Here’s a simple, flavorful recipe for Chinese Chicken & Cabbage Stir-Fry—quick, healthy, and full of umami.
Ingredients (serves 2–3)
- 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 3 cups napa cabbage or green cabbage, chopped
- 1 medium carrot, julienned (optional for color)
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, sliced
- 2 tbsp vegetable oil
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional but recommended)
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1/2 tsp cornstarch (optional, for thickening)
Instructions
- Prepare the sauce:
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, chicken broth, and cornstarch. Set aside.
- Cook the chicken:
- Heat 1 tbsp oil in a large pan or wok over medium-high heat.
- Add chicken slices and stir-fry until just cooked through (3–5 minutes). Remove from pan and set aside.
- Cook the vegetables:
- In the same pan, add the remaining 1 tbsp oil.
- Add garlic, ginger, and the white parts of green onions. Stir-fry until fragrant (about 30 seconds).
- Add cabbage (and carrots, if using) and stir-fry for 3–4 minutes until slightly softened but still crisp.
- Combine and finish:
- Return chicken to the pan. Pour in the sauce and toss everything together.
- Cook 1–2 more minutes until sauce thickens slightly and everything is well coated.
- Sprinkle with the green parts of the green onions before serving.
Tips:
- For extra flavor, sprinkle with a little toasted sesame seeds or drizzle with a touch more sesame oil before serving.
- Serve over steamed rice or noodles for a complete meal.
If you want, I can also give you a 15-minute “super quick” version that keeps the cabbage extra crisp and the chicken tender. Do you want that version too?
