Go Back
- 1 lb boneless, skinless chicken thighs - 4 cups green cabbage - 1 bell pepper - 2 carrots - 2 tablespoons soy sauce - 1 teaspoon honey - 1 tablespoon sesame oil - 3 cloves garlic - 1 tablespoon ginger - 2 green onions - Sesame seeds For my Chicken Cabbage Stir Fry, I focus on fresh and simple ingredients. First, I use boneless, skinless chicken thighs. They stay juicy and tender when cooked. I slice them into thin strips for quick cooking. Next, I shred green cabbage. It adds crunch and a mild flavor. I also slice a bell pepper. Any color works well for this dish. Then, I julienne two carrots for a sweet touch. Now, let's talk about the marinade. I mix soy sauce, honey, and sesame oil in a bowl. This blend gives the chicken a rich, savory taste. I let the chicken soak in this mixture for about 15 minutes. This step helps the meat absorb all the flavors. For extra flavor, I add garlic and ginger. I mince three cloves of garlic and one tablespoon of ginger. These ingredients bring warmth and depth to the stir fry. Finally, I chop two green onions for garnish. I sprinkle sesame seeds on top before serving. These little details make the dish pop. Enjoy this quick and tasty meal! {{ingredient_image_1}} To start, we need to marinate the chicken. In a bowl, mix the sliced chicken thighs with soy sauce, honey, salt, and pepper. Let it marinate for 15 minutes. This step boosts flavor, making the chicken juicy. Next, heat a large skillet over medium-high heat. Add vegetable oil. Once hot, place the marinated chicken in a single layer. Cook for 5-7 minutes until it turns golden brown and fully cooked. Then, remove the chicken from the skillet and set it aside. In the same skillet, add sesame oil. Next, add minced garlic and ginger. Sauté these for about 30 seconds. This brings out their fragrance. After that, toss in the shredded cabbage, sliced bell pepper, and julienned carrots. Stir-fry for 3-5 minutes. The veggies should be tender but still crisp. Now it’s time to bring everything together. Add the cooked chicken back into the skillet with the veggies. Toss them gently to mix well. This helps the flavors combine nicely. Cook for another minute to heat everything through. Your Chicken Cabbage Stir Fry is now ready to serve! To get crispy chicken, cook it at the right heat. Medium-high heat works best. This keeps the chicken juicy and gives it a nice color. If the heat is too low, the chicken will steam. This will make it soggy, not crispy. Avoid overcrowding the skillet. Cook the chicken in batches if needed. Overcrowding traps steam and makes the chicken wet. Give each piece space to brown well. It helps to keep your chicken crispy and tasty. You want your vegetables to stay bright and crisp. Look for a vibrant color. If they’re too soft, you’ve cooked them too long. Perfectly cooked veggies should be tender but still have a bite. Adjust the cooking time based on what you like. If you prefer softer veggies, cook them a bit longer. If you like a crunch, stir-fry for less time. Just keep an eye on them for the best results. To add depth of flavor, try different spices. A pinch of red pepper flakes can add heat. You can also mix in a splash of oyster sauce for richness. Both will take your dish to the next level. Using fresh herbs can brighten the meal. Chopped cilantro or basil makes a great garnish. It adds color and fresh flavor. Try topping with green onions and sesame seeds for extra crunch and style. Pro Tips Marinate for Maximum Flavor: Allowing the chicken to marinate for at least 15 minutes enhances the flavor, but for even better results, consider marinating it for a few hours or overnight in the refrigerator. High Heat for Crispiness: Cooking the chicken and vegetables over medium-high heat helps achieve that perfect crispy texture. Make sure not to overcrowd the pan to maintain the heat. Vegetable Variety: Feel free to mix in other vegetables like snap peas, broccoli, or mushrooms for added texture and nutrition. Just ensure they are cut to similar sizes for even cooking. Serve Immediately: This dish is best enjoyed right after cooking when the chicken is crispy and the vegetables are vibrant and crunchy. If you need to hold it, keep it warm in a low oven. {{image_2}} You can swap chicken for tofu or shrimp. Tofu gives a nice texture and is great for vegans. Just press it to remove extra water. Cut it into cubes, and sauté until golden. Shrimp cooks fast and adds a sweet flavor. If you want a vegetarian option, try adding chickpeas. They add protein and a nice bite. Feel free to use other cabbages like Napa or Savoy. They have unique tastes and textures. You can also use leafy greens like bok choy or spinach. Seasonal vegetables like zucchini or bell peppers add color and crunch. This way, you keep it fresh and fun. Change the sauce for a new taste. Teriyaki or hoisin sauce gives a sweet twist. You can also try adding chili flakes for some heat. This makes the dish more exciting. Don’t be afraid to mix flavors to find your favorite! For storing your chicken cabbage stir fry, use airtight containers. Glass or plastic containers work well. This helps keep the dish fresh. Your stir fry will last in the fridge for about three days. After that, the quality may decline. To reheat, I suggest using the stove for best results. Just warm it on medium heat in a skillet. This keeps the veggies crisp and chicken juicy. If you choose the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This will help avoid overcooking. You can freeze chicken cabbage stir fry, but timing matters. Freeze it after cooking for best results. Make sure it cools completely first. Use freezer-safe containers or bags. For thawing, place it in the fridge overnight. Reheat it in a skillet for the best texture. Avoid the microwave for frozen dishes. Yes, you can make Chicken Cabbage Stir Fry ahead of time. Store it in an airtight container. It stays fresh for about 3-4 days in the fridge. After that, the veggies may lose their crunch. You can serve Chicken Cabbage Stir Fry with several side dishes. Here are a few ideas: - Steamed rice - Quinoa - Noodles - A simple green salad These sides can help balance the meal and add more flavors. Yes, this recipe is great for meal prep. Here are some tips: - Portion out the stir fry into meal prep containers. - Keep rice or noodles separate to avoid sogginess. - Reheat only what you need for each meal. This way, you can enjoy it fresh during the week! This blog post covered the essential ingredients and steps for a delicious chicken cabbage stir fry. I highlighted key tips to achieve crispy chicken and perfect vegetable texture, along with ideas for variations and storage. You can easily modify this recipe to suit your taste or dietary needs. Try new flavors to make it your own! Enjoy cooking, and remember, the best meals come from your creativity in the kitchen.

Crispy Chicken & Cabbage Stir Fry

A delicious stir fry featuring crispy chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, sliced into thin strips
  • 4 cups green cabbage, thinly shredded
  • 1 whole bell pepper (any color), sliced
  • 2 whole carrots, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 teaspoon honey
  • to taste salt and pepper
  • 2 whole green onions, chopped (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • In a bowl, mix the sliced chicken thighs with soy sauce, honey, salt, and pepper. Let it marinate for about 15 minutes for ideal flavor absorption.
  • In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add sesame oil, followed by minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, add the shredded cabbage, sliced bell pepper, and julienned carrots. Stir-fry for about 3-5 minutes until the vegetables are tender but still crisp.
  • Add the cooked chicken back to the skillet with the vegetables. Toss everything together, making sure the chicken combines well with the veggies. Cook for an additional minute to heat through.
  • Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Notes

Marinating the chicken enhances the flavor.
Keyword cabbage, chicken, quick meal, stir fry