Chinese Chicken Cabbage Stir-Fry


(Serves 4)

For the Stir-Fry:

  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
  • 4 cups shredded green or Napa cabbage
  • 1 medium carrot, julienned or thinly sliced
  • 1 red bell pepper, thinly sliced (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil (or sesame oil for extra flavor)

For the Sauce:

  • 3 tablespoons soy sauce (low-sodium preferred)
  • 1 tablespoon oyster sauce (optional, but adds depth)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
  • Optional: 1 teaspoon chili garlic sauce or sriracha for heat

For Garnish:

  • Sesame seeds
  • Sliced green onions
  • Fresh cilantro

Step-by-Step Instructions

1. Prep the Ingredients

  1. Slice the chicken into thin strips and set aside.
  2. Shred the cabbage, julienne the carrots, and slice the bell pepper (if using).
  3. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch slurry. Set the sauce aside.

2. Cook the Chicken

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chicken and stir-fry for 4–5 minutes, or until cooked through and no longer pink. Remove the chicken from the pan and set aside.

3. Stir-Fry the Vegetables

  1. In the same skillet or wok, add the remaining 1 tablespoon of oil.
  2. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
  3. Toss in the cabbage, carrots, and bell pepper. Stir-fry for 3–4 minutes, or until the vegetables are tender-crisp.

4. Combine Everything

  1. Return the cooked chicken to the skillet with the vegetables.
  2. Pour the prepared sauce over the mixture and stir well to coat everything evenly.
  3. Cook for 1–2 minutes, or until the sauce thickens and everything is heated through.

5. Garnish and Serve

  1. Remove from heat and garnish with sesame seeds, sliced green onions, and fresh cilantro.
  2. Serve hot over steamed rice, quinoa, or noodles for a complete meal.

Tips for Success

  • Use Fresh Ingredients: Fresh garlic and ginger make a noticeable difference in flavor.
  • Customize Veggies: Add mushrooms, snap peas, or broccoli for extra nutrition and texture.
  • Adjust Sauce Thickness: If the sauce is too thick, add a splash of water or chicken broth to loosen it.
  • Make It Spicy: Add chili flakes, sriracha, or a drizzle of chili oil for a kick of heat.

Why This Recipe Works

This Chinese Chicken Cabbage Stir-Fry combines tender chicken, crisp cabbage, and colorful vegetables in a savory, umami-packed sauce. The quick cooking time preserves the freshness and crunch of the vegetables, while the sauce ties all the flavors together beautifully. Whether served as a standalone dish or paired with rice or noodles, this stir-fry delivers big on taste and nutrition.

Conclusion: A Crowd-Pleasing Dish

Whether you’re craving a quick and healthy dinner, looking for ways to incorporate more vegetables into your meals, or simply want to enjoy a flavorful Asian-inspired dish, this Chicken Cabbage Stir-Fry is sure to please. Its vibrant colors, bold flavors, and ease of preparation make it a standout recipe that’s as practical as it is delicious. Plus, its versatility means you can adapt it to suit any taste or dietary preference.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this stir-fry might just inspire others to try it too! 🍲✨


 

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