Hey there! So, let me tell you about this Chinese Chicken Cabbage Stir Fry recipe that’s been a lifesaver in my kitchen more times than I can count. I stumbled upon it one evening when I had a fridge full of odds and ends and a very hungry family. You know how it goes—sometimes you just gotta wing it, and boy, did it turn out delicious! Now it’s one of those dishes that’s become a bit of a staple around here. (And isn’t it funny how the best recipes often come from moments of desperation?)
Why You’ll Love This
I make this when I’m in the mood for something quick yet satisfying. My family goes crazy for this because it’s packed with flavor and doesn’t require a ton of prep (and let’s be honest, anything that reduces the washing up is a win in my book). Plus, it’s a great way to sneak in some veggies if you’ve got picky eaters. I once tried making it with beef instead of chicken, and it was, well, not the best decision I’ve ever made. Live and learn!
Ingredients
- 2 chicken breasts, sliced thinly (or tofu if you’re going veggie)
- Half a head of cabbage, chopped (I sometimes use bok choy instead)
- 1 red bell pepper, sliced
- 3 cloves of garlic, minced (my grandmother always insisted on fresh garlic, and I agree!)
- 2 tablespoons soy sauce (tamari works fine too)
- 1 tablespoon sesame oil
- 1 teaspoon ginger, grated (I cheat and use ground ginger sometimes)
- A pinch of red pepper flakes—optional, but I like the kick
Directions
- First, heat the sesame oil in a large pan over medium heat. This is where I usually sneak a taste of the oil—so fragrant!
- Add the garlic and ginger, sautéing until fragrant. Don’t worry if it looks a bit weird at this stage—it always does!
- Toss in the chicken slices. Cook until they’re just about done. Actually, I find it works better if you don’t overcook the chicken at this point.
- Add the cabbage and bell pepper. Stir-fry until the veggies are just tender. On second thought, you might want to cover it for a minute to steam.
- Finally, mix in the soy sauce and red pepper flakes. Give everything a good toss to combine all those lovely flavors!
Notes
Don’t stress if your cabbage turns a little brown on the edges—it’s just caramelizing and adding flavor. And trust me, the flavors meld even better if you let it sit for a bit before serving.
Variations
I’ve experimented with adding mushrooms (which was a hit) and water chestnuts (not so much). Feel free to get creative, though!
Equipment
You’ll need a decent-sized pan for this. If you don’t have a wok, don’t worry, a large frying pan works just as well.
Storage
You can store leftovers in the fridge for up to two days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We often serve this with a side of steamed rice or noodles. My family swears by adding a squeeze of lime juice on top—gives it a fresh zing!
Pro Tips
I once tried rushing the step of cooking the chicken too quickly, and regretted it because it turned out a bit chewy. Take your time—it’s worth it.
FAQ
Can I use other veggies? Absolutely! I often throw in whatever’s lurking in my fridge—carrots, broccoli, you name it.
How spicy is it? It’s got a mild kick, but you can always adjust the heat to your taste.
What if I don’t have sesame oil? Olive oil works in a pinch, but you’ll miss out on that nutty flavor. Maybe try peanut oil?