🥢 Chinese Chicken Cabbage Stir-Fry
A quick, savory, slightly sweet stir-fry with tender chicken, crisp cabbage, garlic, and ginger. Perfect over rice or cauliflower rice.
🛒 Ingredients
For the chicken:
1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon black pepper
For the stir-fry:
1 tablespoon vegetable or avocado oil
4 cups thinly sliced green cabbage
1 medium carrot, julienned or thinly sliced
1/2 onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, sliced
For the sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon honey or brown sugar
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes, optional
2 tablespoons water
👩🍳 Instructions
Marinate the chicken:
In a bowl, combine sliced chicken, soy sauce, cornstarch, sesame oil, and black pepper. Toss well and let sit for 10–15 minutes.
Mix the sauce:
Whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, red pepper flakes, and water. Set aside.
Cook the chicken:
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring occasionally, until browned and cooked through. Remove to a plate.
Stir-fry the vegetables:
Add the onion and carrot to the same pan. Stir-fry for 2 minutes. Add garlic and ginger and cook for about 30 seconds.
Add the cabbage:
Add the sliced cabbage and stir-fry for 3–5 minutes, until slightly softened but still crisp.
Bring it together:
Return the chicken to the pan. Pour in the sauce and toss everything together. Cook for another 1–2 minutes, allowing the sauce to coat the chicken and vegetables.
Finish:
Sprinkle with sliced green onions and, if desired, sesame seeds.
🍚 Serving Ideas
Serve hot over:
Steamed jasmine rice
Brown rice
Chow mein noodles
Cauliflower rice for a lower-carb option
