Description
This Chinese Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, crunchy cabbage, and a savory sauce, it pairs wonderfully with steamed rice or noodles for a complete meal.
Ingredients
Units
Scale
- For the Stir-Fry:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups green or Napa cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Optional Garnishes:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce (if using), cornstarch, and crushed red pepper flakes. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken slices and cook for 4–5 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Sauté the garlic, ginger, and onion for about 1 minute, until fragrant.
- Add the cabbage and carrots to the skillet. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
- Combine and Sauce:
- Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat the chicken and vegetables evenly.
- Cook for an additional 1–2 minutes, allowing the sauce to thicken slightly.
- Serve:
- Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve hot with steamed rice or noodles.
Notes
- For added crunch, toss in a handful of bean sprouts or sliced water chestnuts.
- Use tamari or coconut aminos for a gluten-free version of this dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.