Chinese Chicken Cabbage Stir-Fry
If you’re looking for a flavor-packed, quick, and nutritious meal, look no further than this Chinese Chicken Cabbage Stir-Fry. This dish combines tender marinated chicken, fresh crunchy vegetables, and a savory, well-balanced sauce that can be made in just under 30 minutes. It’s perfect for a weeknight dinner or as a meal-prep option. Whether you’re serving it over steamed rice, noodles, or opting for a low-carb twist, this stir-fry will become a favorite in your recipe rotation.
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Ingredients for Chinese Chicken Cabbage Stir-Fry
Here’s what you’ll need for this recipe:
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| Ingredients | Quantity |
|---|---|
| Chicken breasts or thighs | 2 (finely cut) |
| Green cabbage (thinly sliced) | 3 cups |
| Carrot (julienned) | 1 large |
| Onion (thinly sliced) | 1 small |
| Garlic (minced) | 3 cloves |
| Ginger (minced) | 1 tablespoon |
| Vegetable oil | 2 tablespoons (for frying) |
| Green onions (for garnish) | 2 (chopped) |
| Sesame seeds (optional) | To taste |
For the Sauce:
| Sauce Ingredients | Quantity |
|---|---|
| Soy sauce | 1/3 tablespoon |
| Oyster sauce | 1 tablespoon |
| Rice vinegar | 1 tablespoon |
| Hoisin sauce (optional) | 1 tablespoon |
| Sesame oil | 1 tablespoon |
| Sugar | 1/2 teaspoon |
| White or black pepper | 1/4 teaspoon |
| Cornstarch | 1 teaspoon (mixed with 2 tablespoons water) |
Step-by-Step Cooking Instructions
1. Marinate the Chicken
Start by marinating the chicken. In a small bowl, combine 1 tablespoon of soy sauce with 1 teaspoon of cornstarch. Add the finely cut chicken pieces to the marinade, ensuring they are well coated. Let the chicken sit while you prepare the vegetables. This quick marinade tenderizes the meat and infuses it with subtle savory flavors.
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2. Prepare the Vegetables
While the chicken is marinating, it’s time to prep your vegetables. Thinly slice the cabbage, julienne the carrot, and slice the onion. Mince the garlic and ginger. Stir-frying happens quickly, so it’s essential to have all your ingredients ready to go.
3. Cook the Chicken
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated chicken. Stir-fry for 4-5 minutes, until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set it aside on a plate.
4. Stir-Fry the Vegetables
In the same wok or skillet, add another tablespoon of oil. Toss in the onion, garlic, and ginger. Stir-fry for about 1-2 minutes, until fragrant and lightly golden. Then, add the carrots and cabbage. Stir-fry for 3-4 minutes until the cabbage is tender but still crisp. You want the vegetables to have a slight crunch to complement the soft chicken.
5. Make the Sauce
While the vegetables cook, prepare the sauce by mixing together soy sauce, oyster sauce, rice vinegar, hoisin sauce (if using), sesame oil, sugar, and pepper in a small bowl. Stir in the cornstarch slurry (1 teaspoon of cornstarch mixed with 2 tablespoons of water) to help thicken the sauce slightly.
6. Combine Everything
Return the cooked chicken to the pan with the vegetables. Pour the sauce over the stir-fry, making sure everything is evenly coated. Stir and cook for another 2 minutes until the sauce thickens and the ingredients are fully integrated.
7. Garnish and Serve
Top the stir-fry with chopped green onions and sesame seeds (if desired). Serve immediately, either on its own, over steamed rice, or alongside noodles.
