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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/savory-garlic-chicken-and-cabbage-stir-fry-with-soy-ginger-sauce-recipe/