Description
Whipping up Chinese Chicken Cabbage Stir Fry brings comfort and quick flavor to your dinner table faster than takeout. Crisp cabbage, tender chicken, and a savory sauce come together in one sizzling pan for a satisfying meal that’ll have everyone asking for seconds.
Ingredients
Scale
Proteins:
- 2 chicken breasts, bite-sized
Vegetables:
- ½ head cabbage, chopped
- 1 medium onion, sliced
- 1 carrot, julienned
- 1 bell pepper, sliced
- 2 cloves garlic, minced
Seasonings and Liquids:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon butter
- 1 teaspoon sesame oil
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
Instructions
- Chop the onion, mince the garlic, slice the bell pepper, and julienne the carrot into precise, uniform pieces for even cooking.
- Heat 1 tablespoon butter in a large skillet over medium-high heat at 375°F until it melts and begins to sizzle.
- Sauté 1 sliced onion and 2 minced garlic cloves for 2-3 minutes until fragrant and slightly translucent.
- Add 2 chicken breasts cut into bite-sized pieces and cook for 5-6 minutes, stirring occasionally, until the chicken turns completely white and reaches 165°F internal temperature.
- Toss in ½ head chopped cabbage, 1 julienned carrot, and 1 sliced bell pepper to the skillet.
- Stir the vegetables with the chicken and cook for 3-4 minutes, ensuring your vegetables remain crisp and vibrant.
- Whisk 2 tablespoons soy sauce, 1 tablespoon oyster sauce, ½ teaspoon black pepper, 1 teaspoon red pepper flakes, and 1 teaspoon sesame oil in a small bowl.
- Pour the sauce mixture over the chicken and vegetables, stirring gently to coat everything evenly.
- Cook for an additional 1-2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Remove from heat and serve immediately while the dish is hot and the vegetables are perfectly tender-crisp.
Notes
- Use a high-heat wok or large skillet to get the best stir-fry texture and prevent vegetables from getting soggy.
- Cut vegetables into uniform, thin pieces so they cook evenly and quickly during the stir-frying process.
- For a gluten-free version, swap regular soy sauce with tamari and ensure your oyster sauce is gluten-free.
- Add a protein boost by using extra firm tofu instead of chicken for a vegetarian alternative that absorbs the sauce beautifully.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 70 mg