Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish combining tender chicken breast with crisp cabbage and carrots, all tossed in a savory, slightly spicy sauce made with soy sauce, hoisin, and sesame oil. Perfect for a healthy weeknight dinner, it features a perfect balance of textures and an aromatic blend of garlic and ginger.
Ingredients
Scale
Protein and Vegetables
- 1 lb chicken breast, thinly sliced
- 4 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
Oils and Aromatics
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
Sauce and Seasonings
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat the Pan: Heat a large skillet or wok over medium-high heat and add the vegetable oil to prepare for cooking the chicken.
- Cook Chicken: Once the oil is hot, add the thinly sliced chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until cooked through and no longer pink inside.
- Set Chicken Aside: Remove the cooked chicken from the skillet and place it on a plate to be added back later.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant, taking care not to burn them.
- Cook Vegetables: Add shredded cabbage to the skillet, cooking for 2-3 minutes until it begins to soften, then add the julienned carrots and stir to combine.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes in a small bowl to create a flavor-packed sauce.
- Add Sauce to Vegetables: Pour the sauce mixture over the cabbage and carrots in the skillet, stirring well to coat all the ingredients evenly.
- Return Chicken: Add the cooked chicken back into the skillet and stir to combine it thoroughly with the vegetables and sauce.
- Make Slurry: In a separate small bowl, mix the cornstarch and water to form a slurry which will thicken the sauce.
- Thicken Sauce: Pour the cornstarch slurry into the skillet and stir continuously for 1-2 minutes until the sauce thickens and coats the ingredients nicely.
- Add Green Onions: Stir in the sliced green onions during the last minute of cooking to add fresh flavor and color.
- Serve: Remove the skillet from heat and serve the stir-fry hot, either on its own or over steamed rice for a complete meal.
Notes
- For a spicier dish, increase the crushed red pepper flakes according to your taste.
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Serve with steamed jasmine or brown rice to complement the stir-fry.
- Make sure to slice the chicken thinly for even and quick cooking.
- If you prefer a gluten-free version, substitute soy sauce with tamari or coconut aminos.
