Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish combining tender chicken breast with crisp vegetables tossed in a savory soy-based sauce. Perfect for a healthy weeknight dinner, it features shredded cabbage, carrots, and bell peppers sautéed with garlic and ginger for an aromatic and vibrant meal that’s ready in just 30 minutes.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Oils
- 2 tablespoons olive oil, divided
Instructions
- Prep Ingredients: Slice the chicken into thin even strips. Shred the cabbage, thinly slice the carrots and bell peppers, mince the garlic, and grate the fresh ginger to have all components ready for cooking.
- Make the Sauce: In a small bowl, whisk together low sodium soy sauce, sesame oil, cornstarch, and water until the mixture is completely smooth. Set this sauce aside for later use.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the pan and set it aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not burnt.
- Cook Vegetables: Add the sliced carrots and bell peppers to the pan and cook for 2 to 3 minutes, stirring occasionally. Then add the shredded cabbage and continue cooking for another 3 to 4 minutes until the cabbage is slightly tender yet still crisp.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything together. Cook for an additional 2 to 3 minutes until the sauce thickens and coats all the ingredients evenly.
- Garnish and Serve: Remove from heat, sprinkle sliced green onions on top for freshness and color, and serve immediately while hot.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- For extra flavor, add a splash of rice vinegar or a teaspoon of chili flakes.
- Use low sodium soy sauce to control the salt content.
- The cornstarch slurry helps thicken the sauce, so ensure it is fully dissolved before adding.
- Serve this dish with steamed rice or noodles for a complete meal.
