Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish that’s perfect for a simple weeknight meal. Tender chicken, crunchy cabbage, and a savory stir-fry sauce come together in a delicious medley of flavors. Serve over rice or noodles for a satisfying dinner.
Ingredients
Scale
Chicken Stir-Fry:
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cups shredded green cabbage
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, sliced
Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Instructions
- Marinate Chicken: In a bowl, toss the sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
- Prepare Stir-Fry Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients and set aside.
- Cook Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until browned and nearly cooked through. Transfer to a plate.
- Cook Vegetables: Add the remaining 1 tablespoon of oil to the pan. Add garlic, ginger, and the white parts of the green onions, and cook for 30 seconds until fragrant. Add cabbage and carrot, stir-frying for 2–3 minutes until just tender.
- Combine and Serve: Return the chicken to the pan. Pour in the stir-fry sauce and cook for another 1–2 minutes, stirring constantly, until the sauce thickens and coats everything evenly. Garnish with the green parts of the green onions and serve hot over rice or noodles.
Notes
- You can substitute Napa cabbage or purple cabbage for variety.
- Add chili flakes or a dash of chili oil for some heat.
- This dish is great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
