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Chinese Chicken Cabbage Stir-Fry: An Amazing Ultimate Recipe

Chinese Chicken Cabbage Stir-Fry: An Amazing Ultimate Recipe

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Embark on a culinary adventure with this vibrant and flavorful Chinese Chicken Cabbage Stir-Fry—a dish that combines tender chicken with crisp vegetables for a quick weeknight meal. Bursting with freshness, this stir-fry features the delightful crunch of green cabbage, sweet bell peppers, and crunchy carrots, all harmonized by aromatic garlic and ginger. With the perfect blend of savory soy sauce and hoisin sauce, this recipe is not just a meal; it’s an experience that brings warmth to your table. Ideal for busy evenings or impressing guests, this easy-to-make dish offers a satisfying balance of taste and nutrition. Dive in and discover how simple it is to create a colorful feast that delights the senses!

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 4 cups green cabbage, thinly sliced
  • 1 cup bell pepper (any color), sliced
  • 1 cup carrot, julienned
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons soy sauce (low-sodium)
  • 1 tablespoon hoisin sauce (optional)
  • 1 tablespoon sesame oil
  • Cooking oil for sautéing
  • Salt and pepper to taste
  • Sesame seeds and green onions for garnish

Instructions

  1. Prepare all ingredients by slicing the chicken breast and vegetables.
  2. Marinate the chicken in a bowl with soy sauce, garlic, and ginger for about 10 minutes.
  3. Heat a large skillet or wok over medium-high heat and add cooking oil.
  4. Sauté the marinated chicken until golden brown (about 5–7 minutes). Remove from pan.
  5. In the same pan, add more oil if needed and sauté cabbage, bell peppers, and carrots for about 3–4 minutes until tender-crisp.
  6. Return the cooked chicken to the pan; mix thoroughly.
  7. Add remaining soy sauce, hoisin sauce (if using), and sesame oil; stir well.
  8. Cook for an additional 2–3 minutes until heated through.
  9. Garnish with sesame seeds and chopped green onions before serving.

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