Description
A quick and healthy Thai chicken cabbage stir fry, loaded with fresh veggies and tender chicken, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups green cabbage, shredded
- 1 cup carrots, julienned or shredded
- 1 bell pepper (red or yellow), sliced thinly
- 3–4 green onions, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- Optional: Red pepper flakes for heat, lime wedges for serving
Instructions
- Begin by heating the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet in a single layer. Season with salt and pepper.
- Sear the chicken until it’s lightly golden and cooked through, about 5–7 minutes, stirring often.
- Once cooked, remove the chicken from the skillet and set aside.
- In the same skillet, add more oil if needed and toss in the garlic and ginger. Sauté for 30 seconds.
- Add the bell pepper, carrots, and cabbage. Stir-fry for 4-5 minutes until vibrant and tender.
- Return the chicken to the skillet with green onions and pour in the soy and oyster sauces. Stir everything together.
- Finally, drizzle sesame oil over the stir fry and toss to coat. Adjust seasoning as needed.
- Serve hot, garnished with lime wedges.
Notes
Feel free to swap out any of the vegetables depending on what you have on hand. For a vegetarian version, use tofu or tempeh instead of chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg