Description
This quick and flavorful Chicken & Cabbage Stir-Fry is enhanced with a rich BBQ sauce, combining tender chicken, crunchy vegetables, and a savory sauce for a satisfying meal ready in just 25 minutes.
Ingredients
Units
Scale
Protein and Marinade
- 450g (1 pound) chicken breast meat
- 2 tsp cornstarch
- 4 tbsp Char Siu sauce
- 1/2 tsp salt
Vegetables and Aromatics
- 1/2 medium-sized carrot
- 2 stalks scallions
- 450g (1 pound) cabbage (weight after cut)
- 3 cloves garlic
- 1 medium-sized onion
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces. Marinate the chicken in 4 tablespoons of Char Siu sauce, 1/2 teaspoon salt, and 2 teaspoons cornstarch for at least 30 minutes to ensure flavor and tenderness.
- Prepare the Vegetables: Remove the core of the cabbage and chop the leaves into 2-inch pieces. Slice the carrots into thin strips about 2 inches long. Chop the scallions into 1/2-inch pieces. Mince the garlic and cut the onion into small chunks.
- Cook the Chicken: Heat a large skillet or wok with some vegetable oil over medium heat. Stir-fry the marinated chicken until golden brown on both sides, about 4-5 minutes, then remove from the pan and set aside.
- Sauté Aromatics: Add a bit more oil if needed, then sauté the chopped onion until translucent, about 2 minutes. Add the minced garlic and sliced carrots, cooking on low heat until fragrant, about 1 minute.
- Stir-fry the Vegetables: Add the cabbage to the skillet and stir-fry over medium-high heat until the cabbage becomes crisp-tender, about 3-4 minutes. Ensure excess water is drained from cabbage beforehand to avoid excess moisture.
- Combine and Season: Return the cooked chicken to the skillet. Season with an additional splash of light soy sauce, salt, and ground white pepper. Toss everything together over high heat for 1-2 minutes to combine flavors.
- Add Scallions and Serve: Stir in the chopped scallions during the last 30 seconds of cooking. Taste and adjust seasoning if necessary. Serve immediately over white rice.
Notes
- Ensure cabbage is thoroughly drained after washing to prevent excess water from diluting the stir-fry.
- Use a wok or large skillet to allow for quick stir-frying at high heat.
- You can substitute chicken breast with thighs for extra juiciness.
- Marinating the chicken for at least 30 minutes enhances flavor but can be skipped if short on time.
- Serve with steamed jasmine rice or brown rice for a complete meal.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 358 kcal
- Sugar: 9 g
- Sodium: 1111 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 135 mg
