Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish perfect for a healthy weeknight dinner. Tender diced chicken breast is sautéed and combined with a colorful mix of vegetables including cabbage, bell peppers, and carrots, all coated in a savory soy and oyster sauce blend. Ready in just 30 minutes, it offers a delicious balance of protein and veggies with the vibrant flavors of sesame oil and garlic.
Ingredients
Scale
Chicken & Seasoning
- 2 tbsp butter or sesame oil
- 1 lb chicken breast, diced
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
Vegetables
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 cup bell pepper, sliced
- 1 cup carrot, julienned
- 3 cups cabbage, shredded
Sauces & Oils
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- Cook the Chicken: Heat the butter or sesame oil in a large skillet or wok over medium heat. Add the diced chicken, black pepper, and optional red pepper flakes. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the sliced onion, minced garlic, bell pepper, and julienned carrot. Sauté for 3-4 minutes until the vegetables are slightly softened.
- Add Cabbage: Add the shredded cabbage to the pan and continue stir-frying for another 3-4 minutes until the cabbage wilts and tenderizes.
- Combine & Sauce: Return the cooked chicken to the pan with the vegetables. Add soy sauce, oyster sauce, and sesame oil. Stir everything thoroughly to coat evenly.
- Finish Cooking: Continue stir-frying for an additional 2 minutes until the dish is heated through and the flavors meld together.
- Serve: Serve the stir-fry hot over steamed rice or noodles. For an optional garnish, sprinkle sesame seeds or chopped green onions on top.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Adjust red pepper flakes to taste for more or less spiciness.
- For a gluten-free version, use tamari sauce instead of soy sauce and check the oyster sauce ingredients.
- Adding a splash of rice vinegar or lemon juice at the end can brighten the flavors.
- This dish pairs well with steamed jasmine rice or chow mein noodles.
