Description
Stir-frying Chinese chicken cabbage brings a fast, flavor-packed dinner right to your table with minimal effort and maximum taste. Crisp cabbage and tender chicken dance together in a savory sauce that makes weeknight cooking feel like a delicious adventure.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
Vegetables:
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Liquids and Seasonings:
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch
- 1 teaspoon sugar
Instructions
- Whisk 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 1 teaspoon sesame oil into a small bowl. Coat 1 pound thinly sliced chicken thoroughly in the marinade. Rest for 15 minutes at room temperature.
- Create sauce by combining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon rice vinegar, 1 tablespoon water, and 1 teaspoon cornstarch in a separate bowl. Whisk until smooth.
- Heat 1 tablespoon vegetable oil in a wok at medium-high heat (375°F). Spread marinated chicken in a single layer. Sear for 2 minutes per side until golden and almost fully cooked.
- Transfer chicken to a clean plate. Keep the wok hot and add 2 minced garlic cloves, 1 tablespoon minced ginger, and 2 sliced green onions. Stir rapidly for 30 seconds.
- Toss 3 cups shredded cabbage and 1 cup shredded carrots into the wok. Stir-fry for 2-3 minutes until vegetables start to soften but remain crisp.
- Return chicken to the wok. Pour prepared sauce over the mixture. Stir continuously for 1-2 minutes until sauce glazes ingredients and thickens slightly.
- Remove from heat immediately. Serve piping hot alongside steamed rice or noodles for a complete, balanced meal.
Notes
- Marinating chicken ahead of time helps tenderize the meat and allows deeper flavor absorption, so don’t skip this crucial step.
- For a low-carb version, replace rice with cauliflower rice or serve over zucchini noodles to reduce overall carbohydrate content.
- When stir-frying, ensure your pan is extremely hot and ingredients are cut into similar-sized pieces for even cooking and quick preparation.
- Fresh ingredients make a significant difference, so choose crisp cabbage and high-quality chicken for the best texture and taste.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 185 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 60 mg