Description
A zesty Chinese Chicken Cabbage Stir‑Fry packed with chicken, cabbage, and veggies—ready in minutes for a healthy, savory meal.
Ingredients
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1 tablespoon butter
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1 medium onion, sliced
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2 cloves garlic, minced
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1 pound chicken breast, diced into bite‑sized pieces
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2 cups cabbage, chopped (green or Napa)
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1 bell pepper, sliced (any color)
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1 carrot, julienned
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2 tablespoons soy sauce
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1 tablespoon oyster sauce (optional, but adds umami)
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1 teaspoon sesame oil
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Salt and pepper, to taste
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Optional garnish: chopped green onions or sesame seeds
Instructions
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Prepare ingredients first.
Slice the onion, mince the garlic, dice the chicken breast, chop the cabbage, slice the bell pepper, and julienne the carrot. Having everything ready makes stir‑frying smooth and fast. -
Heat the pan.
In a large skillet or wok, melt the butter over medium‑high heat until sizzling and fragrant, but not browned. -
Cook aromatics and chicken.
Add the sliced onion and minced garlic. Sauté for 1–2 minutes until fragrant and the onion becomes translucent. Add the diced chicken, season with a pinch of salt and pepper, and stir‑fry until the chicken is almost cooked through—about 4–5 minutes, depending on size. -
Add vegetables.
Toss in the chopped cabbage, sliced bell pepper, and julienned carrot. Stir‑fry for 3–4 minutes until the cabbage and pepper begin to soften but still have some crispness. -
Season and finish.
Drizzle in the soy sauce and optional oyster sauce. Stir well to coat everything evenly. Cook for another 1–2 minutes. Turn off the heat, then drizzle the sesame oil and give a final stir to mingle the flavors. -
Serve immediately.
Transfer to serving plates and garnish with chopped green onions or a sprinkle of sesame seeds if desired.
Notes
Cutting everything uniformly ensures even cooking.
Don’t overcook the veggies; crisp‑tender retains texture and freshness.
If you want a richer taste, swap butter for a neutral oil like peanut, or use half butter, half oil.