Savory Garlic Chicken and Cabbage Stir-Fry with Soy-Ginger Sauce Recipe

Introduction

This Savory Garlic Chicken and Cabbage Stir-Fry is a quick and flavorful dish perfect for weeknight dinners. Tender chicken combines with crisp cabbage and a zesty soy-ginger sauce for a satisfying meal served over jasmine rice.

Ingredients

• 400g boneless chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small green cabbage, shredded (about 4 cups)
• 1 medium carrot, julienned
• 3 green onions, chopped
• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce (for finishing)
• 1 teaspoon sugar
• Freshly ground black pepper to taste
• Toasted sesame seeds, for garnish (optional)
• Steamed jasmine rice, for serving

Instructions

1. Step 1: In a bowl, combine the chicken slices with 2 tablespoons soy sauce, oyster sauce, sesame oil, and cornstarch. Mix well and let it marinate for 15 minutes.
2. Step 2: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 3–4 minutes until lightly browned and cooked through. Remove the chicken from the wok and set aside.
3. Step 3: Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and grated ginger and stir-fry until fragrant, about 30 seconds.
4. Step 4: Add the shredded cabbage and julienned carrot to the wok. Stir-fry for about 3 minutes until the vegetables are just tender but still crisp.
5. Step 5: Return the cooked chicken to the wok. Add rice vinegar, light soy sauce, sugar, and freshly ground black pepper. Stir well to coat all ingredients evenly.
6. Step 6: Toss in the chopped green onions and stir-fry for another 30 seconds. Taste and adjust seasoning as needed.
7. Step 7: Serve the stir-fry hot over steamed jasmine rice and garnish with toasted sesame seeds if desired.

Tips & Variations

• For a spicier version, add a pinch of red pepper flakes or a drizzle of chili oil while stir-frying.
• Substitute chicken with firm tofu or shrimp for a different protein option.
• Use Napa cabbage for a milder, sweeter flavor and softer texture.
• To thicken the sauce further, mix a small amount of cornstarch with water and stir it in during the final step.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or soy sauce if needed to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for even cooking and better texture. If using frozen, thaw completely and pat dry before marinating.

Is it possible to make this dish vegetarian?

Yes, substitute the chicken with firm tofu or extra vegetables like mushrooms and bell peppers, and replace oyster sauce with a vegetarian alternative.

Savory Garlic Chicken and Cabbage Stir-Fry with Soy-Ginger Sauce Recipe

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5 from 55 reviews

A quick and flavorful savory garlic chicken and cabbage stir-fry featuring tender chicken breast, crisp green cabbage, and a rich soy-ginger sauce. This dish strikes a perfect balance of savory, sweet, and tangy flavors and is served best with fragrant steamed jasmine rice for a wholesome meal.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 400g boneless chicken breast, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Stir-Fry

• 2 tablespoons vegetable oil (divided)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 small green cabbage, shredded (about 4 cups)
• 1 medium carrot, julienned
• 3 green onions, chopped

Sauce & Seasoning

• 1 tablespoon rice vinegar
• 1 tablespoon light soy sauce (for finishing)
• 1 teaspoon sugar
• Freshly ground black pepper to taste
• Toasted sesame seeds, for garnish (optional)

Serving

• Steamed jasmine rice

Instructions

1. Marinate the Chicken: In a bowl, combine the thinly sliced chicken breast with soy sauce, oyster sauce, sesame oil, and cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Allow the chicken to marinate for 15 minutes to absorb the flavors.
2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken slices and stir-fry for 3–4 minutes until the chicken is lightly browned and cooked through. Remove the chicken from the wok and set it aside to keep warm.
3. Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the same wok. Add minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant but not burnt, to release their aromas and flavor the oil.
4. Cook Vegetables: Add the shredded green cabbage and julienned carrot to the wok. Stir-fry for about 3 minutes until the vegetables become tender but remain crisp, maintaining a pleasant texture.
5. Combine Chicken and Sauce: Return the cooked chicken to the wok with the vegetables. Add rice vinegar, light soy sauce, sugar, and freshly ground black pepper. Stir well to evenly coat all ingredients with the sauce for a balanced, savory taste.
6. Finish with Green Onions: Stir in the chopped green onions and stir-fry for an additional 30 seconds to lightly soften them without losing their fresh flavor. Taste and adjust seasoning if needed.
7. Serve: Serve the savory garlic chicken and cabbage stir-fry hot over steamed jasmine rice. Garnish with toasted sesame seeds if desired for added texture and nuttiness.

Notes

• For added heat, sprinkle in some red pepper flakes or drizzle chili oil during the stir-fry stage.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with water and add to the wok towards the end, cooking until the sauce thickens.
• Substitute the green cabbage with Napa cabbage or bok choy for a different texture and flavor.
• This dish can be made gluten-free by using tamari or gluten-free soy sauce instead of regular soy sauce.
• Leftovers keep well in the refrigerator for up to 2 days and reheat quickly in a skillet or microwave.

Keywords: chicken stir-fry, garlic chicken, cabbage stir-fry, soy ginger sauce, quick weeknight dinner, Asian chicken recipe