Chinese Chicken Cabbage Stir-Fry
✨ “Quick, Flavorful, and Perfect for Any Night of the Week! 🍲✨”
Chinese Chicken Cabbage Stir-Fry is a light yet satisfying dish packed with tender chicken, crunchy cabbage, and a savory sauce. Perfect for a healthy dinner or meal prep, this stir-fry comes together in under 30 minutes and pairs wonderfully with steamed rice or noodles. 😍
Ingredients
For the Stir-Fry:
Boneless, Skinless Chicken Breast (1 lb, sliced thinly): The protein base of the dish.
Green Cabbage (4 cups, shredded): Crunchy and nutritious.
Carrot (1 large, julienned): Adds sweetness and color.
Garlic (3 cloves, minced): For aromatic flavor.
Ginger (1 teaspoon, minced): Adds warmth and zest.
Green Onions (2 stalks, sliced): For garnish.
Vegetable Oil (2 tablespoons): For cooking.
For the Sauce:
Soy Sauce (3 tablespoons): The base of the savory sauce.
Oyster Sauce (2 tablespoons): Adds depth and umami.
Sesame Oil (1 teaspoon): For a nutty flavor.
Rice Vinegar (1 tablespoon): Adds a tangy balance.
Cornstarch (1 teaspoon): Thickens the sauce.
Water (2 tablespoons): Combines with cornstarch to create a slurry.
Steps
1. Prepare the Sauce
1️⃣ In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, and cornstarch slurry (cornstarch mixed with water). Set aside.
2. Cook the Chicken
2️⃣ Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 4–5 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
3. Cook the Vegetables
3️⃣ Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the garlic and ginger for 30 seconds until fragrant.
4️⃣ Add the shredded cabbage and julienned carrots. Stir-fry for 4–5 minutes until the vegetables are tender-crisp.
4. Combine and Sauce
5️⃣ Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss everything together to coat evenly. Cook for 2–3 minutes, or until the sauce thickens slightly and everything is heated through.
5. Serve and Garnish
6️⃣ Remove the stir-fry from heat. Garnish with sliced green onions and serve hot over steamed rice or noodles.
Tips for Success
Cut Evenly: Slice chicken and vegetables uniformly for even cooking.
Use High Heat: A hot skillet ensures quick cooking and prevents soggy vegetables.
Customize Veggies: Add bell peppers, mushrooms, or snap peas for variety.
Storage Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
Freezing: Freeze the cooked stir-fry for up to 2 months. Thaw in the refrigerator before reheating.
Medical Advice
Low-Sodium Option: Use low-sodium soy sauce and oyster sauce.
Gluten-Free Alternative: Substitute tamari or gluten-free soy sauce.
Low-Carb Version: Serve over cauliflower rice instead of regular rice.
Nutrition (Per Serving)
Calories: 240
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 70mg
Sodium: 750mg
Carbohydrates: 12g
Fiber: 3g
Protein: 28g
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🍲 Perfect for busy weeknights or when you’re craving takeout-style flavors, Chinese Chicken Cabbage Stir-Fry is a fast, flavorful option everyone will love. 🎉✨
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