Chicken and Cabbage Stir Fry

5 from 2 votes

Chicken and Cabbage Stir Fry

Simple chicken and cabbage stir fry recipe loaded with juicy chicken slices, crisp tender cabbage, and a garlicky savoury sauce. Made with simple ingredients and seasonings you probably already have at home. It’s fast, satisfying, and way better than takeout!

Prep Time15

Cook Time15

Course: Main

Cuisine: Chinese

Servings: - 3

Calories: 385kcal

Author: Khin

Ingredients

Main Ingredients

250 gram Chicken breast boneless skinless chicken breast or thigh
300 gram Cabbage
3 cloves Garlic
1 tsp Sesame oil
2-3 tbsp Cooking oil Neutral oil
2-3 Spring onion Green onions/Scallion
1 tsp Cornstarch ( Mix it with 2 tbsp water to make cornstarch slurry )

For Chicken Marinade

2 tsp Soy sauce
1 tsp Cornstarch
2 tsp Sesame oil
¼ tsp Baking soda

Stir Fry Seasonings

1 tbsp Soy sauce Regular/all-purpose
1 tsp Dark soy sauce added for colour
1 tbsp Oyster sauce
1 tsp Shao Xing cooking wine Chinese cooking rice wine or Japanese mirin ( optional )

Instructions

Marinate the Chicken

Start by slicing your chicken and mixing it with soy sauce, sesame oil, cornstarch, and a pinch of baking soda. Let it marinate for at least 15 minutes. This helps the chicken stay tender and juicy.

Prep the Veggies and Aromatics

Next, chop the cabbage, discard the thick white parts and cut it into 2-inch squares. Mince some garlic cloves. Separate the spring onions' white part and green part. Cut the white part into thin slices and slice the green part into 2-inch pieces. Mix cornstarch and water in a small bowl.

Saute the Cabbage First

Heat some oil in a large hot pan or wok and stir-fry the cabbage first. Stir just until slightly softened but still crunchy. Remove from the pan and set it aside.

Sear the Chicken

In the same pan, drizzle more oil, sear the chicken in a single layer, then flip and add minced garlic and white part of spring onions.

Add Sauces and Combine

Once it’s about 80% cooked, add the seasonings: regular soy sauce, dark soy sauce, Shaoxing wine and oyster sauce. Toss the cabbage back in the pan. Pour in the slurry and stir until everything’s well coated and glossy. Finish with a drizzle of sesame oil, and that’s it!

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