Name: Chinese Chicken Cabbage Stir-Fry Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced; 4 cups green cabbage, shredded; 1 medium carrot, julienned; 3 cloves garlic, minced; 1-inch piece ginger, minced; 2 green onions, sliced (for garnish); 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1/4 tsp black pepper; 1 tsp cornstarch; 2 tbsp water; 1 tbsp vegetable oil; Sesame seeds (optional, for garnish)

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Introduction

This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish perfect for a weeknight dinner. Combining tender chicken thighs with crisp cabbage and a savory sauce, it’s both healthy and satisfying. Ready in under 30 minutes, it pairs wonderfully with steamed rice.

This image shows a close-up of a cooked dish in a white bowl, placed on a white marbled surface. The dish has several layers: the base is a mix of lightly cooked cabbage pieces that are white with hints of green and clear soft texture, mixed with thin orange carrot strips that add color contrast. On top, there are chunks of golden-brown cooked chicken pieces, slightly glazed, giving a shiny and appetizing look. The dish is garnished with bright green chopped scallions and sprinkled with small white sesame seeds scattered throughout, adding texture and detail. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs, thinly sliced
4 cups green cabbage, shredded
1 medium carrot, julienned
3 cloves garlic, minced
1-inch piece ginger, minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 tsp cornstarch
2 tbsp water
1/4 tsp black pepper
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Instructions

Step 1: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and black pepper. Set aside.
Step 2: In another small bowl, combine cornstarch and water to make a slurry. Set aside.
Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat.
Step 4: Add the sliced chicken and cook until lightly browned, about 3-4 minutes. Remove the chicken from the skillet and set aside.
Step 5: In the same skillet, add minced garlic and ginger. Sauté for 30 seconds until fragrant.
Step 6: Add shredded cabbage and julienned carrot. Stir-fry for 3-4 minutes until the vegetables soften slightly.
Step 7: Return the cooked chicken to the skillet. Pour the prepared sauce over the mixture and stir to combine well.
Step 8: Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the ingredients.
Step 9: Garnish with sliced green onions and sesame seeds if desired. Serve hot with steamed rice.

Tips & Variations

For extra heat, add a pinch of red chili flakes or a splash of chili oil when sautéing the garlic and ginger.
Replace chicken thighs with chicken breast for a leaner option, adjusting cooking time to avoid dryness.
Try adding other vegetables like bell peppers or snap peas for more color and crunch.
If oyster sauce is unavailable, substitute with hoisin sauce or additional soy sauce, though flavor will vary slightly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking when reheating to maintain the texture of the vegetables and chicken.

How to Serve

The dish shows a close-up of a stir-fry with three main layers: the bottom layer is shiny, cooked cabbage pieces in light yellow and translucent white with some soft caramelized edges; the middle layer has thin carrot strips in bright orange and cooked green onions cut into rings, scattered throughout; the top layer features golden-brown glazed tofu or chicken pieces with a slightly crispy texture, coated in a dark savory sauce and sprinkled with white sesame seeds. The food is served in a white bowl with a soft focus on the edges and a white marbled textured surface underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cabbage for this stir-fry?

Yes, napa cabbage or savoy cabbage work well and provide a slightly different texture and mild flavor. Adjust cooking time as needed since some cabbages soften faster.

What can I serve with this Chinese Chicken Cabbage Stir-Fry?

This dish pairs beautifully with steamed white or brown rice, or even noodles. A side of steamed dumplings or a simple soup can make for a complete meal.