Description
A fast and flavorful one-pan stir fry with tender chicken, shredded cabbage, garlic, and a savory soy-based sauce. Perfect for busy weeknights and healthier than takeout.
Ingredients
1 lb boneless skinless chicken thighs (or breasts), thinly sliced
4 cups cabbage, shredded (napa or green)
1 tablespoon vegetable oil
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, sliced (plus more for garnish)
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch (optional)
1 tablespoon water (to mix with cornstarch)
1/2 teaspoon crushed red pepper flakes (optional)
Cooked rice or noodles, for serving (optional)
Instructions
1. Slice chicken into thin strips and shred cabbage. Prep garlic, ginger, and green onions.
2. Heat vegetable oil in a large skillet or wok over medium-high. Cook chicken until browned and cooked through, about 5–6 minutes. Remove and set aside.
3. In the same skillet, heat sesame oil. Sauté garlic, ginger, and green onions for 1 minute.
4. Add cabbage and stir-fry for 3–4 minutes until tender yet crisp.
5. Return chicken to the pan. Add soy sauce and oyster sauce. For a thicker sauce, mix cornstarch with water and stir in. Add red pepper flakes if desired.
6. Toss to coat evenly. Garnish with extra green onions. Serve hot over rice or noodles.
Notes
Use chicken thighs for more flavor and tenderness.
Slice cabbage thinly so it cooks quickly.
Oyster sauce adds depth, but hoisin or more soy sauce can be used instead.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 285
- Sugar: 3g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken stir fry, cabbage stir fry, Chinese dinner, weeknight meal