Description
Whipping up Chinese Chicken Cabbage Stir Fry brings quick comfort to your weeknight dinner table. Crisp cabbage and tender chicken dance together in a sassy sauce that delivers serious flavor without complicated cooking moves.
Ingredients
Scale
Protein:
- 1 lb (450g) boneless skinless chicken thighs or breasts, thinly sliced
Vegetables:
- ½ head green cabbage, chopped
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Seasonings and Liquids:
- 1 tablespoon oil (avocado or neutral oil)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- ½ teaspoon cornstarch (optional)
- 2 tablespoons water (for cornstarch slurry)
- Salt and pepper, to taste
- Green onions and sesame seeds, for garnish (optional)
Instructions
- Thinly slice 1 lb (450g) chicken and season with salt and pepper. Dust with ½ tsp cornstarch to help create a golden exterior when cooking.
- Whisk together 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 2 tbsp water in a small bowl. Set mixture nearby.
- Heat 1 tbsp oil in a large wok at 375°F (190°C). Cook chicken pieces for 5-6 minutes until edges turn golden brown. Transfer to a clean plate.
- Drop minced garlic and ginger into the same hot wok. Stir continuously for 30 seconds until aromatic without burning.
- Toss ½ head chopped cabbage and 1 julienned carrot into the wok. Stir-fry for 3-4 minutes to maintain vegetable crispness.
- Return seared chicken to the wok. Pour prepared sauce over ingredients and mix thoroughly for 2 minutes until everything is evenly coated.
- If sauce seems thin, sprinkle ½ tsp cornstarch to help thicken. Ensure chicken reaches 165°F (74°C) internal temperature.
- Transfer to serving plate. Garnish with chopped green onions and sesame seeds if desired.
Notes
- Slice chicken against the grain for the most tender and juicy result.
- Avoid overcrowding the pan when stir-frying to ensure vegetables maintain their crisp texture and get a nice light char.
- For a low-carb version, serve the stir-fry over cauliflower rice instead of traditional rice or noodles.
- Use a carbon steel or cast-iron wok for the best heat distribution and authentic stir-fry flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg