Description
This Chinese Chicken Cabbage Stir-Fry brings together tender chicken, vibrant veggies, and a savory sauce with hints of garlic and ginger. In under 30 minutes, you’ll have a wholesome, colorful, and satisfying meal that’s perfect for busy weeknights or when you’re craving something fresh and flavorful. This recipe also keeps things light and healthy, with the crunch of fresh cabbage and carrots balanced by tender chicken and a savory, umami sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1 teaspoon sesame seeds, for garnish
Instructions
- Prepare the Sauce: In a small bowl, mix the soy sauce and oyster sauce together. This simple yet savory combination creates a base flavor that’s balanced, earthy, and slightly sweet. Set it aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, season with a bit of salt and pepper, and stir-fry for about 5 minutes, or until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the sesame oil. Then add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute, until everything is fragrant. This step infuses the oil with the flavors of garlic and ginger, providing a delicious base for the vegetables.
- Add Cabbage and Carrots: Add the cabbage, carrots, and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp. You want the veggies to maintain a bit of crunch for a satisfying texture and fresh flavor.
- Combine and Coat: Return the cooked chicken to the skillet, then pour in the soy and oyster sauce mixture. Stir everything together, ensuring the sauce coats the chicken and veggies evenly. Continue cooking for another 2 minutes until everything is heated through.
- Garnish and Serve: For a fresh burst of flavor and a pop of color, sprinkle the green parts of the sliced green onions and sesame seeds on top. Serve hot with steamed rice or noodles, and enjoy the wonderful mix of flavors and textures in each bite!
Notes
- Customizable Protein: This recipe works beautifully with other proteins like tofu, shrimp, or even thinly sliced beef. Just adjust the cooking time as needed, especially with shrimp or tofu, which may cook faster than chicken.
- Control the Salt: Since soy sauce and oyster sauce both add saltiness, be cautious with adding additional salt. Taste the stir-fry just before serving, and adjust if necessary.
- Vegetable Swaps: Feel free to mix up the veggies based on what’s in your fridge. Bell peppers, snow peas, bok choy, or even mushrooms would all add great texture and flavor.
- Sauce Adjustments: If you like a saucier stir-fry, increase the soy sauce and oyster sauce slightly. For a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and stir it in towards the end.
- For Crispier Veggies: If you prefer your veggies extra crisp, reduce the cook time in Step 4. This way, they’ll retain more of their original crunch and freshness.
- Serving Suggestions: Serve with steamed jasmine rice or noodles. For a lower-carb option, serve over cauliflower rice or enjoy it on its own for a lighter meal.