Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish featuring tender chicken breast, crisp green cabbage, and vibrant vegetables tossed in a savory soy and oyster sauce. Perfect for a healthy weeknight dinner, this stir-fry delivers a satisfying balance of textures and authentic Asian flavors, served best over rice or noodles.
Ingredients
Scale
Protein
- 1 pound chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks green onions, sliced
Sauces and Oils
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
Thickening and Seasoning
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons water or chicken broth
Instructions
- Heat the pan: Place a wok or large skillet over medium-high heat and allow it to get hot before cooking.
- Marinate the chicken: In a bowl, toss the thinly sliced chicken breast with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and 1/4 teaspoon white pepper. Let it marinate for 10 minutes to absorb flavors and tenderize.
- Cook the chicken: Add 1 tablespoon vegetable oil to the hot pan and heat until shimmering. Cook the chicken in batches so it browns nicely without overcrowding. Once browned and cooked through, remove from the pan and set aside.
- Stir-fry vegetables: Using the same pan, add another tablespoon of vegetable oil if needed. Stir-fry minced garlic, grated ginger, and julienned carrots for about 1 minute until fragrant.
- Add cabbage: Add thinly sliced green cabbage to the pan and cook until it becomes tender-crisp, stirring frequently to prevent burning.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour in the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 2 tablespoons water or chicken broth. Cook for about 2 minutes, stirring to coat everything evenly and allow the flavors to meld.
- Finish and serve: Drizzle in 1 teaspoon sesame oil and sprinkle sliced green onions over the stir-fry. Stir to combine and adjust seasoning to taste. Serve hot over steamed rice or noodles. Optionally, garnish with sesame seeds for added texture and flavor.
Notes
- For best texture, cook the chicken in batches to avoid steaming and maintain a nice sear.
- You can substitute chicken broth for water to enrich the flavor of the sauce.
- Adjust the amount of soy sauce and oyster sauce based on your salt preference.
- Serve this stir-fry immediately for optimal taste and crunchiness of the cabbage.
- To make this dish gluten-free, use gluten-free soy sauce and oyster sauce alternatives.
