Description
This quick and flavorful Chicken and Cabbage Stir-Fry combines tender chicken breast with crunchy cabbage, vibrant red bell pepper, and savory aromatics all tossed in a delicious blend of soy and oyster sauces. Ready in just 35 minutes, this stir-fry makes a perfect weeknight dinner that’s both healthy and satisfying.
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
- 1 tsp ginger, grated
Sauces and Oil
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
Seasoning
- Salt and pepper, to taste
Instructions
- Heat Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until hot but not smoking.
- Cook Chicken: Add the thinly sliced chicken breast to the hot oil. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes.
- Sauté Aromatics and Peppers: Add minced garlic, grated ginger, sliced onion, and sliced red bell pepper to the skillet. Stir-fry for 3 to 4 minutes until vegetables soften and become fragrant.
- Add Cabbage and Sauces: Stir in the shredded cabbage, soy sauce, oyster sauce, sesame oil, and season with salt and pepper to taste. Continue cooking and stirring for another 5 to 7 minutes or until the cabbage is tender but still slightly crisp.
- Serve: Remove from heat and serve the stir-fry hot, either on its own or alongside steamed rice or noodles.
Notes
- For a spicier version, add chili flakes or fresh chopped chili along with garlic and ginger.
- You can substitute chicken breast with chicken thighs for juicier meat.
- Adjust soy sauce and oyster sauce to taste depending on your salt preference.
- Use a wok if available for better heat distribution and faster cooking.
- Serve immediately for best texture, as stir-fried cabbage tends to release water over time.
