Chinese Chicken Cabbage Stir-Fry
his quick and easy Chinese Chicken Cabbage Stir-Fry is packed with tender chicken, crisp cabbage, and a savory, garlic-ginger sauce. Perfect for a healthy weeknight meal, this dish is low-carb, high-protein, and full of bold Asian flavors! Serve it over rice or enjoy it as a keto-friendly dish.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
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For the Stir-Fry:
- 2 tablespoons vegetable oil (or sesame oil)
- 2 boneless, skinless chicken breasts (or thighs), sliced thinly
- 3 cups cabbage, shredded
- 1 medium carrot, julienned
- 1/2 red bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds (for garnish)
For the Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar (or honey for a natural sweetener)
- 1 teaspoon cornstarch (optional, for thickening)
- 1/2 teaspoon white pepper (or black pepper)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and white pepper. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add the chicken slices and cook for 4-5 minutes until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add the cabbage, carrots, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender but still slightly crisp.
- Return the chicken to the pan and pour in the sauce. Stir well to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
- Remove from heat and garnish with sesame seeds and green onions.
- Serve hot over steamed rice, noodles, or enjoy as a low-carb meal.
Notes
- For extra heat, add more red pepper flakes or a drizzle of chili oil.
- For a thicker sauce, increase the cornstarch to 2 teaspoons.
- Make it keto-friendly by omitting the cornstarch and sugar (use a sugar substitute).
- Add more protein by including shrimp or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
Find it online: https://www.cookflash.com/chinese-chicken-cabbage-stir-fry/