This recipe delivers a flavorful and nutritious stir-fry in under 30 minutes, making it perfect for busy weeknights. Featuring nearly 10 cups of vegetables, this dish emphasizes fresh ingredients while staying quick and simple.
Why This Recipe Works
Cabbage is having a moment – dubbed “the vegetable of 2026” – but its versatility makes it a kitchen staple year-round. This stir-fry highlights cabbage’s crisp texture and mild flavor, pairing it with lean ground chicken, colorful bell peppers, and a savory sauce. The result is a balanced, filling meal that doesn’t compromise on taste or speed.
Key Ingredients & Substitutions
The success of this stir-fry lies in its simplicity. Here’s what you’ll need:
- Cabbage: Green cabbage provides the best crunch, but red cabbage works just as well.
- Ground Chicken: Lean ground chicken offers protein without overpowering the vegetables. Ground turkey, pork, or beef are viable alternatives.
- Bell Pepper & Onion: Red or yellow bell peppers bring sweetness and color; yellow onion adds depth of flavor. Shallots or scallions can substitute for onion.
- Savory Sauce: A blend of soy sauce (or tamari), rice vinegar, honey, cornstarch, garlic, and ginger creates a balanced, umami-rich sauce.
How to Make It
- Prepare the Sauce: Combine 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 2 teaspoons cornstarch, 3 minced garlic cloves, and 2 teaspoons grated ginger in a bowl. Whisk until smooth.
- Cook the Chicken: Heat 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add 1 pound ground chicken seasoned with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up the meat, until browned (5-7 minutes). Remove from skillet.
- Sauté Vegetables: Add another tablespoon of oil to the skillet. Sauté 1 diced onion and 1 diced bell pepper until softened (3-4 minutes). Transfer to the plate with the chicken.
- Stir-Fry Cabbage: Heat the remaining oil in the skillet. Add 7 cups chopped cabbage and 1/2 teaspoon salt. Cook, tossing occasionally, until crisp-tender and lightly browned (2-3 minutes).
- Combine & Finish: Return chicken, bell pepper, and onion to the skillet. Pour in the sauce and cook, stirring constantly, until heated through and the sauce coats everything evenly (1 minute). Garnish with sliced scallions if desired.
Storage & Prep Tips
- The sauce can be made a day ahead and refrigerated. Whisk before using.
- Leftovers store well in the refrigerator for up to four days.
This quick cabbage stir-fry is a simple yet satisfying meal that proves healthy eating doesn’t have to be complicated. Whether you’re a seasoned cook or just starting, this recipe is sure to become a regular in your rotation.
