Chinese Chicken Cabbage Stir-Fry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://zarameals.com/chinese-chicken-cabbage-stir-fry-recipe/
