Chinese Chicken Cabbage Stir-Fry Recipe
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish featuring tender chicken thighs stir-fried with fresh cabbage and carrots in a savory soy and oyster sauce blend. Enhanced with garlic, ginger, and a silky sauce thickened with cornstarch, it’s a perfect weeknight meal served hot with steamed rice.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken thighs, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, sliced (for garnish)
Sauce & Seasonings
- 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)
Instructions
- Prepare Sauce: In a small bowl, mix soy sauce, oyster sauce, sesame oil, and black pepper. Set aside to allow flavors to combine.
- Make Cornstarch Slurry: In another small bowl, combine cornstarch and water, stirring until smooth. Set aside for thickening the sauce later.
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat to prepare for stir-frying.
- Cook Chicken: Add thinly sliced chicken thighs to the hot skillet and cook for 3-4 minutes until lightly browned and nearly cooked through. Remove chicken and set aside temporarily.
- Sauté Aromatics: In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant but not burnt.
- Stir-fry Vegetables: Add shredded cabbage and julienned carrot to the skillet. Stir-fry for 3-4 minutes until vegetables are slightly softened but still crisp.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared sauce mixture over the contents and stir well to coat everything evenly.
- Thicken Sauce: Pour the cornstarch slurry into the skillet, stirring continuously and cooking for 1-2 minutes until the sauce thickens and becomes glossy.
- Garnish and Serve: Remove from heat, garnish with sliced green onions and optional sesame seeds. Serve the stir-fry hot alongside steamed rice for a complete meal.
Notes
- For best results, slice the chicken thinly against the grain to ensure tenderness.
- Cabbage and carrots should be crisp-tender after stir-frying to retain a nice texture.
- You can substitute chicken thighs with chicken breast, but thighs remain juicier.
- Adjust soy sauce quantity to preference for saltiness.
- Serve quickly to enjoy the vibrant texture and flavors of the stir-fry.
Keywords: Chinese chicken stir-fry, cabbage stir-fry, quick chicken recipe, easy Chinese recipe, chicken and vegetable stir fry
