Ingredients
– 1/2 pound (225 grams) skinless chicken breast cut into bite-sized pieces for lean protein
– 2 tablespoons cornstarch to thicken the sauce and coat the chicken
– 2 tablespoons lemon juice for bright, tangy flavor
– 2 tablespoons low sodium soy sauce for umami and saltiness
– 1/2 teaspoon ground ginger for warm, spicy note
– 1 cup chicken broth for sauce’s liquid base
– 3 tablespoons vegetable oil, divided for stir-frying
– 1 shallot, chopped for mild onion flavor
– 1 bell pepper, cut into strips for crunch and sweetness
– 4 cups shredded cabbage for bulk of veggies and crisp texture
– 1 medium carrot, cut into thin strips for sweetness and crunch
– 1 1/2 cups frozen peas (do not thaw before using) for sweetness and color
– 1 scallion, sliced for fresh garnish
– Sesame seeds for sprinkling to finish with nutty crunch
Instructions
First Step: Prepare the Marinade and Chicken In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons lemon juice, 2 tablespoons low sodium soy sauce, 1/2 teaspoon ground ginger, and 1 cup chicken broth. Add the 1/2 pound (225 grams) diced chicken breast and let it marinate for at least 15 minutes. This step infuses the meat with flavor and makes it tender, adapting well for those seeking a juicy Chinese chicken cabbage stir fry.
Second Step: Cook the Chicken Heat 2 tablespoons vegetable oil in a large skillet or wok over high heat. Drain the chicken, reserving the marinade, and stir fry the pieces for about 4 minutes until they turn brown. Remove the chicken from the skillet and set it aside, allowing it to rest while you prepare the vegetables. This method ensures the chicken gets a nice sear without overcooking, which is key for a great Chinese chicken cabbage stir fry texture.
Third Step: Stir Fry the Vegetables Add the remaining 1 tablespoon vegetable oil to the skillet, then toss in the chopped shallot and cook for 1-2 minutes until it softens. Next, add 1 bell pepper cut into strips, 4 cups shredded cabbage, and 1 medium carrot cut into thin strips, then stir fry for about 4 minutes until the cabbage wilts. Keeping the veggies uniformly cut helps them cook evenly and adds to the vibrant appeal of your Chinese chicken cabbage stir fry.
Fourth Step: Combine and Finish Cooking Return the chicken to the skillet and pour in the reserved marinade along with 1 1/2 cups frozen peas. Cook and stir everything until the sauce thickens, the chicken is fully cooked through, and the peas are tender, which should take a few more minutes. For those with dietary preferences, you can add more veggies here to make it a lighter version of this Chinese chicken cabbage stir fry. For more ideas, check out our related recipes on stir fry variations.
Final Step: Garnish and Serve Garnish the dish with 1 sliced scallion and a sprinkle of sesame seeds for extra flavor and presentation. Serve it over white rice, quinoa, rice noodles, or ramen noodles as you like. The total prep time is 20 minutes, cook time is 15 minutes, and it’s best enjoyed fresh for optimal taste and texture in your Chinese chicken cabbage stir fry.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Use a large skillet if a wok is unavailable; it works well for stir-frying.
⏳ Marinate chicken to enhance flavor and tenderness.
🔪 Cut vegetables uniformly to ensure even cooking and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Frying
- Cuisine: Chinese
- Diet: Gluten-Free (with gluten-free soy sauce), Low Carb Option
Nutrition
- Serving Size: 1 serving
- Calories: 541 kcal
- Sugar: 18.7 g
- Sodium: 1129 mg
- Fat: 24.7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 46.6 g
- Fiber: 5 g
- Protein: 36.6 g
- Cholesterol: 85 mg