Tonight’s dinner was a hit in our house—Chicken and Cabbage Stir-Fry! This is one of those easy, go-to meals that checks all the boxes: healthy, simple, and full of flavor.
I whipped up a quick sauce using chicken stock, soy sauce, sesame oil, rice vinegar and oyster sauce. It’s savory with a touch of richness and brings everything together beautifully. For the stir-fry, I used chicken tenders cut into strips, cabbage, onion, a little bit of broccoli, some carrots, and colorful peppers. Everything gets tossed together in the wok until it’s sizzling, golden, and full of life.
This meal is naturally low-carb and gluten-free (depending on the soy and oyster sauce brands you use). It’s packed with veggies and a good serving of lean protein, which makes me feel great about serving it to my family. Plus, it’s one of those meals that everyone actually likes—a total win.
We’ve made this dish before using beef instead of chicken, which gives it more of that classic beef-and-broccoli feel. It’s super flexible—you can switch up the protein, swap in whatever veggies you have on hand, or experiment with different sauces. Think of it as a mix-and-match stir-fry that can easily adapt to whatever’s in your fridge.
Serve it on its own or over cauliflower rice for an extra veggie boost. Bon appétit!
Chicken & Cabbage Stir-Fry Recipe
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
For the stir-fry:
• 1 lb chicken tenders, sliced into strips
• 2 cups cabbage, shredded
• 1 small onion, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned or sliced thin
• 1 bell pepper (any color), sliced
• 2 tbsp avocado oil
For the sauce:
• 1/2 cup chicken stock
• 2 tbsp soy sauce (use gluten-free if needed)
• 1 tbsp oyster sauce (also check for gluten-free options)
• 1 tsp rice wine vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
Instructions:
1. Make the sauce: In a small bowl, whisk together chicken stock, soy sauce, oyster sauce, rice wine vinegar, sesame oil and cornstarch. Set aside.
2. Cook the chicken: Heat 1 tbsp avocado oil in a large wok or skillet over medium-high heat. Add the chicken strips and cook until browned and cooked through, about 5–6 minutes. Remove from pan and set aside.
3. Sauté the veggies: In the same pan, add another tablespoon of oil. Toss in the onions, carrots, and bell peppers. Cook for 2–3 minutes, then add cabbage and broccoli. Stir-fry for another 4–5 minutes until tender but still crisp.
4. Bring it all together: Return the chicken to the pan. Pour the sauce over everything and toss to coat. Let it cook for another 2–3 minutes, allowing the flavors to meld.
5. Serve and enjoy! Eat as-is or serve over cauliflower rice or quinoa if desired.
Optional Add-ins & Swaps:
• Swap chicken for beef, shrimp, or tofu
• Add mushrooms, snap peas, or zucchini
• Use tamari or coconut aminos in place of soy sauce for a gluten-free or soy-free version
• Add chili flakes or sriracha for a kick
The Anker Homestead 