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Chicken Cabbage Stir Fry

This simple chicken cabbage stir fry combines tender slices of chicken with crisp, vibrant cabbage, all cooked quickly over high heat. Finished with garlic, soy sauce, and a splash of sesame oil, it offers a savory, layered flavor with a satisfying crunch. The dish’s final appearance is a colorful, glossy mixture of tender chicken and bright green cabbage, perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces Boneless, skinless chicken breasts Sliced thinly for quick cooking
  • 1 head Cabbage Fresh, tight leaves, chopped into bite-sized pieces
  • 3 cloves Garlic Minced finely
  • 1 teaspoon Fresh ginger Grated
  • 2 tablespoons Soy sauce Adjust to taste
  • 1 teaspoon Sesame oil Add at the end for aroma
  • 2 tablespoons Vegetable or canola oil For stir-frying

Equipment

  • Wok or large skillet
  • Sharp Knife
  • Spatula or stir-fry turner
  • Prep bowls

Method
 

  1. Begin by slicing the chicken breasts into thin strips and set aside. Chop the cabbage into bite-sized pieces, keeping them ready for quick cooking. Mince the garlic and grate the fresh ginger, filling your kitchen with their warm aromas.
  2. Heat the wok or large skillet over high heat until shimmering. Add 2 tablespoons of oil and swirl to coat the pan evenly. Once hot, carefully add the sliced chicken in a single layer, allowing it to cook undisturbed for about 2-3 minutes until the edges turn golden brown. Flip and cook for another 2-3 minutes until cooked through and slightly caramelized. Remove the chicken from the pan and set aside.
  3. Reduce the heat slightly and add the minced garlic and grated ginger to the same pan. Stir constantly for about 30 seconds until fragrant, filling the kitchen with a warm, spicy aroma. Be careful not to burn the garlic.
  4. Add the chopped cabbage to the pan, tossing quickly to coat it in the garlic, ginger, and oil. Stir-fry for about 2-3 minutes until the cabbage turns a bright emerald green and begins to wilt slightly, with some edges starting to brown for added flavor.
  5. Return the cooked chicken to the pan, pouring in the soy sauce. Toss everything together to evenly coat the ingredients. Cook for another minute, allowing the flavors to meld and the cabbage to become tender yet crisp. Finish by drizzling with sesame oil and giving a final stir.
  6. Remove the stir fry from the heat. Serve immediately while hot, garnished with green onions or sesame seeds if desired. Enjoy the colorful, savory mixture with a satisfying crunch and tender bites.

Notes

For extra flavor, marinate the chicken in soy sauce, garlic, and a pinch of salt for 30 minutes before cooking. Adjust soy sauce and sesame oil to taste, and serve over steamed rice or noodles for a complete meal.