Description
A quick and easy homemade Chinese stir fry featuring tender chicken and crisp cabbage, ready in just 25 minutes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast or thighs, cut into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1 medium head of flat cabbage (about 2 pounds), chopped into bite-sized pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced diagonally
- 1 medium carrot, julienned (optional)
- 1 red bell pepper, sliced thin (optional)
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 cup chicken broth
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Marinate the chicken strips with cornstarch, soy sauce, sesame oil, and white pepper. Let sit while preparing vegetables.
- Whisk together the sauce ingredients until the cornstarch is dissolved.
- Cut the cabbage into bite-sized pieces and prepare garlic, ginger, and green onions.
- Heat 2 tablespoons oil in a wok over medium-high heat. Add marinated chicken and sear for 2-3 minutes. Stir-fry for another 3-4 minutes until cooked through. Set aside.
- Add remaining oil, garlic, and ginger to the wok. Stir-fry for 30 seconds. Add cabbage and any other vegetables, stir-frying for 3-4 minutes until tender-crisp.
- Return chicken to the wok, pour in the sauce, and stir together for 1-2 minutes until sauce thickens. Serve immediately.
Notes
Pairs well with steamed rice or noodles. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 0.5g
- Sodium: 890mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg