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### **How to Make Chinese Chicken Cabbage Stir-Fry**
#### **Step 1: Prepare the Ingredients**
1. **Slice the Chicken**: Cut the **chicken breasts** into thin strips. This helps them cook quickly and evenly.
2. **Shred the Cabbage**: Use a sharp knife or a mandolin to thinly slice the **cabbage**. If you prefer, you can also use pre-shredded cabbage for convenience.
3. **Slice the Vegetables**: Slice the **red bell pepper** and **onion** thinly. Mince the **garlic** and **ginger** to release their full flavor.
#### **Step 2: Make the Sauce**
1. In a small bowl, whisk together the **soy sauce**, **oyster sauce** (if using), **rice vinegar**, **sesame oil**, **honey** (or sugar), and **crushed red pepper flakes** (if using). Set aside.
2. If you prefer a thicker sauce, mix the **cornstarch** with **water** in a separate bowl to create a slurry. Add this to the sauce mixture to thicken it when cooking.
#### **Step 3: Cook the Chicken**
1. Heat a **wok** or **large skillet** over medium-high heat. Add **1 tablespoon vegetable oil** and allow it to heat up.
2. Add the sliced **chicken** to the pan and stir-fry for about **5-7 minutes**, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.
#### **Step 4: Stir-Fry the Vegetables**
1. In the same pan, add a little more oil if needed. Toss in the **onion**, **garlic**, and **ginger**, stir-frying for about **1-2 minutes** until fragrant.
2. Add the sliced **red bell pepper** and **cabbage** to the pan. Stir-fry for **3-4 minutes** until the cabbage is tender but still retains some crunch.
#### **Step 5: Combine the Chicken and Sauce**
1. Return the cooked **chicken** to the pan with the vegetables. Pour the **sauce** over the mixture and stir to combine.
2. If using the **cornstarch slurry**, add it at this point to thicken the sauce. Stir well to coat everything evenly and cook for another **2-3 minutes** until the sauce is glossy and everything is heated through.
#### **Step 6: Garnish and Serve**
1. Transfer the stir-fry to a serving platter or individual plates. Garnish with **sesame seeds** and **chopped green onions** for a fresh and crunchy finish.
2. Serve the stir-fry as is, or pair it with **steamed rice**, **noodles**, or even a side of **egg rolls** for a more complete meal.
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### **Tips for the Perfect Chinese Chicken Cabbage Stir-Fry**
– **Add More Veggies**: Feel free to experiment with other vegetables such as **carrots**, **broccoli**, or **snap peas** for added color and nutrition.
– **Adjust the Sweetness and Spice**: If you like a sweeter dish, add more honey or sugar. For extra heat, increase the amount of **red pepper flakes** or add a dash of **sriracha**.
– **Use Lean Meat**: Chicken breast is a lean option, but you can also use **chicken thighs** for a juicier result. If you prefer another protein, **tofu** or **shrimp** are great substitutes.
– **Make It Ahead**: This stir-fry is perfect for meal prep. You can make it in advance and store it in the fridge for up to 3 days.
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### **Why You’ll Love This Recipe**
The **Chinese Chicken Cabbage Stir-Fry** is a perfect balance of savory, slightly sweet, and umami flavors. The tender chicken pairs wonderfully with the crisp cabbage and the punch of garlic and ginger. The sauce, made from simple pantry ingredients, brings everything together in a deliciously cohesive way. It’s a fast, fresh, and healthy meal that’s perfect for busy evenings or whenever you want a satisfying dish without spending too much time in the kitchen.
This stir-fry is versatile, customizable, and packed with nutrients, making it a go-to recipe for anyone who loves flavorful meals with a little bit of flair. Give this recipe a try, and you’ll find it’s a delicious way to enjoy healthy eating with a Chinese twist.
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