Chinese Chicken Cabbage Stir-Fry

🥢 Chinese Chicken Cabbage Stir-Fry

Description

Chinese Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish made with tender chicken breast, crisp cabbage, and a savory garlic–ginger soy sauce. This recipe combines the perfect balance of crunch and umami, making it ideal for a weeknight dinner or meal prep. In just 25 minutes, you’ll have a colorful stir-fry that’s both light and satisfying — served best with steamed rice or noodles.

🍽️ Servings

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

🧂 Ingredients

For the Stir-Fry:

• 1 lb (450 g) boneless, skinless chicken breast – thinly sliced

• 4 cups green cabbage – shredded or chopped

• 1 medium carrot – julienned

• 1 small onion – sliced

• 2 cloves garlic – minced

• 1-inch piece fresh ginger – minced

• 2 tbsp vegetable oil (or sesame oil for aroma)

• 1 tbsp cornstarch (optional, for coating chicken)

For the Sauce:

• 3 tbsp soy sauce (low sodium if preferred)

• 1 tbsp oyster sauce

• 1 tbsp rice vinegar (or white vinegar)

• 1 tbsp hoisin sauce (optional for sweetness)

• 1 tsp sugar

• ¼ cup chicken broth or water

• 1 tsp cornstarch (to thicken sauce)

• A pinch of black pepper or chili flakes (optional for heat)

🔪 Instructions

1. Prepare the Chicken:

   • In a bowl, toss the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and a drizzle of oil. Let marinate for 10 minutes.

2. Mix the Sauce:

   • In a small bowl, whisk together soy sauce, oyster sauce, vinegar, hoisin sauce, sugar, broth, and cornstarch. Set aside.

3. Stir-Fry the Chicken:

   • Heat 1 tbsp oil in a large wok or skillet over medium-high heat.

   • Add chicken and stir-fry until golden and just cooked (about 4–5 minutes). Remove and set aside.

4. Sauté Vegetables:

   • Add another tbsp oil to the wok. Stir in garlic, ginger, and onion for 30 seconds until fragrant.

   • Add cabbage and carrots. Stir-fry for 2–3 minutes until slightly softened but still crisp.

5. Combine & Finish:

   • Return chicken to the wok. Pour in the prepared sauce.

   • Stir continuously for 2–3 minutes until everything is coated and the sauce slightly thickens.

6. Serve:

   • Garnish with sliced green onions or sesame seeds if desired.

   • Serve hot over rice or noodles.

💡 Chef’s Notes & Tips

• Cut Evenly: Slice chicken and veggies thinly for quick, even cooking.

• High Heat: Stir-fry over high heat to retain crunch and flavor.

• Oil Choice: Sesame oil adds a nutty aroma, but vegetable oil gives a cleaner taste.

• Spice It Up: Add chili paste or crushed red pepper for extra heat.

• Add Crunch: Toss in cashews or peanuts before serving.

• Low-Carb Option: Serve over cauliflower rice or eat as-is for a keto-friendly meal.

🧘‍♀️ Health Benefits

• High Protein: Chicken provides lean protein for muscle growth and repair.

• Rich in Fiber: Cabbage aids digestion and promotes gut health.

• Low in Calories: Perfect for weight management and balanced diets.

• Vitamin Boost: Packed with vitamin C, K, and antioxidants from cabbage and carrots.

• Heart-Healthy: Low in saturated fat and can be made with minimal oil.

🧮 Nutritional Information (Per Serving)

❓ Common Q & A

Q1: Can I use other vegetables?
A1: Yes! Bell peppers, snap peas, or broccoli work beautifully in this stir-fry.

Q2: Can I make it vegetarian?
A2: Replace chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

Q3: How do I make it gluten-free?
A3: Use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free.

Q4: How long does it last?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

Q5: Can I freeze it?
A5: Yes, though the cabbage may lose some crunch. Freeze up to 2 months; thaw and reheat in a hot pan.