Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breast (or thighs), thinly sliced
- 4 cups green cabbage, chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (or any neutral oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1/2 teaspoon sugar (optional)
- Salt and pepper to taste
- Green onions and sesame seeds for garnish (optional)
Instructions
- Thinly slice the chicken and chop the cabbage. Mince garlic and ginger.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove and set aside.
- In the same pan, add sesame oil, garlic, and ginger. Stir for 30 seconds until fragrant.
- Add chopped cabbage and stir-fry for 3–4 minutes until tender-crisp.
- Return chicken to the pan. Add soy sauce, oyster sauce, vinegar, and sugar. Stir until evenly coated and heated through.
- Season with salt and pepper to taste. Garnish with green onions and sesame seeds if desired. Serve hot.
Notes
Customize with your favorite veggies or protein swaps. Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, cabbage, stir-fry, quick dinner, healthy, low-carb