Description
A quick and flavorful one-pan Chinese-inspired stir-fry with tender chicken, crisp cabbage, and colorful vegetables in a savory sauce.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 3 cups cabbage (green or napa), thinly sliced
- 1 bell pepper, sliced
- 1 carrot, julienned (optional)
- 1 small onion or shallot, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 cup frozen peas (optional)
- 2 tbsp vegetable oil or butter
- 1/4 cup chicken broth or stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp lemon juice or rice wine (optional)
- 2 tsp cornstarch or tapioca starch
- 1 tsp sesame oil
- 2 scallions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Toss chicken with 1 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp lemon juice or rice wine, 1/2 tsp ginger, and 1 tbsp broth. Let marinate for 15 minutes.
- Heat 1 tbsp oil in a large pan or wok over medium-high heat. Stir-fry chicken until just browned, about 4 minutes. Remove from pan and set aside.
- Add remaining oil, sauté onion or shallot until soft. Add garlic, remaining ginger, bell pepper, cabbage, and carrot. Cook for about 4 minutes until cabbage wilts.
- Return chicken to the pan. Add remaining broth, soy sauce, oyster sauce, peas, and reserved marinade. Stir-fry until sauce thickens and everything is cooked through, 1–2 minutes.
- Drizzle with sesame oil, garnish with scallions and sesame seeds. Serve over rice or noodles, or as is.
Notes
- Use napa cabbage for a juicier texture.
- Add mushrooms like shiitake for extra umami.
- Adjust spice with chili flakes or gochugaru.
- Arrowroot or tapioca starch can substitute cornstarch.
- Make it gluten-free with tamari and gluten-free oyster sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
