introduction
This recipe gives a quick, healthy dinner with bright flavors. The dish uses chicken, cabbage, sesame oil, soy sauce, garlic, and ginger. It cooks fast and fills the house with good smells. If you want other quick chicken ideas, try the sweet and spicy air fryer chicken legs for another easy meal.
why make this recipe
Make this recipe when you want a fast, full meal. It uses simple ingredients you may already have. The cabbage cooks down and tastes sweet with the sauce. The ginger and sesame give it a warm, nutty flavor. It is low effort and good for weeknights. For a light dessert after this meal, you could try air fryer apple hand pies.
how to make Chicken and Cabbage Stir Fry with Sesame and Ginger Recipe
Follow these clear steps. Read all steps before you start. This method keeps the chicken juicy and the cabbage tender.
- In a medium bowl, combine chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk well until smooth and set aside to let the flavors meld.
- Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil. Add the chicken pieces, sprinkle with salt and black pepper, and cook for 5-7 minutes, stirring occasionally. Allow brown edges to form for better flavor and texture. Once cooked through, transfer the chicken to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add the chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes, stirring occasionally to allow the vegetables to soften slightly and develop some browning.
- Reduce heat to medium-low, add the cabbage to the skillet, stir well, then cover and cook for 7 minutes. Stir occasionally to ensure even cooking, and add a splash of water about halfway through to help soften the cabbage without burning.
- Add the cooked chicken back into the skillet with the vegetables. Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Stir gently to combine everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients beautifully.
- Turn off the heat. Sprinkle the stir fry with sliced green onion sprigs and toasted sesame seeds for a fresh and nutty finish. Serve immediately while hot.
This method is similar to the easy steps we use in baked chicken with potatoes and green beans where simple prep and timing make the meal come together.
Ingredients :
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 2 large garlic cloves, minced (for vegetables)
- 2 pounds green cabbage, coarsely chopped
- 2 green onion sprigs, for garnish
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil, divided and for frying
- 1 cup low sodium chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame seed oil
- 2 tablespoons cornstarch
- 2 large garlic cloves, minced (for sauce)
- 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)
- 1 tablespoon sesame seeds, for garnish
Directions :
- In a medium bowl, combine chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk well until smooth and set aside to let the flavors meld.
- Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil. Add the chicken pieces, sprinkle with salt and black pepper, and cook for 5-7 minutes, stirring occasionally. Allow brown edges to form for better flavor and texture. Once cooked through, transfer the chicken to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add the chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes, stirring occasionally to allow the vegetables to soften slightly and develop some browning.
- Reduce heat to medium-low, add the cabbage to the skillet, stir well, then cover and cook for 7 minutes. Stir occasionally to ensure even cooking, and add a splash of water about halfway through to help soften the cabbage without burning.
- Add the cooked chicken back into the skillet with the vegetables. Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Stir gently to combine everything evenly. Cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients beautifully.
- Turn off the heat. Sprinkle the stir fry with sliced green onion sprigs and toasted sesame seeds for a fresh and nutty finish. Serve immediately while hot.
how to serve Chicken and Cabbage Stir Fry with Sesame and Ginger Recipe
Serve the stir fry hot from the skillet. It goes well on plain rice or noodles. You can also serve it with a small side salad. For a richer side dish, try pairing it with BBQ chicken mac and cheese for a comfort-food mix.
how to store Chicken and Cabbage Stir Fry with Sesame and Ginger Recipe
Let the food cool to room temperature first. Put leftovers in an airtight container. Store in the fridge for 3 to 4 days. Reheat in a skillet over medium heat or microwave until hot. If the sauce thickens after cooling, add a splash of water when you reheat to loosen it.
tips to make Chicken and Cabbage Stir Fry with Sesame and Ginger Recipe
- Cut the chicken into even pieces so it cooks the same time.
- Let chicken brown a little for more flavor.
- Slice the cabbage roughly; it cooks faster when in larger pieces.
- Stir the sauce before pouring so the cornstarch did not settle.
- Add a splash of water while cooking cabbage to prevent sticking.
- For extra flavor, toast the sesame seeds a little before using.
For another easy chicken and pasta idea, see cheesy alfredo bowtie pasta with cajun spiced garlic chicken.
variation (if any)
- Make it spicy: add red pepper flakes or sriracha to the sauce.
- Use shrimp or tofu instead of chicken for a different protein.
- Swap brown sugar for honey for a lighter sweet note.
- Add sliced carrots or snap peas for more color and crunch.
FAQs
Q: Can I use pre-shredded cabbage?
A: Yes. Pre-shredded cabbage works fine. Reduce the cover time by 1-2 minutes so it does not get too soft.
Q: Can I make this gluten free?
A: Yes. Use gluten-free soy sauce or tamari instead of regular soy sauce.
Q: Can I freeze leftovers?
A: You can freeze, but cabbage can get soft after thawing. Keep in mind texture changes. Freeze in a tight container for up to 2 months.
Q: How do I keep the chicken tender?
A: Do not overcook. Cook until just done and remove from heat. Return to the pan only to warm with the sauce.
Q: Can I use carrot ginger instead of fresh ginger?
A: Fresh ginger gives the best flavor, but dried ginger works if you have no fresh. Use less dried ginger than fresh.
Conclusion
For another take on this dish or ideas from a different source, see the Chicken Cabbage Stir Fry Recipe – Masala Herb which has a similar flavor profile and extra tips.
Chicken and Cabbage Stir Fry with Sesame and Ginger
Ingredients
Method
- In a medium bowl, combine chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, minced garlic, and minced ginger. Whisk well until smooth and set aside.
- Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon of avocado oil.
- Add the chicken pieces, sprinkle with salt and black pepper, and cook for 5-7 minutes, stirring occasionally until cooked through.
- Transfer the cooked chicken to a plate and set aside.
- Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil.
- Add the chopped onion, red bell pepper, and minced garlic. Cook for about 3 minutes until the vegetables soften.
- Reduce heat to medium-low, add the cabbage to the skillet, and cover, cooking for 7 minutes. Stir occasionally and add a splash of water halfway through.
- Add the cooked chicken back into the skillet with the vegetables. Stir the prepared sauce and pour it over the chicken and vegetables.
- Cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
- Turn off the heat and sprinkle with sliced green onion sprigs and toasted sesame seeds. Serve immediately while hot.