Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken, crunchy cabbage, and a savory sauce come together in a delicious stir-fry that pairs perfectly with rice or noodles.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Other Ingredients:
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 4 cups napa or green cabbage, shredded
- 1 carrot, julienned
- 2 green onions, sliced
- 1/4 teaspoon ground white pepper
- Salt to taste
- Sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: Toss chicken with cornstarch and soy sauce. Let marinate for 10 minutes.
- Prepare Sauce: Mix remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil in a bowl.
- Cook Chicken: Stir-fry marinated chicken until browned. Set aside.
- Stir-Fry Vegetables: Sauté garlic and ginger, then add cabbage and carrot. Cook until tender-crisp.
- Combine: Return chicken to skillet, add stir-fry sauce, and cook briefly. Season with white pepper and salt.
- Finish: Add green onions, garnish with sesame seeds, and serve hot.
Notes
- For added spice, include chili flakes or chili oil.
- Try using savoy cabbage or bok choy for variation.
- Chicken thighs can be substituted for a different texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
