Chicken Cabbage Stir-Fry Dish

This chicken cabbage stir-fry comes together quickly and always delivers that satisfying, savory flavor that hits the spot on a busy weeknight. It is packed with crisp vegetables and juicy chicken, and I love how it brings both freshness and comfort with just a simple skillet.

Even my picky eater asked for seconds when I first tried this at home and now it is a last-minute dinner I actually look forward to making plus it saves me from takeout cravings

Ingredients

• Chicken breast: Slicing thinly ensures tenderness when stir-fried Look for pale pink flesh with no bruising or strong odor
• Butter: Adds a rich backnote to the flavors A neutral oil works too if you want a lighter version
• Onion: Lays the savory foundation for the entire dish Pick a firm onion without damp spots or sprouting
• Garlic: Essential for depth and a punch of real flavor Use fresh cloves for maximum aroma
• Green cabbage: Choose a heavy tight head Slice thinly so it wilts evenly and keeps some crunch
• Jalapeno pepper: Brings just enough gentle heat Remove seeds for a mild touch or leave some if you like a kick
• Orange bell pepper: Sweet and vibrant with a pop of color Opt for firm peppers with glossy skin
• Chicken stock: Enriches the stir-fry sauce and blends flavors Low sodium keeps the salt level balanced
• Oyster sauce: Provides that signature umami gloss Go for a mid to high quality bottle if you can
• Soy sauce: Key for salting and layering deeper notes Low sodium or tamari also works for special diets
• Salt and pepper: Lets you fine-tune the seasoning to your taste Freshly ground pepper gives a fresh bite

Step-by-Step Instructions

Mise en Place:

Prepare all ingredients before heating the pan Slice chicken into strips and pat dry for best browning Slice onion mince garlic dice peppers and shred cabbage Mix sauces in a bowl so they are ready to go

Sear the Chicken:

Heat skillet or wok over medium-high until hot Then add butter until melted Arrange chicken in a single layer for real searing Sprinkle lightly with salt and pepper Stir chicken often but let it brown in spots Cook until just cooked through and set aside on a plate

Sauté the Vegetables:

Return pan to heat with a touch more butter if dry Add onion slices and stir until translucent Then add garlic and jalapeno and cook another minute stirring so garlic does not brown or burn Add shredded cabbage and orange pepper Stir to combine and coat the vegetables

Build the Sauce:

Pour in your mixed stir-fry sauce over the vegetables Stir gently so everything is evenly coated Simmer until vegetables are bright and tender-crisp and the sauce has thickened slightly about five to seven minutes

Finish and Combine:

Return cooked chicken to the skillet and toss to coat Let everything mingle and heat through for two or three minutes Taste and adjust seasoning You want a balance of savory saucy and bright with vegetables that still have life

Serve Hot:

Spoon the stir-fry straight from the pan onto plates or bowls and eat while sizzling fresh

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The real star for me is the oyster sauce I love that glossy savory sheen it gives to veggies I remember making this while my son helped shred the cabbage and now he always asks if the sauce is ready yet before the pan even hits the stove

Storage Tips

This dish keeps in the fridge for up to three days Store in a tight container and reheat gently on the stovetop to keep the vegetables from getting soggy If you plan to freeze it let it cool first and store in single portions for easy lunches A quick toss in a hot pan revives the flavors

Ingredient Substitutions

Try turkey breast or boneless thighs if you do not have chicken breasts Swap the cabbage for bagged coleslaw mix for super fast prep If you cannot find oyster sauce a splash of hoisin mixed with a pinch of fish sauce works in a pinch For a vegetarian version double the peppers and use extra-firm tofu

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Serving Suggestions

This stir-fry is a meal on its own but I like it best over plain jasmine or brown rice You could also pile it onto warm noodles or serve it with a light cucumber salad on the side Chopped peanuts or sesame seeds make a wonderful finishing touch

A Nod to Origins

Stir-fries like this are weeknight staples in many Asian households for a reason They make quick use of available vegetables and always taste fresh and satisfying The blend of oyster and soy sauce brings that classic Chinese takeout flavor but made even better at home where you control the ingredients

Frequently Asked Questions

→ How do I make the chicken tender?

Slice chicken thinly against the grain and avoid overcooking. Searing quickly over high heat keeps the meat juicy.

→ Can I use a different protein?

Yes, sliced pork, beef, tofu, or shrimp work well. Adjust cooking time as needed for each option.

→ What vegetables can I substitute?

Swap cabbage with bok choy or napa cabbage. Use any color of bell pepper or add snow peas for variety.

→ How spicy is this dish?

The jalapeño adds mild heat. Remove its seeds for less spice or omit entirely if preferred.

→ What’s the best way to serve it?

Enjoy it immediately, paired with steamed rice, cooked noodles, or even wrapped in lettuce leaves.

→ Can this meal be made ahead?

Yes, store cooled leftovers in the fridge for up to 2 days. Reheat gently to keep vegetables crisp.