Chinese Chicken Cabbage Stir Fry (Printable Version)
# What You'll Need:
→ Protein
01 -
400 g boneless, skinless chicken thighs or breast, thinly sliced
→ Vegetables
02 -
400 g napa or green cabbage, shredded
→ Sauce and Seasonings
03 -
3 tablespoons light soy sauce, divided
04 -
1 tablespoon dark soy sauce
05 -
2 teaspoons oyster sauce
06 -
1 teaspoon toasted sesame oil
07 -
1/2 teaspoon fine sea salt, or to taste
08 -
1/4 teaspoon ground white pepper
→ Aromatics
09 -
3 garlic cloves, finely minced
10 -
2 teaspoons fresh ginger, finely grated
→ Other
11 -
2 teaspoons cornstarch
12 -
1 tablespoon water
13 -
2 tablespoons neutral oil, such as sunflower or canola
# Step-by-Step Directions:
01 -
Combine sliced chicken with 1 tablespoon light soy sauce, cornstarch, and water in a bowl. Mix thoroughly and let marinate for at least 10 minutes.
02 -
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken in batches; cook until lightly browned and just cooked through, about 3–4 minutes. Remove chicken and set aside.
03 -
If needed, add remaining oil to the wok. Add minced garlic and grated ginger. Stir constantly for 30 seconds until fragrant, being careful not to burn.
04 -
Add shredded cabbage. Stir-fry for 2–3 minutes, allowing it to wilt but retain some crunch. For green cabbage, cook an extra minute to soften.
05 -
Return chicken to the wok. Add remaining light soy sauce, dark soy sauce, oyster sauce, toasted sesame oil, salt, and white pepper. Stir well to coat, then stir-fry 1–2 minutes until heated through.
06 -
Transfer stir fry to serving bowls. Serve hot with jasmine rice, in lettuce cups, or inside rice paper rolls according to preference.
# Helpful Notes:
01 -
Slice chicken thinly and across the grain to ensure tenderness in every bite.
02 -
Use a large wok or skillet to avoid overcrowding, which helps achieve optimal caramelization.
03 -
Allow cabbage to retain crunch for best texture; avoid overcooking.