pound chicken breast, diced
  • 2 cups cabbage, chopped
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
  • Green onions for garnish

Instructions

  1. Melt the butter in a large skillet or wok over medium heat. Add the sliced onion and cook for 2–3 minutes until softened. Then, stir in the minced garlic and cook for another 30 seconds.
  2. Brown the diced chicken breast in the skillet, cooking for 5–7 minutes, stirring occasionally, until cooked through and lightly browned.
  3. Sauté the chopped cabbage, bell pepper, and julienned carrot for another 4–5 minutes, until the veggies are just tender but still have a satisfying crunch.
  4. Add in the soy sauce, oyster sauce (if using), and sesame oil. Sprinkle in the black pepper, salt, and red pepper flakes (if desired). Stir to distribute the flavors.
  5. Thicken the sauce (optional) by adding the cornstarch slurry and stirring until the sauce has thickened, about 1–2 minutes.
  6. Remove from heat and garnish with chopped green onions. Serve hot over rice or noodles.

Notes

Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain veggie crispness.

Nutrition

Find it online: https://lunarecipez.com/minute-chicken-cabbage-stir-fry-3/

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