Chinese Chicken Cabbage Stir-Fry

Chinese Chicken Cabbage Stir-Fry

Ingredients

For the Chicken

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced

• 1 tablespoon soy sauce

• 1 tablespoon cornstarch

• 1 teaspoon sesame oil

For the Stir-Fry

• 2 tablespoons vegetable or peanut oil

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, minced (optional but recommended)

• 4 cups green cabbage, thinly sliced

• 1 medium carrot, julienned (optional)

• 2 green onions, sliced

Sauce

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon Shaoxing wine or dry sherry (optional)

• ½ teaspoon sugar

• ¼ cup chicken broth or water

Instructions

1. Marinate the chicken

   • In a bowl, mix chicken with soy sauce, cornstarch, and sesame oil.

   • Let sit for 10–15 minutes.

2. Prepare the sauce

   • In a small bowl, combine soy sauce, oyster sauce, wine (if using), sugar, and broth. Set aside.

3. Cook the chicken

   • Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.

   • Add chicken in a single layer and stir-fry until just cooked through.

   • Remove chicken and set aside.

4. Stir-fry the vegetables

   • Add remaining oil to the pan.

   • Add garlic and ginger; stir for a few seconds until fragrant.

   • Add cabbage and carrot. Stir-fry for 2–3 minutes until slightly softened but still crisp.

5. Combine

   • Return chicken to the pan.

   • Pour in the sauce and toss everything together.

   • Cook another 1–2 minutes until sauce thickens and coats the ingredients.

6. Finish and serve

   • Stir in green onions.

   • Serve hot over steamed rice or noodles.

Tips & Variations

• Use Napa cabbage for a more traditional texture.

• Add a pinch of white pepper or chili flakes for heat.

• Substitute chicken with shrimp, pork, or tofu.

• For extra crunch, add bean sprouts at the end.

Storage

• Store leftovers in the fridge for up to 3 days.

• Reheat quickly in a pan for best texture.