Description
Sizzling woks bring Chinese chicken cabbage stir-fry to life with bold, quick-fire flavors that dance across your palate. Crisp vegetables and tender chicken meld into a delightful meal you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 lb (454 grams) boneless, skinless chicken breast or thighs, thinly sliced
Vegetables:
- 4 cups green or Napa cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
Cooking and Sauce Ingredients:
- 2 tablespoons vegetable oil or sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon cornstarch
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
Optional Garnishes:
- Chopped green onions
- Sesame seeds
Instructions
- Craft a zesty sauce by blending soy sauce, oyster sauce, rice vinegar, hoisin sauce, cornstarch, and red pepper flakes in a compact mixing vessel. Let the mixture rest momentarily while preparing other components.
- Warm a generous splash of oil in a capacious wok or skillet over robust heat. Introduce chicken slices, searing them until they achieve a golden exterior and are thoroughly cooked through. Carefully extract the chicken and reserve on a nearby plate.
- Within the same cooking vessel, introduce another drizzle of oil. Quickly sauté minced garlic, grated ginger, and diced onions until their aromatic essence permeates the kitchen.
- Toss shredded cabbage and julienned carrots into the skillet, vigorously stirring to ensure even exposure to heat. Continue cooking until vegetables reach a tantalizingly crisp-tender state.
- Reintegrate the previously cooked chicken into the vegetable medley. Cascade the prepared sauce over the mixture, thoroughly coating each morsel.
- Allow the concoction to simmer briefly, permitting the sauce to transform into a glossy, clinging glaze that embraces the chicken and vegetables.
- Transfer the steaming stir-fry to a serving platter. Embellish with freshly sliced green onions and a sprinkle of toasted sesame seeds. Present alongside steamed rice or tender noodles for a complete culinary experience.
Notes
- Quickly slice chicken against the grain for tender, melt-in-your-mouth texture that absorbs sauce perfectly.
- Swap chicken with tofu or tempeh to create a delicious vegetarian version that maintains the dish’s authentic stir-fry flavor profile.
- Control heat intensity by adjusting crushed red pepper flakes – less for mild palates, more for spice lovers who crave bold, zesty sensations.
- Use high-heat cooking oil like avocado or peanut oil to achieve that classic restaurant-style wok sear and prevent vegetables from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 61
- Sugar: 14 g
- Sodium: 154 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg