Chicken Cabbage Stir-Fry (Printable Version)
Chicken, cabbage, and peppers meet in a savory stir-fry enhanced by oyster and soy sauce.
# What You'll Need:
→ Protein
01 -
2 boneless, skinless chicken breasts (1 to 1.5 pounds), sliced thinly against the grain
→ Fat
02 -
1 tablespoon unsalted butter or neutral oil (such as avocado or canola oil)
→ Aromatics and Vegetables
03 -
1 medium yellow or white onion, thinly sliced
04 -
2 cloves garlic, minced
05 -
1/2 head green cabbage, shredded (about 1/4 to 1/2 inch thick)
06 -
1/2 jalapeño pepper, finely diced, seeds and membranes removed for less heat (optional)
07 -
1 medium orange bell pepper, diced
→ Sauce and Seasoning
08 -
1/2 cup low-sodium chicken stock
09 -
2 tablespoons oyster sauce
10 -
1 tablespoon soy sauce (regular or low-sodium, gluten-free tamari if needed)
11 -
Salt and ground black pepper, to taste
# Step-by-Step Guide:
01 -
Slice chicken breasts into 1/4-inch thick bite-sized strips and pat dry. Thinly slice the onion, dice the bell pepper, finely mince the garlic, and finely dice the jalapeño. Shred the green cabbage. In a small bowl, whisk together chicken stock, oyster sauce, and soy sauce to prepare the stir-fry sauce.
02 -
Heat a large skillet or wok over medium-high heat. Add butter or oil and allow to melt. Add sliced chicken in a single layer, season lightly with salt and pepper, and cook, stirring occasionally, until browned and cooked through (5-7 minutes). Remove chicken to a clean plate.
03 -
If needed, add a teaspoon more butter or oil to the skillet. Add sliced onion and sauté until starting to turn translucent, about 3 minutes. Add minced garlic and jalapeño, stirring for 1 minute until fragrant. Add shredded cabbage and diced orange pepper, stirring to combine.
04 -
Pour the prepared stir-fry sauce over the vegetables. Stir thoroughly to coat. Cook, stirring occasionally, for 5-7 minutes until cabbage and bell pepper are tender-crisp and liquid reduces slightly to form a glaze.
05 -
Return cooked chicken and its juices to the skillet. Stir gently to combine with vegetables and sauce. Cook an additional 2-3 minutes until chicken is heated through. Taste and adjust seasonings as desired.
06 -
Transfer to plates and serve immediately while hot.
# Additional Notes:
01 -
For easier slicing, freeze chicken breasts for 15 minutes before cutting. Adjust spice level by increasing or omitting jalapeño as desired.