This Cabbage Stir Fry is a quick, easy, and flavorful dish that’s perfect for a busy weeknight meal! Imagine tender chicken, crisp cabbage, and colorful bell peppers, all stir-fried in a savory sauce with a hint of ginger and garlic. This recipe is ready in just 15 minutes, making it a fantastic option when you’re short on time but still crave a healthy and satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights, this recipe comes together in a flash with minimal ingredients and simple steps.
- Flavorful and Aromatic: The combination of fresh ginger, garlic, and savory sauce creates a delicious and aromatic stir fry that’s packed with flavor.
- Healthy and Satisfying: This dish is loaded with vegetables and lean protein, making it a healthy and satisfying choice.
- Versatile: Serve this stir fry with your favorite sides, such as rice, noodles, or quinoa. It’s also great for meal prepping or packing for lunch.
Ingredients
Cabbage Stir Fry
- Boneless, skinless chicken breast: Cut into bite-sized pieces for quick cooking.
- Sea salt: Enhances the flavor of the chicken and vegetables.
- Black pepper: Adds a touch of heat.
- Olive oil: Used to cook the chicken and vegetables.
- Garlic: Minced and added to the stir fry for a fragrant and savory kick.
- Fresh ginger: Minced or grated, it adds a warm and slightly spicy flavor.
- Onion: Diced and added for a savory base and sweetness.
- Bell pepper: Diced and adds color, sweetness, and a bit of crunch.
- Cabbage: Chopped or coarsely shredded, it adds a satisfying crunch and sweetness.
- Carrots: Shredded and adds color, sweetness, and nutrition.
- Coconut aminos: A flavorful and healthier alternative to soy sauce.
- Honey (optional): Adds a touch of sweetness to the sauce.
Optional Garnishes
- Toasted sesame oil: Adds a nutty aroma and flavor.
- Green onions: Sliced and adds a fresh onion flavor and a pop of color.
- Sesame seeds: Adds a nutty crunch and visual appeal.
Note: For exact measurements, see the recipe card below!
How to Make Cabbage Stir Fry
Step 1: Prepare and Sear Chicken
Pat the chicken pieces dry with paper towels. Season them with ½ teaspoon of sea salt and ¼ teaspoon of black pepper. Heat 1 tablespoon of olive oil in a large skillet, Dutch oven, or wok over medium-high heat. Add the chicken and sear for 4-6 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
Step 2: Sauté Aromatics and Vegetables
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan. Add the minced garlic and ginger (if using fresh), and sauté for 1-2 minutes, or until fragrant. Add the diced onions and bell peppers, and cook for 5-7 minutes, or until the onions are translucent and the peppers are softened.
Step 3: Stir Fry Cabbage and Carrots
If using honey, whisk together the coconut aminos and honey in a small bowl. Increase the heat to medium-high. Add the shredded cabbage, carrots, and coconut aminos mixture (or only coconut aminos if not using honey) to the pan. Season with ground ginger (if not using fresh), and the remaining salt and pepper. Stir fry for 3-5 minutes, or until the cabbage is tender and any excess liquid has evaporated. You can increase the heat to high if needed to help the liquid cook off.
Step 4: Finish and Serve
Add the cooked chicken back to the pan. If it’s not warm enough, cook for 1-2 minutes longer, or until heated through. Remove from heat and stir in the toasted sesame oil, if using. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with your favorite sides.
Pro Tips for Making the Recipe
- Use fresh ingredients: For the best flavor, use fresh vegetables and high-quality chicken.
- Don’t overcrowd the pan: Overcrowding the pan will prevent the ingredients from browning properly. Cook in batches if needed.
- Adjust the cooking time: The cooking time may vary depending on your stovetop and the size of your vegetables.
- Customize the flavors: Feel free to add other vegetables, such as broccoli florets, mushrooms, or snap peas. You can also adjust the amount of spice or sweetness to your liking.
How to Serve
This Cabbage Stir Fry is delicious with a variety of sides:
- Rice: Serve the stir fry over a bed of fluffy white or brown rice.
- Noodles: Toss the stir fry with your favorite noodles, such as ramen, udon, or soba noodles.
- Quinoa: For a healthier option, serve the stir fry over cooked quinoa.
Make Ahead and Storage
This Cabbage Stir Fry is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.
Storing Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 2 days.
Freezing
Freezing is not recommended, as the vegetables may become mushy upon thawing.
Reheating
Reheat gently in the microwave or on the stovetop over low heat until warmed through.
FAQs
1. Can I use a different type of protein? Yes, you can! Shrimp, tofu, or even ground meat would be delicious substitutes for chicken.
2. Can I use pre-shredded cabbage? Yes, you can! Pre-shredded cabbage is a convenient option, but it may not have as much crunch as freshly shredded cabbage.
3. Can I make this recipe without oil? Yes, you can! You can use a small amount of water or broth to stir-fry the vegetables instead of oil.
4. Can I add other seasonings to the stir fry? Absolutely! Feel free to experiment with your favorite seasonings, such as soy sauce, oyster sauce, or chili garlic sauce.
This Cabbage Stir Fry Recipe is a quick, easy, and delicious way to enjoy a healthy and flavorful meal. With its simple preparation, versatile ingredients, and satisfying flavors, it’s a recipe you’ll want to make again and again!
PrintCabbage Stir Fry Recipe (15 Minutes!)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-Inspired
Description
This Cabbage Stir Fry is a quick and healthy meal that’s ready in just 15 minutes! Tender chicken, crisp cabbage, and colorful vegetables are stir-fried in a flavorful sauce. It’s an easy and satisfying dish that’s perfect for busy weeknights.
Ingredients
-
Cabbage Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon sea salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, minced (or 1/2 teaspoon ground ginger)
- 1/2 large onion, diced
- 1 large bell pepper, diced
- 1 medium head cabbage, chopped or shredded (8–10 cups)
- 2 medium carrots, shredded
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoons honey (or natural sugar-free honey; optional)
-
Optional Garnishes:
- 2 teaspoons toasted sesame oil
- 1/4 cup green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Prep and Sear Chicken: Pat chicken dry and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium. Add remaining olive oil to the skillet. Add garlic and fresh ginger (if using), and sauté until fragrant.
- Cook Vegetables: Add onions and bell peppers. Cook until softened.
- Make Sauce and Stir-fry: If using honey, whisk it with coconut aminos. Increase heat to medium-high. Add cabbage, carrots, and coconut aminos mixture (or just coconut aminos). Season with ground ginger (if not using fresh), remaining salt, and pepper. Stir-fry until cabbage is tender.
- Combine and Finish: Add chicken back to the pan and heat through. Remove from heat and stir in toasted sesame oil (if using).
- Serve: Garnish with green onions and sesame seeds, if desired.
Notes
- If using ground ginger, add it with the salt and pepper in step 5.
- Adjust the amount of honey or omit it for a less sweet stir-fry.
- Serve with rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
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