Chinese Chicken Cabbage Stir-Fry
Creamy, juicy, and packed with savory-sweet flavors, this Chinese Chicken Cabbage Stir-Fry is a quick weeknight dinner that feels special without the fuss.
Servings: 4 servings
Equipment
- Skillet
- Wok
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts sliced thinly into strips
- 1/2 head green cabbage thinly sliced into ribbons
- 1 medium red bell pepper seeded and sliced into thin strips
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 2 tablespoons soy sauce regular or low-sodium
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- to taste salt and pepper
- 4 servings cooked rice for serving
Instructions
- Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.
- Add sliced chicken breasts in a single layer and cook until browned and cooked through, about 4–6 minutes, stirring occasionally.
- Remove chicken from the skillet and set aside on a plate.
- In the same skillet, add minced garlic, sliced onion, and red bell pepper. Stir-fry for 2–3 minutes until the onion is translucent.
- Add the sliced cabbage and stir-fry for another 3–4 minutes until wilted but still slightly crisp.
- Return the chicken to the skillet and nestle it into the vegetables.
- Pour in soy sauce and oyster sauce, stirring well to coat everything. Cook for 1–2 minutes more.
- Season with salt and pepper to taste and finish with an extra drizzle of sesame oil if desired.
- Serve hot over cooked rice, dividing evenly among plates.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet or microwave.