Chinese Chicken Cabbage Stir-Fry (Printable Version)
Crispy chicken and tender cabbage tossed with vegetables and savory sauce, served over steamed rice.
# What You'll Need:
→ Chicken Preparation
01 -
450g chicken breast or thighs, thinly sliced
02 -
15ml soy sauce
03 -
8g cornstarch
04 -
0.5g ground white or black pepper
05 -
15ml oil for stir-frying
→ Vegetables
06 -
2 cups (approx. 150g) green cabbage, shredded or chopped
07 -
1 medium carrot, julienned
08 -
0.5 red bell pepper, thinly sliced
09 -
2 cloves garlic, minced
10 -
2 to 3 green onions, sliced (plus more for garnish)
11 -
15ml oil for vegetables
→ Stir-Fry Sauce
12 -
45ml soy sauce
13 -
15ml hoisin sauce
14 -
15ml oyster sauce
15 -
5ml rice vinegar
16 -
5ml sesame oil
17 -
12g brown sugar or honey
18 -
60ml water
19 -
5g cornstarch (optional, for thickening)
# Steps To Follow:
01 -
Combine sliced chicken with soy sauce, cornstarch, and pepper in a bowl. Mix thoroughly and set aside to marinate for 10–15 minutes.
02 -
In a separate bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, sesame oil, brown sugar or honey, water, and cornstarch until fully dissolved. Set aside.
03 -
Heat oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer. Stir-fry until golden and just cooked through, approximately 3–4 minutes. Remove and set aside.
04 -
Add additional oil to the wok if needed. Stir-fry cabbage, carrot, and red bell pepper for 2–3 minutes until just tender. Add garlic and green onions; stir-fry for 30 seconds until fragrant.
05 -
Return cooked chicken to the wok. Pour in the prepared sauce. Stir-fry for 2–3 minutes, allowing the sauce to thicken and evenly coat the ingredients.
06 -
Transfer stir-fry to plates over steamed rice. Garnish with additional sliced green onions if desired.
# Notes and Tips:
01 -
For best texture, slice chicken and vegetables uniformly. Stir-fry over high heat to preserve color and crispness.