A vibrant mix of tender chicken strips and crisp vegetables come together in this colorful Chinese-inspired stir-fry. This quick-cooking dish transforms humble cabbage into something spectacular, proving that simple ingredients can create extraordinary flavors when paired with the right seasonings and technique.
Recently, I served this at a family gathering, skeptical about how a cabbage-based dish would be received. To my delight, even the vegetable-averse kids came back for seconds, drawn in by the savory aromas and tender chicken.
Essential Ingredients
- Chicken breasts: Choose fresh, tender pieces and slice against the grain for the best texture.
- Green cabbage: Look for tight, heavy heads with crisp leaves for maximum freshness.
- Oyster sauce: The secret ingredient that adds deep umami flavor.
- Fresh garlic and onion: Creates an aromatic base that elevates all other flavors.
- Bell pepper: Adds natural sweetness and beautiful color contrast.
- Jalapeño: Brings a gentle heat that can be adjusted to taste.
Creating Your Perfect Chinese Chicken Cabbage Stir-Fry
- Mise en Place:
- Begin by preparing all ingredients before heating your wok. Slice chicken into thin, even strips against the grain – about 1/4 inch thick for quick cooking. Chop cabbage into consistent pieces, about 1-inch squares. Having everything ready ensures proper cooking timing.
- Mastering the Heat:
- Start with a very hot wok or large skillet. Add butter and let it melt until bubbling but not brown. Add chicken pieces in a single layer, being careful not to overcrowd. Let them sear undisturbed for 1-2 minutes before stirring – this develops better flavor.
- Vegetable Sequencing:
- Remove chicken and maintain high heat. Add onions first, letting them start to soften and become translucent. Next comes garlic and jalapeño, stirring constantly to prevent burning. Add cabbage in batches, allowing each addition to slightly wilt before adding more.
- Sauce Building:
- Pour chicken stock around the edges of the wok, letting it sizzle and create steam. Add oyster and soy sauces, stirring to coat everything evenly. The liquid should reduce slightly but not completely evaporate.
- Final Assembly:
- Return chicken to the wok, along with any accumulated juices. Toss everything together until well combined and heated through. The cabbage should be tender-crisp and the sauce should lightly coat all ingredients.
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