Savory Garlic Chicken Cabbage Stir-Fry

Ingredients

The Stir-Fry Base:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized strips
• ½ medium head green cabbage, cored and roughly chopped or shredded (about 4 to 5 cups)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp cooking oil (like canola, vegetable, or avocado oil)
• 2 green onions (scallions), chopped (white and green parts separated)

The Stir-Fry Sauce:

• ⅓ cup low-sodium soy sauce
• 1 tbsp oyster sauce (or hoisin sauce)
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp brown sugar or honey
• 1 tsp cornstarch (helps thicken the sauce slightly to coat the ingredients)
• ¼ tsp red pepper flakes (optional, for a little heat)

Step-by-Step Instructions

1. Whisk the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and red pepper flakes until smooth. Set aside.
2. Sear the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer. Season with a pinch of salt and pepper, and cook undisturbed for 3 to 4 minutes until golden brown. Flip and cook for another 2 to 3 minutes until cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Aromatics and Cabbage: Add the remaining 1 tablespoon of oil to the same skillet. Add the minced garlic, minced ginger, and the white parts of the green onions. Cook for 30 seconds until fragrant, stirring constantly so the garlic doesn’t burn.
4. Wilt the Cabbage: Add the chopped cabbage to the pan. Stir-fry for 3 to 4 minutes until the cabbage begins to soften and shrink down, but still retains a nice crunch.
5. Bring it Together: Return the cooked chicken (along with any juices) back into the skillet with the cabbage. Give your sauce mixture a quick stir (as the cornstarch settles) and pour it directly over the chicken and cabbage.
6. Thicken and Coat: Toss everything together continuously for 1 to 2 minutes as the sauce bubbles, thickens, and glossy-coats the chicken and cabbage.
7. Garnish and Serve: Remove from heat, garnish with the remaining green onion greens, and serve hot on its own or over a bed of jasmine rice or noodles.

Chef’s Tips

• Prep Ahead: Stir-fries cook very fast, so make sure to chop all your ingredients and mix your sauce before turning on the stove.
• Add More Veggies: Feel free to throw in sliced bell peppers, carrots, or snap peas along with the cabbage to clean out the crisper drawer!