Quick Chicken Cabbage Stir-Fry

Quick Chicken Cabbage Stir-Fry hits that perfect balance of speedy prep and big flavor on a busy night with just a handful of ingredients and barely any fuss. I whip up this skillet often when I need dinner in a snap but want something full of color and crunch that everyone actually enjoys eating.

I remember the first time I made this after a long workday and how it completely changed my mind about weeknight cooking. My family devoured it so fast I barely had time to sit down myself.

Ingredients

• Chicken breasts: bring lean protein and cook up juicy when sliced thin so try to buy fresh rather than frozen if possible
• Butter: boosts richness and helps brown the chicken beautifully
• Onion: gives sweet aromatic depth look for onions with shiny unblemished skins
• Garlic: wakes everything up pick plump cloves with tight skin for the freshest result
• Green cabbage: adds crunch and soaks up the sauce go for heads that feel firm and heavy
• Jalapeño pepper: brings just a hint of heat choose one that looks glossy and unwrinkled
• Orange pepper: adds sweetness and pop of color the brighter and heavier the better
• Chicken stock: forms the sauce base low sodium options are best so you can control seasoning
• Oyster sauce: lends savory umami try for a trusted brand with fewer additives
• Soy sauce: brings salty complexity regular or low sodium work well
• Salt and pepper: round everything out always season to taste at the end

Instructions

Prep the Ingredients:

Slice the chicken breasts into thin strips for quick searing Cut the onion in half then slice it thin Dice the orange pepper and finely chop the jalapeño Mince the garlic Shred the cabbage finely using a sharp knife or mandoline

Sear the Chicken:

In a large skillet or wok melt the butter over medium-high heat Add the sliced chicken season lightly with salt and pepper Cook the chicken in a single layer flipping as needed until pieces turn golden and cooked through This usually takes five to seven minutes Remove the chicken to a plate and set aside to keep the meat juicy

Soften the Aromatics:

Without wiping the skillet add the sliced onion Cook on medium until softened and translucent about three minutes Stir in the minced garlic and jalapeño letting them sizzle for about a minute until the kitchen smells amazing

Add the Veggies:

Toss in the shredded cabbage and diced orange pepper Stir everything to mix well letting the hot pan start to wilt the cabbage and brighten the peppers

Make the Sauce:

Pour in the chicken stock oyster sauce and soy sauce Stir thoroughly so every bite gets coated with the flavorful mixture Let it bubble and cook uncovered for five to seven minutes until the cabbage turns tender-crisp and most of the liquid reduces

Combine and Finish:

Return the cooked chicken and any juices to the pan Stir well letting everything heat together for two or three minutes Taste and adjust salt and pepper as needed The dish is ready when the sauce lightly clings to the veggies and chicken

Save it

My favorite thing in this dish is always the cabbage because it soaks up all the goodness of the sauce and has just the right bite. This recipe always reminds me of making easy meals after school with my mom and feeling proud that dinner could be both healthy and genuinely tasty.

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days. When reheating use a skillet over medium heat to keep the chicken from drying out. If the veggies let out extra moisture just let it simmer until thickened.

Ingredient Substitutions

Swap the chicken for thinly sliced pork beef or tofu if you want a change. No oyster sauce Try hoisin or a splash of fish sauce mixed with soy. Any bell pepper color works well and you can use napa cabbage or even pak choi if that is what you have on hand.

Serving Suggestions

I love this stir-fry piled over a bowl of hot steamed jasmine rice but my kids always ask for it with noodles instead. Add lime wedges or chopped cilantro for a fresh finish. A sprinkle of sesame seeds gives a little crunch.

Cultural Context

This stir-fry draws on the everyday quick-cooking traditions of East and Southeast Asia where ingredients get chopped small and cooked fast over high heat. It is not a traditional dish from any one region but celebrates the beautiful balance of flavor and texture that wok cooking creates.

Save it

This is a deliciously fast stir-fry packed with color and crunch. Enjoy a nourishing meal that's just as tasty the next day for lunch.

FAQ sur la recette

→ What type of chicken works best?

Boneless, skinless chicken breasts are recommended for tender slices, but thighs can also be used for extra juiciness.

→ Can I swap vegetables in this dish?

Yes, feel free to add snap peas, carrots, or broccoli for variety and extra color.

→ How spicy is this stir-fry?

The heat level is mild thanks to jalapeño. Omit or adjust for your spice preference.

→ Which sauces enhance flavor?

Oyster and soy sauces provide a delicious, savory base. You can use tamari for a gluten-free option.

→ Should the dish be served over rice or noodles?

Both options work perfectly. Plain steamed rice or noodles absorb the savory sauce well.

→ Can this be made ahead of time?

This dish is best served fresh, but leftovers can be refrigerated and reheated in a skillet for a quick meal.