Description
Chinese Chicken Cabbage Stir Fry lands on your dinner table faster than takeout and packs way more flavor from your own kitchen. Crisp cabbage and tender chicken dance together with simple seasonings that make weeknight meals something special.
Ingredients
Scale
Proteins:
- 400 grams chicken breast
Vegetables:
- 4 cups cabbage
Seasonings and Sauces:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons oil
- 1 teaspoon ginger
- 2 cloves garlic
- 1 teaspoon cornstarch
- 2 tablespoons water
- ¼ teaspoon black pepper
Instructions
- Slice 400g chicken breast into thin strips, ensuring uniform pieces for even cooking.
- Shred 4 cups cabbage into bite-sized pieces using a sharp knife for consistent texture.
- Heat 1 tablespoon oil in a large skillet at medium-high heat (375°F) for 2 minutes before adding chicken.
- Cook chicken strips for 5-7 minutes, stirring occasionally, until no pink remains and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate, leaving drippings in the skillet.
- Add remaining 1 tablespoon oil to skillet and immediately introduce 2 minced garlic cloves and 1 teaspoon minced ginger.
- Sauté aromatics for 30 seconds until fragrant, being careful not to burn.
- Toss 4 cups shredded cabbage into skillet, stir-frying for 3-4 minutes to maintain slight crispness.
- Return chicken to skillet and pour 2 tablespoons soy sauce and 1 tablespoon oyster sauce over ingredients.
- Mix 1 teaspoon cornstarch with 2 tablespoons water to create a smooth slurry.
- Add cornstarch mixture to skillet, stirring continuously for 1-2 minutes until sauce thickens.
- Sprinkle ¼ teaspoon black pepper and give final gentle toss to combine all flavors.
- Serve immediately over steamed rice, ensuring sauce coats everything evenly.
Notes
- Slice chicken against the grain to ensure tender, easy-to-eat pieces that cook quickly and evenly.
- Keep cabbage crisp by stir-frying on high heat for just a few minutes, maintaining its fresh texture and nutritional value.
- Use a wok or wide skillet for better heat distribution and to prevent overcrowding the ingredients during cooking.
- For gluten-free adaptation, replace soy sauce with tamari and check oyster sauce for gluten-free certification.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg