Description: This Chinese Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish perfect for a weeknight dinner. It combines tender chicken strips with crisp, colorful vegetables in a savory sauce, offering a delightful balance of textures and tastes. This recipe is incredibly versatile and can be easily customized to suit your preferences and dietary needs. It’s a great way to incorporate more vegetables into your diet while enjoying a satisfying and delicious meal.
Ingredients:
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 small cabbage (about 1-1.5 pounds), thinly sliced
- 1 large carrot, julienned
- 1 bell pepper (any color), sliced into strips
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (optional, can be substituted with more soy sauce for a vegetarian option)
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (or canola oil, peanut oil)
- 1/4 teaspoon ground white pepper (optional)
- Salt to taste
- 1 tablespoon cornstarch (for marinating the chicken)
- 1 tablespoon rice wine or dry sherry (for marinating the chicken, optional)
- 1 teaspoon sugar
Preparation:
Step 1: Prepare the Chicken
Begin by preparing the chicken. Rinse the chicken breasts under cold water and pat them dry with paper towels. Slice the chicken breasts into thin strips, about 1/4 inch thick. This ensures they cook quickly and evenly in the stir-fry.
Step 2: Marinate the Chicken
In a medium bowl, combine the sliced chicken strips with 1 tablespoon of cornstarch, 1 tablespoon of rice wine or dry sherry (if using), and a pinch of salt and white pepper (if using). Mix well, ensuring that the chicken is evenly coated with the marinade. The cornstarch helps to tenderize the chicken and create a slightly crispy exterior when cooked, while the rice wine adds flavor and helps to remove any residual poultry odor. Allow the chicken to marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
Step 3: Prepare the Vegetables
While the chicken is marinating, prepare the vegetables. Wash the cabbage, carrot, and bell pepper thoroughly. Thinly slice the cabbage, julienne the carrot into matchstick-like pieces, and slice the bell pepper into strips. Mince the garlic and ginger. Having all the vegetables prepped and ready to go before you start cooking ensures a smooth and efficient stir-fry process.
Step 4: Make the Sauce
In a small bowl, whisk together the sauce ingredients. Combine 2 tablespoons of low-sodium soy sauce, 1 tablespoon of oyster sauce (if using, or substitute with more soy sauce for a vegetarian option), 1 teaspoon of sesame oil, and 1 teaspoon of sugar. Stir well until the sugar is dissolved. Set the sauce aside. This flavorful sauce will bring all the elements of the stir-fry together, creating a cohesive and delicious dish.
Step 5: Stir-Fry the Ingredients
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Ensure the skillet is hot before adding the ingredients to prevent sticking and promote even cooking. Add the minced garlic and ginger to the hot oil and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter.
Step 6: Cook the Chicken
Add the marinated chicken strips to the skillet or wok and cook until they are no longer pink and have a slightly browned exterior, about 5-6 minutes. Stir frequently to ensure the chicken cooks evenly. Once the chicken is cooked, push it to one side of the skillet or remove it from the skillet and set it aside temporarily.
Step 7: Stir-Fry the Vegetables
Add the sliced cabbage, julienned carrot, and bell pepper to the skillet. Stir-fry for another 3-4 minutes, or until the vegetables are tender-crisp. You want the vegetables to retain some of their crunch, so avoid overcooking them. Stirring constantly helps to ensure that the vegetables cook evenly and don’t burn.
Step 8: Combine and Sauce
Return the cooked chicken to the skillet with the vegetables. Pour the sauce mixture over the chicken and vegetables. Stir well to combine and coat everything evenly with the sauce. Season with salt and white pepper to taste.
Step 9: Finish and Serve
Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together. Remove from heat and serve hot.
Why You Will Love This Recipe:
- Quick and Easy: This recipe comes together in just about 30 minutes, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with lean protein from the chicken and plenty of vitamins and fiber from the vegetables, this stir-fry is a healthy and balanced meal.
- Customizable: You can easily adapt this recipe to your taste by adding or substituting different vegetables, proteins, or sauces.
- Flavorful: The combination of savory soy sauce, fragrant sesame oil, and fresh ginger and garlic creates a delicious and satisfying flavor profile.
- Versatile: Serve it over rice, noodles, or enjoy it on its own for a low-carb option.
Serving Suggestions:
- Serve hot over steamed white or brown rice.
- Pair with egg noodles or rice noodles for a more substantial meal.
- Garnish with sesame seeds, chopped green onions, or a drizzle of sriracha for added flavor and visual appeal.
- Serve with a side of spring rolls or potstickers for a complete Asian-inspired meal.
Tips:
- To save time, you can buy pre-shredded cabbage and julienned carrots.
- If you don’t have oyster sauce, you can substitute it with an equal amount of hoisin sauce or simply use more soy sauce.
- For a vegetarian version, replace the chicken with tofu or tempeh.
- To make it spicier, add a pinch of red pepper flakes or a dash of chili oil.
- Don’t overcrowd the skillet, as this will lower the temperature and cause the vegetables to steam instead of stir-fry. If necessary, cook in batches.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information: (Approximate values per serving, based on 2 servings)
- Calories: 350 kcal
- Protein: 35g
- Sodium: 600mg (can vary depending on the soy sauce used)
Conclusion:
This Chinese Chicken Cabbage Stir-Fry is a fantastic recipe to have in your repertoire. It’s quick, healthy, and easily customizable, making it a winner for weeknight dinners. The combination of tender chicken, crisp vegetables, and a flavorful sauce is sure to satisfy your cravings for Asian cuisine. Give it a try and make it your own by experimenting with different ingredients and flavors!
Questions and Answers About This Recipe:
- Can I use frozen vegetables in this stir-fry?
- Yes, you can use frozen vegetables. However, keep in mind that frozen vegetables tend to release more moisture than fresh vegetables, so you may need to cook them for a longer time to evaporate the excess water. Also, the texture might not be as crisp as fresh vegetables.
- I don’t have oyster sauce. What can I substitute it with?
- If you don’t have oyster sauce, you can substitute it with an equal amount of hoisin sauce. Alternatively, you can simply use more soy sauce. Add a little bit of sugar to the soy sauce to balance the flavors.
- Can I make this recipe vegetarian?
- Absolutely! To make this recipe vegetarian, replace the chicken with firm or extra-firm tofu or tempeh. Press the tofu or tempeh to remove excess water before using it. You can also use a vegetarian oyster sauce substitute, or simply use more soy sauce with a touch of sugar.
- How can I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until heated through.
- Can I add nuts to this stir-fry?
- Yes, you can add nuts to this stir-fry for added flavor and crunch. Roasted peanuts, cashews, or almonds would be great additions. Add them towards the end of the cooking process to prevent them from burning.
