Chicken Cabbage Stir-Fry Dish (Print Version)
# Ingredients:
01 -
1 tbsp butter
02 -
1 medium onion, sliced
03 -
2 cloves garlic, minced
04 -
1 pound chicken breast, diced
05 -
2 cups cabbage, chopped
06 -
1 bell pepper, sliced (any color)
07 -
1 carrot, julienned
08 -
2 tbsp soy sauce
09 -
1 tbsp oyster sauce (optional)
10 -
1 tsp sesame oil
11 -
1/2 tsp black pepper
12 -
1/2 tsp salt
13 -
1/4 tsp crushed red pepper flakes (optional)
14 -
1 tsp cornstarch mixed with 2 tbsp water (optional)
15 -
Green onions for garnish
# Instructions:
01 -
In a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper. Add the diced chicken breast and toss to coat. Let the chicken marinate for 10–15 minutes while preparing the other ingredients.
02 -
In a separate bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce (optional), 1/2 teaspoon of black pepper, 1/2 tsp salt, 1/4 teaspoon of crushed red pepper flakes (optional), and the cornstarch slurry (1 teaspoon of cornstarch mixed with 2 tablespoons of water). Set the sauce aside.
03 -
Heat a large skillet or wok over medium-high heat. Melt the butter, then add the marinated chicken. Stir-fry for 4–5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the skillet and set aside.
04 -
In the same skillet, add a little more butter if needed. Sauté the sliced onion and minced garlic until fragrant, about 2 minutes.
05 -
Add the chopped cabbage, sliced bell pepper, and julienned carrot to the skillet. Stir-fry for 5–6 minutes, stirring frequently, until the vegetables are tender but still crisp.
06 -
Return the cooked chicken to the skillet with the vegetables. Pour in the prepared sauce and stir well to coat everything evenly. Cook for another 2–3 minutes, allowing the sauce to thicken slightly and the flavors to meld.
07 -
Taste the stir-fry and adjust seasoning if needed. Serve hot and enjoy!
# Notes:
01 -
Swap chicken with shrimp or tofu for variety. Use tamari instead of soy sauce for a gluten-free option.
02 -
Toss in broccoli, snap peas, or mushrooms to increase the veggie count.
03 -
Serve over steamed rice, noodles, or enjoy as a standalone low-carb meal.
04 -
Add extra crushed red pepper flakes or a drizzle of sriracha for a kick.