Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender chicken thighs, crisp green cabbage, and vibrant vegetables tossed in a savory sauce. Perfect for a healthy weeknight dinner that comes together in just 25 minutes.
Ingredients
Scale
Proteins
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 2 green onions, sliced (plus extra for garnish)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauces and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Oils and Thickener
- 2 tablespoons vegetable oil
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish
- Sesame seeds (optional)
Instructions
- Prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and black pepper. Set aside to allow flavors to meld.
- Cook the chicken. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry for 4–5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics and vegetables. Add the remaining tablespoon of vegetable oil to the pan. Stir-fry the minced garlic, grated ginger, and julienned carrots for 1–2 minutes until fragrant.
- Cook the cabbage. Add the shredded cabbage to the pan and stir-fry for another 2–3 minutes until it softens but still retains some crispness.
- Combine chicken and sauce. Return the cooked chicken to the pan. Pour in the prepared sauce and stir to coat all ingredients evenly.
- Thicken the sauce. Stir in the cornstarch slurry and cook for 1–2 minutes more, allowing the sauce to thicken and cling to the chicken and vegetables.
- Garnish and serve. Sprinkle the stir-fry with sliced green onions and sesame seeds if desired. Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Serve this stir-fry over steamed rice, noodles, or cauliflower rice to suit dietary preferences.
- For a more delicate texture, Napa or Savoy cabbage can be substituted for green cabbage.
- Leftovers keep well refrigerated and make a great meal prep option for several days.
- Adjust the level of hoisin sauce according to taste or omit for a lighter flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
