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Chinese Chicken Cabbage Stir-Fry

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This Chinese Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, crunchy cabbage, and a savory sauce, it pairs wonderfully with steamed rice or noodles for a complete meal.

Ingredients

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  • For the Stir-Fry:
    • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
    • 4 cups green or Napa cabbage, thinly sliced
    • 1 medium carrot, julienned
    • 1 small onion, thinly sliced
    • 2 tablespoons vegetable oil or sesame oil
    • 2 cloves garlic, minced
    • 1 teaspoon grated ginger
  • For the Sauce:
    • 3 tablespoons soy sauce
    • 1 tablespoon oyster sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon hoisin sauce (optional, for sweetness)
    • 1 teaspoon cornstarch
    • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • Optional Garnishes:
    • Chopped green onions
    • Sesame seeds

Instructions

  1. Prepare the Sauce:
    • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce (if using), cornstarch, and crushed red pepper flakes. Set aside.
  2. Cook the Chicken:
    • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
    • Add the chicken slices and cook for 4–5 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
  3. Stir-Fry the Vegetables:
    • In the same skillet, add the remaining tablespoon of oil. Sauté the garlic, ginger, and onion for about 1 minute, until fragrant.
    • Add the cabbage and carrots to the skillet. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
  4. Combine and Sauce:
    • Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat the chicken and vegetables evenly.
    • Cook for an additional 1–2 minutes, allowing the sauce to thicken slightly.
  5. Serve:
    • Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve hot with steamed rice or noodles.

Notes

  • For added crunch, toss in a handful of bean sprouts or sliced water chestnuts.
  • Use tamari or coconut aminos for a gluten-free version of this dish.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/chinese-chicken-cabbage-stir-fry/