Step 1: Preparing the Chicken
- Marinate the Chicken: In a bowl, combine the chicken slices with 1 tbsp of soy sauce and 1 tsp of cornstarch. Let it marinate for 10-15 minutes while you prepare the vegetables.
- Prep the Vegetables: Thinly slice the cabbage, carrot, and onion. Mince the garlic and ginger. Keep everything organized and ready for quick cooking.
Step 2: Stir-Frying the Vegetables
- Heat the Wok: Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat.
- Cook the Chicken: Add the marinated chicken to the wok and stir-fry until it’s fully cooked and slightly golden, about 4-5 minutes. Remove the chicken from the wok and set it aside.
- Stir-Fry the Vegetables: In the same wok, add another tablespoon of oil. Add the garlic, ginger, and onion, and stir-fry for about 1 minute until fragrant. Then, add the cabbage and carrot. Stir-fry for 3-4 minutes until the cabbage softens but still has some crunch.
Step 3: Making the Sauce
- Combine the Sauce Ingredients: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and pepper. Add the cornstarch slurry and mix well.
Step 4: Combining Everything
- Add the Chicken Back: Return the cooked chicken to the wok with the vegetables.
- Pour in the Sauce: Stir the sauce into the stir-fry and mix well to coat everything evenly. Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Garnish and Serve: Garnish with chopped green onions and sesame seeds. Serve the stir-fry hot with steamed rice, noodles, or on its own.
5. Tips for the Best Stir-Fry
- High Heat is Key: Stir-frying requires high heat to get that perfect sear on the chicken and keep the veggies crisp.
- Don’t Overcrowd the Wok: Cook in batches if needed to avoid steaming the ingredients instead of stir-frying.
- Prep Everything Before Cooking: Stir-frying happens quickly, so make sure all your ingredients are prepped and ready to go before you start cooking.
6. Variations and Customizations
- Spice it Up: Add sliced chili peppers or a dash of chili oil for a spicier kick.
- Change the Protein: Swap chicken for beef, shrimp, or tofu for a different take.
- Add More Veggies: Feel free to add mushrooms, bell peppers, snap peas, or broccoli to the stir-fry.
7. Serving Suggestions
- With Rice: Serve the stir-fry over steamed jasmine or basmati rice for a complete meal.
- With Noodles: Toss the stir-fry with cooked noodles like lo mein or rice noodles.
- As a Low-Carb Option: Serve the stir-fry on its own or over cauliflower rice for a low-carb meal.
8. FAQs and Storage Tips
- How Do I Store Leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I Freeze This Stir-Fry? Yes, you can freeze the stir-fry without the sauce. Store the chicken and vegetables in a freezer-safe container for up to 2 months. Thaw overnight and reheat with fresh sauce.
- How Do I Reheat? Reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce as needed.
9. Conclusion: A Healthy, Flavor-Packed Dish
This Chinese Chicken Cabbage Stir-Fry is a simple yet flavorful dish that’s perfect for busy weeknights. It’s packed with veggies, lean protein, and a savory sauce that brings everything together. Best of all, it’s versatile and easy to customize to suit your taste.
Enjoy the ease and deliciousness of this stir-fry and make it a regular in your weeknight meal rotation!