Go Back
When it comes to stir-frying, choosing the right cut of chicken is crucial for both flavor and texture. Chicken thighs are often preferred over chicken breast due to their higher fat content, which contributes to a more succulent and flavorful dish. Unlike chicken breast, which can easily dry out when cooked quickly at high temperatures, thighs retain moisture and tenderness, making them ideal for stir-frying. Additionally, they have a richer flavor that complements the savory sauces typically used in Chinese cuisine.

Chinese Chicken Cabbage Stir-Fry

Discover the ultimate weeknight meal with this Savory Chinese Chicken Cabbage Stir-Fry. Ready in under 30 minutes, this dish is a perfect blend of tender chicken thighs, colorful vegetables, and flavorful sauces. Packed with nutrients and vibrant flavors, it's ideal for busy families! Learn about the importance of fresh ingredients, cooking techniques, and enjoy a satisfying dinner any night of the week. Try it out and share your delicious creations! #StirFry #ChickenRecipe #HealthyEating #WeeknightMeals #ChineseCuisine #FamilyDinner
Pin Recipe Print Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips

4 cups green cabbage, finely shredded

1 cup carrots, julienned

1 bell pepper (red or yellow), sliced

3 cloves garlic, minced

1 inch ginger, grated

3 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon sugar

Salt and pepper, to taste

2 green onions, chopped (for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken thighs with 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and a pinch of salt and pepper. Allow to marinate for at least 15 minutes while you prepare the vegetables.

    Prepare the Vegetables: Wash and shred the green cabbage. Julienne the carrots and slice the bell pepper. Mince the garlic and grate the ginger. Keep everything ready for quick cooking.

      Heat the Wok/Pan: In a large wok or non-stick pan, heat the vegetable oil over medium-high heat until shimmering.

        Cook the Chicken: Add the marinated chicken to the pan. Stir-fry for about 5-6 minutes or until cooked through and slightly golden. Remove the chicken from the pan and set aside.

          Sauté the Aromatics: In the same pan, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant.

            Add Vegetables: Toss in the shredded cabbage, julienned carrots, and sliced bell pepper. Stir-fry for about 4-5 minutes or until the vegetables soften but are still crisp.

              Combine Everything: Return the cooked chicken to the pan. Add the remaining soy sauce, oyster sauce, sesame oil, and sugar. Stir well to combine and heat through, about 2-3 minutes.

                Final Seasoning: Taste and adjust seasoning with more salt, pepper, or soy sauce if needed.

                  Serve: Garnish with chopped green onions and sesame seeds (if using). Serve hot over steamed rice or noodles.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4