Description
Whip up this chinese chicken cabbage stir fry when dinner needs a speedy solution that packs serious flavor. Crisp cabbage and tender chicken come together in a sizzling pan, ready to satisfy your hunger in mere minutes.
Ingredients
Scale
Proteins:
- 450 grams boneless skinless chicken breast, diced
Vegetables:
- 300 grams green cabbage, chopped
- 1 medium yellow onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 1 medium carrot, julienned
- 2 cloves garlic, finely minced
Sauces and Seasonings:
- 30 millilitres soy sauce
- 15 millilitres oyster sauce
- 5 millilitres toasted sesame oil
- 15 grams unsalted butter
- 2 grams ground black pepper
- 0.5 grams crushed red pepper flakes
- 3 grams cornstarch
- 30 millilitres water
Instructions
- Prep all ingredients by dicing 1 pound chicken breast, thinly slicing 1 medium onion and bell pepper, julienning 1 medium carrot, and chopping 3 cups green cabbage into uniform pieces.
- Melt 1 tablespoon butter in a large skillet at medium-high heat (375°F). Sauté chicken for 6 minutes, stirring every 2 minutes until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean bowl. Keep warm while maintaining pan temperature.
- Add sliced onions and 2 minced garlic cloves to the same skillet. Sauté for 90 seconds until your kitchen fills with aromatic fragrance.
- Toss chopped cabbage, bell pepper, and carrot into the skillet. Cook for 4-5 minutes, stirring constantly to ensure even cooking and crisp-tender texture.
- Return chicken to the pan. Pour 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the mixture.
- Sprinkle ½ teaspoon ground black pepper and ¼ teaspoon red pepper flakes. Stir thoroughly to coat all ingredients evenly.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water. Pour into skillet and cook for 60 seconds until sauce thickens and glossy.
- Serve immediately with steamed rice or noodles for a complete meal.
Notes
- Chop all vegetables uniformly to ensure even cooking and a balanced texture in every bite.
- Let the chicken rest for a few minutes after cooking to help retain its juices and keep the meat tender.
- To make this dish gluten-free, swap regular soy sauce for tamari and use cornstarch sparingly.
- For extra protein, add scrambled eggs or tofu right before adding the final sauces to customize your stir fry.
- Prep Time: 10 minutes
- Cook Time: 13-15 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 181 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 50 mg