Description
A quick one-pan chicken cabbage stir fry made with simple vegetables and a savory Chinese-style sauce.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 1/2 head green cabbage, chopped into bite-sized pieces
- 1 red bell pepper, julienned
- 1/2 cup green onions, sliced (plus more for garnish)
- 2 tablespoons vegetable oil or sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and black pepper, to taste
- 1 tablespoon toasted sesame seeds, for garnish
Instructions
- Mix cornstarch and water; toss with chicken and season lightly.
- Heat oil in a skillet or wok over medium-high heat.
- Cook chicken until mostly done; remove from pan.
- Add garlic and ginger; cook until fragrant.
- Stir-fry cabbage and bell pepper 3–4 minutes until tender-crisp.
- Return chicken to pan and add soy sauce, hoisin, oyster sauce, and rice vinegar.
- Toss until coated and sauce thickens slightly.
- Garnish with green onions and sesame seeds before serving.
Notes
- Slice chicken thinly for quick, even cooking.
- Keep vegetables slightly crisp for best texture.
- Use sesame oil for extra depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes