Description
Chinese Chicken Cabbage Stir-Fry is a healthy, quick, and flavorful dish that combines tender chicken, crisp cabbage, and a savory sauce to create a perfect balance of taste and texture. This stir-fry is a weeknight favorite due to its simplicity and versatility. Bursting with the umami flavors of soy, garlic, and ginger, it’s an easy way to transform everyday ingredients into a wholesome and satisfying meal. Serve it with steamed rice or noodles for a complete, restaurant-quality dinner at home.
Ingredients
Scale
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- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups cabbage, thinly sliced (green, Napa, or savoy cabbage work best)
- 1 small carrot, julienned or thinly sliced (optional)
- 2 tablespoons vegetable oil (e.g., canola or peanut oil)
- 2 green onions, chopped (for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
- For the Marinade:
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar (optional, or use honey for a natural sweetener)
- 1 tablespoon water
- 1 teaspoon cornstarch
- Aromatics:
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- ½ teaspoon red pepper flakes (optional, for heat)
Ingredient Highlights
- Cabbage: The star of this dish, cabbage is low in calories and high in fiber, with a natural sweetness that pairs beautifully with the savory sauce.
- Chicken: Use lean chicken breast for a healthier option or chicken thighs for juicier, more flavorful meat.
- Soy Sauce and Oyster Sauce: These staples of Chinese cooking create a rich, umami-packed sauce with depth of flavor.
- Ginger and Garlic: These aromatics form the foundation of the stir-fry, adding warmth and fragrance.
- Cornstarch: Used in the marinade and sauce to thicken and coat the chicken and vegetables.
Instructions
Prepare the Ingredients:
- Marinate the Chicken: In a small bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well and let marinate for 10-15 minutes while you prepare the other ingredients.
- Make the Sauce: In another small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, rice vinegar, sugar, water, and 1 teaspoon cornstarch. Set aside.
- Prepare the Vegetables: Thinly slice the cabbage, julienne the carrot (if using), and mince the garlic and ginger.
Cook the Stir-Fry:
- Heat the Pan: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil and swirl to coat.
- Cook the Chicken: Add the marinated chicken to the pan in a single layer. Stir-fry for 2-3 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Aromatics: Add the remaining 1 tablespoon of oil to the pan, followed by the minced garlic, ginger, and red pepper flakes (if using). Stir-fry for 30 seconds until fragrant.
- Cook the Vegetables: Add the sliced cabbage and carrot to the pan. Stir-fry for 3-4 minutes until the cabbage is tender but still crisp.
- Combine Everything: Return the cooked chicken to the pan and pour in the prepared sauce. Toss everything together and cook for another 1-2 minutes until the sauce thickens and coats the ingredients evenly.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds (if using). Serve immediately with steamed rice or noodles.