One-Pan Chicken & Cabbage Stir Fry | Easy Dinner Idea!

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can thicken sauces but may alter texture.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based, while thighs are cheaper than breasts.

In a bowl, mix the chicken pieces with salt, pepper, soy sauce, sesame oil, and cornstarch until evenly coated. Set aside to marinate for at least 15 minutes.

Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the onion, carrots, and cabbage. Season with salt and pepper, then stir-fry for 1-2 minutes until the veggies soften slightly. Remove them from the skillet and set them aside.

Using the same skillet, add the remaining 2 tablespoons of cooking oil. Add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is golden and fully cooked.

Add minced garlic, water, sugar, and a splash of soy sauce to the skillet with the chicken. Cook for about 2 minutes, letting the ingredients blend.

Return the cooked vegetables to the skillet. Add the green onions and toss everything together. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove from heat and serve hot over steamed rice or noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens