Chinese Chicken Cabbage Stir-Fry

📜 Description:

This Chinese Chicken Cabbage Stir-Fry is a quick and healthy meal featuring thinly sliced chicken breast, tender-crisp cabbage, and a savory garlic-ginger soy sauce. It’s perfect for a weeknight dinner when you need something wholesome, flavorful, and ready in under 30 minutes.

🍗 Ingredients for Chinese Chicken Cabbage Stir-Fry

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced

• 1 tbsp cornstarch (for coating chicken)

• 2 tbsp vegetable oil (divided)

• 3 cups green cabbage, shredded

• 1/2 cup carrots, julienned (optional)

• 3 green onions, sliced

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

🔥 For the Stir-Fry Sauce:

• 3 tbsp soy sauce (low sodium preferred)

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tsp rice vinegar or white vinegar

• 1 tsp sugar or honey

• 1/4 cup water or chicken broth

• 1/2 tsp red pepper flakes (optional, for heat)

🍳 Instructions:

1. Prep Chicken
   In a bowl, toss chicken slices with cornstarch and a pinch of salt. Set aside.

2. Make the Sauce
   In a small bowl, mix all sauce ingredients and set aside.

3. Cook Chicken
   Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes. Remove from pan and set aside.

4. Stir-Fry Veggies
   Add remaining 1 tbsp oil. Sauté garlic, ginger, and green onions for 30 seconds. Add cabbage (and carrots if using) and stir-fry 3-4 minutes until wilted but still crisp.

5. Combine & Simmer
   Return chicken to the pan. Pour in the sauce. Stir-fry everything together for 2-3 minutes until sauce thickens slightly and coats everything evenly.

6. Serve
   Serve hot over steamed rice or noodles. Garnish with extra green onions or sesame seeds if desired.

📝 Notes:

• You can use napa cabbage, green cabbage, or even red cabbage for a colorful twist.

• For extra flavor, marinate chicken in 1 tbsp soy sauce + 1 tsp ginger + 1 tsp garlic before coating in cornstarch.

• Leftovers keep well refrigerated for up to 3 days.

💡 Tips:

• Use a hot wok/skillet to get a nice sear on the chicken and to keep veggies crisp.

• Don’t overcrowd the pan — cook in batches if needed.

• Add bell peppers, mushrooms, or snap peas for more color and nutrients.

🍽️ Servings:

Serves 3–4 people as a main dish.

🔍 Nutritional Info (per serving, approx.):

• Calories: 290

• Protein: 28g

• Carbohydrates: 14g

• Fat: 14g

• Fiber: 3g

• Sodium: 780mg

• Sugar: 5g

🌟 Benefits:

• High in protein – helps keep you full and supports muscle repair.

• Low in carbs – ideal for low-carb or balanced diets.

• Quick to prepare – done in under 30 minutes.

• Budget-friendly – made with simple, affordable ingredients.

❓Q&A:

Q: Can I use chicken thighs instead of breast?
A: Yes, boneless thighs work great and add more flavor and moisture.

Q: Can I make it vegetarian?
A: Absolutely! Substitute tofu or tempeh for chicken and use vegetarian oyster sauce or soy sauce only.

Q: How to make it gluten-free?
A: Use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free.

Q: What can I serve it with?
A: Steamed rice, brown rice, cauliflower rice, or lo mein noodles all pair well.