Okay, so you know those nights when you’re starving and the thought of cooking feels like climbing Mount Everest? Yeah, I’ve been there! That’s exactly why I fell head over heels for this Stir-fried Chicken with Eggs and Cabbage. It’s my secret weapon for getting a genuinely delicious, satisfying meal on the table in what feels like minutes. Seriously, it’s so fast and uses stuff I usually have hanging around. It’s the kind of recipe that saves my sanity on a crazy Tuesday, and I just know it’s going to become your new go-to, too!
Why You’ll Love This Stir-fried Chicken with Eggs and Cabbage
- It’s SO fast – seriously, like 25 minutes total!
- You probably have most of the ingredients already.
- The chicken, egg, and cabbage combo is surprisingly yummy together.
- You can totally swap out the veggies for whatever you have!
Essential Ingredients for Stir-fried Chicken with Eggs and Cabbage
Alright, let’s talk about what you need to make this magic happen! The beauty of this dish is that it doesn’t ask for anything too fancy, which is exactly what I love for a busy weeknight. Everything just comes together so perfectly, it’s almost unbelievable.
Chicken and Egg Components
So, for our star proteins, you’ll need about two boneless, skinless chicken breasts. The key here is slicing them nice and thin, like bite-sized pieces. This helps them cook super fast! Then, grab two large eggs. Just give them a quick whisk in a little bowl until the yolks and whites are just married – no need to go crazy here.
Cabbage and Flavor Base
You’ll want about three cups of shredded cabbage. I usually just grab a small head and shred it myself, but hey, the pre-shredded stuff works too if you’re in a real pinch! Then, for that amazing aroma, we’ve got two cloves of garlic that need mincing and a little knob of fresh ginger, maybe about a teaspoon once it’s grated. Trust me, fresh ginger makes all the difference!
Sauce and Seasoning Essentials
This is where the flavor really gets locked in! You’ll need two tablespoons of soy sauce and one tablespoon of sesame oil to make our simple, delicious sauce. We’ll also use one tablespoon of vegetable oil for the actual stir-frying. And of course, just a pinch of salt and pepper to taste at the end. Easy peasy!
How to Prepare Stir-fried Chicken with Eggs and Cabbage: Step-by-Step
Okay, let’s get cooking! The best part about this recipe is that it’s actually super straightforward. You just need to have everything prepped before you start, because once that pan gets hot, things move fast!
Preparing the Sauce and Cooking the Chicken
First things first, let’s make that magic sauce. In a small bowl, just whisk together your soy sauce and sesame oil. Give it a little swirl and set it aside. Now, heat up your vegetable oil in a big skillet or a wok over medium-high heat. Once it’s nice and hot, toss in your thinly sliced chicken. Stir-fry it until it’s all browned and cooked through – usually just a few minutes. Then, scoop the chicken out and set it aside for a moment.
Sautéing Aromatics and Cabbage
Keep your skillet hot! Now, toss in your minced garlic and grated ginger. Give them a quick stir for about 30 seconds until they smell amazing – be careful not to burn them! Then, add in your shredded cabbage. Stir-fry it for about 3 to 5 minutes. You want it to be tender, but still have a little bit of a crunch, you know? Tender-crisp is the goal!
Incorporating the Eggs and Finishing the Stir-fry
Here’s the fun part with the eggs! Push all that yummy cabbage over to one side of the skillet. Pour your beaten eggs into the empty space. Let them set for just a second, then gently scramble them until they’re cooked through. Once the eggs are done, return your cooked chicken back into the skillet. Now, pour that delicious soy sauce and sesame oil mixture all over everything. Give it all a good toss to coat everything evenly and let it heat through for another minute or so. Taste it and add a little salt and pepper if you think it needs it. That’s it! Serve it up right away while it’s piping hot!
Tips for Perfect Stir-fried Chicken with Eggs and Cabbage
Alright, so you want your stir-fry to be restaurant-quality at home? I’ve got you! A few little tricks make all the difference. First off, crank up that heat! Stir-frying is all about cooking things quickly over high heat. It gives everything that perfect sear and keeps that nice tender-crisp texture. Just be ready to move fast!
Another thing I learned the hard way is not to overcrowd the pan. Seriously, if you dump everything in all at once, it’ll just steam instead of stir-fry. Cook your chicken in batches if you need to, or make sure your pan is nice and big. Lastly, and this is a big one for stir-fries: have everything prepped and ready *before* you even turn on the stove. Slice your chicken, shred your cabbage, mince your garlic – have it all out and measured. Once that pan is hot, you won’t have time to chop!
Stir-fried Chicken with Eggs and Cabbage: Variations and Serving Ideas
Now, this recipe is pretty fantastic as is, but you know me, I love to play around! If you don’t have cabbage on hand, or just want to mix things up, feel free to swap some of it out. Broccoli florets, sliced bell peppers (any color!), or even some crisp snap peas are absolutely delicious in here. Just make sure to cut them into bite-sized pieces so they cook quickly.
Want to kick up the heat a notch? I totally get it! When you’re adding the garlic and ginger, just toss in a pinch of red pepper flakes. It gives this stir-fried chicken with eggs and cabbage a lovely little warmth that’s just *chef’s kiss*. As for serving, this is practically begging to be spooned over a fluffy bed of steamed rice or some nice, chewy noodles. It makes the whole meal feel even more complete, don’t you think?
Frequently Asked Questions about Stir-fried Chicken with Eggs and Cabbage
Got questions about this super-speedy stir-fried chicken with eggs and cabbage? I’ve got answers!
Can I use boneless, skinless thighs instead of breasts for this stir-fried chicken with eggs and cabbage? Absolutely! Chicken thighs are actually a fantastic choice here. They tend to stay a bit more moist than breasts, which is always a win. Just make sure to cut them into similar bite-sized pieces so they cook up nicely with everything else.
How can I make this recipe spicier? Easy peasy! Like I mentioned in the tips, tossing in a pinch of red pepper flakes along with the garlic and ginger is my favorite way to add a little heat. You could also add a drizzle of sriracha or your favorite chili garlic sauce right at the end when you add the main sauce. Experiment and find your perfect spice level!
What is the best way to store leftovers of this stir-fried chicken with eggs and cabbage? If you happen to have any leftovers (which is rare in my house!), just let the stir-fry cool down completely. Then, pop it into an airtight container and pop it in the fridge. It’s usually good for about 2-3 days. To reheat, I like to give it a quick stir-fry in a skillet with a tiny splash of water or soy sauce to bring back some moisture. It’s still super tasty the next day!
Nutrition Information for Stir-fried Chicken with Eggs and Cabbage
Just a heads-up, the nutrition info you see for this stir-fried chicken with eggs and cabbage is an estimate, okay? It can totally change depending on the exact brands you use, how much oil you end up using, or even if you swap out veggies. It’s always good to keep that in mind!
Speedy Stir-fried Chicken with Eggs and Cabbage
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and quick stir-fry featuring tender chicken, fluffy eggs, and crisp cabbage.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 large eggs, lightly beaten
- 3 cups shredded cabbage
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together soy sauce and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry until browned and cooked through. Remove chicken from skillet and set aside.
- Add garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant.
- Add cabbage to the skillet and stir-fry until tender-crisp, about 3-5 minutes.
- Push cabbage to one side of the skillet. Pour beaten eggs into the empty side and scramble until cooked.
- Return chicken to the skillet. Pour the soy sauce mixture over everything.
- Toss to combine and heat through. Season with salt and pepper if needed.
- Serve immediately.
Notes
- For extra flavor, add a pinch of red pepper flakes with the garlic and ginger.
- You can substitute broccoli or bell peppers for some of the cabbage.
- Serve with rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: stir-fried chicken, eggs, cabbage, quick meal, easy dinner, stir fry recipe