This quick and flavorful Chinese-inspired stir-fry is packed with tender chicken, crisp vegetables, and a savory sauce. It’s a perfect balance of textures and tastes, making it a go-to weeknight meal that’s both nutritious and satisfying. Serve it over steamed rice or noodles for a complete dish that will please the whole family.
Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
1. Prepare the Ingredients
Slice the onion, mince the garlic, and chop the cabbage, bell pepper, and carrot. Dice the chicken breast into bite-sized pieces.
2. Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables
In the same skillet, add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant. Add the chopped cabbage, bell pepper, and carrot. Stir-fry for about 5 minutes, until the vegetables are tender but still crisp.
4. Combine Chicken and Sauce
Return the cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, black pepper, and crushed red pepper flakes. Stir until everything is well coated with the sauce.
5. Optional Thickening
If you prefer a thicker sauce, add the cornstarch mixed with water to the skillet and stir until the sauce thickens.
6. Serve
Serve the stir-fry hot over steamed rice or noodles. Enjoy!
Serving Suggestions
This dish pairs wonderfully with jasmine rice, brown rice, or even cauliflower rice for a low-carb option. Try topping it with toasted sesame seeds or chopped green onions for extra flavor.
Tips for the Best Stir-Fry
- Use high heat to keep the vegetables crisp and the chicken juicy.
- Don’t overcook the vegetables—they should still have a slight crunch.
- Adjust the seasoning by adding more soy sauce or a splash of rice vinegar for extra depth.
Frequently Asked Questions
Q: Can I use a different protein?
A: Yes! This recipe works well with beef, shrimp, or tofu as a substitute for chicken.
Q: Can I make this dish vegetarian?
A: Absolutely! Swap the chicken for tofu or extra vegetables like mushrooms and snap peas.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture.
Chinese Chicken Cabbage Stir-Fry
This quick and flavorful Chinese-inspired stir-fry is packed with tender chicken, crisp vegetables, and a savory sauce. It’s a perfect balance of textures and tastes, making it a go-to weeknight meal that’s both nutritious and satisfying. Serve it over steamed rice or noodles for a complete dish that will please the whole family.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 pound chicken breast, diced
- 2 cups cabbage, chopped
- 1 bell pepper, sliced (any color)
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Instructions
Slice the onion, mince the garlic, and chop the cabbage, bell pepper, and carrot. Dice the chicken breast into bite-sized pieces.
2. Cook the Chicken
In a large skillet or wok, melt the butter over medium-high heat. Add the diced chicken and cook until golden brown and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Stir-Fry the Vegetables
In the same skillet, add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant. Add the chopped cabbage, bell pepper, and carrot. Stir-fry for about 5 minutes, until the vegetables are tender but still crisp.
4. Combine Chicken and Sauce
Return the cooked chicken to the skillet. Add soy sauce, oyster sauce (if using), sesame oil, black pepper, and crushed red pepper flakes. Stir until everything is well coated with the sauce.
5. Optional Thickening
If you prefer a thicker sauce, add the cornstarch mixed with water to the skillet and stir until the sauce thickens.
6. Serve
Serve the stir-fry hot over steamed rice or noodles. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes