🥡 Chinese Chicken Cabbage Stir-Fry
Healthy • Quick • High-Protein
A simple and delicious stir-fry featuring tender chicken, crisp cabbage, and a savory garlic-ginger sauce that brings everything together in just 20 minutes!
📝 Ingredients:
(Serves 3–4)
- 1 lb boneless skinless chicken breast or thighs, thinly sliced
- ½ head green cabbage, shredded (or 4 cups pre-shredded)
- 2–3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, adds rich umami)
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp neutral oil (avocado, canola, or vegetable) for cooking
- 2 green onions, sliced
- Optional: red pepper flakes or Sriracha for heat
- Optional garnish: sesame seeds, more green onion
👩🍳 Instructions:
- Prep the chicken:
Slice chicken thinly against the grain and season lightly with salt and pepper. - Cook the chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through (5–6 minutes). Remove from pan and set aside. - Sauté aromatics:
In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant. - Add cabbage:
Add shredded cabbage and stir-fry for 4–6 minutes until just tender but still crisp. - Combine & season:
Return chicken to the pan. Add soy sauce, oyster sauce (if using), rice vinegar, and sesame oil. Stir everything together to coat evenly. Cook another 1–2 minutes. - Finish:
Toss in sliced green onions and optional red pepper flakes or Sriracha. Remove from heat and serve hot.
🥢 Serving Suggestions:
- Serve over steamed rice, cauliflower rice, or noodles
- Pair with other stir-fried veggies or a side of dumplings
- Great for meal prep—keeps well in the fridge for 3–4 days
✅ Healthy Tips:
- Use lean chicken breast for a lighter version.
- Skip the oyster sauce for a lower-sodium and zero-point option (WW-friendly).
- Add other veggies like shredded carrots, bell peppers, or snap peas.