Can I Use Chicken Thighs for Chicken Cabbage Stir Fry?

Yes. Boneless, skinless chicken thighs are an excellent substitute for chicken breast in Chicken Cabbage Stir Fry. They have a slightly richer flavor and tend to remain juicy during high-heat cooking. Cut the thighs into similarly sized bite-sized pieces so they cook evenly. Regardless of which cut you choose, cook the chicken to a safe internal temperature of 165°F (74°C).

How Do I Keep Cabbage From Getting Soggy in a Stir Fry?

Use a large, thoroughly heated skillet or wok and avoid overcrowding it. High heat allows excess moisture to evaporate instead of collecting in the pan and steaming the cabbage. It also helps to cook the cabbage only until it becomes tender-crisp. For this Chicken Cabbage Stir Fry, add the cabbage after the chicken has been browned and removed so you have better control over its cooking time.

What Can I Serve With Chicken Cabbage Stir Fry?

Chicken Cabbage Stir Fry can be served by itself or paired with steamed white rice, brown rice, quinoa, rice noodles, or ramen-style noodles. For a lower-carbohydrate option, serve it without grains or pair it with cauliflower rice. Garnishes such as sesame seeds and sliced scallions add extra texture and freshness without requiring another side dish.

Easy Chicken Cabbage Stir Fry for a Quick Dinner

Name: Chicken Cabbage Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese-Inspired
Ingredients: 1/2 lb (225 g) boneless, skinless chicken breast, cut into bite-sized pieces; 2 tablespoons cornstarch; 2 tablespoons lemon juice; 2 tablespoons low-sodium soy sauce; 1/2 teaspoon ground ginger; 1 cup chicken broth; 3 tablespoons vegetable oil, divided; 1 shallot, chopped; 1 bell pepper, cut into strips; 4 cups shredded cabbage; 1 medium carrot, cut into thin strips; 1 1/2 cups frozen peas; 1 scallion, sliced; Sesame seeds, for garnish

Description

Chicken Cabbage Stir Fry is a quick and colorful one-pan meal made with tender chicken breast, shredded cabbage, bell pepper, carrot, peas, and a light ginger-soy sauce. It is an easy vegetable-packed main course that can be served on its own or with rice, quinoa, or noodles.

Ingredients

Scale

1/2 lb (225 g) boneless, skinless chicken breast, cut into bite-sized pieces
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon ground ginger
1 cup chicken broth
3 tablespoons vegetable oil, divided
1 shallot, chopped
1 bell pepper, cut into strips
4 cups shredded cabbage
1 medium carrot, cut into thin strips
1 1/2 cups frozen peas
1 scallion, sliced
Sesame seeds, for garnish

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Instructions

Combine the cornstarch, lemon juice, low-sodium soy sauce, ground ginger, and chicken broth in a bowl. Add the chicken pieces and marinate for about 15 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Drain the chicken, reserving the marinade.
Add the chicken to the hot skillet and stir fry for about 4 minutes, until lightly browned. Transfer the chicken to a clean plate.
Add the remaining 1 tablespoon vegetable oil to the skillet. Add the shallot and cook for 1 to 2 minutes, until it begins to soften.
Add the bell pepper, shredded cabbage, and carrot. Stir fry for about 4 minutes, or until the cabbage begins to wilt while remaining slightly crisp.
Return the chicken to the skillet and add the peas. Pour in the reserved marinade and stir well.
Continue cooking until the sauce thickens, the vegetables are tender-crisp, and the chicken is completely cooked through to an internal temperature of 165°F (74°C).
Remove from the heat and garnish with sliced scallion and sesame seeds. Serve immediately on its own or with rice, quinoa, or noodles.

Notes

Cut the chicken into evenly sized pieces so it cooks consistently.
Use a large, hot skillet or wok to prevent the cabbage and other vegetables from steaming.
Boneless, skinless chicken thighs can be substituted for chicken breast.
Green, red, or another firm variety of cabbage can be used.
A yellow or white onion can replace the shallot.
Because the reserved marinade has been in contact with raw chicken, bring it to a thorough simmer and cook it completely before serving.
For meal prep, slightly undercook the vegetables so they retain a better texture when reheated.
Store leftovers promptly in an airtight container in the refrigerator and consume within 4 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Chinese-Inspired

Nutrition

Serving Size: 1 serving
Calories: 541 kcal
Sugar: 18.7 g
Sodium: 1129.1 mg
Fat: 24.7 g
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: 46.6 g
Fiber: Not specified
Protein: 36.6 g
Cholesterol: 85.2 mg