Chicken Cabbage Stir Fry
Overview
Prep Time: 10 min • Cook Time: 15 min
Total Time: 25 min
Makes 4 servings
WATCH MY MOST RECENT VIDEOS
what you’ll need:
1lb chicken thighs or breasts, very thinly sliced
2 tbsp avocado oil
3 cups green or napa cabbage, chopped
1 medium carrot, thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1/2 tbsp minced ginger
½ tsp red pepper flakes
Served with your choice of rice
For the sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
2 tsp sesame oil
1 tbsp rice vinegar
1 tsp cornstarch + 2 tbsp water, to thicken the sauce
Optional toppings:
Toasted sesame seeds
3 green onions, chopped
Sriracha
Instructions:
Slice chicken thinly against the grain and add to a bowl. Toss with 1 tablespoon soy sauce and set aside.
In a small bowl, whisk together remaining soy sauce, oyster sauce, sesame oil, vinegar, and cornstarch slurry.
Heat 1 tablespoon avocado oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until just cooked through, about 4-5 minutes. Remove and set aside.
Add remaining oil to the pan. Stir in garlic, ginger, and red pepper flakes. Add cabbage, carrot, and bell pepper. Stir-fry for 3-4 minutes until crisp-tender.
Return chicken to the wok. Pour in the sauce mixture and stir until everything is well coated and slightly thickened, about 2 minutes. Taste and add more salt or red pepper flakes to taste.
Serve immediately over rice and top with green onions and sesame seeds.
This post may contain affiliate links, which means I may earn a small commission if you purchase through those links at no additional cost to you. Thank you for your support!
