Chinese Chicken Cabbage Stir-Fry
This colorful stir-fry is a quick and flavorful meal that’s perfect for busy weeknights. Tender slices of chicken are paired with crisp cabbage, sweet bell peppers, and carrots, all tossed in a savory-sweet sauce with a hint of heat. It’s light yet satisfying and comes together in under 30 minutes, making it a reliable go-to for healthy, homemade takeout.
Ingredients
For the Stir-Fry:
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1/2 medium green cabbage, shredded
1 medium carrot, julienned or sliced thinly
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1-inch piece of ginger, minced or grated
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (optional, for garnish)
For the Sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 2 teaspoons water
1 teaspoon honey or sugar (optional)
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch slurry, honey, and crushed red pepper flakes. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for about 5 to 6 minutes until the meat is browned and cooked through. Once done, remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger and stir-fry for about 30 seconds until aromatic. Add the cabbage, carrot, and bell pepper to the pan. Stir-fry the vegetables for 3 to 4 minutes, just until they are tender-crisp but still vibrant in color.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and toss everything together to coat evenly. Let it cook for another 2 to 3 minutes, allowing the sauce to thicken and cling to the ingredients.
Remove from heat and garnish with sliced green onions and sesame seeds. Serve hot over steamed rice, noodles, or enjoy it on its own for a low-carb option.
Notes
For extra flavor, marinate the chicken in a tablespoon of soy sauce and cornstarch for 15 minutes before cooking. Feel free to switch up the veggies with what you have on hand—broccoli, snow peas, or mushrooms work great. Adjust the red pepper flakes to your spice preference or leave them out for a milder dish.
Find it online: https://richspoon.com/chinese-chicken-cabbage-stir-fry/