Chinese Chicken Cabbage Stir Fry (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g boneless chicken breast
02 -
2 cups shredded cabbage
→ Aromatics
03 -
3 cloves garlic, minced
04 -
2.5 cm piece ginger, grated
→ Stir Fry Sauces & Seasoning
05 -
3 tablespoons soy sauce
06 -
1 tablespoon oyster sauce
07 -
1 teaspoon sesame oil
08 -
2 tablespoons vegetable oil
09 -
1 teaspoon cornstarch
10 -
1 tablespoon water
→ Garnishes (optional)
11 -
Green onions, sliced
12 -
Sesame seeds
# Step-by-Step Directions:
01 -
In a bowl, combine the chicken breast with 1 tablespoon soy sauce, cornstarch, and water. Mix thoroughly and let marinate for at least 10 minutes to enhance tenderness and achieve a glossy finish.
02 -
Heat half the vegetable oil in a large wok or skillet over medium-high heat. Add chicken in batches to avoid overcrowding and stir-fry until pieces are browned and just cooked through. Remove chicken and set aside.
03 -
Add remaining oil to the wok if necessary. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant and aromatic but not browned.
04 -
Add shredded cabbage to the wok and stir-fry for 2–3 minutes, allowing it to wilt while maintaining some crunch. Adjust timing for green cabbage, cooking slightly longer as needed.
05 -
Return chicken to the wok, add the remaining soy sauce, oyster sauce, and sesame oil. Toss thoroughly to coat all ingredients and stir-fry for an additional 1–2 minutes until evenly heated.
06 -
Serve hot, garnished with sliced green onions and sesame seeds if desired.
# Helpful Notes:
01 -
Marinating chicken with cornstarch results in a silkier texture, commonly used in Chinese stir fry techniques.
02 -
To prevent steaming, cook the chicken in batches so pieces sear rather than stew.