Chinese Chicken Cabbage Stir-Fry

A fast, savory-sweet chicken stir-fry with crisp-tender cabbage in a glossy soy-oyster sauce.

Ingredients

• 400 g (14 oz) boneless chicken breast or thighs, thinly sliced
• 3 cups green cabbage, shredded
• 2 tbsp vegetable oil (or peanut oil)
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 green onions, sliced
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar (or honey)
• 1 tsp cornstarch
• 2 tbsp water or chicken stock

Method

• 1

  Step 1: Whisk the sauce

  Whisk the soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and water (or stock) in a small bowl until the cornstarch dissolves; set aside.

• 2

  Step 2: Heat the pan

  Heat a wok or large skillet over medium-high heat, then add the vegetable oil and heat until shimmering.

• 3

  Step 3: Stir-fry the chicken

  Add the chicken in a single layer and stir-fry for 2–3 minutes, until lightly browned and nearly cooked through. Transfer to a plate.

• 4

  Step 4: Sauté the aromatics

  Add the garlic and ginger to the same pan and stir-fry for 10–15 seconds, just until fragrant.

• 5

  Step 5: Cook the cabbage

  Add the shredded cabbage and stir-fry for 2–3 minutes, until slightly wilted but still crisp-tender.

• 6

  Step 6: Combine and thicken

  Return the chicken (and any juices) to the pan. Stir the sauce once more (cornstarch settles), pour it in, and toss constantly for 1–2 minutes, until the sauce thickens and coats everything evenly.

• 7

  Step 7: Finish and serve

  Add the green onions and toss for 10–20 seconds. Taste and adjust seasoning if needed, then serve immediately (great with steamed rice or noodles).

Tips

• **Protein**: Chicken thighs stay juicier; breast cooks faster—avoid overcooking.
• **Vegetables**: Swap part of the cabbage for sliced bell pepper, carrots, or snap peas (cook harder veg first).
• **Sauce**: Use chicken stock instead of water for a slightly richer flavor.
• **Storage**: Refrigerate leftovers in an airtight container for up to 3–4 days; reheat quickly in a hot skillet to keep the cabbage from getting too soft.

Nutrition (per serving, estimate)