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Overhead of chicken and cabbage stir fry with carrots and green onions in a wok

Chicken and Cabbage Stir Fry

A fast, savory Hmong-inspired stir fry with tender chicken and crisp-tender cabbage in a garlicky soy-ginger sauce. On the table in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 0.5 medium green cabbage, chopped (about 6 cups)
  • 1 carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 3 tbsp soy sauce (divided)
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tbsp neutral oil (for stir-frying)
  • 2 green onions, sliced (to garnish)

Method
 

  1. Thinly slice the chicken and toss it with 1 tablespoon of the soy sauce.
  2. Heat the neutral oil in a wok or large skillet over high heat. Sear the chicken until cooked through to 165°F (74°C), then remove and set aside.
  3. Add the garlic and ginger to the pan and stir for 30 seconds, then add the cabbage and carrot and stir-fry 4–5 minutes until crisp-tender.
  4. Return the chicken and add the remaining soy sauce, oyster sauce, fish sauce, and sesame oil. Toss 2 minutes to coat.
  5. Garnish with green onions and sesame seeds and serve over rice.

Notes

For a Hmong-style version, add a splash more fish sauce and serve with jasmine rice. Swap chicken thighs for breast or ground chicken. Make it spicy with chili flakes, or low-carb by serving without rice. Do not overcook the cabbage — it should stay a little crisp.