Chinese Chicken Cabbage Stir-Fry (Print Version)
Chicken and cabbage blend with savory sauce, creating a colorful stir-fry ready in just 30 minutes.
# Ingredients:
→ Main Ingredients
01 -
15 grams unsalted butter
02 -
1 medium yellow onion, thinly sliced
03 -
2 cloves garlic, finely minced
04 -
450 grams boneless skinless chicken breast, diced
05 -
300 grams green cabbage, chopped
06 -
1 medium bell pepper, thinly sliced
07 -
1 medium carrot, julienned
→ Sauce and Seasonings
08 -
30 millilitres soy sauce
09 -
15 millilitres oyster sauce
10 -
5 millilitres toasted sesame oil
11 -
2 grams ground black pepper
12 -
0.5 grams crushed red pepper flakes
13 -
3 grams cornstarch mixed with 30 millilitres water
# Instructions:
01 -
Slice the onion and bell pepper, julienne the carrot, mince the garlic, chop the green cabbage, and dice the chicken breast into uniform, bite-size pieces.
02 -
Melt butter in a large skillet or wok over medium-high heat. Add diced chicken and sauté for 5 to 7 minutes, turning occasionally, until the pieces are evenly browned and cooked through. Transfer the chicken to a separate bowl and set aside.
03 -
Add onion and garlic to the same pan. Stir-fry for 1 to 2 minutes until fragrant. Add chopped cabbage, sliced bell pepper, and julienned carrot, then cook for about 5 minutes until vegetables are crisp-tender.
04 -
Return reserved chicken to the pan. Pour in soy sauce, oyster sauce, toasted sesame oil, ground black pepper, and red pepper flakes. Stir thoroughly to evenly coat the ingredients.
05 -
For a thicker sauce, add the cornstarch-water mixture and cook for 1 minute until the sauce thickens. Serve hot, accompanied by steamed rice or noodles if desired.
# Notes:
01 -
Ensure the wok or skillet is well-heated before cooking the chicken for the optimal sear and flavor.