Description
A quick and flavorful Chinese-style stir-fry with tender chicken and crunchy cabbage, coated in a savory soy-based glaze. Perfect for busy weeknights and easy to customize.
Ingredients
- 1 lb boneless, skinless chicken thighs or breasts, thinly sliced
- 4 cups Napa or green cabbage, shredded
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp soy sauce (for sauce)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp sugar or honey
- 2 tbsp vegetable oil (for stir-frying)
- 1 tbsp soy sauce (for marinating)
- Optional: chili flakes or sliced green onions for garnish
Instructions
- Toss sliced chicken with 1 tbsp soy sauce, cornstarch, and sesame oil. Let marinate for 10–15 minutes.
- In a small bowl, whisk together 2 tbsp soy sauce, oyster sauce, sugar (or honey), and 1–2 tbsp water for the glaze.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Stir-fry chicken until golden and cooked through. Remove from pan.
- Add more oil if needed, then sauté garlic and ginger until fragrant.
- Add cabbage and stir-fry for 2–3 minutes until slightly wilted but still crisp.
- Return chicken to the pan and pour in the sauce. Stir-fry for another 2–3 minutes until glaze thickens and coats the ingredients evenly.
- Serve immediately with steamed rice and garnish with green onions or chili flakes if desired.
Notes
- Add other vegetables like bell peppers, carrots, or snap peas for variety.
- Use tofu or ground chicken for a different protein option.
- For a gluten-free version, substitute tamari or coconut aminos for soy sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
