Chinese Chicken Cabbage Stir-Fry (Air Fryer Recipe)

 Introduction:

This dish brings together juicy marinated chicken, tender cabbage, and colorful veggies—all tossed in a garlicky stir-fry sauce. Using the air fryer keeps it light, mess-free, and gives the veggies a beautiful charred edge without oil-drenching. It’s fast, balanced, and bursting with Chinese-inspired flavors!

 Ingredients:

For the Chicken:

1 lb boneless, skinless chicken thighs or breasts, thinly sliced

1 tbsp soy sauce

1 tsp sesame oil

1 tsp cornstarch

½ tsp garlic powder

For the Veggies:

3 cups green cabbage, roughly chopped

1 cup shredded carrots (or thinly sliced bell peppers)

½ onion, thinly sliced

1 tbsp neutral oil (avocado, canola, or light olive oil)

Salt & pepper to taste

For the Stir-Fry Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce (or hoisin sauce)

1 tbsp rice vinegar

1 tsp honey or brown sugar

2 garlic cloves, minced

½ tsp grated fresh ginger

Optional: ½ tsp chili flakes or sriracha for heat

 Instructions:

 Marinate the Chicken:

In a bowl, mix sliced chicken with soy sauce, sesame oil, cornstarch, and garlic powder.

Let it sit while you prep the veggies (10–15 minutes is enough).

 Prep the Veggies:

In a separate bowl, toss chopped cabbage, carrots, and onions with 1 tbsp oil, salt, and pepper.

 Cook the Chicken in Air Fryer:

Preheat air fryer to 375°F (190°C).

Spread marinated chicken in a single layer in the basket (use parchment or foil if needed).

Air fry for 10–12 minutes, shaking halfway, until lightly browned and cooked through.

 Thighs will stay juicier, but breasts also work well—just avoid overcooking.

 Cook the Veggies:

Remove chicken and set aside.

Add cabbage mix to the air fryer basket.

Air fry at 375°F (190°C) for 6–8 minutes, tossing halfway through, until tender-crisp with charred edges.

 Make the Sauce:

While veggies are cooking, mix all sauce ingredients in a small bowl.

 Combine & Finish:

In a large bowl (or back in the air fryer for 1–2 minutes more), toss cooked chicken and veggies with the sauce.

Mix until everything is well coated and warm.

 Serve With:

Steamed rice, cauliflower rice, or noodles

Topped with sesame seeds and chopped green onions

Optional drizzle of extra sriracha or a sprinkle of crushed peanuts for crunch

 Serves:

2–3 as a main dish or 4 as a side.

 Tips:

Want it extra saucy? Double the sauce for drizzling over rice.

Add snap peas, mushrooms, or broccoli for extra veggie power.

Swap chicken for tofu or shrimp for easy variations.