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High Protein Chicken Cabbage Stir Fry - Fast, Flavorful, and Filling

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced against the grain
  • 1 small green cabbage (about 1.5 lb/700 g), core removed and thinly shredded
  • 1 medium carrot, julienned or thinly sliced (optional but adds color)
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 2 tablespoons neutral oil (avocado, canola, or peanut), divided
  • 1 tablespoon sesame oil (for finishing)
  • 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (adds umami; sub with more soy if needed)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or brown sugar (balances the salt)
  • 1/2 teaspoon chili flakes or chili-garlic sauce (optional heat)
  • 1/3 cup chicken broth or water
  • 1 teaspoon cornstarch (for light thickening)
  • Sesame seeds
  • Lime wedges
  • Cooked rice or cauliflower rice, for serving

Method
 

  1. Prep the chicken. Slice the chicken thinly so it cooks fast and stays tender. Pat it dry and toss with a pinch of salt and pepper. For extra tenderness, you can add 1 teaspoon cornstarch and 1 teaspoon soy sauce to lightly coat it.
  2. Whisk the sauce. In a small bowl, combine soy sauce, oyster sauce, rice vinegar, honey, chili, broth, and cornstarch. Stir until smooth and set aside.
  3. Heat the pan properly. Use a large skillet or wok over medium-high heat. When hot, add 1 tablespoon neutral oil.
  4. Cook the chicken in batches. Spread the chicken in a single layer. Sear 2–3 minutes per side until just cooked through and lightly browned. Remove to a plate. Avoid crowding the pan or it will steam.
  5. Sauté aromatics. Add remaining 1 tablespoon neutral oil. Toss in garlic, ginger, and the white parts of the green onions. Stir about 30 seconds until fragrant, but don’t let them burn.
  6. Add vegetables. Add cabbage, carrot, and bell pepper. Stir-fry 3–5 minutes until the cabbage softens slightly but keeps some bite. Season with a pinch of salt and pepper.
  7. Return chicken and add sauce. Pour in the sauce and toss to coat. Cook 1–2 minutes until the sauce thickens and everything is glossy and hot.
  8. Finish and serve. Turn off heat. Drizzle with sesame oil and sprinkle in the green onion tops. Taste and adjust salt, heat, or acidity. Serve over rice or on its own.