If you’re looking for a fast, nutritious, and delicious meal, this Chinese chicken cabbage stir-fry is your answer. With tender chicken, crunchy cabbage, and a flavorful sauce, it’s the perfect balance of textures and flavors. This dish is versatile, allowing you to add your favorite vegetables or serve it over rice or noodles.
Equipment:
- Cutting board
- Sharp knife
- Wok or large skillet
- Mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups cabbage, shredded
- 1 medium carrot, julienned
- 3 green onions, sliced
- 2 garlic cloves, minced
- 1-inch piece of ginger, minced
- 2 tbsp vegetable oil
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- Optional: 1 tsp chili paste for heat
Instructions:
- Prepare the Chicken:
- In a mixing bowl, toss the chicken slices with 1 tablespoon of soy sauce and let marinate for 10 minutes while preparing the other ingredients.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until cooked through. Remove from the pan and set aside.
- Stir-Fry Vegetables:
- Add the remaining oil to the pan. Stir-fry garlic, ginger, and green onions for 30 seconds until fragrant.
- Add the shredded cabbage and carrots. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- Combine and Cook:
- Return the chicken to the pan and pour in the prepared sauce. Stir well to coat everything evenly. Cook for another 1–2 minutes until the sauce thickens and everything is heated through.
- Serve:
- Serve the stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or additional green onions if desired.
Tips:
- Swap out cabbage for bok choy or Napa cabbage for a different texture.
- Add mushrooms, bell peppers, or snap peas for more variety.
- For extra protein, toss in some tofu or shrimp alongside the chicken.
This Chinese chicken cabbage stir-fry is a quick and flavorful dish perfect for busy weeknights. With simple ingredients and a savory sauce, it’s a crowd-pleaser that’s both healthy and satisfying. Enjoy this restaurant-quality meal at home!
Chinese Chicken Cabbage Stir-Fry Recipe
This Chinese chicken cabbage stir-fry is quick, healthy, and packed with flavor. Tender chicken, crisp cabbage, and a savory sauce come together for an easy weeknight dinner.
Equipment
- Cutting board
- Sharp knife
- Wok or large skillet
- Mixing bowl
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- 4 cups cabbage shredded
- 1 medium carrot julienned
- 3 green onions sliced
- 2 garlic cloves minced
- 1- inch piece of ginger minced
- 2 tbsp vegetable oil
- For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
- Optional: 1 tsp chili paste for heat
Instructions
- Prepare the Chicken:
- In a mixing bowl, toss the chicken slices with 1 tablespoon of soy sauce and let marinate for 10 minutes while preparing the other ingredients.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until cooked through. Remove from the pan and set aside.
- Stir-Fry Vegetables:
- Add the remaining oil to the pan. Stir-fry garlic, ginger, and green onions for 30 seconds until fragrant.
- Add the shredded cabbage and carrots. Stir-fry for 3–4 minutes until slightly softened but still crisp.
- Combine and Cook:
- Return the chicken to the pan and pour in the prepared sauce. Stir well to coat everything evenly. Cook for another 1–2 minutes until the sauce thickens and everything is heated through.
- Serve:
- Serve the stir-fry hot over steamed rice or noodles. Garnish with sesame seeds or additional green onions if desired.
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