🥢 Chinese Chicken Cabbage Stir-Fry
🌿 Description
This Chinese Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish packed with tender chicken, crisp cabbage, and a savory garlic-soy sauce. It’s light yet satisfying, perfect for busy weeknights or a low-carb meal. The combination of fresh veggies and simple Asian seasonings makes it both comforting and nutritious.
🛒 Ingredients
- 2 chicken breasts (thinly sliced)
- 3 cups cabbage (shredded)
- 1 medium carrot (julienned, optional)
- 3 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1–2 tbsp vegetable oil
- Salt & black pepper (to taste)
- ½ tsp chili flakes (optional)
- 2 green onions (chopped)
👩🍳 Instructions
- Prepare ingredients
- Slice chicken thinly for quick cooking.
- Chop cabbage and other veggies.
- Cook chicken
- Heat 1 tbsp oil in a wok or large pan over high heat.
- Add chicken, season lightly, and stir-fry until cooked through.
- Remove and set aside.
- Stir-fry aromatics
- In the same pan, add remaining oil.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Add vegetables
- Toss in cabbage and carrots.
- Stir-fry for 3–5 minutes until slightly tender but still crisp.
- Combine & sauce
- Return chicken to the pan.
- Add soy sauce, oyster sauce, sesame oil, and chili flakes.
- Toss everything together for 2–3 minutes.
- Finish
- Garnish with green onions and serve hot.
🍽️ Serving Ideas
- Serve over steamed rice or noodles
- Enjoy as a low-carb meal on its own
- Pair with cauliflower rice for a lighter option
- Add a fried egg on top for extra protein
❓ Q & A
Q: How do I keep cabbage crunchy?
A: Cook on high heat and don’t overcook—just a few minutes is enough.
Q: Can I use other vegetables?
A: Yes! Bell peppers, mushrooms, or snap peas work great.
Q: Is this dish healthy?
A: Very—high in protein, low in carbs, and full of fiber.
Q: Can I make it spicy?
A: Add chili sauce, fresh chilies, or more chili flakes.
Q: How do I store leftovers?
A: Refrigerate up to 3 days. Reheat in a pan for best texture.
