Description
This Chinese Chicken Cabbage Stir Fry is a quick and flavorful weeknight meal featuring tender chicken thighs cooked with crisp cabbage and carrots in a savory soy and oyster sauce. Enhanced with fresh ginger and garlic, and finished with a hint of sesame oil, this stir fry delivers a satisfying combination of textures and bright Asian-inspired flavors. It’s perfect served over rice or noodles for an easy, wholesome dinner.
Ingredients
Scale
Protein
- 1 lb (450g) boneless skinless chicken thighs or breasts, thinly sliced
Vegetables
- ½ head green cabbage, chopped
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Sauces & Oils
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp oil (avocado or neutral oil)
Thickening Agent
- 1–2 tsp cornstarch (optional)
- 2 tbsp water (for cornstarch slurry)
Seasonings & Garnish
- Salt and pepper, to taste
- Green onions and sesame seeds, for garnish (optional)
Instructions
- Prep Chicken: Thinly slice the chicken thighs or breasts. Season the slices with salt and pepper, then optionally coat them with 1 teaspoon of cornstarch to help create a light crust during cooking.
- Make Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and 2 tablespoons of water. If you want a thicker sauce, add the remaining 1 teaspoon cornstarch to this mixture and stir well to dissolve. Set the sauce aside.
- Cook Chicken: Heat 1 tablespoon of avocado or neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for 5 to 7 minutes or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: If needed, add a little more oil to the skillet. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, taking care not to burn them.
- Add Veggies: Add the chopped cabbage and julienned carrots to the skillet. Stir-fry the vegetables for 3 to 5 minutes until they begin to wilt but remain crisp and vibrant.
- Combine & Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir-fry everything together for about 2 minutes until the chicken and vegetables are coated and heated through. If you included cornstarch in the sauce, cook until the sauce thickens to your desired consistency.
- Serve: Transfer the stir fry to serving plates. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot on its own or with steamed rice or noodles for a complete meal.
Notes
- Using chicken thighs gives a juicier result, but breasts can be used for a leaner dish.
- The cornstarch coating on chicken helps create a slight crispiness and also thickens the sauce if added to the slurry.
- Oyster sauce is optional but adds a rich umami depth; for a vegetarian or vegan option, omit or substitute with mushroom soy sauce.
- Cabbage and carrots can be swapped or supplemented with bell peppers, snap peas, or bok choy for variation.
- Adjust soy sauce quantity for lower sodium needs or use tamari for gluten-free diets.
