Chinese Chicken Cabbage Stir-Fry

Chinese Chicken Cabbage Stir-Fry

Light Mediterranean-Style Weeknight Stir-Fry

Description

Tender chicken strips are quickly stir-fried with crisp cabbage, garlic, and ginger in a glossy soy-based sauce. This version keeps things lighter by using olive oil instead of heavy oils and balancing the flavors with a touch of lemon and herbs—ready in under 30 minutes and perfect for a healthy dinner.

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Ingredients

Stir-Fry

• 2 chicken breasts, thinly sliced

• 3 cups green cabbage, thinly shredded

• 1 tbsp extra-virgin olive oil

• 1 tsp sesame oil (for aroma)

• 3 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 2 green onions, sliced

• 1 small carrot, julienned (optional)

Sauce

• 3 tbsp low-sodium soy sauce or tamari

• 1 tbsp oyster sauce (optional but flavorful)

• 1 tsp honey or brown sugar

• 1 tsp cornstarch

• 2 tbsp water

• ½ tsp black pepper

• ½ tsp chili flakes (optional)

Optional Garnish

• Sesame seeds

• Fresh cilantro or parsley

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Instructions

1. Prepare the Sauce
   In a small bowl, whisk soy sauce, oyster sauce, honey, cornstarch, water, pepper, and chili flakes. Set aside.

2. Cook the Chicken
   Heat olive oil and sesame oil in a large pan or wok over medium-high heat.
   Add chicken and stir-fry 4–5 minutes until lightly golden and cooked through. Remove and set aside.

3. Stir-Fry the Vegetables
   In the same pan, add garlic and ginger. Cook 30 seconds until fragrant.
   Add cabbage and carrots. Stir-fry 3–4 minutes until just tender but still crisp.

4. Combine & Sauce
   Return chicken to the pan. Pour in the sauce and toss well.
   Cook 1–2 minutes until the sauce thickens and coats everything.

5. Finish & Serve
   Stir in green onions. Taste and adjust seasoning. Serve hot 🍽️

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Serving Ideas

• Serve over steamed rice or brown rice

• Pair with noodles or cauliflower rice

• Enjoy as a light, low-carb meal on its own

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Q & A

Q: Can I use chicken thighs instead of breast?
A: Yes! Thighs are juicier and very flavorful—just slice thinly.

Q: Is this dish spicy?
A: Mild by default. Add chili flakes or chili oil if you like heat.

Q: Can I make it gluten-free?
A: Use tamari or gluten-free soy sauce and skip oyster sauce or use a GF version.

Q: Can I meal-prep this?
A: Absolutely. Store in the fridge up to 3 days. Reheat quickly in a pan.

Q: What other veggies can I add?
A: Bell peppers, mushrooms, snow peas, or zucchini work great.