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Savory Cabbage Stir-Fry with Chicken

Thinly sliced chicken and crisp-tender cabbage tossed with garlic, ginger, and soy in a hot pan — a fast, thrifty weeknight stir-fry that turns humble vegetables into something crave-worthy.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Wok or large skillet
  • Sharp knife

Ingredients
  

  • 2 cups shredded cabbage
  • 1 pound chicken breast, thinly sliced
  • 1 bell pepper, sliced
  • 1 carrot, julienned
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • Salt and pepper to taste
  • Chopped green onions for garnish

Instructions
 

  • Prepare the Ingredients: Slice the chicken breast, shred the cabbage, and chop the bell pepper and carrot.
  • Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken and set aside.
  • Sauté the Vegetables: In the same skillet, add another tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the cabbage, bell pepper, and carrot. Stir-fry for 3-4 minutes until vegetables are tender yet crisp.
  • Combine and Season: Return the cooked chicken to the skillet. Pour in the soy sauce and stir well to combine all ingredients. Season with salt and pepper to taste.
  • Serve: Garnish with chopped green onions and serve hot over rice or noodles.