Description
Chicken Cabbage Stir-Fry with crunchy veggies, juicy chicken, and savory sauce – a quick, healthy dinner that’s sure to please!
Ingredients
Scale
- 1 pound (450g) boneless, skinless chicken breasts, thinly sliced
- 4 cups (about 400g) green cabbage, shredded
- 1 cup (100g) red cabbage, shredded (adds beautiful color contrast)
- 1 large carrot (about 120g), julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 green onions, sliced diagonally
- 2 tablespoons vegetable oil
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (provides essential umami depth)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- ¼ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons water
Instructions
- Step 1: Prepare the Sauce In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, red pepper flakes, and water until the sugar dissolves completely. This balanced sauce will bring your **Chicken Cabbage Stir-Fry** to life with its savory-sweet profile. Set aside to allow the flavors to meld while you prepare the other ingredients.
- Step 2: Prepare the Chicken Slice your chicken breasts against the grain into thin, even strips about ¼-inch thick. Place in a bowl and toss with 1 teaspoon of the sauce mixture and a pinch of salt. This quick marinade will ensure your chicken stays tender and flavorful. Let it sit for at least 5 minutes while you prepare the vegetables.
- Step 3: Prepare the Vegetables Shred both green and red cabbage into thin, consistent strips. Julienne the carrot, mince the garlic, grate the ginger, and slice the green onions. Keep everything separated and organized for efficient cooking. Remember, in stir-frying, the cooking happens quickly, so being prepared is essential.
- Step 4: Cook the Chicken Heat 1 tablespoon of oil in a wok or large skillet over high heat until it’s shimmering hot. Add the chicken pieces in a single layer without overcrowding (cook in batches if necessary). Let them sear undisturbed for 1 minute before stirring. Cook for another 2-3 minutes until just cooked through with golden edges. Remove to a clean plate.
- Step 5: Stir-Fry the Vegetables Add the remaining oil to the same wok. Toss in garlic and ginger, stirring quickly for just 30 seconds until fragrant. Add carrots and stir-fry for 1 minute, then add both cabbages. Keep things moving with a spatula or tongs, cooking for about 2-3 minutes until the cabbage begins to soften but still maintains a pleasant crunch.
- Step 6: Combine and Finish Return the chicken to the wok with any accumulated juices. Create a well in the center and pour in the sauce. Let it bubble for about 15 seconds, then toss everything together until well-coated and heated through. Add the green onions in the last 30 seconds of cooking. Your **Chicken Cabbage Stir-Fry** should look glossy with the vegetables still vibrant and crisp-tender.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 315
- Sugar: 6g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg