Chinese Chicken Cabbage Stir-Fry

Chinese Chicken Cabbage Stir-Fry: A Quick and Nutritious Delight

Chinese Chicken Cabbage Stir-Fry is a delicious, healthy dish that combines tender chicken, crisp cabbage, and a savory sauce. This simple, one-pan meal is packed with flavor and comes together quickly, making it perfect for a weeknight dinner or a flavorful addition to your meal prep routine. Below, we’ll explore the step-by-step method to create this delightful dish.

Ingredients

Here’s what you’ll need:

For the Stir-Fry:

• 1 lb (450g) chicken breast or thighs, thinly sliced
• 4 cups cabbage, shredded (green or Napa cabbage works best)
• 1 medium carrot, julienned or thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced or grated
• 2 tablespoons cooking oil (vegetable, peanut, or sesame oil)

For the Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar (optional, to balance flavors)
• 2 tablespoons water or chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

Optional Garnish:

• Sliced green onions
• Toasted sesame seeds

Equipment Needed

• Wok or large skillet
• Sharp knife and cutting board
• Mixing bowl
• Wooden spoon or spatula

Step-by-Step Recipe

Step 1: Prepare the Ingredients

1. Slice the Chicken: Thinly slice the chicken breast or thighs against the grain for tender pieces. Set aside.
2. Chop the Vegetables: Shred the cabbage, julienne the carrot, and slice the onion thinly. Mince the garlic and ginger.
3. Mix the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar (if using), water, and cornstarch mixture. Set aside.

Step 2: Cook the Chicken

1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the sliced chicken in a single layer. Cook for 3-4 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove the chicken from the pan and set aside.

Step 3: Sauté the Aromatics

1. Add the remaining tablespoon of oil to the wok.
2. Toss in the minced garlic and ginger. Sauté for 30 seconds to release their fragrance.
3. Add the sliced onion and carrot. Stir-fry for 1-2 minutes until slightly softened.

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