Chicken Cabbage Stir-Fry (Print version)
Tender chicken, crisp cabbage, and colorful vegetables tossed in a glossy garlic ginger sauce for a fast skillet dinner.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breast or thighs, thinly sliced
02 -
1 tablespoon low-sodium soy sauce
03 -
1 teaspoon cornstarch
04 -
1 tablespoon neutral oil, plus more if needed
For the sauce
05 -
2 tablespoons low-sodium soy sauce
06 -
1 tablespoon oyster sauce
07 -
1 tablespoon rice vinegar
08 -
2 teaspoons toasted sesame oil
09 -
1 teaspoon cornstarch
10 -
2 tablespoons water
11 -
1/2 teaspoon red pepper flakes, optional
For the vegetables
12 -
4 cups (300 g) thinly sliced green cabbage
13 -
1 medium carrot, cut into thin matchsticks
14 -
1 red bell pepper, thinly sliced
15 -
3 cloves garlic, minced
16 -
1 tablespoon fresh ginger, minced
17 -
2 green onions, sliced
18 -
1 tablespoon toasted sesame seeds, optional
19 -
Cooked rice, for serving, optional
# Instructions:
01 -
Toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it sit while you cut the vegetables and mix the sauce.
02 -
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes if using. Set it near the stove.
03 -
Heat neutral oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and stir-fry until browned and cooked through, about 4-5 minutes. Transfer to a plate.
04 -
Add garlic and ginger to the same pan. Stir for about 30 seconds until fragrant, lowering the heat slightly if they start to brown.
05 -
Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until the cabbage is crisp-tender and the pepper has softened slightly.
06 -
Return the chicken to the skillet. Whisk the sauce again, pour it in, and toss for 1-2 minutes until glossy and lightly thickened.
07 -
Top with green onions and sesame seeds. Serve right away over rice or enjoy as a low-carb skillet meal without rice.
# Good to know:
01 -
Best served right after cooking while the cabbage is still crisp-tender.
02 -
Slice all ingredients before heating the pan because the cooking moves quickly.
03 -
Use tamari and gluten-free oyster sauce if you need a gluten-free version.