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Step-by-Step Instructions
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Marinate the chicken – Toss sliced chicken with soy sauce and sesame oil. Let it soak for 15 minutes.
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Cook the chicken – Heat olive oil in a skillet and sear chicken until golden and cooked through (5–7 minutes). Remove and set aside.
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Sauté aromatics – Add garlic and ginger to the same skillet; cook until fragrant (about 1 minute).
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Add the veggies – Stir-fry cabbage, mushrooms, and carrots until tender but still vibrant (5–7 minutes).
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Bring it all together – Return chicken to the pan, stir in hoisin sauce and rice vinegar, and toss until well combined.
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Finish & serve – Season with salt and pepper, garnish with green onions, and serve hot.
What to Serve with This Dish
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Steamed jasmine or brown rice
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Stir-fried noodles
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Cauliflower rice (for low-carb option)
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Fresh cucumber salad on the side
Tips for Success
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Slice chicken thinly for even cooking.
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Don’t overcook veggies—they should stay crisp-tender.
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Wok works best, but a large skillet will do the job.
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Double the batch—leftovers are even better the next day!
Storage Instructions
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Refrigerator: Store in an airtight container for up to 3 days.
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Freezer: Not recommended—veggies lose their crunch.
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Reheat: Warm in a skillet over medium heat for the best texture.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Chop all the veggies and marinate the chicken in the morning, then cook everything fresh at dinnertime.
Is this recipe gluten-free?
Swap regular soy sauce for tamari or coconut aminos to keep it gluten-free.
What protein works best besides chicken?
Shrimp and thin beef slices both cook beautifully with this stir-fry.
Conclusion
There you have it—one skillet, a handful of simple ingredients, and a dish that disappears faster than you can set it on the table. This chicken and veggie stir-fry is flavorful, fresh, and flexible enough to fit into your weeknight rotation again and again.
