Description
This Chicken and Cabbage Stir-Fry is a quick and flavorful dish featuring tender chicken breast and crunchy cabbage tossed with vibrant red bell peppers and savory Asian sauces. Perfect for a wholesome weeknight dinner, it combines colorful vegetables with aromatic garlic, ginger, and a splash of sesame oil to create a satisfying and healthy meal ready in under 40 minutes.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 1/2 head cabbage, shredded
- 1 red bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Sauces and Oils
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Seasonings
- 1 tsp ginger, grated
- Salt and pepper, to taste
Instructions
- Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering and hot enough to sizzle ingredients.
- Cook Chicken: Add the thinly sliced chicken breast to the pan and cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes.
- Sauté Aromatics and Peppers: Add the minced garlic, grated ginger, sliced onion, and red bell pepper to the skillet. Stir and cook for another 3-4 minutes until the vegetables begin to soften and the garlic is fragrant.
- Add Cabbage and Sauces: Stir in the shredded cabbage along with soy sauce, oyster sauce, sesame oil, salt, and pepper. Continue cooking for 5-7 minutes until the cabbage is tender but still crisp, and everything is well combined.
- Serve: Remove from heat and serve the stir-fry hot alongside steamed rice or noodles as preferred.
Notes
- Use fresh ginger for the best flavor impact; alternatively, ground ginger can be used in smaller quantities.
- Adjust soy sauce and oyster sauce according to your salt preference.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce.
- To add heat, include sliced chili peppers or a dash of chili flakes while cooking.
- Serve immediately to retain the crispness of the vegetables.
