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Homemade Chicken and Cabbage Stir Fry photo
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Chicken and Cabbage Stir Fry

This Chicken and Cabbage Stir Fry is a quick and healthy meal! Packed with flavor and ready in under 30 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: Healthy, Quick, Stir-Fry
Servings: 4 servings

Ingredients

For the Stir Fry:

  • 4 tablespoons olive oil for sautéing
  • 1.5 lbs boneless chicken thighs or breasts cut into small pieces
  • 1 medium cabbage sliced into thin strips
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 medium carrots shredded
  • 1 tablespoon smoked paprika for smoky flavor
  • 1 teaspoon dried basil for aromatic touch
  • 0.5 teaspoon dried oregano complementing the other herbs
  • 2 tablespoons tomato paste for richness
  • 1 cup low-sodium chicken broth for moisture
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Instructions

Cooking Instructions:

  • Step 1: Prepare the Ingredients - Begin by washing and slicing your cabbage into thin strips. Dice the onion, shred the carrots, and mince the garlic. Cut the chicken into small, bite-sized pieces.
  • Step 2: Heat the Oil - In a large skillet or wok, heat 4 tablespoons of olive oil over medium-high heat until shimmering.
  • Step 3: Cook the Chicken - Add the chicken pieces to the skillet, season with salt and pepper, and cook for about 5-7 minutes until golden brown. Remove and set aside.
  • Step 4: Sauté the Vegetables - In the same skillet, add the onion and garlic. Sauté for 2-3 minutes, then add the carrots and cabbage. Cook for an additional 5-7 minutes.
  • Step 5: Add the Spices - Sprinkle in the smoked paprika, basil, and oregano. Stir to coat the vegetables with spices.
  • Step 6: Create the Sauce - Stir in the tomato paste, then pour in the chicken broth, scraping the skillet. Return the chicken and stir.
  • Step 7: Final Seasoning - Taste and adjust seasoning. Allow to simmer until heated through.
  • Step 8: Garnish and Serve - Remove from heat, garnish with parsley, and serve hot over rice or noodles.

Equipment

  • Large Skillet or Wok
  • Wooden spatula or tongs
  • Cutting board and knife
  • Measuring spoons
  • Serving Bowl

Notes

  • For a vegetarian option, substitute chicken with tofu or more vegetables.
  • Meal prep by storing leftovers in an airtight container for up to 4 days.
  • Add red pepper flakes for a spicy kick!