Chinese-Style Chicken Cabbage Stir Fry
A quick, low-cost stir fry featuring tender chicken, crunchy cabbage, fragrant garlic, and ginger, ready in under 20 minutes.
Ingredients
Main Ingredients
- 1 pound Chicken breast, thinly sliced Slice against the grain for tenderness.
- 4 cups Cabbage, shredded Green or napa variety works well.
- 2–3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2–3 tablespoons Soy sauce Use low-sodium if preferred.
- 2 tablespoons Vegetable oil Or any high-heat oil.
- to taste Salt and black pepper
- for garnish Green onions, chopped
Instructions
Cooking Instructions
- Heat a large pan or wok over medium-high heat and add the vegetable oil until shimmering.
- Add the minced garlic and ginger; sauté just for 30–60 seconds until aromatic but not browned.
- Increase heat if needed and add the sliced chicken in a single layer. Stir and cook until pieces are no longer pink inside (about 4–6 minutes), turning to brown lightly.
- Push the chicken to the side, add the shredded cabbage, and toss everything together. Cook until the cabbage wilts but still has some crunch (2–3 minutes).
- Pour in the soy sauce and season with salt and pepper. Stir to coat evenly and let the sauce reduce slightly for 1–2 minutes.
- Taste and adjust seasoning. Remove from heat and sprinkle with chopped green onions. Serve immediately.
Notes
For a glossy sauce, toss the chicken in a teaspoon of cornstarch mixed with a tablespoon of water before cooking to help thicken the soy sauce. Store leftovers in an airtight container and consume within 3–4 days. Reheat gently to prevent drying out.