Description
Quick and easy Chicken Cabbage Stir Fry with a flavorful marinade and sauce. Perfect for a weeknight meal!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon soy sauce (low sodium preferred)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 tablespoon vegetable oil (or peanut oil for a more authentic flavor)
- 2 cloves garlic, minced
- 1 inch ginger, peeled and minced
- 1/2 medium onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1/2 head of green cabbage, thinly sliced (about 4 cups)
- 1 carrot, julienned
- 2 green onions, chopped, for garnish
- 1/4 cup chicken broth (low sodium preferred)
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional, but adds great flavor)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
Instructions
- Marinate the Chicken: In a medium bowl, combine the bite-sized chicken pieces with the soy sauce, cornstarch, sesame oil, ground ginger, and white pepper. Mix well to coat. Cover and refrigerate for at least 20 minutes (or up to an hour).
- Prepare Vegetables and Sauce: Wash and slice all vegetables. Thinly slice the onion, red bell pepper, and green bell pepper. Thinly slice the green cabbage. Julienne the carrot. Mince the garlic and ginger. Chop the green onions for garnish. In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, sugar, cornstarch, and red pepper flakes (if using). Set aside.
- Stir-Fry the Chicken: Heat a large wok or skillet over high heat. Add the vegetable oil (or peanut oil). Add the marinated chicken in a single layer (cook in batches if needed). Stir-fry for 3-4 minutes, until cooked through and lightly browned. Remove from wok and set aside.
- Stir-Fry Vegetables: Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Add the sliced onion, red bell pepper, and green bell pepper to the wok. Stir-fry for about 2-3 minutes, or until they’re slightly softened. Add the sliced cabbage and julienned carrot to the wok. Stir-fry for another 3-4 minutes, or until the cabbage is tender-crisp.
- Combine and Finish: Pour the chicken broth into the wok and stir to deglaze the bottom, scraping up any browned bits. Return the cooked chicken to the wok. Pour the stir-fry sauce over the chicken and vegetables. Stir everything together to coat evenly. Cook for another 1-2 minutes, or until the sauce has thickened and everything is heated through.
- Serve: Serve the Chicken Cabbage Stir Fry hot over cooked rice or noodles. Garnish with chopped green onions.
Notes
- Spice it up: Add more red pepper flakes or a dash of chili oil for extra heat.
- Add more vegetables: Feel free to add other vegetables like broccoli florets, snow peas, or mushrooms.
- Use different protein: You can substitute the chicken with shrimp, beef, or tofu.
- Make it vegetarian: Omit the chicken and oyster sauce. Add extra vegetables and use a vegetarian oyster sauce substitute.
- Adjust the sweetness: If you prefer a sweeter stir-fry, add a little more sugar to the sauce.
- Adjust the saltiness: If you prefer a saltier stir-fry, add a little more soy sauce to the sauce.
- Make it gluten-free: Use tamari instead of soy sauce.
- Prep ahead: You can chop the vegetables and make the sauce ahead of time. Store them separately in the refrigerator until ready to use.
- Don’t overcrowd the wok: Overcrowding the wok will lower the temperature and cause the ingredients to steam instead of sear. Cook in batches if necessary.
- Use high heat: Stir-frying is all about high heat. Make sure your wok or skillet is hot before adding the oil and ingredients.
- Stir constantly: Stir the ingredients constantly to prevent them from sticking to the wok and burning.
- Taste and adjust: Taste the stir-fry before serving and adjust the seasonings as needed.
- Storage: Leftover Chicken Cabbage Stir Fry can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes