Chicken and Cabbage Stir-Fry

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25 minTotal time
EasyDifficulty
320kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken Use an equal amount of sliced turkey breast.
  • Cabbage Use an equal volume of shredded napa cabbage.
  • Soy sauce Use an equal amount of tamari for a similar savory seasoning.

Nutrition per serving

Estimated values for 1 serving, 320 kcal

Protein27 g
Carbohydrates14 g
Fat17 g

Fiber 3 g · Sugar 6 g · Sodium 780 mg

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A delicious and nutritious stir-fry dish featuring tender chicken, fresh cabbage, and aromatic spices.

Steps

  1. Heat some oil in a pan over medium heat.
  2. Add minced garlic and diced onion, sauté until fragrant.
  3. Add sliced chicken, cook until no longer pink.
  4. Push the chicken to one side of the pan, crack eggs into the empty side.
  5. Scramble the eggs until cooked, then mix with the chicken.
  6. Add shredded cabbage and chopped tomato, stir well.
  7. Season with salt, pepper, and a splash of soy sauce.
  8. Cook for a few more minutes until the cabbage is tender.
  9. Serve hot and enjoy!

Tips for Chicken and Cabbage Stir-Fry

  • A good finish looks glossy, with chicken fully opaque and cabbage softened but still holding its shape.
  • Use a wide skillet so the vegetables do not crowd the pan; crowding can make them release moisture and turn the stir-fry watery.
  • Have the vegetables chopped and the seasonings ready before cooking; the short cooking time leaves little room for prep once the pan is hot.

Drink pairing

A crisp, dry lager
Its clean, refreshing finish complements the savory soy seasoning and tender chicken without overpowering the cabbage.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?
The slices should be opaque throughout with no pink areas; cut the thickest piece to check.

Can I make this ahead?
It is best freshly cooked, but you can chop the vegetables and slice the chicken ahead, then keep them covered in the refrigerator until cooking.

What should I serve with it?
Serve it on its own or with steamed rice or noodles for a more filling meal.
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