Description
Spicy ginger chicken cabbage stir-fry delivers a symphony of Asian-inspired flavors dancing through crisp vegetables and tender meat. Savory aromatics and quick wok technique bring authentic street-style cooking directly to your kitchen, inviting eager taste buds to explore delicious culinary excitement.
Ingredients
Scale
Protein:
- 2 boneless, skinless chicken breasts (or thighs), sliced thinly
Vegetables:
- 3 cups cabbage, shredded
- 1 medium carrot, julienned
- 1/2 red bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped
Cooking and Seasoning:
- 2 tablespoons vegetable oil (or sesame oil)
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Whisk together soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and white pepper in a small bowl to create a harmonious sauce mixture. Set aside for later use.
- Heat oil in a wok or large skillet at medium-high temperature (around 375°F). Add chicken slices and cook for 4-5 minutes, ensuring golden brown color and complete internal cooking. Transfer cooked chicken to a separate plate.
- In the same pan, quickly sauté garlic, ginger, and red pepper flakes for approximately 30 seconds, releasing their aromatic essence without burning.
- Introduce cabbage, carrots, and bell peppers to the pan. Stir-fry vigorously for 3-4 minutes, maintaining vegetable crispness while achieving tender texture.
- Reintroduce cooked chicken to the vegetable mixture. Pour prepared sauce over the ingredients, stirring thoroughly to ensure even coating. Simmer for an additional 2 minutes until sauce slightly thickens and clings to ingredients.
- Remove from heat and elegantly garnish with sesame seeds and finely chopped green onions.
- Serve immediately alongside steamed rice, noodles, or enjoy as a standalone low-carb dish.
Notes
- Slice chicken against the grain for maximum tenderness and easier chewing.
- Choose napa or green cabbage for authentic texture and quick cooking time.
- Adjust spice levels by increasing or decreasing red pepper flakes according to personal heat preference.
- Substitute chicken with tofu or tempeh for a vegetarian version, ensuring pressed and well-drained protein.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 310 kcal
- Sugar: 4 g
- Sodium: 70 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 80 mg