CHINESE CHICKEN CABBAGE STIR-FRY
This Chinese Chicken Cabbage Stir-Fry is a quick and healthy meal featuring tender chicken and crunchy cabbage tossed in a savory sauce. Packed with flavor and veggies, it’s perfect for a light dinner or lunch.
Ingredients
- 2 boneless skinless chicken breasts, thinly sliced
- 4 cups cabbage shredded
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons green onions sliced (for garnish)
Instructions
Cook the Chicken:
- Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables:
- In the same pan, add garlic and ginger, and cook for about 30 seconds until fragrant. Add the shredded cabbage and stir-fry for 3–4 minutes, or until the cabbage begins to soften but still retains some crunch.
Make the Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil. Pour this sauce over the cabbage and stir to combine.
Combine and Cook:
- Return the chicken to the pan, adding red pepper flakes if desired. Stir everything together and cook for an additional 2–3 minutes until the cabbage is tender and the chicken is heated through.
Garnish and Serve:
- Remove from heat, garnish with sliced green onions, and serve hot.
Notes
- Make Ahead: Prepare the sauce and chicken in advance and refrigerate for up to 2 days. Stir-fry the cabbage just before serving.
- Customization: Add bell peppers, mushrooms, or carrots for extra veggies. You can also use tamari or coconut aminos for a gluten-free version.
- Serving Tip: Serve with steamed rice or noodles for a more filling meal.