Description
A quick and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast strips and a crisp mix of cabbage, carrots, and bell peppers tossed in a savory soy-based sauce. Ready in just 30 minutes, this dish is perfect for a flavorful weeknight dinner.
Ingredients
Scale
Protein & Vegetables
- 1 lb boneless skinless chicken breast, thinly sliced
- 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 for garnish
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 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.
- Make Sauce: In a small bowl, whisk together the low sodium soy sauce, sesame oil, cornstarch, and water until the mixture is completely smooth. Set aside.
- Cook 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 aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
- Cook Vegetables: Add the sliced carrots and bell peppers to the pan, cooking for 2 to 3 minutes. Then, stir in the shredded cabbage and cook for an additional 3 to 4 minutes until the cabbage is slightly tender but still crisp.
- Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything together. Cook for another 2 to 3 minutes until the sauce thickens and evenly coats the stir-fry components.
- Garnish and Serve: Remove from heat, garnish with the sliced green onions, and serve immediately for best flavor and texture.
Notes
- For a spicier version, add a pinch of red pepper flakes or fresh sliced chili when sautéing the garlic and ginger.
- Use a wok if available to achieve better stir-fry results with higher heat and quick cooking.
- Adjust the amount of soy sauce according to your salt preference or dietary needs.
- This dish is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- To keep it gluten-free, use tamari or another gluten-free soy sauce.
