Quick and Easy Chinese Chicken Cabbage Stir-Fry Recipe
Cabbage is the quiet workhorse of a stir-fry: cheap, sturdy, and sweet once it hits a hot pan. Here it softens in a few minutes of stir-frying and soaks up a quick sauce of soy, oyster sauce and sesame oil. I want it to keep a little crunch, so it comes off the heat as soon as it starts to soften.
The chicken cooks first, on its own, in hot oil until browned and cooked through, then leaves the pan. That keeps it from stewing while the cabbage cooks, and it leaves browned flavor behind for the garlic and cabbage that follow. Thin, even slices of chicken breast cook quickly and at the same pace.
Once the chicken goes back in with the sauces, a small cornstarch slurry turns the pan juices into a light glaze that clings to every shred of cabbage. Taste before adding salt, since soy and oyster sauce both bring plenty. Green onions go on at the very end, and the dish is best eaten right away.
PrintChinese Chicken Cabbage Stir-Fry
Thinly sliced chicken and cabbage stir-fried with garlic, then tossed in a quick sauce of soy sauce, oyster sauce and sesame oil, lightly thickened with cornstarch.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, sliced thinly
- 4 cups cabbage, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the minced garlic and sliced cabbage. Stir-fry for about 3 minutes until the cabbage begins to soften.
- Return the chicken to the pan, and add the soy sauce, oyster sauce, and sesame oil. Stir to combine.
- Add the cornstarch mixture to the pan and stir until the sauce slightly thickens.
- Season with salt and pepper to taste, garnish with chopped green onions, and serve immediately.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
