Description
This Chinese Chicken Cabbage Stir Fry is a quick, healthy meal with tender chicken, crisp cabbage, and a savory sauce—ready in 30 mins!
Ingredients
Scale
For the Stir Fry:
- 2 boneless, skinless chicken breasts (or thighs), sliced thinly
- 3 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons vegetable oil (or sesame oil for extra flavor)
For the Sauce:
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon honey (or brown sugar)
- 1 teaspoon cornstarch (for thickening)
- ¼ teaspoon red pepper flakes (optional for spice)
Optional Garnishes:
- Chopped green onions
- Toasted sesame seeds
- Crushed peanuts or cashews
Instructions
Step 1: Prepare the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, cornstarch, and red pepper flakes. Set aside.
Step 2: Cook the Chicken
- Heat 1 tablespoon oil in a large wok or skillet over high heat.
- Add sliced chicken and stir-fry for 3-4 minutes until golden and cooked through.
- Remove from the pan and set aside.
Step 3: Sauté the Vegetables
- Add the remaining 1 tablespoon oil to the pan.
- Stir-fry onions, garlic, and ginger for 30 seconds until fragrant.
- Add carrots and cabbage, cooking for 2-3 minutes until slightly softened but still crisp.
Step 4: Combine Everything
- Return the cooked chicken to the pan with the vegetables.
- Pour in the prepared sauce, stirring well to coat everything evenly.
- Cook for another 2-3 minutes until the sauce thickens.
Step 5: Serve and Garnish
- Remove from heat and sprinkle with green onions, sesame seeds, or crushed peanuts.
- Serve hot over steamed rice or noodles.
Notes
- Slice the chicken thinly against the grain for tenderness.
- Use high heat for an authentic stir-fry texture.
- Do not overcook the cabbage—it should be slightly crisp.
- For extra flavor, marinate the chicken in a little soy sauce and cornstarch before cooking.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 15minutes
- Cook Time: 15minutes