Description
A quick and flavorful Chicken and Cabbage Stir Fry featuring tender chicken breast, crisp cabbage, and colorful vegetables, all tossed in a savory soy and oyster sauce blend. This easy stir-fry is perfect for a nutritious weeknight dinner that comes together in just 30 minutes.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, thinly sliced
Vegetables
- 1 small head of cabbage, thinly sliced
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced
- 3 green onions, chopped (for garnish)
- 3 cloves garlic, minced
Sauces and Oils
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil (for cooking)
Spices and Seasonings
- 1/2 tsp ground ginger
- Salt and pepper to taste
- Sesame seeds (for garnish)
Instructions
- Prepare Ingredients: Slice the chicken breast thinly for quick cooking. Thinly slice the cabbage, julienne the carrot, and thinly slice the bell pepper to create uniform pieces for even cooking.
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add minced garlic and sauté just until fragrant, about 30 seconds. Then add the sliced cabbage, julienned carrot, and bell pepper. Stir-fry the vegetables until they are tender yet still crisp, about 4-5 minutes.
- Combine and Season: Return the cooked chicken to the skillet. Add soy sauce, oyster sauce, sesame oil, and ground ginger. Stir everything together to combine well and cook for an additional 2-3 minutes until heated through and flavors meld.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and toasted sesame seeds to add a fresh and nutty finish. Serve immediately with steamed rice or noodles if desired.
Notes
- For a spicier version, add sliced chili peppers or a dash of chili flakes during the vegetable stir-fry step.
- Use a wok if available for better heat distribution and authentic stir-fry texture.
- Vegetables can be substituted or added according to preference, such as snap peas or mushrooms.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
- Ensure chicken is sliced thinly for even cooking and quick stir-fry time.
