Chicken Cabbage Stir-Fry
A quick and vibrant dish bringing together tender chicken with fresh vegetables, flavored with aromatic garlic and ginger.
Ingredients
For the Chicken Marinade
- 1 pound chicken breast Juicy, tender chicken that absorbs the sauce
- 2 tablespoons soy sauce Adds umami depth
- 1 tablespoon cornstarch Creates a velvety sauce
- 1 teaspoon sesame oil Provides a fragrant, nutty taste
- 2 tablespoons vegetable oil Essential for frying
For the Stir-Fry
- 4 cups shredded cabbage Fresh, packed with nutrients
- 1 number carrot, julienned Adds color and sweetness
- 3 cloves garlic, minced Brings warmth and aroma
- 1 teaspoon ginger, minced Adds a fresh kick
- 1/4 cup chicken broth Keeps the dish moist
- 2 tablespoons oyster sauce Adds authentic stir-fry taste
- Salt and pepper to taste Essential for seasoning
Instructions
Preparation
- Trim excess fat from the chicken breast and slice it thinly against the grain.
- In a bowl, combine the sliced chicken, soy sauce, cornstarch, and sesame oil. Mix well and let it marinate for at least 15 minutes.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, sauté minced garlic and ginger until fragrant, about 1 minute.
- Add shredded cabbage and julienned carrots, stir-fry for 3-4 minutes until slightly softened.
- Pour in chicken broth and oyster sauce, stirring to combine.
- Return the cooked chicken to the skillet and toss everything together until heated through.
- Season with salt and pepper to taste.
Serving
- Serve hot over steamed rice or noodles.
Notes
Marinate the chicken for at least 15 minutes. Avoid overcrowding the pan to prevent steaming. For gluten-free, use tamari and gluten-free oyster sauce.