Description
A quick and flavorful Chicken and Cabbage Stir Fry combining tender chicken breast with crunchy vegetables and a savory sauce, perfect for a healthy weeknight meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts
Vegetables
- 1 small head of cabbage, thinly sliced
- 1 large carrot, julienned
- 1 bell pepper, thinly sliced
- 3 green onions, chopped (for garnish)
- 3 cloves garlic, minced
Sauces and Oils
- Soy sauce, 2 tablespoons
- Oyster sauce, 1 tablespoon
- Sesame oil, 1 teaspoon
- Vegetable oil, 2 tablespoons (for cooking)
Spices and Seasoning
- Ground ginger, 1/2 teaspoon
- Salt and pepper, to taste
Garnish
- Sesame seeds, 1 teaspoon
Instructions
- Prepare Ingredients: Slice the chicken breasts thinly. Thinly slice the cabbage, julienne the carrot, and thinly slice the bell pepper to prepare all the vegetables.
- Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add minced garlic and sauté until fragrant, about 30 seconds. Add cabbage, carrot, and bell pepper, and stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Combine and Season: Return the cooked chicken to the skillet. Add soy sauce, oyster sauce, sesame oil, ground ginger, salt, and pepper. Stir well to combine all ingredients and cook for another 2 minutes until heated through.
- Garnish and Serve: Remove from heat and garnish with chopped green onions and sesame seeds before serving warm.
Notes
- For extra heat, add a pinch of red chili flakes or sliced fresh chili when sautéing garlic.
- You can substitute chicken breasts with thighs for a juicier texture.
- Serve over steamed rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
