Description
This Chinese Chicken Cabbage Stir-Fry is a quick and healthy dish featuring tender chicken breast stir-fried with crisp green cabbage, carrot, and bell pepper in a savory soy and oyster sauce. Perfect for a weeknight dinner, this recipe combines fresh ginger and garlic flavor with a slightly thickened sauce for a delicious Asian-inspired meal that can be served over rice or noodles.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Vegetables
- 3 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Stir-Fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons water
Other
- 2 tablespoons vegetable oil (divided)
Instructions
- Marinate the Chicken: In a bowl, toss the thinly sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and 2 tablespoons water. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and stir-fry for 4–5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then add shredded cabbage, julienned carrot, and sliced red bell pepper. Stir-fry the vegetables for 3–4 minutes until they are just tender but still crisp.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Pour in the prepared stir-fry sauce and stir everything to coat well. Cook together for 1–2 minutes until heated through and the sauce slightly thickens.
- Serve: Serve the stir-fry hot, ideally over steamed rice or noodles. Optional garnishes include chopped green onions or toasted sesame seeds for extra flavor and texture.
Notes
- For added heat, stir in chili garlic sauce or crushed red pepper flakes to taste while cooking the vegetables.
- Napa cabbage or savoy cabbage can be substituted for green cabbage if preferred for a different texture and flavor.
- You can use chicken thighs instead of breasts for a juicier texture.
- Serve with steamed rice, fried rice, or your choice of noodles for a complete meal.
