Slice the chicken breast (or thighs) into thin strips, about 1-inch in length. Season lightly with salt, pepper, and a pinch of cornstarch to help with the stir-fry process.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
Stir-Fry the Vegetables:
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger. Stir-fry for about 30 seconds, or until fragrant.
Add the shredded cabbage, carrots, and red bell pepper to the pan. Stir-fry for about 4-5 minutes, or until the vegetables are slightly tender but still crisp.
Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and cornstarch. If you prefer a spicier version, you can add a pinch of crushed red pepper flakes to the sauce.
Combine the Chicken and Sauce:
Return the cooked chicken to the pan with the vegetables. Pour the sauce over the mixture and stir to coat everything evenly.
Let the stir-fry simmer for 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables. Add the chopped green onions and stir everything together.
Serve:
Remove the pan from heat and give everything a final stir. Serve the stir-fry hot, garnished with a sprinkle of sesame seeds (if desired) and more green onions. This dish pairs wonderfully with steamed rice or noodles.
Tips for Serving and Storing:
Serving: This stir-fry makes for a complete meal on its own, thanks to the lean chicken and vegetables. Serve it alongside a bowl of steamed jasmine rice or even quinoa for an extra boost of protein. For those who love a little spice, try drizzling some chili oil over the top for an extra kick.
Storing: Leftover stir-fry can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so on the stove over low heat to prevent the chicken from becoming tough.
Meal Prep: This dish is perfect for meal prepping. Simply divide the stir-fry into meal prep containers and store in the fridge for easy lunches or dinners throughout the week. You can also freeze it for up to a month—just make sure to reheat it thoroughly when you’re ready to eat.
Variants:
Vegetarian Version: Skip the chicken and replace it with tofu or tempeh for a plant-based version. Tofu should be pressed and cubed before stir-frying to absorb the flavors better.
Gluten-Free Option: If you’re following a gluten-free diet, opt for tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or skip it entirely).
Low-Carb Option: For a low-carb alternative, serve the stir-fry over cauliflower rice instead of regular rice for a healthier, lighter option.
Additional Vegetables: Feel free to add other veggies such as mushrooms, zucchini, or broccoli to this stir-fry to make it even more colorful and nutrient-packed.
FAQ:
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs work wonderfully in this recipe. They have a richer flavor and are juicier than chicken breasts, making them a great option if you prefer a more tender, flavorful meat.
2. Can I make this stir-fry in advance?
Yes, this stir-fry can be made ahead of time and stored in the refrigerator for up to 3 days. It’s also great for meal prep, as the flavors will develop and deepen the longer it sits.
3. What can I serve this stir-fry with?
This dish pairs well with steamed white rice, brown rice, quinoa, or even noodles. For a low-carb option, cauliflower rice or zucchini noodles are great alternatives.
4. Is this stir-fry spicy?
This recipe is not inherently spicy, but you can easily make it spicier by adding chili flakes or chili paste to the sauce. For a more mild flavor, you can omit the red pepper flakes entirely.
5. How do I keep my cabbage from getting too soft in a stir-fry?
The key to keeping cabbage crispy in a stir-fry is to avoid overcooking it. Stir-fry the cabbage on high heat for just 4-5 minutes, so it retains its crunch while still becoming tender.
6. Can I make this recipe with frozen vegetables?
While fresh vegetables provide the best texture and flavor, frozen vegetables can be used in a pinch. Just be sure to thaw them before cooking to avoid excess water in the stir-fry.
Conclusion:
This Chinese Chicken Stir-Fry with Cabbage is a vibrant and nutritious dish that packs in plenty of flavor and essential nutrients. With tender chicken, crisp cabbage, and a savory sauce, it’s a perfect balance of healthy and delicious. Whether you’re looking for a quick weeknight dinner or a meal prep option that lasts the whole week, this stir-fry is sure to become a staple in your cooking repertoire. Enjoy!
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