Description
Quick, flavorful, and packed with colorful veggies, this Chinese chicken and cabbage stir fry is your answer to busy weeknight dinners. Ready in under 30 minutes, it’s a savory, satisfying dish bursting with Asian-inspired flavors.
Ingredients
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic, minced
2 chicken breasts, cut into bite-sized pieces
½ head cabbage, chopped
1 carrot, julienned
1 bell pepper, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
½ teaspoon black pepper
1 teaspoon red pepper flakes
1 teaspoon sesame oil
Instructions
In a large skillet or wok, melt the butter over medium heat. Add sliced onion and minced garlic, cooking until fragrant, about 2-3 minutes.
Add chicken pieces and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly golden.
Stir in chopped cabbage, julienned carrot, and sliced bell pepper. Cook for another 5-6 minutes, until vegetables are crisp-tender.
Add soy sauce, oyster sauce, black pepper, red pepper flakes, and sesame oil. Stir well to combine and heat through for 1-2 minutes.
Serve hot over steamed rice, noodles, or cauliflower rice if desired. Enjoy!
Notes
Swap chicken breasts for chicken thighs for extra juiciness.
Use low-sodium soy sauce for a lighter option.
Customize veggies to your taste—mushrooms, snap peas, or baby corn work beautifully!
This stir fry makes great leftovers for lunch the next day.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner , lunch
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 65 mg