Description
One-pan dinners don’t get better than this! This Chicken Cabbage Stir-Fry comes together faster than takeout and tastes even better with its savory-sweet sauce and perfect veggie crunch.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 1 medium head cabbage (about 2 lbs/900g), cored and sliced into thin strips
- 2 medium carrots (about 1 cup/120g), julienned
- 1 large onion (about 1 cup/160g), thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free option)
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 tsp sesame oil
- 2 tbsp vegetable oil for cooking
- 2 green onions, sliced diagonally for garnish
- 1 tbsp sesame seeds for garnish (optional)
- Salt and pepper to taste
- ¼ tsp red pepper flakes (optional, for heat)
Instructions
- In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes if using. Set aside.
- Slice chicken breasts against the grain into thin strips. Season with salt and pepper and pat dry with paper towels.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken in a single layer and cook for 3-4 minutes until golden and cooked through. Transfer to a plate.
- Return wok to high heat and add remaining oil. Add onions and stir-fry for 1 minute, then add garlic and ginger and cook for 30 seconds until fragrant.
- Add cabbage and carrots to the wok. Stir-fry for 3-4 minutes until cabbage begins to wilt but still has some crunch.
- Return cooked chicken to the pan along with any accumulated juices. Pour the sauce over everything and toss to combine. Cook for 1-2 minutes until everything is well-coated and heated through.
- Remove from heat and garnish with sliced green onions and sesame seeds. Serve immediately.