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Chinese Chicken Cabbage Stir-Fry

This vibrant and flavorful dish combines tender chicken with crunchy cabbage and colorful vegetables, all tossed in a savory sauce. It's a quick and healthy stir-fry that can be served over rice or enjoyed on its own.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chinese
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large skillet or wok
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 wooden spatula or tongs
  • 1 serving dishes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, sliced thinly
  • 4 cups green cabbage, shredded
  • 1 cup bell pepper, sliced any color
  • 1 cup carrots, julienned
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil for cooking
  • 1 tablespoon sesame oil optional
  • Salt and pepper to taste
  • Cooked rice for serving

Instructions
 

  • Begin by preparing all ingredients: slice chicken, shred cabbage, slice bell pepper, and julienne carrots. Mince garlic and ginger.
  • In a small bowl, mix the soy sauce, oyster sauce, and cornstarch until well combined. Set aside.
  • Heat a large skillet or wok over medium-high heat and add vegetable oil.
  • Once the oil is hot, add the sliced chicken. Season with salt and pepper. Stir-fry for about 5 minutes or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
  • In the same skillet, add garlic and ginger. Sauté for about 30 seconds until fragrant.
  • Add the bell pepper and carrots to the skillet, stir-frying for another 2-3 minutes until they start to soften.
  • Add the shredded cabbage to the skillet and continue to stir-fry for an additional 2 minutes, allowing the cabbage to wilt but remain crunchy.
  • Return the cooked chicken to the skillet. Pour the sauce mixture over the chicken and vegetables, stirring well to combine. Cook for another minute until the sauce thickens slightly.
  • Drizzle with sesame oil if using and give it a final stir.
  • Serve hot over cooked rice.

Notes

You can customize this recipe by adding other vegetables such as broccoli or snap peas.
For extra heat, consider adding some red chili flakes or a dash of sriracha sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.