🍜 Chinese Chicken Cabbage Stir-Fry
🕒 Prep Time: 15 min | Cook Time: 10–12 min
Serves: 3–4
🍴 Ingredients:
For the Stir-Fry:
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1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
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½ head of green cabbage, thinly sliced (about 4–5 cups)
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
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2 green onions, sliced (white and green parts separated)
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2 tbsp oil (vegetable, canola, or peanut oil)
For the Stir-Fry Sauce:
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2½ tbsp soy sauce (or tamari for gluten-free)
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1 tbsp oyster sauce (adds umami depth)
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1 tsp sesame oil
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½ tsp sugar
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¼ tsp white pepper (or black pepper)
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Optional: 1 tsp cornstarch + 2 tbsp water (to thicken sauce slightly)
🔪 Instructions:
1. Prepare Sauce:
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In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, pepper, and cornstarch (if using). Set aside.
2. Cook the Chicken:
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
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Add sliced chicken, season lightly with salt and pepper, and stir-fry for 3–4 minutes until browned and cooked through. Remove from pan and set aside.
3. Stir-Fry the Cabbage:
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Add another tablespoon of oil to the pan.
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Stir-fry white parts of green onion, garlic, and ginger for 30 seconds until fragrant.
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Add cabbage and stir-fry for 2–3 minutes, or until slightly wilted but still crisp.
4. Combine & Sauce It:
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Return chicken to the pan.
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Pour in the sauce and stir everything together. Cook for another 2 minutes, allowing the sauce to thicken and coat the chicken and cabbage.
5. Finish & Serve:
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Sprinkle with green onion tops and a drizzle of sesame oil if desired.
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Serve hot over steamed rice, noodles, or on its own for a low-carb option.
🔄 Variations:
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Add heat: Toss in chili garlic sauce or sliced red chilies.
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Boost the veggies: Add shredded carrots, mushrooms, or snap peas.
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Swap protein: Try pork, tofu, or shrimp instead of chicken.
Would you like a version with glass noodles, a meal prep-friendly version, or a sauce-free “clean” version?
