why make this recipe
Quick Chicken Cabbage Stir-Fry is a delightful and healthy meal that you can whip up in no time. This recipe is perfect for busy weeknights when you want something tasty yet simple. It combines tender chicken, fresh vegetables, and savory sauces for a dish that is both satisfying and nutritious. Plus, it’s a one-pan meal, making the cleanup afterward a breeze!
how to make Quick Chicken Cabbage Stir-Fry
Ingredients:
- 2 chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 jalapeño pepper, finely diced
- 1 orange pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- Pinch of salt and pepper, to taste
Directions:
- Thinly slice the chicken breasts into strips. Slice the onion and orange pepper, mince the garlic, finely dice the jalapeño pepper, and shred the green cabbage.
- In a large skillet or wok, melt the butter over medium-high heat. Add the sliced chicken breasts, season with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook the sliced onion until softened, about 3 minutes. Add the garlic and jalapeño, cooking for 1 more minute.
- Add the shredded cabbage and diced orange pepper to the skillet.
- Pour in chicken stock, oyster sauce, and soy sauce. Stir well to coat the vegetables evenly. Cook for 5-7 minutes until the cabbage is tender but still crisp.
- Return the chicken to the skillet and mix with the vegetables and sauce. Cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed.
how to serve Quick Chicken Cabbage Stir-Fry
Serve your Quick Chicken Cabbage Stir-Fry hot, right from the skillet! This dish goes great on its own, or you can serve it over rice or noodles if you prefer. Garnish with extra pepper or fresh herbs for added flavor.
how to store Quick Chicken Cabbage Stir-Fry
To store leftover Quick Chicken Cabbage Stir-Fry, let it cool completely. Place it in an airtight container and refrigerate it. It will stay fresh for up to 3 days. You can reheat it in the microwave or on the stove when you’re ready to enjoy leftovers.
tips to make Quick Chicken Cabbage Stir-Fry
- For extra flavor, marinate the chicken in soy sauce or ginger before cooking.
- Add other vegetables like carrots, bell peppers, or broccoli to mix things up.
- Adjust the level of spice by varying the amount of jalapeño you use.
variation
You can easily make this dish vegetarian by replacing chicken with tofu. Simply cube firm tofu and follow the same cooking steps, adjusting the cooking time as needed.
FAQs
1. Can I use frozen vegetables?
Yes, you can use frozen mixed vegetables instead of fresh. Just make sure to cook them until they are heated through.
2. What can I substitute for oyster sauce?
If you don’t have oyster sauce, you can use hoisin sauce or a mix of soy sauce and a little sugar for sweetness.
3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce instead of regular soy sauce and ensure all sauces are certified gluten-free.
Quick Chicken Cabbage Stir-Fry
Ingredients
Main Ingredients
- 2 pieces chicken breasts, thinly sliced
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 piece jalapeño pepper, finely diced
- 1 piece orange pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- Pinch of salt and pepper, to taste
Instructions
Preparation
- Thinly slice the chicken breasts into strips. Slice the onion and orange pepper, mince the garlic, finely dice the jalapeño pepper, and shred the green cabbage.
Cooking
- In a large skillet or wok, melt the butter over medium-high heat.
- Add the sliced chicken breasts, season with salt and pepper, and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, cook the sliced onion until softened, about 3 minutes.
- Add the garlic and jalapeño, cooking for 1 more minute.
- Add the shredded cabbage and diced orange pepper to the skillet.
- Pour in chicken stock, oyster sauce, and soy sauce. Stir well to coat the vegetables evenly. Cook for 5-7 minutes until the cabbage is tender but still crisp.
- Return the chicken to the skillet and mix with the vegetables and sauce. Cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed.