Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender sliced chicken breast, crunchy cabbage, and fresh vegetables tossed in a savory, slightly spicy sauce. This dish combines aromatic garlic and ginger with a tangy soy-hoisin blend, perfect for a healthy weeknight dinner served on its own or over steamed rice.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 4 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
Sauce and Seasonings
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat Oil: Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Cook Chicken: Once the oil is hot, add the thinly sliced chicken breast and cook for 5-7 minutes, stirring occasionally, until cooked through and no longer pink.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set aside on a plate to keep warm.
- Sauté Aromatics: In the same skillet, add minced garlic and ginger, stir-frying for about 30 seconds until fragrant, taking care not to burn.
- Cook Cabbage: Add shredded cabbage and cook 2-3 minutes while stirring occasionally, allowing the cabbage to soften.
- Add Carrots: Stir in julienned carrots to the skillet and combine with the cabbage.
- Prepare Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes.
- Add Sauce to Vegetables: Pour the sauce mixture over the cabbage and carrots, stirring well to evenly coat.
- Return Chicken: Add the cooked chicken back into the skillet and stir to combine with vegetables and sauce.
- Make Slurry: In a separate small bowl, mix cornstarch with water to create a slurry.
- Thicken Sauce: Pour the cornstarch slurry into the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
- Add Green Onions: Stir in sliced green onions and cook for an additional minute.
- Serve: Remove skillet from heat and serve the stir-fry hot, either on its own or over steamed rice.
Notes
- Thinly slice the chicken breast to ensure quick and even cooking.
- Use a wok or large skillet for best stir-frying results and even heat distribution.
- Adjust crushed red pepper flakes to control the spiciness according to your taste.
- The cornstarch slurry is essential to thicken the sauce and create a glossy coating.
- This dish pairs perfectly with steamed jasmine or white rice.
- For a gluten-free version, use tamari or gluten-free soy sauce.
