Amazing 3 Chicken and Cabbage Stir Fry with Garlic Soy Sauce

If you are staring down a busy Tuesday night and feel like ordering takeout again, stop right there! We’re going to make this Chicken and Cabbage Stir Fry with Garlic Soy Sauce instead. Hi, I’m Anna, and I’m obsessed with finding simple, flavorful chicken recipes that actually fit into real life.

I’ve spent years perfecting the art of the 30-minute meal. I’m not about complicated techniques or obscure ingredients. I’m about getting dinner on the table fast, smelling amazing, and tasting like you spent way more time on it than you actually did. This stir fry is my go-to proof that quick doesn’t mean boring.

Why This Chicken and Cabbage Stir Fry with Garlic Soy Sauce Works for Busy Cooks

Honestly, this recipe is a weeknight hero because it rings in at just 25 minutes total. That includes the prep! The secret is the texture combination: the chicken gets that beautiful, velvety coat thanks to a quick marinade, and the cabbage stays wonderfully crunchy. You get all that savory depth from the garlic soy sauce without waiting hours for flavors to meld.

You don’t need to be a professional chef to nail this. The high heat of the wok does most of the heavy lifting. If you’re someone who usually dreads weeknight cooking because it feels like a chore, trust me, this is the recipe that changes your mind. It’s fast, it’s satisfying, and cleanup is minimal!

Gathering What You Need for Chicken and Cabbage Stir Fry with Garlic Soy Sauce

Alright, let’s get organized! For a stir fry this fast, prep is everything. If you have everything chopped and measured before the heat goes on, the cooking process flies by. Seriously, don’t skip the mise en place here if you want the best Chicken and Cabbage Stir Fry with Garlic Soy Sauce experience.

Precise Ingredient List for Your Chicken and Cabbage Stir Fry with Garlic Soy Sauce

Remember, these measurements are perfectly scaled for three hungry people. Get everything ready to go before you turn on the stove!

Ingredient	Amount (For 3 Servings)
Boneless skinless chicken breast, thinly sliced	1 pound
Cabbage, chopped into 2-inch pieces	3 cups
Garlic, minced	3 cloves
Neutral cooking oil (canola or vegetable)	2 tablespoons
Soy Sauce (for marinade & sauce)	3 teaspoons total
Dark Soy Sauce	1 teaspoon
Oyster Sauce	1 tablespoon
Rice Vinegar or Mirin	1 teaspoon
Sesame Oil (for marinade & finishing)	2 teaspoons total
Cornstarch	1 teaspoon
Baking Soda	1/4 teaspoon
Crushed red pepper flakes (optional)	1/4 teaspoon
Green onions, sliced (optional)	2

Necessary Equipment for Making This Quick Chicken and Cabbage Stir Fry with Garlic Soy Sauce

You don’t need a fancy setup for this, just the right basics. You absolutely need a large skillet or a wok—something that can handle high heat and hold all those ingredients without overcrowding. A good sharp knife and cutting board are crucial for that even slicing, plus your measuring spoons, of course!

Step-by-Step Instructions for Perfect Chicken and Cabbage Stir Fry with Garlic Soy Sauce

This is where the magic happens, and trust me, it happens fast! Because we prepped everything, we just need to move quickly from high heat to high heat. Keep everything near the stove, and we’ll be eating in under 15 minutes!

Marinating the Chicken for Tender Results

First things first, we need that chicken to be tender. Grab your thinly sliced chicken breast and toss it in a bowl with the marinade ingredients: 2 teaspoons of soy sauce, 1 teaspoon of sesame oil, the cornstarch, and that tiny pinch of baking soda. Don’t skip the baking soda; it’s my secret for keeping the chicken silky smooth, not rubbery.

Give it a really good toss until every piece is coated. Now, set that bowl aside for 15 minutes while you prep your cabbage. That resting time lets the cornstarch and baking soda work their magic on the protein. It makes a huge difference, I promise!

Pre-Cooking the Cabbage in Your Chicken and Cabbage Stir Fry with Garlic Soy Sauce

Now, crank that heat up! We want medium-high, maybe even high, depending on your stove. Add 1 tablespoon of your neutral oil to your wok or large skillet. Once it shimmers, toss in the 3 cups of chopped cabbage. We aren’t trying to steam it; we want it bright green and slightly charred on the edges.

Stir fry it hard for about 2 to 3 minutes. You want it crisp-tender, not floppy! When you’re happy with the texture, scoop that cabbage right out of the pan and set it aside on a clean plate. That keeps it from overcooking while we handle the chicken.

Cooking the Chicken Safely and Quickly

Add that last tablespoon of oil to the now-empty hot pan. Lay the marinated chicken pieces down in a single layer—don’t pile them up, or they’ll steam instead of sear! Let them cook undisturbed for 2 to 3 minutes so they get a nice golden color on the bottom.

Flip the pieces and cook the other side. This is crucial: you must cook the chicken through to an internal temperature of 165°F (74°C). Use a thermometer if you have one; safety first! As soon as the chicken looks mostly cooked, toss in your 3 minced cloves of garlic. Stir constantly for just 30 seconds until you can really smell that wonderful, pungent aroma. Don’t let that garlic burn!

Creating the Flavorful Garlic Soy Sauce Coating

Time for the sauce that makes this Chicken and Cabbage Stir Fry with Garlic Soy Sauce sing! Immediately add the remaining sauce liquids right over the chicken: the 1 tablespoon of regular soy sauce, the 1 teaspoon of dark soy sauce, the oyster sauce, and the rice vinegar. Toss everything aggressively to coat the chicken evenly. The sauce will thicken up quickly against the hot metal.

Finishing Your Chicken and Cabbage Stir Fry with Garlic Soy Sauce

Now, bring back the reserved, slightly crisped cabbage to the pan. Toss it all together for just about one more minute. We just want to heat the cabbage through and make sure it gets glossy with that garlic soy sauce. Turn off the heat.

For the final touch, drizzle with that last teaspoon of finishing sesame oil—it adds such a beautiful nutty scent! Garnish with your sliced green onions or sprinkle on those red pepper flakes if you like a little kick. Serve this right away while it’s piping hot!

Tips for Achieving Expert Results with Your Chicken and Cabbage Stir Fry with Garlic Soy Sauce

Even though this recipe is fast, technique really matters when you’re cooking something over high heat. If you follow these little tricks, you’ll get that perfect restaurant-quality texture every single time. It’s all about maximizing the sear and keeping the vegetables crisp!

Ingredient Clarification and Preparation Tips

The way you cut your ingredients controls how they cook. For the chicken breast, you must slice it thinly against the grain. If the pieces are too thick, they won’t absorb the marinade properly, and they’ll take longer to hit that safe 165°F mark. For the cabbage, aim for uniform 2-inch pieces. If some pieces are huge and some are tiny, the small ones will turn to mush before the big ones are tender.

Also, make sure your oil is hot before anything touches the pan. A shimmering oil means you’re ready for that immediate sizzle, which creates flavor instead of just steaming your ingredients.

Adjusting the Garlic Soy Sauce Flavor Profile

The beauty of a simple sauce base like this garlic soy mixture is how easily you can tweak it! If you taste the sauce coating the chicken right before you add the cabbage back in, you can adjust on the fly. If it tastes a little flat, add a tiny splash more rice vinegar for brightness or tang.

If you want more heat than the 1/4 teaspoon of red pepper flakes allows, stir in a dash of your favorite chili-garlic sauce right before the final toss. Honestly, I usually add extra green onions at the end because I love that sharp, fresh onion bite cutting through the savory sauce!

Storing and Reheating Leftovers of This Chicken and Cabbage Stir Fry with Garlic Soy Sauce

Even though this Chicken and Cabbage Stir Fry with Garlic Soy Sauce is so quick to make, sometimes we just have leftovers! And that’s totally fine, but we have to treat them right. Stir fries can get soggy fast if you just toss them in a giant container and stick them in the fridge. We want to keep that cabbage crunchy!

Best Practices for Storing Your Chicken and Cabbage Stir Fry with Garlic Soy Sauce

The key to good leftovers is getting them cold fast. Don’t leave the pan of stir fry sitting on the counter to cool down slowly. Portion it out into shallow, airtight containers immediately after serving. Shallow containers help it cool down faster, which is safer and better for texture retention.

This stir fry holds up really well for leftovers—usually about 3 days in the fridge is my limit before the cabbage really starts to soften up. I always try to store the sauce-coated leftovers without any extra garnish, just the main mix.

Storage Item	Duration
Refrigerated (Airtight)	Up to 3 Days
Freezer Safe	Not Recommended

Reheating Tips to Keep the Stir Fry Fresh

Please, please, please skip the microwave if you can! Microwaving heats everything evenly, which means that lovely crispness we worked so hard for in the cabbage will turn mushy. The microwave is fast, but it’s the enemy of good texture here.

Instead, grab that same skillet or wok you used earlier. Add just a tiny splash of water or a teaspoon of broth to the pan—not oil, just a little moisture. Heat it over medium-high heat, toss the leftovers in, and cover it for just a minute or two to steam slightly. Then uncover and stir vigorously for another minute until everything is hot and the moisture has evaporated. It brings back that fresh-off-the-wok taste!

Frequently Asked Questions About This Quick Chicken and Cabbage Stir Fry with Garlic Soy Sauce

I get so many questions about this recipe because it’s become a staple for so many of us! Here are a few things I hear most often about making this the best Chicken and Cabbage Stir Fry with Garlic Soy Sauce possible.

Can I Substitute the Chicken Breast in this Chicken and Cabbage Stir Fry with Garlic Soy Sauce?

Absolutely! If you prefer dark meat, boneless, skinless chicken thighs work wonderfully, though they might take an extra minute or two to cook through. For a vegetarian option, firm or extra-firm tofu works great—just press it really well first! If you use tofu, you might want to pan-fry it first until golden before adding the marinade ingredients.

How Can I Make This Chicken and Cabbage Stir Fry with Garlic Soy Sauce Lower in Sodium?

That’s an important consideration, especially when dealing with soy sauce! The easiest swap is to use a low-sodium soy sauce for both the marinade and the sauce components. Since oyster sauce also contains a good amount of salt, you can reduce the oyster sauce by half a teaspoon and just add a tiny splash more water or broth to maintain volume.

Is This Recipe Truly a Quick Weeknight Meal Option?

Yes, it really is! I stand by the 25-minute total time. If you do your chopping while the chicken marinates, the actual cooking time is only about 12 to 15 minutes on high heat. This is honestly the best kind of healthy stir fry for those nights when you need dinner fast but want something satisfying and flavorful. It’s the definition of a perfect weeknight meal!

Estimated Nutritional Snapshot for Chicken and Cabbage Stir Fry with Garlic Soy Sauce

I always like to share what’s going into our bodies when we make these quick meals. Since we’re using lean chicken breast and lots of cabbage, this is a wonderfully balanced plate! Remember, these numbers are based on the specific ingredient amounts listed for three servings, and things like oil absorption can vary slightly.

It’s great to see solid protein and relatively low carbs for a quick dinner! If you want to see more of my favorite quick chicken dishes, check out my Pinterest board for inspiration.

Nutrient	Amount Per Serving (Estimate)
Calories	377
Protein	30g
Fat	23g
Carbohydrates	13g

Please take these numbers as a helpful guide rather than a strict measurement. If you add extra oil or garnish heavily, those values will shift a bit, but overall, this Chicken and Cabbage Stir Fry with Garlic Soy Sauce keeps things light and satisfying!

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