Description
A quick and flavorful Chicken Cabbage Stir-Fry that combines tender diced chicken breast with crisp cabbage and colorful vegetables, all tossed in a savory soy and oyster sauce blend. Perfect for a healthy weeknight dinner, this stir-fry is easy to prepare and packed with fresh ingredients and vibrant flavors.
Ingredients
Scale
Protein
- 1 pound chicken breast, diced
Vegetables
- 2 cups cabbage, chopped
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- Green onions for garnish
Sauce and Seasoning
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
Other
- 1 tbsp butter
- 1 tsp cornstarch mixed with 2 tbsp water (optional)
Instructions
- Marinate Chicken: Marinate diced chicken in soy sauce, sesame oil, and black pepper for 10–15 minutes to infuse flavor and tenderize the meat.
- Prepare Sauce: Whisk together the remaining sauce ingredients including oyster sauce, salt, crushed red pepper flakes, and the cornstarch-water mixture (if using) and set aside.
- Cook Chicken: Heat a hot skillet or wok over medium-high heat and melt the butter. Add the marinated chicken and cook until golden brown, about 4–5 minutes, then remove chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, sauté the sliced onion and minced garlic until fragrant, about 2 minutes, to build depth of flavor.
- Cook Vegetables: Add chopped cabbage, sliced bell pepper, and julienned carrot to the pan. Stir-fry these vegetables until they become tender-crisp, approximately 5–6 minutes, maintaining their texture and color.
- Combine and Finish: Return the cooked chicken to the pan with vegetables. Pour in the prepared sauce mixture and stir well to combine. Cook everything together for an additional 2–3 minutes until the sauce thickens slightly and the flavors meld.
- Season and Garnish: Taste and adjust seasoning if necessary. Garnish with chopped green onions before serving hot.
Notes
- Oyster sauce is optional but adds a rich umami flavor to the dish; you can omit it for a lighter taste or to suit dietary preferences.
- The cornstarch slurry helps thicken the sauce; if you prefer a thinner sauce, you can skip this step.
- Use a wok if available for optimal heat distribution and stir-frying, but a large skillet will work well too.
- You can substitute chicken breast with chicken thigh for more juiciness.
- Adjust crushed red pepper flakes to control spice level according to preference.
