Chinese Chicken Cabbage Stir-Fry

Here’s a delicious recipe for Chinese Chicken Cabbage Stir-Fry—a quick and flavorful dish with tender chicken, crunchy cabbage, and a savory sauce that’s perfect for a light yet satisfying meal. This dish is packed with veggies, protein, and delicious seasonings.

Ingredients:

For the Stir-Fry:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
• 4 cups cabbage, shredded (green or napa cabbage works well)
• 1 medium carrot, julienned or thinly sliced
• 1 bell pepper, thinly sliced (optional)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced (or 1 teaspoon ground ginger)
• 1/4 cup green onions (scallions), chopped (optional, for garnish)

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian option)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sugar (or honey for a natural sweetener)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon cornstarch (optional, for thickening the sauce)
• 2 tablespoons water (to dissolve the cornstarch)

Instructions:

1. Prepare the Chicken:

• Slice the chicken breasts or thighs thinly against the grain to ensure tenderness. You can also use pre-cut chicken strips for convenience.
• Set the chicken aside while you prepare the sauce and vegetables.

2. Make the Sauce:

• In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and crushed red pepper flakes (if using).
• If you prefer a thicker sauce, mix the cornstarch and water in a separate bowl to form a slurry, and add it to the sauce mixture. Set aside.

3. Cook the Chicken:

• Heat 1 tablespoon of vegetable oil (or sesame oil for more flavor) in a large skillet or wok over medium-high heat.
• Add the sliced chicken to the pan and stir-fry for 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.

4. Stir-Fry the Vegetables:

• In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, stir-frying for about 30 seconds until fragrant.
• Add the shredded cabbage, julienned carrots, and sliced bell pepper (if using). Stir-fry the vegetables for 4-5 minutes until they are tender-crisp. If you like the cabbage to be softer, cook it a bit longer.

5. Combine Chicken and Sauce:

• Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, stirring well to coat everything in the sauce.
• If you added cornstarch to the sauce, the sauce will thicken as it heats up. Cook for an additional 2-3 minutes, allowing the sauce to thicken and everything to heat through.

6. Serve:

• Once the stir-fry is ready, remove from heat and transfer to a serving dish.
• Garnish with chopped green onions (scallions) for a fresh crunch and a pop of color.
• Serve the stir-fry hot over rice, noodles, or enjoy it on its own for a low-carb option.

Tips:

• Add More Veggies: Feel free to add other vegetables like mushrooms, snap peas, or baby corn for extra texture and flavor.
• Make it Spicy: Increase the crushed red pepper flakes or add a drizzle of sriracha or chili paste for more heat.
• Chicken Alternatives: You can also use shrimp, beef, or tofu in place of chicken for different protein options.
• Make Ahead: You can prep the chicken, vegetables, and sauce ahead of time for an even quicker dinner.

This Chinese Chicken Cabbage Stir-Fry is quick, easy, and loaded with fresh flavors. It’s the perfect weeknight meal that’s light, healthy, and delicious! Enjoy!