Description
This Chinese Chicken Cabbage Stir-Fry combines tender chicken, crisp cabbage, and a savory garlic-ginger sauce. It’s a quick, healthy, and customizable meal that’s perfect for busy weeknights or meal prep. Ready in under 30 minutes, this flavorful stir-fry is low-carb and can be tailored to your taste with various veggies and proteins. A must-try recipe for anyone craving a delicious, nutritious dish with minimal effort!
Ingredients
For the Stir-Fry:
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- 4 cups shredded cabbage
- 1 large carrot, julienned or shredded
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, sliced
- 2 tbsp vegetable oil (or preferred cooking oil)
For the Marinade:
- 1 tbsp soy sauce
- 1 tbsp cornstarch
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1/4 cup water
Instructions
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Marinate the Chicken: Combine the chicken slices with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate for 5–10 minutes.
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Prepare the Sauce: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, and 1/4 cup water. Set aside.
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Cook the Chicken: Heat 2 tbsp vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry for 5–7 minutes until golden brown and cooked through. Remove the chicken and set it aside.
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Sauté Garlic and Ginger: In the same pan, add minced garlic, ginger, and sliced green onions. Stir-fry for 1–2 minutes until fragrant.
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Cook the Vegetables: Add shredded cabbage and carrots to the pan. Stir-fry for another 3–4 minutes until the vegetables are tender but still crisp.
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Combine and Finish: Return the cooked chicken to the pan, add the sauce, and stir everything together. Cook for an additional 2 minutes to heat through and allow the flavors to meld.
Notes
- Vegetarian: You can swap the chicken for tofu, tempeh, or mushrooms.
- Gluten-Free: Use tamari instead of soy sauce and gluten-free oyster sauce.
- Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. For best texture, reheat in a pan with a splash of soy sauce or water. You can freeze for up to 2 months, though the cabbage will soften after thawing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
