Here’s a healthy and flavorful recipe for Chinese Chicken Cabbage Stir-Fry! This dish is a quick and easy meal that’s packed with tender chicken, crunchy cabbage, and a savory sauce.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 4 cups cabbage, thinly sliced (Napa or green cabbage)
- 1 carrot, julienned (optional)
- 1 bell pepper, thinly sliced (optional)
- 2 tablespoons vegetable oil (divided)
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, minced
- 2 green onions, sliced (optional)
For the Sauce:
- 3 tablespoons soy sauce (or low-sodium soy sauce)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 teaspoon cornstarch (for thickening, optional)
- 1/4 cup water or chicken broth
- 1/2 teaspoon red pepper flakes or a dash of sriracha (optional for heat)
Instructions:
1. Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, hoisin sauce, cornstarch, and water or chicken broth. Set aside.
2. Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside.
3. Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the cabbage, carrot, and bell pepper (if using) to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
4. Combine Chicken and Sauce:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the chicken and vegetables, stirring to combine. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
5. Serve:
- Remove from heat and garnish with sliced green onions and red pepper flakes (if desired).
- Serve hot over steamed rice or noodles.
Tips:
- Protein Swap: You can substitute the chicken with shrimp, pork, or tofu for a different variation.
- Vegetables: Feel free to add other vegetables like mushrooms, snap peas, or broccoli to the stir-fry.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.
This Chinese Chicken Cabbage Stir-Fry is a nutritious, flavorful dish that’s easy to make and perfect for a quick weeknight meal!
