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Introduction:
Looking for a quick, healthy, and flavorful dinner? Look no further than Chinese Chicken Stir-Fry with Cabbage! This dish combines lean chicken breast with crisp cabbage, a variety of colorful vegetables, and a savory sauce. It’s not only quick to prepare but also packed with nutrients, making it the perfect choice for busy weeknights or a light yet satisfying meal. The crunchy texture of the cabbage paired with the tender chicken creates a delightful contrast that your taste buds will love.
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
4 cups of shredded cabbage
1 red bell pepper, thinly sliced
1 carrot, julienned
1 small onion, sliced
3 cloves garlic, minced
1 tablespoon ginger, grated
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 tablespoon honey or sugar (optional for sweetness)
2 tablespoons sesame oil (or vegetable oil)
1 tablespoon cornstarch (optional, for thickening)
Salt and pepper to taste
1 tablespoon sesame seeds (optional, for garnish)
2 green onions, chopped (optional, for garnish)
Instructions:
Prepare the chicken: Slice the chicken breasts thinly against the grain to ensure tenderness. Season with a pinch of salt and pepper. Optionally, toss the chicken with 1 tablespoon of cornstarch to create a velvety texture during cooking.
Heat the wok or skillet: Add 1 tablespoon of sesame oil to a large pan or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer. Let it cook undisturbed for about 3-4 minutes until it’s browned on one side, then flip and cook for another 2-3 minutes. Remove the chicken from the pan and set it aside.
Cook the vegetables: In the same pan, add the remaining sesame oil. Add the sliced onions, bell peppers, and carrots. Stir-fry for 2-3 minutes until they begin to soften.
Add cabbage and aromatics: Add the shredded cabbage, garlic, and grated ginger. Stir-fry for another 3-4 minutes, until the cabbage is tender but still slightly crunchy.
Prepare the sauce: In a small bowl, combine the soy sauce, oyster sauce, rice vinegar, and honey (if using). Stir well.
Combine the chicken and sauce: Return the chicken to the pan with the vegetables. Pour the sauce over the mixture and toss everything together until evenly coated and heated through. Cook for another 2 minutes, allowing the sauce to thicken slightly.
Serve: Garnish with sesame seeds and chopped green onions for an extra burst of flavor and texture. Serve hot, ideally over steamed rice or noodles.
Tips for Serving and Storing:
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