Chinese Chicken Cabbage Stir-Fry (Print Version)
# Ingredients:
→ For the Stir-Fry
01 -
1 lb boneless, skinless chicken breast or thighs, thinly sliced
02 -
4 cups green or Napa cabbage, thinly sliced
03 -
1 medium carrot, julienned
04 -
1 small onion, thinly sliced
05 -
2 tablespoons vegetable oil or sesame oil
06 -
2 cloves garlic, minced
07 -
1 teaspoon grated ginger
→ For the Sauce
08 -
3 tablespoons soy sauce
09 -
1 tablespoon oyster sauce
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon hoisin sauce (optional, for sweetness)
12 -
1 teaspoon cornstarch
13 -
1/4 teaspoon crushed red pepper flakes (optional, for heat)
→ Optional Garnishes
14 -
Chopped green onions
15 -
Sesame seeds
# Instructions:
01 -
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce (if using), cornstarch, and crushed red pepper flakes. Set aside.
02 -
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook for 4–5 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
03 -
In the same skillet, add the remaining tablespoon of oil. Sauté the garlic, ginger, and onion for about 1 minute, until fragrant. Add the cabbage and carrots to the skillet. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
04 -
Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat the chicken and vegetables evenly. Cook for an additional 1–2 minutes, allowing the sauce to thicken slightly.
05 -
Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve hot with steamed rice or noodles.
# Notes:
01 -
For added crunch, toss in a handful of bean sprouts or sliced water chestnuts.
02 -
Use tamari or coconut aminos for a gluten-free version of this dish.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.