Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful weeknight meal featuring tender chicken breast, crisp green cabbage, colorful bell peppers, and carrots, all coated in a savory soy and sesame sauce. Ready in just 30 minutes, it’s a nutritious and delicious dish perfect for a healthy dinner.
Ingredients
Scale
Chicken
- 1 lb boneless skinless chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced (for garnish)
Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Oils
- 2 tablespoons olive oil, divided
Instructions
- Prepare Ingredients: Slice the chicken into thin, even strips. Shred the cabbage, slice the carrots and bell peppers, mince the garlic, and grate the ginger to have everything ready for cooking.
- Make the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water until smooth. Set this sauce mixture aside for later use.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken slices in a single layer and cook for 5 to 6 minutes until browned and fully cooked. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of olive oil to the same pan. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant, taking care not to burn them.
- Cook Vegetables: Add the sliced carrots and bell peppers to the pan and cook for 2 to 3 minutes. Then stir in the shredded cabbage and cook for an additional 3 to 4 minutes, until the vegetables are slightly tender yet still crisp.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture. Toss everything together and cook for 2 to 3 minutes until the sauce thickens and evenly coats the stir-fry.
- Garnish and Serve: Remove from heat, garnish with sliced green onions, and serve immediately for the best flavor and texture.
Notes
- For extra heat, add sliced fresh chili or a dash of chili flakes when sautéing the garlic and ginger.
- Use a wok for best results to allow quick, high-heat cooking and even tossing.
- Serve over steamed rice or noodles for a complete meal.
- Leftovers can be refrigerated up to 3 days and reheated in a skillet.
