The image appears to show a garlic chicken and cabbage stir-fry with browned chicken, cabbage, onion, green onion, peppers/chili, garlic, and a savory Asian-style sauce. The exact original recipe and nutrition panel aren’t provided in the image, so the recipe below is a carefully reconstructed version rather than a claim that these are the creator’s exact quantities.
Recipe at a glance
Servings: 4
Prep time: 15 minutes
Cook time: 15–18 minutes
Total: about 30–35 minutes
Style: high-protein, vegetable-forward stir-fry
Approx. calories: 320–380 per serving, depending mainly on oil and sauce
Approx. protein: 35–40 g per serving
Note: The image says 34 g protein / 320 calories, but those numbers cannot be guaranteed without the original ingredient weights and brands. The nutrition below is an estimate for the recipe as written.
Ingredients
Chicken
1½ lb (680 g) boneless, skinless chicken breast
1 tbsp low-sodium soy sauce
1 tsp cornstarch
½ tsp black pepper
½ tsp garlic powder
¼ tsp salt, or to taste
Vegetables
6 cups (about 500–600 g) green cabbage, thinly sliced
1 medium yellow onion, sliced
1 medium bell pepper, thinly sliced
4 cloves garlic, finely minced
3 green onions/scallions, sliced
1 small red chili or ½–1 tsp red pepper flakes, optional
Stir-fry sauce
2 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp honey or brown sugar
1 tsp toasted sesame oil
2 tbsp water
½ tsp grated fresh ginger
¼ tsp black pepper
For cooking
1 tbsp neutral cooking oil, such as avocado, canola, or vegetable oil
Optional garnish
Sesame seeds
Extra sliced green onion
Fresh cilantro
Red chili flakes
Lime wedges
Full Step-by-Step Method
1. Prepare the chicken
Pat the chicken breast dry and cut it into bite-sized pieces, approximately 1-inch cubes or thin strips.
Place it in a bowl and add:
1 tbsp soy sauce
1 tsp cornstarch
½ tsp garlic powder
½ tsp black pepper
¼ tsp salt
Mix thoroughly.
Let it sit for 10–15 minutes while you prepare the vegetables.
Why the cornstarch?
It lightly coats the chicken and helps it brown while keeping the exterior tender.
2. Make the sauce
In a small bowl, combine:
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp honey/brown sugar
1 tsp sesame oil
2 tbsp water
½ tsp ginger
¼ tsp black pepper
Whisk together and set aside.
Taste a tiny amount if desired. If you want it:
saltier: add a little soy sauce
sweeter: add another ½ tsp honey
more acidic: add another ½ tsp rice vinegar
spicier: add chili flakes
3. Prepare the vegetables
Slice the cabbage fairly thinly so it cooks quickly.
Slice:
onion
bell pepper
green onions
Mince the garlic.
Keep the garlic separate because it goes into the pan later and can burn if added too early.
4. Cook the chicken
Heat a large wok or skillet over medium-high to high heat.
Add about ½ tbsp oil.
When hot, add the chicken in a single layer.
Cook for approximately 3–4 minutes, then turn/stir and continue cooking another 2–4 minutes, until the chicken is nicely browned and cooked through.
Remove the chicken to a plate.
Important: Don’t overcrowd the pan. If your skillet is small, cook the chicken in two batches.
5. Stir-fry the vegetables
Add the remaining ½ tbsp oil.
Add the onion and bell pepper.
Stir-fry for about 2 minutes.
Add the cabbage.
Cook for another 3–5 minutes, stirring frequently.
The cabbage should become tender but still have some texture.
6. Add garlic and chili
Add:
minced garlic
fresh chili or red pepper flakes
Stir-fry for approximately 30–60 seconds.
Don’t cook the garlic for too long—it can become bitter.
7. Bring everything together
Return the cooked chicken to the skillet.
Pour in the prepared sauce.
Toss everything together over high heat for approximately 1–2 minutes.
The sauce should coat the chicken and vegetables without becoming excessively watery.
8. Finish
Turn off the heat.
Add the sliced green onions.
Taste and adjust seasoning.
For extra freshness, add a squeeze of lime.
Garnish with sesame seeds or additional green onion if desired.
Serving Suggestions
For the lowest-calorie version, serve the stir-fry by itself.
For a more substantial meal, serve it with:
steamed jasmine rice
brown rice
cauliflower rice
quinoa
rice noodles
Approximate portions
Low-carb meal:
¼ of the stir-fry alone
Balanced meal:
¼ of the stir-fry + ½–¾ cup cooked rice
Higher-protein meal:
Increase chicken to 2 lb and keep the vegetables approximately the same.
Estimated Nutrition
For 1 of 4 servings, using the ingredients above:
Nutrient Approximate amount
Calories 320–380 kcal
Protein 35–40 g
Carbohydrates 18–25 g
Fiber 4–6 g
Total fat 10–14 g
Saturated fat 2–3 g
Sugar 6–9 g
Sodium ~700–1,000 mg
Cholesterol ~80–100 mg
These are estimates, not laboratory measurements. The largest variables are the chicken size, oil actually absorbed, soy/oyster sauce brands, and serving size.
The 320 calories / 34 g protein printed on the image can therefore be treated as the image’s stated target rather than a verified nutritional analysis.
Why this is a filling meal
This recipe gets much of its volume from cabbage and other vegetables while using chicken breast as the primary protein source. The result is a relatively high-protein meal without requiring a large amount of oil.
If you’re specifically trying to stay near 320 calories per serving, use:
1½ lb chicken breast
1 tbsp total cooking oil
plenty of cabbage
low-sodium sauces
only 1 tsp honey/sugar
no rice or noodles
Easy Variations
Spicy Garlic Chicken
Add:
1–2 tsp chili garlic sauce
½ tsp red pepper flakes
Ginger-Garlic Version
Increase ginger to 1–1½ tsp and add another clove of garlic.
Lemon-Garlic Chicken
Replace rice vinegar with lemon juice and add lemon zest.
Teriyaki-Style
Replace the sauce with a lighter homemade mixture of:
soy sauce
ginger
garlic
a small amount of honey
rice vinegar
Extra Vegetable Version
Add:
mushrooms
broccoli
carrots
zucchini
snow peas
Low-Sodium Version
Use low-sodium soy sauce, reduce oyster sauce, and use garlic, ginger, vinegar, chili, and lime for flavor rather than simply adding more salt.
Meal Prep Instructions
Divide the finished stir-fry into 4 airtight containers.
Refrigerate promptly.
For meal prep, keep rice separate if possible so the vegetables don’t become excessively soft.
Reheat in:
Microwave:
2–3 minutes, stirring halfway through.
Skillet:
Medium heat for approximately 4–5 minutes.
Add a teaspoon or two of water if it becomes dry.
Recipe Q&A
Can I use chicken thighs?
Yes. Boneless, skinless thighs will be juicier and more flavorful, but they generally contain more fat and calories than chicken breast.
Can I use pre-shredded cabbage?
Absolutely. It makes this a very quick weeknight meal.
Can I make it without oyster sauce?
Yes. Substitute another 1 tbsp low-sodium soy sauce, or use a vegetarian mushroom-based oyster sauce.
Can I make it gluten-free?
Yes, provided the sauces are certified/verified gluten-free. Use gluten-free tamari or gluten-free soy sauce and a gluten-free oyster-style sauce. Don’t assume ordinary soy or oyster sauce is gluten-free.
Is it dairy-free?
The recipe contains no intentional dairy ingredients.
Is it egg-free?
Yes, as written.
Is it nut-free?
There are no nuts in the recipe. However, check packaged sauces and any optional garnishes for cross-contact if this matters for an allergy.
Does it contain soy?
Yes. Ordinary soy sauce contains soy. Soy is one of the FDA’s nine major food allergens.
Does it contain sesame?
Potentially yes, because the recipe uses sesame oil and optionally sesame seeds. Sesame is recognized by the FDA as a major food allergen.
What about oyster sauce?
Traditional oyster sauce contains oyster, so it is not suitable for shellfish-free diets. Vegetarian mushroom “oyster” sauces are available as an alternative, but check the label.
Can I leave out sesame oil?
Yes. Replace it with another teaspoon of neutral oil or simply omit it. You’ll lose some toasted sesame flavor but the recipe will still work.
Can I make it without cornstarch?
Yes. Simply omit it. The chicken will still cook properly, although it may have a slightly less silky/browned exterior.
Why did my cabbage release so much water?
Usually because the pan wasn’t hot enough, the pan was overcrowded, or the cabbage was cooked in a large batch. Use a large hot skillet/wok and stir-fry rather than steaming it.
How do I get browned chicken like in the picture?
Use a very hot pan, dry the chicken before seasoning, don’t overcrowd the pan, and allow the pieces to sit undisturbed for 1–2 minutes before stirring.
Can I freeze it?
Yes, although the cabbage will become softer after thawing. Cool it promptly, package in airtight containers, freeze, and thaw/reheat thoroughly.
How long does it keep?
For food safety, refrigerate leftovers promptly and use a clean, sealed container. For best texture, consume within a few days rather than keeping it for an extended period.
Can I make it vegetarian?
Yes. Replace chicken with:
extra-firm tofu
tempeh
seitan, if gluten is acceptable
mushrooms
Use vegetarian mushroom-based oyster sauce.
Can I make it keto?
The chicken and vegetables are naturally compatible with a low-carbohydrate approach, but regular oyster sauce and honey add some carbohydrates. Omit the honey and use a low-carb sauce if needed.
How can I reduce the calories further?
The easiest changes are:
Reduce cooking oil.
Skip sesame seeds.
Use chicken breast.
Increase cabbage.
Avoid rice/noodles.
Use a small amount of sweetener.
How can I increase protein?
Use 2 lb chicken breast for four servings, or add tofu/edamame. You can also serve it with a high-protein side.
Allergen note
The recipe as written contains soy and sesame, and traditional oyster sauce contains shellfish. The FDA recognizes nine major food allergens in the U.S.: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.
For a serious food allergy, check the actual ingredient label of every packaged sauce and condiment rather than relying solely on a generic recipe. FDA guidance notes that ingredient formulations can change and that consumers should read the complete ingredient information.
Quick version
If you want the simplest possible formula:
Chicken + garlic + cabbage + onion + bell pepper → brown chicken → stir-fry vegetables → add chicken → add soy/oyster/ginger/vinegar sauce → toss → garnish with green onion.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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