Description
A quick and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast and crisp vegetables tossed in a savory soy and oyster sauce blend. Perfect for a flavorful weeknight dinner, this recipe is easy to prepare and can be adapted to gluten-free or vegetarian diets.
Ingredients
Scale
Protein and Seasonings
- 1 pound boneless skinless chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Aromatics
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 2 green onions, sliced
Sauces and Oils
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian version)
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Prepare the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken with salt and pepper, then add to the pan and stir-fry for 4–5 minutes until browned and cooked through. Remove the chicken and set aside.
- Sauté Aromatics: In the same pan, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
- Cook Vegetables: Add the shredded cabbage, carrots, and sliced red bell pepper to the pan. Stir-fry for 3–4 minutes until the vegetables become tender-crisp but still retain some crunch.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add soy sauce, oyster sauce, and sesame oil. Stir well to coat all ingredients evenly and continue cooking for another 2 minutes to meld flavors.
- Garnish and Serve: Remove from heat, then garnish with sliced green onions and toasted sesame seeds if desired. Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Serve over steamed rice or noodles for a complete meal.
- Swap chicken for tofu or shrimp to vary the protein.
- For a low-carb version, serve with cauliflower rice instead of traditional grains.
- Use tamari and gluten-free oyster sauce to make this recipe gluten-free.
- Adjust the amount of soy and oyster sauce to taste if you prefer less sodium.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
