Chinese Chicken Cabbage Stir-Fry (Print Version)
Crisp cabbage and pan-seared chicken combine with savory sauce for a quick, flavorful stir-fry dish.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon unsalted butter
02 -
1 medium yellow onion, sliced
03 -
2 cloves garlic, minced
04 -
1 pound boneless skinless chicken breast, diced
05 -
2 cups green cabbage, chopped
06 -
1 medium bell pepper, sliced
07 -
1 medium carrot, julienned
→ Sauce and Seasonings
08 -
2 tablespoons soy sauce
09 -
1 tablespoon oyster sauce
10 -
1 teaspoon toasted sesame oil
11 -
1/2 teaspoon ground black pepper
12 -
1/4 teaspoon crushed red pepper flakes
13 -
1 teaspoon cornstarch mixed with 2 tablespoons water
# Instructions:
01 -
Slice the onion and bell pepper, julienne the carrot, mince the garlic, chop the cabbage, and dice the chicken breast into uniform bite-sized pieces.
02 -
Heat butter in a large skillet or wok over medium-high heat. Add diced chicken and sauté for 5–7 minutes, turning occasionally, until browned and fully cooked. Transfer chicken to a bowl and set aside.
03 -
In the same pan, add sliced onion and minced garlic. Stir-fry for 1–2 minutes until aromatic. Incorporate chopped cabbage, bell pepper, and julienned carrot, cooking for about 5 minutes until vegetables become crisp-tender.
04 -
Return the reserved chicken to the skillet. Pour in the soy sauce, oyster sauce, sesame oil, black pepper, and crushed red pepper flakes. Stir ingredients until evenly coated in sauce.
05 -
If a thicker consistency is desired, mix cornstarch with water and stir into the pan, cooking for 1 minute until the sauce thickens.
06 -
Serve immediately while hot, accompanied by steamed rice or noodles if desired.
# Notes:
01 -
Slice vegetables uniformly to ensure even cooking. Adjust the type of bell pepper and heat level by omitting or increasing red pepper flakes as needed.