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Savor the Flavor of Easy Chicken Cabbage Stir Fry

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Learn how to make delicious Chicken Cabbage Stir Fry. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
  • 4 cups green cabbage, thinly sliced (about half a medium head)
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or finely minced
  • 2 tablespoons vegetable oil or avocado oil (substitute with olive oil if preferred)
  • 3 tablespoons soy sauce (use tamari for gluten-free option)
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon honey or maple syrup (optional, for a touch of sweetness)
  • 1/2 teaspoon crushed red pepper flakes (optional, for a mild kick)
  • Salt and black pepper, to taste
  • 2 green onions, sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Back at the farmhouse, Mama Lu always encouraged using what was on hand. If you don’t have fresh ginger, a pinch of ground ginger will work just fine. And if cabbage isn’t your favorite, kale or bok choy make excellent stand-ins, bringing their own texture and flavor to the stir fry.

Instructions

  1. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat the pan.
  2. Add the thinly sliced chicken to the pan in a single layer. Let it sear without stirring for about 2 minutes, so it develops a golden-brown crust.
  3. Stir the chicken and cook for another 3-4 minutes, until cooked through and no longer pink inside. Remove the chicken from the pan and set aside.
  4. In the same pan, add the remaining tablespoon of oil. Toss in the sliced onions, cooking until they begin to soften and turn translucent, about 3 minutes.
  5. Add the minced garlic and grated ginger, stirring constantly for 30 seconds to release their fragrant oils.
  6. Stir in the sliced cabbage. Cook, stirring frequently, until the cabbage softens but still retains some crunch, about 5-7 minutes. This step is key — you want that tender-crisp texture that makes the dish sing.
  7. Return the cooked chicken to the pan. Pour in soy sauce, vinegar, and honey (if using). Toss everything together to coat evenly. Let it cook for another 2 minutes so the flavors meld.
  8. Season with salt, black pepper, and red pepper flakes, adjusting to your taste.
  9. Remove from heat and sprinkle with sliced green onions and toasted sesame seeds for a bit of fresh crunch and nutty finish.
  10. Serve hot, straight from the pan, and savor every bite.

When I first tried this stir fry in my Portland kitchen, I was reminded of those moments on the porch swing with Mama Lu, where food and stories blended seamlessly. The quick sizzle of the pan and the simple, honest flavors took me right back home.

Find it online: https://claracooking.com/chicken-cabbage-stir-fry/