Chinese Chicken Cabbage Stir-Fry

For a light yet filling dinner, try this recipe for Chinese Chicken Cabbage Stir-Fry, which is quick and delectable with tender chicken, crunchy cabbage, and a savory sauce. This recipe is full of protein, vegetables, and flavorful seasonings.

Components:

Regarding the stir-fry:

1. One pound (450 grams) of thinly sliced, skinless, boneless chicken breasts or thighs
2. Four cups of shredded cabbage (green or napa cabbage are good options)
3. One medium carrot, thinly sliced or julienned
4. One bell pepper, optionally finely sliced
5. Two tablespoons of vegetable oil (for added taste, use sesame oil)
6. Three minced garlic cloves
7. One tablespoon of finely chopped fresh ginger (or one teaspoon of ground ginger)
8. 1/4 cup chopped green onions (scallions); garnish is optional.

Regarding the Sauce:

• 1/4 cup soy sauce (or, if gluten-free, tamari)
• One tablespoon of oyster sauce (or, if vegetarian, hoisin sauce)
• One tablespoon of rice vinegar
• One tablespoon of sesame oil
• One teaspoon sugar (for a natural sweetener, use honey)
• 1/4 teaspoon of optionally added crushed red pepper flakes for spiciness
• One tablespoon of cornstarch, if desired, to thicken the sauce
• Two teaspoons of water (for the cornstarch to dissolve)

Directions:

1. Get the chicken ready:

• To guarantee tenderness, thinly slice the chicken thighs or breasts against the grain. For simplicity, you can also use pre-cut chicken strips.
• As you cook the vegetables and sauce, set aside the chicken.

2. Prepare the sauce:

• Combine the rice vinegar, sesame oil, soy sauce, oyster sauce, sugar, and crushed red pepper flakes (if using) in a small bowl.
• Make a slurry of the cornstarch and water in a different bowl and stir it into the sauce mixture if you want a thicker sauce. Put aside.

3. Prepare the chicken:

• In a large skillet or wok, heat 1 tablespoon of vegetable oil (or sesame oil for added flavor) over medium-high heat.
• Stir-fry the chicken slices in the pan for 5 to 6 minutes, or until they are cooked through and have a light brown. After taking the chicken out of the pan, place it aside.

4. Add the veggies and stir-fry them:

• Add the last tablespoon of oil to the same pan. Stir-fry the ginger and garlic for about 30 seconds, or until fragrant.
• Add the sliced bell pepper (if using), shredded cabbage, and julienned carrots. The vegetables should be crisp-tender after 4–5 minutes of stirring. Cook the cabbage a little longer if you prefer it softer.

5. Mix the sauce and chicken:

• Add the cooked chicken and vegetables back to the pan. Coat the chicken and veggies with the sauce by pouring it over them and tossing thoroughly.
• The sauce will thicken as it cooks up if you added cornstarch. Allow everything to heat through and the sauce to thicken by cooking for a further two to three minutes.

6. Offer:

• Transfer the stir-fry to a serving dish after taking it from the heat.
• Add some chopped green onions (scallions) as a garnish for some color and a new crunch.
• Serve the stir-fry hot over noodles or rice, or for a low-carb alternative, eat it by itself.

Advice:

• Add More Veggies: For more texture and taste, feel free to add other vegetables such as baby corn, snap peas, or mushrooms.
• Make it hotter by adding extra crushed red pepper flakes or by drizzling it with sriracha or chili paste.
• Alternatives to Chicken: For a change of protein, you can substitute shrimp, beef, or tofu for chicken.
• Make Ahead: For an even faster dinner, you can prepare the chicken, veggies, and sauce in advance.

This stir-fried Chinese chicken and cabbage is quick, simple, and full of flavor. It’s the ideal light, nutritious, and delectable evening dinner! Have fun!