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Chinese Chicken Cabbage Stirfry

Colorful Chinese Chicken Cabbage Stirfry in Just 30 Minutes

This Chinese Chicken Cabbage Stirfry is a quick, colorful dish bursting with flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 tablespoon Unsalted Butter Substitute with oil for a dairy-free option.
  • 1 medium Yellow Onion Any onion variety can be used.
  • 2 cloves Garlic Fresh is best; powdered can be used.
  • 1 pound Boneless Skinless Chicken Breast Can substitute with chicken thighs.
  • 4 cups Green Cabbage Savoy or napa cabbage can be used.
  • 1 medium Bell Pepper Any color works; use mixed varieties.
  • 1 medium Carrot Pre-shredded or julienned can save prep time.
For the Sauce
  • 3 tablespoons Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Oyster Sauce Vegetarian versions available.
  • 1 tablespoon Toasted Sesame Oil A light oil can be used.
  • 1/2 teaspoon Black Pepper Freshly ground enhances flavor.
  • 1/2 teaspoon Crushed Red Pepper Flakes Adjust to taste; omit for milder.
  • 1 tablespoon Cornstarch Mix with water to thicken sauce.
  • 2 tablespoons Water Used to mix with cornstarch.

Equipment

  • large skillet
  • wok

Method
 

Step-by-Step Instructions
  1. Begin by washing and chopping your fresh ingredients for the stir-fry.
  2. Melt 1 tablespoon of unsalted butter in a skillet over medium-high heat and sauté the chicken for 5–7 minutes until cooked through.
  3. In the same skillet, stir-fry the sliced onion and minced garlic for 1–2 minutes until the onion is translucent.
  4. Add chopped cabbage, bell pepper, and julienned carrot to the skillet, cooking for about 5 minutes until tender-crisp.
  5. Return the chicken to the skillet, add soy sauce, oyster sauce, sesame oil, black pepper, and crushed red pepper flakes, mixing thoroughly.
  6. To thicken the sauce, stir in the cornstarch and water mixture and cook for an additional minute.
  7. Serve hot over steamed rice or noodles, garnished with crushed red pepper flakes or sesame seeds if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to restore moisture.

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