Chinese Chicken Cabbage Stir-Fry Recipe

Introduction

This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken thighs and fresh vegetables are cooked in a savory sauce that’s simple yet satisfying. It pairs wonderfully with steamed rice for a wholesome meal.

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

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

Tips & Variations

• For a spicier version, add a pinch of red pepper flakes or sliced fresh chili while stir-frying.
• Substitute chicken thighs with chicken breast if you prefer leaner meat.
• Feel free to add other vegetables like bell peppers or snap peas for extra color and crunch.
• Make sure the cornstarch slurry is well mixed to avoid lumps in the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cabbage instead of green cabbage?

Yes, regular green cabbage works perfectly well in this recipe. Just shred it finely for even cooking.

Is there a vegetarian version of this stir-fry?

You can replace the chicken with tofu or tempeh and use vegetable broth or water instead of oyster sauce to make a vegetarian-friendly version.

Chinese Chicken Cabbage Stir-Fry Recipe

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4.5 from 81 reviews

A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender chicken thighs, crisp cabbage, and vibrant carrots tossed in a savory soy and oyster sauce mixture. Perfect for a healthy weeknight dinner served over steamed rice.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

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 and Seasonings

• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 1 tsp cornstarch
• 2 tbsp water

Oils

• 1 tbsp vegetable oil

Optional Garnish

• Sesame seeds (optional, for garnish)

Instructions

1. Prepare the Sauce: In a small bowl, mix together soy sauce, oyster sauce, sesame oil, and black pepper. Set this flavorful sauce mixture aside for later use.
2. Make the Cornstarch Slurry: Combine cornstarch and water in another small bowl and stir until smooth to create a slurry that will thicken the sauce.
3. Heat Oil: Place a large skillet or wok over medium-high heat and add the vegetable oil, allowing it to heat up for optimal cooking.
4. Cook Chicken: Add the thinly sliced chicken thighs to the hot skillet and cook until they are lightly browned, about 3 to 4 minutes. Remove the chicken from the skillet and set aside temporarily.
5. Sauté Aromatics: In the same skillet, add the minced garlic and ginger, stirring and sautéing for about 30 seconds until fragrant to release their flavors.
6. Cook Vegetables: Add the shredded cabbage and julienned carrot to the skillet and stir-fry for 3 to 4 minutes until the vegetables are slightly softened but still crisp.
7. Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat all ingredients evenly.
8. Thicken the Sauce: Add the cornstarch slurry to the skillet and cook for 1 to 2 minutes, stirring continuously until the sauce thickens and becomes glossy.
9. Garnish and Serve: Remove from heat and garnish with sliced green onions and optional sesame seeds. Serve hot alongside steamed rice for a satisfying meal.

Notes

• Use boneless, skinless chicken thighs for juicier, more flavorful meat compared to chicken breast.
• Adjust the amount of soy sauce and oyster sauce to taste for saltiness and umami.
• Julienne the carrot finely so it cooks quickly and evenly with the cabbage.
• Replace vegetable oil with peanut or canola oil for a different flavor profile.
• Serve with steamed jasmine or white rice to soak up the delicious sauce.
• For a spicier version, add a splash of chili garlic sauce or fresh sliced chilies.

Keywords: chicken stir fry, Chinese chicken recipe, cabbage stir fry, quick dinner, healthy stir fry