Chinese Chicken and Cabbage Stir Fry

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Chinese Chicken and Cabbage Stir Fry is a delicious, quick, and healthy dish that’s perfect for a weeknight dinner. It’s a fantastic combination of tender chicken strips, crunchy cabbage, and a savory sauce. Cabbage adds a sweet, nutty flavor, while the soy-based sauce brings umami richness.

Ingredients:

  • 2 chicken breasts, thinly sliced
  • 4 cups cabbage, thinly sliced
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil (for stir-frying)
  • 1 teaspoon rice vinegar
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1/4 cup chicken broth (optional, if needed for extra sauce)
  • 1 teaspoon sugar (optional, for a slight sweetness)
  • Green onions, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Marinate the chicken: In a bowl, mix the sliced chicken with 1 tablespoon of soy sauce and cornstarch (optional for tenderness). Let it sit for about 10 minutes while preparing the other ingredients.
  2. Cook the chicken: Heat vegetable oil in a large pan or wok over medium-high heat. Add the chicken slices and stir fry until browned and cooked through, about 5-6 minutes. Remove from the pan and set aside.
  3. Stir fry vegetables: In the same pan, add a little more oil if needed. Add the minced garlic and ginger and stir fry for about 30 seconds until fragrant. Then, add the onions and cabbage. Stir fry for 3-4 minutes, until the cabbage begins to soften but still has some crunch.
  4. Make the sauce: In a small bowl, mix the remaining soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar. Pour the sauce over the cabbage and toss to coat.
  5. Combine and cook: Return the cooked chicken to the pan and stir everything together. Let it cook for another 2-3 minutes until everything is heated through and the sauce slightly thickens (add chicken broth if you prefer more sauce).
  6. Serve: Remove from heat and garnish with green onions and sesame seeds. Serve hot with steamed rice or noodles.

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