Description
Sizzling Chinese chicken cabbage stir-fry brings authentic Asian flavors dancing across your plate with remarkable simplicity. Quick weeknight dinners find delicious salvation in this protein-packed, crisp vegetable masterpiece you’ll crave repeatedly.
Ingredients
Scale
Main Protein:
- 1 lb (454 grams) boneless, skinless chicken breast or thighs, thinly sliced
Vegetables:
- 4 cups green or Napa cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Sauce and Cooking Ingredients:
- 2 tablespoons vegetable oil or sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon cornstarch
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
Optional Garnishes:
- Chopped green onions
- Sesame seeds
Instructions
- Whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce, cornstarch, and crushed red pepper flakes in a small mixing bowl, creating a vibrant and aromatic seasoning blend. Let the sauce rest while preparing other components.
- Warm a large skillet or wok over medium-high heat, adding oil to create a sizzling cooking surface. Introduce chicken slices, cooking them thoroughly until they develop a golden-brown exterior and reach complete doneness. Transfer the cooked chicken to a separate plate.
- Without cleaning the skillet, introduce another drizzle of oil and quickly sauté minced garlic, grated ginger, and diced onions until their fragrances intensify and become wonderfully aromatic.
- Toss sliced cabbage and julienned carrots into the skillet, stirring continuously to ensure even cooking. Maintain a dynamic motion to prevent burning while allowing vegetables to retain a crisp texture.
- Reintroduce the cooked chicken into the vegetable mixture, creating a harmonious blend of proteins and produce. Pour the prepared sauce over the contents, gently tossing to ensure complete and uniform coating.
- Allow the sauce to simmer briefly, thickening and clinging to each ingredient, creating a glossy and flavorful glaze that binds the dish together.
- Remove from heat and garnish with finely chopped green onions and a sprinkle of toasted sesame seeds. Serve immediately alongside steamed rice or tender noodles for a complete and satisfying meal.
Notes
- Ensure chicken is sliced thinly and evenly to guarantee quick, uniform cooking and prevent uneven texture.
- Use high heat when stir-frying to maintain vegetable crispness and achieve that classic wok-style caramelization without making them soggy.
- For a gluten-free version, swap regular soy sauce with tamari and use cornstarch alternatives like arrowroot powder to keep the sauce’s thickening properties intact.
- Consider adding extra protein variety by substituting chicken with tofu, shrimp, or beef to create versatile meal options that suit different dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg