Garlic Chicken Cabbage Stir-Fry 🍗🥬

A quick, flavourful one-pan meal with juicy chicken, crunchy cabbage, garlic, and a savoury sauce. It’s easy to make, naturally low in carbohydrates, and perfect for a healthy lunch or dinner.

Prep time: 15 minutes Cook time: 15 minutes Servings: 3–4

Ingredients

For the chicken and vegetables

• 500 g boneless chicken breast or thighs, thinly sliced

• ½ medium cabbage, thinly shredded (about 400 g)

• 1 medium carrot, cut into thin strips (optional)

• 1 medium onion, thinly sliced

• 5–6 garlic cloves, finely minced

• 1 tsp freshly grated ginger (optional)

• 2 tbsp cooking oil

• 2 spring onions, chopped (optional)

For the stir-fry sauce

• 3 tbsp soy sauce

• 1 tbsp oyster sauce (optional)

• 1 tbsp lemon juice or rice vinegar

• ½ tsp black pepper

• ½ tsp red chilli flakes, or to taste

• 1 tsp honey or sugar (optional)

• 2 tbsp water

For the chicken marinade

• 1 tbsp soy sauce

• 1 tsp cornflour (cornstarch)

• ½ tsp black pepper

Instructions

Step 1: Prepare the chicken

1. Slice the chicken into thin, even strips.

2. Place it in a bowl with 1 tbsp soy sauce, cornflour, and black pepper.

3. Mix well and leave to marinate for 10–15 minutes while preparing the vegetables.

The cornflour helps keep the chicken tender and gives it a lightly glossy coating.

Step 2: Mix the sauce

In a small bowl, combine the soy sauce, oyster sauce, lemon juice or vinegar, black pepper, chilli flakes, honey, and water.

Stir until mixed, then set aside.

Step 3: Cook the chicken

1. Heat 1 tbsp oil in a large wok or frying pan over medium-high heat.

2. Add the chicken in a single layer. Cook in batches if necessary.

3. Stir-fry for approximately 5–7 minutes, until browned and thoroughly cooked.

4. Transfer the chicken to a plate.

Chicken should reach an internal temperature of 74°C (165°F) for safety.

Step 4: Sauté the garlic and onion

1. Add the remaining 1 tbsp oil to the same pan.

2. Add the onion and cook for 2 minutes until slightly softened.

3. Add the garlic and ginger.

4. Stir-fry for 30–45 seconds until fragrant.

Avoid browning the garlic too much, as it can become bitter.

Step 5: Add the vegetables

1. Add the carrot, if using, and stir-fry for 2 minutes.

2. Add the shredded cabbage.

3. Cook over medium-high heat for 3–5 minutes, tossing frequently.

For crunchy cabbage, cook just until it begins to soften. For softer cabbage, cook for another 2–3 minutes.

Step 6: Combine everything

1. Return the cooked chicken to the pan.

2. Pour the prepared sauce over the chicken and vegetables.

3. Toss everything together for 2–3 minutes until evenly coated and heated through.

4. Taste and adjust the seasoning with extra soy sauce, chilli, or lemon juice as desired.

5. Sprinkle with chopped spring onions and serve immediately.

Tips for the best stir-fry

• Use high heat: This helps the cabbage brown slightly without becoming watery.

• Don’t overcrowd the pan: Cook the chicken in batches for better browning.

• Slice evenly: Thin chicken strips cook quickly and evenly.

• Keep the cabbage crisp: Add it after the chicken and aromatics.

• Use low-sodium soy sauce if preferred: This gives you more control over the saltiness.

Serving suggestions

Serve your garlic chicken cabbage stir-fry with:

• Steamed rice or brown rice

• Egg noodles

• Cauliflower rice for a low-carb meal

• Lettuce cups for a lighter option

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a frying pan over medium heat until piping hot, adding a splash of water if needed.

Approximate nutrition per serving: 250–350 calories and 30–40 g protein, depending on the chicken cut, oil, and sauce used.

Enjoy your quick, garlicky chicken stir-fry!