Chinese Chicken Cabbage Stir-Fry

This quick Chinese-style stir-fry combines tender chicken, crisp cabbage, garlic, and a savory soy-based sauce. It’s fast, budget-friendly, and perfect for a healthy weeknight dinner.

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Yield

• Serves 4

Prep Time

• Prep: 15 minutes
• Cook: 15 minutes
• Total: 30 minutes

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Ingredients

Chicken

• 1 lb (450 g) boneless chicken breast or thighs, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon sesame oil
• ¼ teaspoon black pepper

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Vegetables

• 4 cups green cabbage, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2–3 green onions, chopped

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Stir-Fry Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (use vegetarian oyster sauce for halal/vegetarian option)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon sesame oil
• ¼ cup chicken broth or water
• 1 teaspoon cornstarch (to thicken)

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Cooking

• 2 tablespoons vegetable oil

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Instructions

Step 1: Marinate the chicken

1. In a bowl, mix sliced chicken with:
   • Soy sauce
   • Cornstarch
   • Sesame oil
   • Black pepper
2. Let it sit for 10–15 minutes while you prep vegetables.

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Step 2: Mix the sauce

1. In a small bowl, combine:
   • Soy sauce
   • Oyster sauce
   • Rice vinegar
   • Sugar
   • Sesame oil
   • Broth/water
   • Cornstarch
2. Stir well until smooth and set aside.

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Step 3: Cook the chicken

1. Heat 1 tablespoon oil in a large wok or skillet over high heat.
2. Add chicken in a single layer.
3. Stir-fry for 4–5 minutes until lightly browned and cooked through.
4. Remove and set aside.

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Step 4: Stir-fry aromatics

1. Add remaining 1 tablespoon oil.
2. Add garlic, ginger, and onion.
3. Stir-fry for 30–60 seconds until fragrant.

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Step 5: Cook vegetables

1. Add carrots and cabbage.
2. Stir-fry for 3–5 minutes until slightly softened but still crisp.

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Step 6: Combine everything

1. Return chicken to the pan.
2. Pour in the sauce.
3. Stir well and cook for 2–3 minutes until sauce thickens and coats everything.

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Step 7: Finish

1. Add green onions.
2. Toss once more.
3. Remove from heat.

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Serving Suggestions

• Steamed jasmine rice
• Fried rice
• Noodles (lo mein or egg noodles)
• Cauliflower rice (low-carb option)

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Variations

1. Spicy Version

Add:

• 1 teaspoon chili garlic sauce
• Or dried red chili flakes

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2. Extra Veggie Version

Add:

• Bell peppers
• Mushrooms
• Snow peas

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3. Low-Carb Version

Serve with:

• Cauliflower rice
• Or eat as a stir-fry bowl

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4. Ginger-Heavy Version

Double the ginger for a stronger aromatic flavor.

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Storage

• Refrigerator: 3–4 days
• Freezer: up to 2 months
• Reheat in a skillet for best texture (microwave works but softens cabbage)

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Tips for Best Results

• Use high heat for authentic stir-fry flavor.
• Slice chicken thinly for quick, even cooking.
• Don’t overcook cabbage—it should stay slightly crunchy.
• Prep all ingredients before cooking (stir-frying moves fast).