Description
A quick and flavorful Chicken and Cabbage Stir Fry combining tender marinated chicken with crunchy cabbage and a savory blend of soy-based sauces. This easy skillet recipe is perfect for a nutritious weeknight dinner, delivering a balance of textures and authentic Asian-inspired flavors.
Ingredients
Scale
Chicken Marinade
- 250 grams boneless skinless chicken breast or thigh, sliced
- 1 tbsp soy sauce (regular/all-purpose)
- 2 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp baking soda
Vegetables & Aromatics
- 300 grams cabbage, chopped into 2-inch squares (discard thick white parts)
- 3 cloves garlic, minced
- White part of spring onions, thinly sliced
- Green part of spring onions, cut into 2-inch pieces
Sauce & Cooking Ingredients
- 2-3 tbsp neutral cooking oil (e.g., vegetable or canola oil)
- 1 tsp dark soy sauce (for color)
- 1 tbsp oyster sauce
- 1 tsp Shao Xing cooking wine or Japanese mirin (optional)
- Mixed slurry: cornstarch mixed with water (quantity enough to coat, about 1 tsp cornstarch + 2 tbsp water)
- 1 tsp sesame oil (for finishing drizzle)
Instructions
- Marinate the Chicken: Slice the chicken breast or thigh thinly and combine with 1 tbsp regular soy sauce, 2 tsp sesame oil, 1 tsp cornstarch, and ¼ tsp baking soda. Mix well and let it marinate for at least 15 minutes. This step ensures the chicken turns out tender and juicy once cooked.
- Prep the Veggies and Aromatics: Chop the cabbage into 2-inch squares, discarding any thick white parts for better texture. Mince the garlic cloves. Separate the spring onions into white and green parts; thinly slice the white parts and cut the green parts into 2-inch pieces. Prepare a cornstarch slurry by mixing cornstarch with water in a small bowl for later use.
- Sauté the Cabbage: Heat 1-2 tbsp of neutral cooking oil in a large pan or wok over high heat. Add the chopped cabbage and stir-fry briefly until it’s slightly softened but retains its crunch. Remove the cabbage from the pan and set aside to prevent overcooking.
- Sear the Chicken: In the same pan, add a little more cooking oil as needed. Spread the marinated chicken in a single layer and sear it on high heat. When the chicken is about halfway cooked, flip it and add the minced garlic and the white parts of the spring onions. Stir-fry together until the chicken is nearly cooked through.
- Add Sauces and Combine: Add 1 tbsp regular soy sauce, 1 tsp dark soy sauce for color, 1 tbsp oyster sauce, and 1 tsp Shao Xing cooking wine or mirin if using. Toss the sautéed cabbage back into the pan with the chicken. Pour in the prepared cornstarch slurry and stir continuously, allowing the sauce to thicken and coat all ingredients evenly with a glossy finish.
- Finish and Serve: Drizzle 1 tsp of sesame oil over the stir fry for aroma and extra flavor. Add the green parts of the spring onions as garnish. Give everything a final toss and remove from heat. Serve hot and enjoy your delicious Chicken and Cabbage Stir Fry!
Notes
- Baking soda in the marinade helps to tenderize the chicken but should be used sparingly to avoid altering the texture too much.
- Discarding thick white parts of the cabbage ensures a better texture and easier stir-frying.
- If Shao Xing wine or mirin is not available, you may omit it or replace with a teaspoon of dry sherry for flavor.
- Adjust soy sauce amounts based on your preference for saltiness.
- Use high heat and quick cooking to retain the crunch and freshness of the vegetables.
- The cornstarch slurry is crucial to create a glossy, thickened sauce that clings well to chicken and cabbage.
