Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender chicken thighs, crunchy cabbage, and carrots tossed in a savory soy and oyster sauce. Perfect for a healthy weeknight meal that comes together in under 30 minutes.
Ingredients
Scale
Chicken and Sauce
- 1 lb boneless, skinless chicken thighs, thinly sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 tsp black pepper
Vegetables and Aromatics
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Other Ingredients
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Prepare the sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and black pepper. Set this mixture aside for later use.
- Make the cornstarch slurry: In another small bowl, combine the cornstarch and water, stirring until smooth. This will be used to thicken the sauce.
- Heat the oil: Place a large skillet or wok over medium-high heat and add the vegetable oil, allowing it to heat up.
- Cook the chicken: Add the thinly sliced chicken thighs to the hot skillet and cook for about 3 to 4 minutes until they turn lightly browned on all sides. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant but not burnt.
- Cook vegetables: Add the shredded cabbage and julienned carrot to the skillet. Stir-fry them for 3 to 4 minutes until they begin to soften but still retain some crunch.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to combine evenly.
- Thicken the sauce: Add the cornstarch slurry to the skillet and cook for an additional 1 to 2 minutes, stirring constantly until the sauce thickens to a glossy consistency.
- Garnish and serve: Remove from heat and garnish with sliced green onions and optional sesame seeds. Serve hot with steamed rice for a complete meal.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breast can be substituted but may be drier.
- Adjust soy sauce and oyster sauce quantities to taste if you prefer a saltier or less intense flavor.
- For a spicier kick, add sliced chili peppers or a dash of chili flakes during the sauté step.
- This dish reheats well and can be made ahead for quick meals throughout the week.
- Serve with steamed jasmine or basmati rice to complement the savory sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese chicken stir-fry, cabbage stir-fry, quick chicken recipe, easy weeknight dinner, healthy Chinese food
