Description

A quick, colorful stir-fry that delivers bold Chinese flavors with minimal prep. Juicy chicken strips are seared and tossed with crisp cabbage, garlic, and a savory soy-ginger sauce for a healthy and satisfying meal in under 30 minutes.

Ingredients

Scale

For the stir-fry:

1 lb boneless, skinless chicken breasts, thinly sliced
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp vegetable oil
2 garlic cloves, minced
1-inch piece of ginger, minced
4 cups shredded green cabbage
1 carrot, julienned
2 green onions, sliced

For the sauce:

2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sugar
1 tbsp water

Instructions

1️⃣ Marinate the chicken: In a bowl, toss sliced chicken with cornstarch and 1 tbsp soy sauce. Let sit while prepping vegetables and sauce.

2️⃣ Make the sauce: In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and water. Set aside.

3️⃣ Stir-fry chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4-5 minutes until cooked through. Remove from skillet.

4️⃣ Cook veggies: In the same skillet, add garlic, ginger, cabbage, and carrot. Stir-fry for 3-4 minutes until cabbage softens slightly but still has some crunch.

5️⃣ Combine and toss: Return chicken to the skillet. Pour in the sauce and stir-fry everything together for 1-2 minutes until well coated and heated through.

6️⃣ Finish and serve: Garnish with green onions and serve hot, with steamed rice or noodles if desired.

Notes

Cabbage Variety: Green cabbage is classic, but Napa cabbage or savoy cabbage work beautifully for a softer texture.
Protein Swap: Substitute chicken with thinly sliced beef, shrimp, tofu, or even ground meat for variation.
Add Heat: Add sliced red chilies or a dash of chili garlic sauce if you prefer a spicier stir-fry.
Vegetable Add-ins: Bell peppers, snap peas, mushrooms, or baby bok choy can be added for more color and nutrition.
Low-Sodium Tip: Use low-sodium soy sauce to better control salt levels in the dish.
Meal Prep Friendly: This dish stores well in the fridge for 3–4 days and reheats quickly, making it ideal for lunchboxes or weeknight leftovers.
Gluten-Free Option: Use tamari or a certified gluten-free soy sauce, and ensure your oyster sauce is gluten-free as well.

Prep Time: 15 min
Cook Time: 10 min