Description
This Chinese Chicken Cabbage Stir-Fry is a quick and healthy meal that’s packed with fresh vegetables and tender chicken breast, all coated in a flavorful savory sauce made with soy, sesame oil, and ginger. Ready in just 30 minutes, it’s perfect for a busy weeknight dinner offering a perfect balance of protein and veggies with an authentic Asian-inspired taste.
Ingredients
Scale
Protein
- 1 lb boneless skinless chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Oils
- 2 tablespoons olive oil, divided
Instructions
- Prepare the Ingredients: Slice the chicken breast into thin, even strips. Shred the cabbage, thinly slice the carrots and bell peppers, mince the garlic, and grate the fresh ginger to ensure all ingredients are ready for quick cooking.
- Make the Sauce: In a small bowl, whisk together the low sodium soy sauce, sesame oil, cornstarch, and water until the mixture is completely smooth. Set this aside to use later as the stir-fry sauce.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook for 5 to 6 minutes until browned and fully cooked through. Remove the chicken from the pan and set it aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant, releasing their robust aromas.
- Cook Vegetables: Add the thinly sliced carrots and bell peppers to the pan and cook for 2 to 3 minutes to start softening them. Then stir in the shredded cabbage and continue cooking for another 3 to 4 minutes until the cabbage is slightly tender yet still crisp.
- Combine and Thicken Sauce: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything together thoroughly. Cook for an additional 2 to 3 minutes until the sauce thickens and coats the stir-fry ingredients evenly.
- Garnish and Serve: Sprinkle the sliced green onions on top as a fresh garnish and serve the dish immediately for the best flavor and texture.
Notes
- For a spicier version, add chili flakes or fresh sliced chili peppers while sautéing garlic and ginger.
- Use low sodium soy sauce to keep the dish healthier and control the salt level.
- To make this recipe gluten-free, substitute soy sauce with tamari or coconut aminos.
- This recipe is best cooked in a wok or large skillet to ensure even cooking and quick stir-frying.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
