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Chinese Chicken Cabbage Stir-Fry

Savor the Flavor: Chinese Chicken Cabbage Stir-Fry Delight

Enjoy a quick and delicious Chinese Chicken Cabbage Stir-Fry in just 20 minutes, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 pound chicken thighs Juicy and flavorful, perfect for a comforting stir-fry; substitute with tofu for a vegetarian option.
  • 4 cups green cabbage Adds a satisfying crunch and freshness; Napa cabbage is a delightful, milder alternative.
  • 1 medium carrot Brings sweetness and vibrant color; feel free to swap in bell peppers for variety.
  • 3 cloves garlic Essential for a rich, aromatic base; freshly minced garlic truly elevates the flavor.
  • 1 tablespoon ginger Adds warmth and depth; fresh ginger provides the most robust flavor.
  • 3 tablespoons soy sauce Delivers umami and saltiness; try tamari for gluten-free alternative.
  • 2 tablespoons oyster sauce Contributes a touch of sweetness and richness; mix soy sauce and sugar as a substitute.
  • 1 tablespoon sesame oil Enhances the nutty flavor; don't skip this for a fragrant aroma!
  • 2 tablespoons vegetable oil Ideal for cooking; replace with any neutral oil.
  • 1 tablespoon cornstarch Thickens the sauce; mix with water to create a slurry before adding.
  • 1 teaspoon black pepper Adds a hint of heat; adjust to suit your palate.
  • 2 medium green onions Perfect for garnish; slice them thin for a vibrant presentation.
  • 1 tablespoon sesame seeds Optional, but adds delightful crunch and visual appeal.

Equipment

  • skillet
  • wok
  • Bowl

Method
 

Preparation Steps
  1. Marinate the chicken thighs in a bowl with soy sauce, cornstarch, and sesame oil. Mix well and let rest for about 15 minutes.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.
  3. Carefully add the marinated chicken to the skillet. Sear for about 5-7 minutes until cooked and no longer pink.
  4. Add minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant.
  5. Add shredded cabbage and julienned carrot. Stir-fry for 3-5 minutes until cabbage wilts but remains crisp.
  6. Return cooked chicken to skillet and drizzle with oyster sauce. Toss to coat evenly.
  7. Mix cornstarch with water to create a slurry. Add to stir-fry and cook for 1-2 minutes until sauce thickens.
  8. Serve over rice or noodles, garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 100IUVitamin C: 60mgCalcium: 5mgIron: 10mg

Notes

Customize with tofu or shrimp for variety. Store leftovers in an airtight container for up to 3 days.

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