Description
A quick and healthy chicken and cabbage stir-fry recipe featuring tender chicken slices cooked with crisp cabbage, carrots, and a flavorful blend of soy, oyster, and sesame sauces. Perfect for a gluten-free and dairy-free dinner that’s both low-carb and satisfying.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
Sauces & Oils
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (divided)
Vegetables & Aromatics
- 3 cups green cabbage, thinly sliced
- 1 large carrot, julienned or shredded
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
Seasoning & Garnish
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce (if using), and sesame oil. Stir well and set aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5–6 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: Add the remaining tablespoon of vegetable oil to the pan. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant but not browned.
- Cook the vegetables: Add the sliced cabbage and julienned carrot to the pan. Stir-fry for 3–4 minutes until the vegetables are just tender but still crisp, maintaining their vibrant color and crunch.
- Combine and finish: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce mixture and toss everything together well, cooking for an additional 1–2 minutes until everything is heated through and coated in the sauce.
- Garnish and serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot either on its own or over rice or noodles.
Notes
- Serve over steamed rice or noodles for a complete meal.
- For added veggies, include bell peppers or mushrooms during the stir-fry step.
- A splash of rice vinegar can add a tangy dimension to the sauce.
- Use tamari instead of soy sauce to make the dish gluten-free.
- This recipe is naturally dairy-free and can be enjoyed as a low-carb option by omitting rice or noodles.
