Chinese Chicken Cabbage Stir-Fry!

🥬 Chinese Chicken Cabbage Stir-Fry

🛒 Ingredients (Serves 2–3)

Chicken

• 450g chicken breast or thigh, thinly sliced

• 1 tbsp soy sauce

• 1 tsp cornflour

• ½ tsp sesame oil

Vegetables

• 1 tbsp vegetable oil

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• ½ head green or Napa cabbage, shredded

• 1 carrot, julienned (optional)

• 2 spring onions, sliced

Sauce

• 2 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• 2 tbsp water or chicken stock

• 1 tsp cornflour

• ½ tsp white pepper (or black)

👨‍🍳 Method

1️⃣ Marinate the Chicken

• Mix chicken with soy sauce, cornflour, and sesame oil

• Set aside 10 minutes

2️⃣ Make the Sauce

• Combine all sauce ingredients in a small bowl

• Set aside

3️⃣ Stir-Fry

1. Heat oil in a wok or large pan on high heat

2. Add chicken, stir-fry 3–4 minutes until just cooked

3. Remove chicken and set aside

4. Add garlic and ginger, stir-fry 30 seconds

5. Add cabbage and carrot, toss 2–3 minutes (keep it crisp)

4️⃣ Combine

• Return chicken to pan

• Pour in sauce

• Toss everything for 1–2 minutes until glossy and thickened

• Add spring onions

🍚 To Serve

• Steamed jasmine rice

• Egg fried rice

• Or low-carb as-is

❓ Q & A

Q: What cabbage works best?

A: Napa (Chinese) cabbage is traditional, but green or savoy works well.

Q: Can I make this spicy?

A: Add chilli oil, fresh chillies, or chilli flakes.

Q: Can I use leftover chicken?

A: Yes — add it back with the sauce and heat gently.

Q: Why is my cabbage watery?

A: Heat wasn’t high enough or cabbage was overcooked. Stir-fry fast and hot.