Pin It The sound of cabbage hitting a hot wok is something I never expected to love, but here we are. I used to think cabbage was strictly for coleslaw or soup, until a particularly bare fridge and a craving for takeout led me to improvise. What came out of that pan was smoky, savory, and gone in minutes. Now this stir-fry is my go-to when I want something fast that actually tastes like I tried.
I made this for my sister once when she showed up unannounced and hungry. She watched me toss everything together in one pan, skeptical about the cabbage, but by the time we sat down she was already planning to make it herself. She texted me three days later asking if hoisin sauce was the secret. It is, partially, but really its just about getting the pan hot enough and not overthinking it.
Ingredients
- Boneless, skinless chicken breast or thighs (500 g / 1 lb), thinly sliced: Thighs stay juicier and are more forgiving if you overcook them slightly, but breast works beautifully if thats what you have.
- Green cabbage (1 small head, about 600 g), cored and thinly sliced: Slice it thin so it cooks fast and gets those crispy bits without turning mushy.
- Carrot (1 medium), julienned: Adds a little sweetness and color, plus it holds up well to high heat.
- Red bell pepper (1), thinly sliced: The red pepper brings a slight char and brightness that balances the soy and hoisin.
- Green onions (3), sliced: Stir them in at the end so they stay fresh and snappy.
- Soy sauce (3 tbsp): The backbone of the sauce, use tamari if youre avoiding gluten.
- Oyster sauce (1 tbsp): This is where the umami depth comes from, dont skip it.
- Hoisin sauce (1 tbsp): Adds a touch of sweetness and complexity that makes the whole dish crave-worthy.
- Rice vinegar (1 tbsp): Cuts through the richness and keeps everything bright.
- Sesame oil (2 tsp): A little goes a long way, it adds that toasty, nutty finish.
- Cornstarch (2 tsp) and water (2 tbsp): This thickens the sauce just enough to cling to everything without being gloppy.
- Sugar (1 tsp): Balances the salty and tangy elements, you wont taste it directly but youll miss it if its not there.
- Vegetable oil (2 tbsp): For high heat cooking, keeps everything moving without burning.
- Garlic (3 cloves), minced: Let it sizzle for just 30 seconds, any longer and it gets bitter.
- Fresh ginger (1 inch piece), peeled and grated: The zing that wakes up the whole dish, grate it fine so it melts into the sauce.
Instructions
- Mix the sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, water, and sugar until smooth. Set it aside so its ready to pour when things start moving fast.
- Cook the chicken:
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat until it shimmers. Add the sliced chicken in a single layer and let it sear for 4 to 5 minutes, stirring occasionally, until golden and cooked through, then remove it to a plate.
- Wake up the aromatics:
- Add the remaining tablespoon of oil to the same pan, toss in the garlic and ginger, and stir for about 30 seconds until the kitchen smells incredible. Dont let them brown or theyll turn bitter.
- Stir fry the vegetables:
- Toss in the cabbage, carrot, and bell pepper, stirring constantly for 3 to 4 minutes. You want the cabbage to soften but still have some bite and those crispy charred edges.
- Bring it all together:
- Return the chicken to the pan, pour in the prepared sauce, and toss everything together for 2 to 3 minutes. The sauce will thicken and coat everything in a glossy, savory glaze.
- Finish and taste:
- Stir in the sliced green onions, taste, and adjust with a little more soy sauce or a pinch of sugar if needed. Serve hot with rice or noodles if you like.
Pin It This dish has become my answer to the what should we eat tonight stalemate. Its fast enough that nobody gets cranky waiting, and it feels special enough that it doesnt seem like I phoned it in. The leftovers, if there are any, are even better the next day when the sauce has soaked into everything.
Swapping Proteins and Vegetables
Ive made this with shrimp, tofu, and even leftover pork, and it works every time. If youre using tofu, press it well and let it get crispy before adding the sauce. Shrimp cooks even faster than chicken, so watch it closely. You can also swap the cabbage for bok choy or add snap peas if thats what you have, just adjust the cooking time so nothing gets mushy.
Making It Spicy
I usually add a pinch of chili flakes or a drizzle of chili oil at the end when Im in the mood for heat. My brother likes to toss in sliced fresh chilies with the garlic and ginger, which gives it a sharper kick. Start small because you can always add more, but you cant take it back once its in there.
Serving and Storing
I serve this over jasmine rice most nights, but its also great with brown rice or tossed with noodles. If youre meal prepping, it keeps well in the fridge for up to three days, just reheat it gently so the vegetables dont turn to mush. The sauce might thicken up in the fridge, so add a splash of water when reheating.
- Taste the sauce before you add it to the pan, you might want a little more vinegar or sweetness depending on your soy sauce brand.
- Use a wok if you have one, the high sides make tossing everything way easier.
- Dont skip the sesame oil at the end, it pulls the whole dish together.
Pin It This stir fry has earned its spot in my regular rotation, and I think itll do the same for you. Its quick, its satisfying, and it proves that cabbage deserves way more credit than it gets.
Recipe FAQs
- → Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work wonderfully in this stir-fry. They tend to be juicier and more flavorful than breast meat. Just ensure they're thinly sliced for quick, even cooking.
- → How do I prevent the cabbage from becoming too soft?
Cook the cabbage over high heat for only 3-4 minutes, stirring frequently. This keeps it crisp-tender rather than soggy. Avoid overcrowding the pan, which causes vegetables to steam instead of stir-fry.
- → Can I make this dish gluten-free?
Absolutely. Use tamari instead of regular soy sauce and check that your oyster sauce and hoisin sauce are labeled gluten-free. Many brands now offer gluten-free versions of these condiments.
- → What's the best way to slice cabbage for stir-frying?
Remove the core, then cut the cabbage into thin ribbons about 1/4-inch wide. Uniform slicing ensures even cooking and makes the stir-fry easier to eat with chopsticks or a fork.
- → Can I prepare the sauce in advance?
Yes, whisk together all sauce ingredients up to 3 days ahead and refrigerate. Give it a quick stir before adding to the pan, as the cornstarch may settle at the bottom.
- → What other vegetables work well in this stir-fry?
Snap peas, broccoli florets, mushrooms, baby corn, or bok choy are excellent additions or substitutions. Just adjust cooking times based on the vegetable's density.