Chinese Chicken Cabbage

Here’s a simple and flavorful recipe for Chinese Chicken Cabbage Stir-Fry—a quick, healthy dish that’s perfect for weeknight dinners.

Ingredients (serves 4)

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
• 1/2 medium head green cabbage, thinly sliced
• 1 medium carrot, julienned (optional for color)
• 3 cloves garlic, minced
• 1-inch piece ginger, minced or grated
• 2–3 green onions, chopped
• 2 tbsp vegetable oil

For the Sauce:

• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 1 tsp sugar
• 1/4 cup chicken broth or water
• 1/2 tsp black pepper (or to taste)
• 1 tsp cornstarch mixed with 2 tsp water (slurry)

Instructions

1. Prep Ingredients:

• Mix all sauce ingredients except cornstarch in a small bowl; set aside.
• Slice chicken and cabbage thinly for quick cooking.

2. Cook Chicken:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
2. Add chicken and stir-fry 3–4 minutes until mostly cooked. Remove and set aside.

3. Stir-Fry Vegetables:

1. Add remaining 1 tbsp oil to the pan.
2. Sauté garlic, ginger, and white parts of green onions for 30 seconds.
3. Add cabbage (and carrot if using) and stir-fry 2–3 minutes until slightly tender but still crisp.

4. Combine and Sauce:

1. Return chicken to the pan.
2. Pour sauce over chicken and vegetables, stirring to coat.
3. Add cornstarch slurry and cook 1–2 minutes until sauce thickens.

5. Serve:

• Garnish with green onion tops or sesame seeds.
• Serve hot over steamed rice or noodles.

💡 Tips:

• Use high heat for a quick stir-fry to keep vegetables crisp.
• You can add mushrooms, bell peppers, or snow peas for extra flavor and color.
• Adjust soy sauce and oyster sauce to taste for more savory or umami flavor.

I can also provide a one-pan version that cooks chicken and cabbage together in under 15 minutes for a faster dinner.

Do you want me to provide that version?