Description
A quick and delicious stir-fry featuring tender chicken and crisp cabbage, perfect for a weeknight meal.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, finely diced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 cups green cabbage, thinly sliced
- 1 large carrot, cut into thin matchsticks
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon freshly grated ginger, optional
- 2 tablespoons vegetable oil, divided
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce, optional
- 1 teaspoon brown sugar
- 1/2 cup chicken broth
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes, optional
Instructions
- In a bowl, combine the diced chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and black pepper. Mix well and let it rest for 10 minutes while you prepare the vegetables.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce if using, brown sugar, chicken broth, sesame oil, 1 teaspoon cornstarch, and red pepper flakes. Stir until the cornstarch is fully dissolved. Set aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until lightly browned and cooked through. The thickest pieces should reach 165°F. Transfer the chicken to a plate.
- Add the remaining tablespoon of vegetable oil to the same wok. Add the minced garlic and ginger, if using. Stir-fry for about 30 seconds until fragrant. Avoid letting the garlic burn.
- Add the carrots and stir-fry for 2 minutes until they begin to soften. Add the sliced cabbage and toss continuously for 3–4 minutes. The cabbage should soften slightly while retaining a little crunch.
- Return the cooked chicken to the wok. Give the prepared sauce another quick stir, then pour it over the chicken and vegetables. Toss everything together for 2–3 minutes, until the sauce thickens slightly and coats the ingredients evenly.
- Stir in most of the chopped green onions, reserving a small amount for garnish. Taste and adjust the seasoning with a little extra soy sauce or black pepper if needed.
- Remove from the heat and sprinkle the remaining green onions over the stir-fry. Serve immediately with steamed white rice, brown rice, or noodles.
Notes
- For a spicier dish, add more red pepper flakes.
- Feel free to substitute other vegetables like bell peppers or snap peas.
- This dish can be made ahead and reheated for quick meals.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg