Chinese Chicken and Cabbage Dinner
This vibrant stir-fry dish brings together delicate slices of chicken breast with crunchy cabbage and colorful vegetables, all enveloped in a robust, umami-forward sauce. A perfect choice for busy evenings, it’s a wholesome and satisfying one-pan meal that comes together swiftly and delivers on both texture and flavor.
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Servings: 6
Ingredients
- 1 tablespoon rice vinegar or apple cider vinegar offering a tangy lift
- ½ teaspoon crushed red chili flakes optional, for added spice
- 1 tablespoon freshly grated ginger root
- 2 tablespoons neutral vegetable oil divided for stir-frying
- 3 stalks of green onions finely chopped
- 1 tablespoon oyster sauce optional for enhanced umami
- 1 lb approximately 450 g boneless, skinless chicken breasts, finely sliced against the grain
- 1 teaspoon cornstarch blended with 2 tablespoons cold water forming a thickening slurry
- 3 tablespoons soy sauce or tamari for a gluten-free option separated
- 2 teaspoons toasted sesame oil for rich aroma
- 1 medium-sized carrot julienned into thin strips
- 3 cups finely shredded green cabbage
- 3 garlic cloves minced
- 1 red bell pepper sliced into thin strips
- Toasted sesame seeds for finishing garnish
Instructions
- Slice the chicken breasts thinly across the grain. In a small bowl, combine the sliced chicken with 1 tablespoon of the soy sauce and set it aside to marinate briefly.
- In another bowl, mix the remaining soy sauce with the oyster sauce (if using), sesame oil, rice vinegar, and the cornstarch slurry. Whisk until the sauce is smooth and well-blended.
- Warm 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it is just cooked through and lightly browned, about 4 to 5 minutes. Remove the chicken from the pan and set it aside.
- Add the remaining tablespoon of vegetable oil to the pan. Stir in the minced garlic, grated ginger, and red pepper flakes. Cook briefly until aromatic, about 30 seconds.
- Add the shredded cabbage, julienned carrot, and sliced bell pepper to the pan. Stir-fry for 3 to 4 minutes until the vegetables are bright and crisp-tender.
- Return the cooked chicken to the pan. Pour the prepared sauce over the ingredients, tossing to coat everything evenly. Stir continuously for about 2 minutes, until the sauce slightly thickens and everything is well combined.
- Sprinkle the chopped green onions and toasted sesame seeds over the top. Serve the stir-fry hot, accompanied by steamed rice or your preferred noodles.