Print

Chinese Chicken Cabbage Stir Fry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chinese Chicken Cabbage Stir Fry is a quick, healthy, and flavorful dish that combines tender chicken, crunchy cabbage, and a savory stir-fry sauce. Packed with protein and veggies, this easy recipe is perfect for busy weeknights and low-carb meals. With a rich soy sauce, garlic, and ginger base, this dish is delicious on its own or served with rice or noodles.

Ingredients

For the Stir Fry:

  • 2 boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 small head of cabbage, shredded (or 4 cups pre-shredded cabbage)
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons vegetable oil (or sesame oil)
  • 1/2 cup soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or sugar (optional, for sweetness)
  • 1 teaspoon sesame oil (optional, for extra flavor)
  • 1 tablespoon cornstarch (optional, to thicken sauce)
  • 2 green onions, chopped (for garnish)
  • Sesame seeds (optional, for garnish)

Instructions

  • Prepare the Chicken:

    • Slice the chicken breasts or thighs into thin strips and set them aside.

  • Cook the Chicken:

    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
    • Add the chicken strips and stir-fry for 5-7 minutes, or until the chicken is fully cooked and slightly browned.
    • Remove the chicken from the skillet and set it aside.

  • Sauté the Vegetables:

    • In the same skillet, add the remaining tablespoon of vegetable oil.
    • Add the sliced onion and cook for 2-3 minutes until softened.
    • Add the minced garlic and ginger and cook for another 1-2 minutes until fragrant.

  • Add the Cabbage:

    • Add the shredded cabbage to the skillet and stir well to combine.
    • Cook for 3-5 minutes, stirring occasionally, until the cabbage begins to soften but still retains some crunch.

  • Make the Sauce:

    • In a small bowl, whisk together the soy sauce, rice vinegar, honey (or sugar), and sesame oil.
    • If you’d like a thicker sauce, mix in 1 tablespoon of cornstarch with a little water to make a slurry and add it to the sauce.

  • Combine Everything:

    • Return the cooked chicken to the skillet with the cabbage and vegetables.
    • Pour the sauce over everything and stir well to coat.
    • Cook for another 2-3 minutes, until the sauce thickens (if using cornstarch) and everything is heated through.

  • Serve:

    • Garnish with chopped green onions and sesame seeds (optional).
    • Serve the stir fry on its own or with steamed rice or noodles.

Notes

  • Add More Veggies: Add other vegetables like bell peppers, carrots, or mushrooms for more flavor and nutrition.
  • Spicy Stir Fry: Add some chili paste or red pepper flakes to the sauce for a spicy kick.
  • Chicken Alternatives: You can use ground chicken, turkey, or even beef strips as an alternative to the sliced chicken.
  • Low-Carb Version: Serve this stir fry over cauliflower rice instead of regular rice for a low-carb option.

Find it online: https://avarecipe.com/chinese-chicken-cabbage-stir-fry/