Chinese Chicken Cabbage Stir-Fry is a fast and tasty dish that combines tender chicken and crunchy vegetables. It’s perfect for busy days or a fun weekend meal with family.
Why Make This Recipe
You should make this recipe because it is easy, quick, and delicious! It uses fresh ingredients, and it is a great way to enjoy a healthy dish that everyone will love. Plus, it’s a colorful meal that looks as good as it tastes!
How to Make Chinese Chicken Cabbage Stir-Fry
Ingredients:
- 1 pound boneless, skinless chicken breasts, sliced
- 1/2 head of green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice (for serving)
Directions:
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add sliced chicken breasts and cook until browned and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add garlic, onion, and bell pepper. Stir-fry for 2-3 minutes until vegetables are tender.
- Add cabbage and continue to stir-fry for another 3-4 minutes until wilted.
- Return the chicken to the skillet.
- Pour in soy sauce and oyster sauce, stirring well to coat.
- Season with salt and pepper.
- Serve hot over cooked rice.
How to Serve Chinese Chicken Cabbage Stir-Fry
Serve this stir-fry over warm cooked rice for a complete meal. You can also add some sesame seeds on top for a little crunch and flavor. It’s great for family dinners or friendly gatherings!
How to Store Chinese Chicken Cabbage Stir-Fry
Keep any leftover stir-fry in an airtight container in the fridge. It will stay fresh for about 3 days. Just reheat it in the microwave or on the stove when you want to eat it again!
Tips to Make Chinese Chicken Cabbage Stir-Fry
- Make sure to slice the chicken and veggies thinly so they cook quickly and evenly.
- Feel free to add other vegetables like carrots or snap peas for extra color and taste.
- If you like it spicy, add some red pepper flakes or sriracha sauce!
Variation
You can switch out chicken for shrimp or tofu to make it a bit different. Both are delicious in this stir-fry!
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken, but make sure to thaw it completely before cooking.
Q: What else can I serve with it?
A: This stir-fry pairs well with egg rolls or a light salad for a complete meal.
Q: How can I make it gluten-free?
A: Use gluten-free soy sauce and oyster sauce for a gluten-free version of this dish.
Ingredients
- 1 pound boneless, skinless chicken breasts, sliced
- 1/2 head of green cabbage, thinly sliced
- 1 red bell pepper, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice (for serving)
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add sliced chicken breasts and cook until browned and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add garlic, onion, and bell pepper. Stir-fry for 2-3 minutes until vegetables are tender.
- Add cabbage and continue to stir-fry for another 3-4 minutes until wilted.
- Return the chicken to the skillet.
- Pour in soy sauce and oyster sauce, stirring well to coat.
- Season with salt and pepper.
- Serve hot over cooked rice.
Notes
Serve hot over rice and garnish with sesame seeds if desired. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.