Description
A quick and tasty Chinese Chicken Cabbage Stir-Fry that combines tender chicken with fresh vegetables for a delightful meal.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 4 cups green cabbage, shredded
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 2 green onions, sliced for garnish
- Sesame seeds for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and season with salt and pepper. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Add the shredded cabbage to the skillet and stir-fry for another 3-4 minutes until the cabbage is wilted.
- Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for an additional 2-3 minutes to heat through and combine flavors.
- Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve hot.
Notes
- For added crunch, toss in some chopped water chestnuts or snap peas during the last few minutes of cooking.
- Substitute the chicken with tofu or shrimp for a different protein option, adjusting the cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg