Quick Chicken and Cabbage Stir Fry with Chili Glaze Tips, FAQ & printable recipe

Tips for success

To achieve the best results, use a high-smoke-point oil such as grapeseed, avocado, or refined peanut oil. These oils can withstand the intense heat required for stir frying without breaking down or adding an unpleasant flavor to the dish.

Avoid using extra virgin olive oil or butter, as they will smoke and burn long before the wok reaches the necessary temperature for a proper sear.

The key to a successful stir fry is the 'toss'. Keep the ingredients moving constantly to ensure even heat distribution and to prevent any single piece from burning.

If you are not comfortable tossing the ingredients using the wok, use long-handled tongs or a sturdy spatula to stir the contents vigorously. This active movement is what gives the dish its characteristic flavor profile and ensures the sauce coats every single piece.

Variations

• Beef and Cabbage Stir Fry: Substitute the chicken breast with thinly sliced flank steak or sirloin. Sear the beef quickly over high heat, following the same instructions, ensuring it reaches an internal temperature of 145°F (63°C) before adding the vegetables and sauce. Let the beef rest for three minutes before serving for the best results.
• Shrimp and Cabbage Stir Fry: Use peeled and deveined shrimp instead of chicken. Shrimp cook very quickly, so add them to the wok only once the cabbage has started to wilt. Cook until the shrimp are opaque and reach an internal temperature of 145°F (63°C), then immediately add the glaze and finish the dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool completely within 2 hours before refrigerating.

Reheat

Reheat in a hot skillet over medium-high heat for 2-3 minutes until steaming hot, stirring constantly to maintain texture.

Store any leftovers in an airtight container in the refrigerator for up to three days. To maintain the best texture, keep the stir fry away from moisture-heavy foods. When reheating, do so quickly over medium-high heat in a pan to revive the crispness of the cabbage, rather than using a microwave, which tends to soften the vegetables and make the chicken rubbery and unappealing.

You can prepare the ingredients in advance by slicing the chicken and cabbage, then storing them in separate airtight containers in the refrigerator for up to 24 hours. The sauce can also be pre-measured.

However, do not combine the ingredients until you are ready to cook, as the cabbage will release water and lose its freshness if it sits with the sauce or meat for too long before hitting the heat.

Serving ideas

This stir fry is best served immediately while the cabbage is still crisp and the glaze is warm. It makes an excellent main course when paired with a side of steamed jasmine rice or quinoa to soak up the extra sauce. For a lighter meal, it can be served over a bed of fresh mixed greens or thin rice noodles, which provide a neutral base for the bold, savory flavors of the glaze.

Consider serving the dish in wide, shallow bowls to showcase the vibrant colors of the cabbage and the glistening chicken. A final sprinkle of fresh scallions adds a vibrant pop of green and a sharp, onion-like bite that cuts through the richness of the chili glaze.

If you enjoy extra texture, a handful of toasted sesame seeds or crushed peanuts can be added as a final topping before serving the dish to guests.

Frequently asked questions

Recipe card

Quick Chicken and Cabbage Stir Fry with Chili Glaze

Prep 10 minCook 8 minRest 3 minTotal 21 minServes 2

Ingredients

• 1 lb chicken breast, thinly sliced
• 1/2 head green cabbage, shredded
• 1/4 cup savory chili glaze
• 2 tbsp chopped scallions

Instructions

1. Thinly slice the chicken into bite-sized strips. Shred the cabbage into thin ribbons and chop the scallions. Ensure all ingredients are ready before heating the wok, as the cooking process moves very quickly.
2. Heat a wok over high heat until smoking. Add the chicken strips and sear until browned on all sides. Add the cabbage and toss vigorously until the cabbage is wilted but retains a slight crispness.
3. Drizzle the chili glaze over the chicken and cabbage. Toss everything together until the sauce bubbles and coats the ingredients in a glossy, savory layer. Remove from heat, garnish with chopped scallions, and serve immediately.

Contains: soy

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

12 g

Fat

14 g

Fiber

3 g

Sugar

6 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.