Why You’ll Love This Recipe

I love this recipe because it’s incredibly versatile and easy to make. The combination of garlic, soy sauce, and just a hint of spice gives the dish an irresistible balance of savory and slightly tangy flavors. It’s naturally low-carb and full of protein, yet it feels hearty enough to enjoy on its own. I also love how adaptable it is—I can serve it over rice, noodles, or cauliflower rice depending on my mood.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb boneless, skinless chicken thighs or breasts, thinly sliced
2 tablespoons olive oil or sesame oil
1 small green cabbage, thinly sliced (about 6 cups)
4 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional, for umami)
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Salt to taste
Fresh parsley or green onions, chopped (for garnish)

Directions

1. I heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, I add the thinly sliced chicken and cook for about 4–6 minutes, stirring occasionally, until golden brown and cooked through. Then, I remove the chicken from the pan and set it aside.

2. In the same pan, I add the remaining oil and sauté the minced garlic for about 30 seconds until fragrant and lightly golden.

3. I add the sliced cabbage to the pan and cook it for 5–7 minutes, stirring occasionally, until it begins to wilt and develop a light caramelization.

4. I return the cooked chicken to the pan and add the soy sauce, oyster sauce (if using), black pepper, and red pepper flakes. I stir everything together so the flavors meld, cooking for another 2–3 minutes.

5. I taste and adjust the seasoning with salt if needed, then remove it from the heat.

6. I garnish with chopped parsley or green onions and serve it hot—either on its own or over steamed rice, cauliflower rice, or noodles.

Servings and Timing

This recipe serves 4 people and takes about 25 minutes total—10 minutes of prep and 15 minutes of cooking.

Variations

Sometimes I like to swap the chicken for shrimp or tofu for a lighter, pescatarian, or vegetarian version. For extra crunch and nutrition, I toss in shredded carrots, bell peppers, or snap peas. When I want a deeper flavor, I add a splash of rice vinegar or sesame oil at the end. To make it spicy, I increase the red pepper flakes or drizzle on some chili oil.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to keep it moist. It also reheats well in the microwave for a quick lunch. If I’m meal prepping, I portion it into containers with rice or noodles for easy grab-and-go meals.

FAQs

Can I use pre-shredded cabbage?

Yes, I often use bagged coleslaw mix or pre-shredded cabbage to save time.

What’s the best cut of chicken to use?

I love using thighs for extra juiciness, but chicken breasts work great for a leaner option.

Can I make this dish vegetarian?

Absolutely. I replace the chicken with tofu or tempeh and skip the oyster sauce for a fully plant-based version.

Can I use red cabbage instead of green?

Yes, but red cabbage takes a bit longer to soften and gives the dish a slightly earthier flavor.

What if I don’t have oyster sauce?

I substitute it with a little hoisin sauce or just add extra soy sauce for a simpler flavor.

How do I keep the cabbage from overcooking?

I cook it over medium-high heat and stir occasionally—it should stay slightly crisp and not soggy.

Can I add more vegetables?

Definitely! Mushrooms, broccoli, carrots, or zucchini all pair beautifully with the flavors in this recipe.

Is this dish spicy?

It’s mildly spiced from the red pepper flakes, but I can easily adjust the heat to taste.

Can I meal prep this recipe?

Yes, it’s perfect for meal prep and reheats wonderfully for up to four days.

What can I serve this with?

I like serving it over steamed jasmine rice, noodles, or even quinoa for a filling, balanced meal.

Conclusion

I love how this Irresistibly Easy Sautéed Garlic Cabbage with Tender Chicken combines wholesome ingredients with bold, comforting flavors. It’s quick, nutritious, and perfect for those nights when I want a simple meal that doesn’t compromise on taste. The garlicky aroma, tender chicken, and caramelized cabbage make it a dish I return to again and again—proof that healthy and delicious truly can go hand in hand.