Description
Sizzling Chicken Cabbage Stir Fry comes together faster than your favorite takeout, delivering a zesty dinner that’ll have your taste buds dancing with fresh flavors and quick kitchen magic. Grab your wok and whip up this protein-packed meal that balances crisp cabbage with tender chicken in minutes.
Ingredients
Scale
Proteins:
- 1 pound boneless, skinless chicken breasts
Vegetables:
- 1 small head of green cabbage
- ½ medium yellow onion
- ½ red bell pepper
- ½ green bell pepper
- 2 cloves garlic
- 1 inch ginger
- 2 green onions
Sauces and Seasonings:
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- ¼ cup chicken broth
- 2 tablespoons sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ¼ teaspoon red pepper flakes
- Salt and pepper
- Sesame seeds
Instructions
- Toss 1 pound of chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, ½ teaspoon ground ginger, and ¼ teaspoon white pepper. Let your marinade sit for 15-30 minutes at room temperature.
- Slice your onions, bell peppers, and cabbage into thin strips while waiting. Mince 2 garlic cloves and 1 inch of fresh ginger.
- Heat 1 tablespoon vegetable oil in a large wok at 400°F. Spread marinated chicken in a single layer and cook 3-4 minutes until golden brown and fully cooked through.
- Remove chicken and quickly sauté garlic and ginger in the same wok for 30 seconds at high heat. The aromatics should become fragrant but not burn.
- Toss onions and bell peppers into the wok. Stir-fry 2-3 minutes at 375°F until they start softening. Add 6 cups cabbage and cook another 3-4 minutes until crisp-tender.
- Pour ¼ cup chicken broth, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, ½ teaspoon sugar, and ¼ teaspoon red pepper flakes into the vegetables. Simmer 1-2 minutes until sauce slightly thickens.
- Return chicken to the wok and toss everything together for 1-2 minutes. Season with salt and pepper to your taste.
- Sprinkle 2 sliced green onions and optional sesame seeds on top. Serve immediately over steamed rice.
Notes
- Marinate the chicken for maximum flavor by letting it sit in the seasonings for the full 30 minutes if time allows.
- Use a high-heat cooking method like a wok to get that perfect slightly charred vegetable texture and prevent soggy results.
- Cut vegetables into uniform sizes to ensure even cooking and a professional-looking stir fry that cooks quickly and consistently.
- For a low-carb version, swap rice with cauliflower rice or serve over zucchini noodles to keep the dish light and nutritious.
- Prep Time: 20-30 minutes
- Cook Time: 12-19 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 195 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg