If you're looking for a quick and delicious dinner that will make your family think you've spent hours in the kitchen, this Chicken And Cabbage Stir Fry Recipe is your new best friend. Packed with fresh, colorful veggies and tender chicken, all smothered in a savory peanut and soy sauce, this dish is a total game-changer.
Perfect for those hectic weeknights, it’s not just a meal—it's a lifesaver! Stick around to see how you can whip up this nutritious and mouthwatering cabbage stir fry in no time, and watch your kids actually ask for seconds on the veggies! Ready to dive in? Let's get cooking!
If you love this recipe be sure to try our Air Fryer Bok Choy recipe.
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Why This Recipe Works
You'll love this Chicken and Cabbage Stir Fry because it's quick and easy to make, packed with nutritious and colorful veggies, and bursting with delicious flavors from the savory peanut and soy sauce. It's versatile enough to customize with your favorite ingredients, kid-friendly to encourage healthy eating, and requires minimal cleanup with just one pan. Plus, it's a healthy, balanced meal that can easily be made gluten-free with rice noodles. Perfect for busy weeknights, this dish is sure to become a family favorite!
🥘 Ingredients
- Quality chicken thighs: Tender and juicy chicken thighs that provide a rich, savory base for the dish.
- Soy sauce: Salty and umami-rich soy sauce enhances the overall taste and helps to balance the flavors.
- Oil, peanut or avocado: Healthy and high-heat cooking oils that ensure the ingredients cook evenly and add a subtle richness.
- Broccoli, both the stalks sliced thin and the florets: Crisp and nutritious broccoli, including both the tender stalks and florets, for added texture and vitamins.
- Thin slices of purple cabbage: These add a vibrant color and a noodle-like texture when cooked, so feel free to add as much as you like.
- Thinly sliced orange peppers: Sweet and crunchy orange peppers that provide a burst of color and a mild, tangy flavor.
- Mix of snap peas and snow peas: Crisp and fresh peas that add a pleasant crunch and sweetness to the dish.
- Noodles, we used rice noodles: Light and gluten-free rice noodles that soak up the sauce beautifully and complement the other ingredients.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Rice Noodles: Use udon noodles, soba noodles, or even spaghetti for a twist.
- Chicken Thighs: Substitute with chicken breasts, tofu, shrimp, or beef strips for different protein options.
- Peanut Sauce: Use almond butter sauce, cashew sauce, or a simple hoisin sauce if you have nut allergies.
- Soy Sauce: Swap with tamari or coconut aminos for a gluten-free alternative.
- Peanut or Avocado Oil: Use olive oil, sesame oil, or vegetable oil as a substitute.
- Broccoli: Replace with cauliflower, green beans, or bok choy.
- Purple Cabbage: Use green cabbage, napa cabbage, or shredded carrots for a different texture.
- Orange Peppers: Substitute with red, yellow, or green bell peppers.
- Snap Peas and Snow Peas: Replace with sugar snap peas, green beans, or asparagus.
🔪 How To Make Chicken And Cabbage Stir Fry
Step One: Wash and slice broccoli, cabbage, peppers, snap peas, and snow peas. Heat peanut or avocado oil in a large non-stick pan over medium heat. We used peanut oil. Trim the chicken thighs and brown them. Add peanut and soy sauces to the chicken. Add all vegetables, except broccoli florets, to the pan with the chicken.
Step Two: Cover and cook until the vegetables reach your desired tenderness. Cook rice noodles as instructed on the package. Cut the cooked chicken into bite-sized pieces. Add the broccoli florets and cooked noodles to the pan. Toss everything together until well combined and heated through.
👩🍳 Expert Tips
- Prep All Ingredients First: Have all your veggies sliced and chicken trimmed before you start cooking to ensure a smooth cooking process.
- Use High-Quality Chicken Thighs: They stay tender and juicy, making your stir fry more flavorful.
- Cook on High Heat: Stir frying requires high heat to quickly cook the ingredients while maintaining their crunch and color.
- Don’t Overcrowd the Pan: Cook in batches if necessary to ensure even cooking and prevent steaming.
💭 FAQs
You can use almond butter sauce, cashew sauce, hoisin sauce, or even a simple mix of soy sauce and honey for a different flavor profile.
Substitute the chicken with tofu, tempeh, or your favorite plant-based protein. Ensure that the peanut and soy sauces are vegan-friendly.
Add some crushed red pepper flakes, sriracha, or a splash of hot sauce to the stir fry for an extra kick.
Transfer the stir fry to an airtight container and store in the refrigerator for up to 3-4 days.
Place the stir fry in a freezer-safe container or zip-top bag, and freeze for up to 2-3 months. Be sure to let it cool completely before freezing. When ready to eat, thaw the stir fry overnight in the refrigerator.
🧂Serving Suggestions
Here are my favorite side dishes to serve with Chicken and Cabbage Stir Fry:
- Steamed Rice: A classic pairing, white or brown rice soaks up the delicious sauce.
- Quinoa Salad: A healthy, protein-packed alternative to rice.
- Instant Pot Egg Drop Soup: A comforting soup that complements the stir fry flavors.
- Asian Slaw: A crunchy, tangy salad that adds a refreshing contrast.
- Edamame: Steamed and lightly salted, they make a great, healthy side.
- Air Fryer Egg Rolls: These add a tasty and satisfying element to your meal.
🍽 Related Recipes
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Chicken And cabbage Stir Fry Recipe
Ingredients
- 1 Pound Chicken Thighs
- 1 Cup Peanut Sauce
- ¼ Cup Soy Sauce
- 2 tablespoons Avocado Oil
- 1.5 Cups Broccoli
- 1 Cup Sliced Purple Cabbage
- 1 Sliced Orange Pepper
- ½ Cup Snow Peas
- 1 Packet Of Noodle we used a rice noodles.
Instructions
- Prepare the Vegetables: Thoroughly wash all vegetables. Once cleaned, slice and chop the broccoli, purple cabbage, orange peppers, snap peas, and snow peas.
- Cook the Chicken: Heat oil (peanut or avocado) in a large non-stick pan over medium heat. We used peanut oil for this stir fry. Trim the chicken thighs and add them to the hot oil. Brown the chicken on one side, then flip to brown the other side.
- Add Sauces: Pour the peanut sauce and soy sauce into the pan, mixing them with the chicken. Feel free to experiment with other sauces, but the combination of peanut and soy sauces gives a delicious flavor.
- Cook the Noodles: Prepare the rice noodles according to the package instructions.
- Cook the Vegetables: Add all the vegetables, except the broccoli florets, to the pan with the chicken. Cover and cook until the vegetables reach your desired tenderness.
- Combine Ingredients: Cut the cooked chicken into bite-sized pieces. Add the broccoli florets and cooked noodles to the pan. Toss everything together until well combined and heated through.
