why make this recipe
Quick Chicken Cabbage Stir-Fry is a fantastic choice for anyone looking for a quick, healthy, and delicious meal. This recipe is perfect for busy weeknights when you want something nutritious but don’t have a lot of time to cook. With tender chicken, vibrant vegetables, and a tasty sauce, this dish is not only filling but also loaded with flavor. Plus, it uses simple ingredients that you can find in your pantry, making it an easy go-to meal.
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 minute more. Then, add the cabbage and orange pepper.
- Pour in the chicken stock, oyster sauce, and soy sauce. Stir well to coat the vegetables evenly. Cook for 5-7 minutes until the cabbage is tender-crisp.
- Return the chicken to the skillet and mix it 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 the Quick Chicken Cabbage Stir-Fry hot, right out of the skillet. It goes well over cooked rice or noodles. You can also enjoy it on its own as a low-carb option. For extra flavor, sprinkle some sesame seeds or chopped green onions on top before serving.
how to store Quick Chicken Cabbage Stir-Fry
To store leftovers, let the stir-fry cool completely. Place it in an airtight container and refrigerate. It should last for 2-3 days in the refrigerator. You can also freeze it for up to a month. When you’re ready to eat, simply reheat in a skillet or microwave until warmed through.
tips to make Quick Chicken Cabbage Stir-Fry
- Make sure to slice the chicken thinly for quicker cooking.
- Feel free to add more vegetables like carrots, broccoli, or snap peas for extra color and nutrition.
- If you like more heat, add more jalapeño or a splash of sriracha sauce.
- Adjust the sauce ingredients to suit your taste by adding more soy or oyster sauce.
variation
You can change up this recipe by using other proteins like shrimp or tofu instead of chicken. You can also experiment with different sauces or spices to create your own flavor profile.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken. Just make sure to thaw and cut it into thin strips before cooking.
2. What can I serve with this stir-fry?
You can serve it with rice, quinoa, or your favorite noodles for a complete meal.
3. Is this recipe suitable for meal prep?
Absolutely! This stir-fry is great for meal prep. Just store it in separate portions for easy reheating during the week.
Quick Chicken Cabbage Stir-Fry
Ingredients
Main Ingredients
- 2 pieces chicken breasts, thinly sliced Make sure to slice the chicken thinly for quicker cooking.
- 1 tablespoon butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 1/2 piece jalapeño pepper, finely diced Adjust the amount for desired heat.
- 1 piece orange pepper, diced
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce Adjust according to taste.
- 1 tablespoon soy sauce Adjust according to taste.
- 1 pinch 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 minute more.
- Then, add the cabbage and orange pepper.
- Pour in the chicken stock, oyster sauce, and soy sauce. Stir well to coat the vegetables evenly. Cook for 5-7 minutes until the cabbage is tender-crisp.
- Return the chicken to the skillet and mix it with the vegetables and sauce. Cook for an additional 2-3 minutes until heated through. Adjust seasoning if needed.