Chinese Chicken Cabbage Stir-Fry is a quick and delicious meal that’s full of flavor. This dish features tender chicken, fresh vegetables, and a tasty sauce that comes together in no time. It’s perfect for busy weekdays or any time you want something healthy and satisfying.
Table of Contents
Why Make This Recipe
This stir-fry recipe is not only easy to prepare but also a great way to use up fresh veggies. It’s packed with protein and nutrients, making it a healthy choice for the whole family. Plus, it’s a dish that can be ready in under 30 minutes, so you’ll have more time to enjoy dinner with loved ones.
How to Make Chinese Chicken Cabbage Stir-Fry
Ingredients:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1/2 medium green cabbage, shredded
- 1 medium carrot, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced or grated
- 2 tablespoons vegetable oil
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, for extra flavor)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch, dissolved in 2 teaspoons water
- 1 teaspoon honey or sugar (optional, for sweetness)
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
Directions:
In a bowl, combine soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, and honey or sugar. Mix well. Stir in the cornstarch dissolved in water. Set this sauce aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it is fully cooked and lightly browned, about 5–7 minutes. Remove the chicken and set it aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger; sauté for about 30 seconds until fragrant. Add the shredded cabbage, carrot, and red bell pepper. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything. Stir well and cook for an additional 2–3 minutes until the sauce thickens slightly.
Transfer the stir-fry to a serving dish. Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
How to Serve Chinese Chicken Cabbage Stir-Fry
This stir-fry is best served hot. You can place it over a bed of steamed rice or noodles to soak up all the delicious sauce. It’s a complete meal that everyone will enjoy!
How to Store Chinese Chicken Cabbage Stir-Fry
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop.
Tips to Make Chinese Chicken Cabbage Stir-Fry
- Cut the chicken and veggies into smaller pieces for faster cooking.
- Feel free to add any other vegetables you have on hand, such as broccoli or snap peas.
- Adjust the level of sweetness and heat to your liking by varying the amounts of honey and crushed red pepper flakes.
Variation
For a vegetarian version, you can substitute the chicken with tofu and use a vegetarian oyster sauce or soy sauce.
Chinese Chicken Cabbage Stir-Fry
Ingredients
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- 1/2 medium green cabbage shredded
- 1 medium carrot julienned or thinly sliced
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 1- inch piece of ginger minced or grated
- 2 tablespoons vegetable oil
- 2 green onions sliced (for garnish)
- 1 tablespoon sesame seeds optional, for garnish
- For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce optional, for extra flavor
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch dissolved in 2 teaspoons water
- 1 teaspoon honey or sugar optional, for sweetness
- 1/4 teaspoon crushed red pepper flakes optional, for heat
Instructions
- In a bowl, combine soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, and honey or sugar. Mix well. Stir in the cornstarch dissolved in water. Set this sauce aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until it is fully cooked and lightly browned, about 5–7 minutes. Remove the chicken and set it aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger; sauté for about 30 seconds until fragrant. Add the shredded cabbage, carrot, and red bell pepper. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything. Stir well and cook for an additional 2–3 minutes until the sauce thickens slightly.
- Transfer the stir-fry to a serving dish. Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Notes
- Cut the chicken and veggies into smaller pieces for faster cooking.
- Feel free to add any other vegetables you have on hand, such as broccoli or snap peas.
- Adjust the level of sweetness and heat to your liking by varying the amounts of honey and crushed red pepper flakes.
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👉 Keep exploring quick, bold dinners your whole family will love!v
FAQs
Q: Can I use frozen vegetables for this recipe?
A: Yes! You can use frozen veggies; just make sure to thaw and drain them before cooking.
Q: How can I make this dish gluten-free?
A: Use gluten-free soy sauce and check that your oyster sauce is gluten-free.
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the ingredients and sauce ahead of time and stir-fry everything just before serving.
