Enjoy this Chinese Chicken Cabbage Stir-Fry, a quick dish with tender chicken, shredded cabbage, peppers, and a savory blend of oyster and soy sauce. Ready in just 30 minutes, this flavorful meal is perfect served over rice or noodles for a satisfying, easy dinner.
Servings
4
servings
Prep time
10
minutes
Cooking time
20
minutes
Total time
30
minutes
Chinese Chicken Cabbage Stir-Fry combines tender chicken, cabbage, and peppers in a savory oyster sauce—quick, flavorful, and perfect over rice or noodles.
Ingredients
-
1 tbsp butter
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1 medium onion, sliced
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2 cloves garlic, minced
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1/2 head green cabbage, shredded
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2 chicken breasts, thinly sliced
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1/2 jalapeño pepper, finely diced
-
1 orange pepper, diced
-
1/2 cup chicken stock
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2 tbsp oyster sauce
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1 tbsp soy sauce
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Salt and pepper, to taste
Directions
- Step 1: Prep the Ingredients
- Thinly slice the chicken breasts into strips.
- Slice the onion and orange pepper.
- Mince the garlic and finely dice the jalapeño pepper.
- Shred the cabbage.
- Step 2: Cook the Chicken
- In a large skillet or wok, melt the butter over medium-high heat.
- Add the sliced chicken, season with a pinch of salt and pepper, and stir-fry for 5-7 minutes until cooked through and browned.
- Remove the chicken from the skillet and set it aside.
- Step 3: Sauté the Vegetables
- Using the same skillet, add the onion and cook for about 3 minutes until softened.
- Stir in the garlic and jalapeño, cooking for another minute.
- Add the shredded cabbage and diced orange pepper, followed by the chicken stock. Stir well to combine.
- Step 4: Add Sauces
- Stir in the oyster sauce and soy sauce, ensuring the vegetables are evenly coated.
- Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
- Step 5: Combine and Serve
- Return the chicken to the skillet and mix with the vegetables and sauce.
- Cook for another 2-3 minutes to heat everything through and allow the flavors to meld.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Step 6: Serve
- Serve the stir-fry hot, either on its own or over a bed of steamed rice or noodles.