Description
A quick and delicious Chicken Cabbage Stir-Fry that blends fresh vegetables with tender chicken in a tangy sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, sliced thinly
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Optional: sliced green onions or sesame seeds for garnish
Instructions
- Start by marinating the chicken. In a bowl, mix the soy sauce, oyster sauce, sesame oil, and sugar. Add the sliced chicken, ensuring it’s well coated, and let it sit for about 10 minutes.
- While the chicken marinates, chop and prepare your veggies. Shred the cabbage, julienne the carrot, and slice the bell pepper.
- Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl it around to coat the pan evenly. Add the marinated chicken in a single layer and cook for about 5-7 minutes until browned and cooked through.
- Push the chicken to one side of the skillet, and add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant, then toss in the cabbage, carrots, and bell peppers. Cook for an additional 5-7 minutes until the vegetables are tender but still crisp.
- Season with salt and pepper to taste. Adjust the seasoning and sauce according to your liking.
- Once done, remove from heat. Serve hot, garnished with sliced green onions or sesame seeds.
Notes
Feel free to substitute chicken with tofu for a vegetarian option or use different vegetables as needed. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg