Nothing beats the satisfying sizzle of a perfectly cooked chicken stir fry that comes together in just minutes. This vibrant one-pan dinner combines tender chicken breast with crisp cabbage and aromatic vegetables in a savory Asian-inspired sauce that will have your family asking for seconds. The secret lies in the cornstarch coating that keeps the chicken incredibly juicy while creating the perfect texture contrast with the fresh vegetables.
Ingredients
- 3 chicken breast fillets (500g / 1.1 lbs), thinly sliced
- Salt and black pepper to taste
- 2 tbsp cornstarch (16g / 0.5 oz)
- 2 tbsp peanut oil (30ml / 2 tbsp)
- 1/2 medium onion (75g / 2.6 oz), sliced
- 1 medium carrot (60g / 2.1 oz), julienned
- 3 garlic cloves, minced
- 2 tbsp Chinese cooking wine/Shaoxing wine (30ml / 2 tbsp)
- 3 tbsp soy sauce (45ml / 3 tbsp)
- 2 tbsp oyster sauce (30ml / 2 tbsp)
- 1/2 small cabbage (300g / 10.6 oz), roughly chopped
- 1 cup water (240ml / 1 cup), divided
- 3 spring onions (30g / 1 oz), chopped
- 1 tbsp toasted sesame oil (15ml / 1 tbsp)
Instructions
- Prepare the chicken: Season the thinly sliced chicken breast fillets with salt and black pepper. Add cornstarch and toss until chicken is evenly coated.
- Cook the chicken: Heat peanut oil in a large wok or skillet over medium-high heat. Add the coated chicken and fry for 4 minutes until golden and cooked through. Remove and set aside.
- Sauté aromatics: In the same pan, add sliced onion and cook for 2 minutes until fragrant. Add julienned carrot and minced garlic, stirring for another minute.
- Add sauces: Pour in Chinese cooking wine, soy sauce, and oyster sauce. Stir to combine and let the mixture bubble for 30 seconds.
- Add cabbage: Add chopped cabbage to the pan and stir to coat with the sauce mixture.
- Add liquid: Pour in half cup of water and stir to combine. Add the remaining half cup water and mix well. Let it simmer for 3-4 minutes until cabbage is tender-crisp.
- Finish the dish: Return the cooked chicken to the pan and add chopped spring onions. Sauté for 1 minute to heat through.
- Final touch: Remove from heat and stir in toasted sesame oil. Serve immediately over steamed rice.
Time and Serving Information
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Serves: 4 people
Nutrition (per serving): Calories: 285, Protein: 28g, Carbs: 12g, Fat: 14g, Fiber: 3g
Why This Recipe is Good and Healthy
This chicken stir fry with cabbage delivers exceptional nutritional value while satisfying your comfort food cravings. The lean chicken breast provides high-quality protein essential for muscle maintenance and growth, while the cabbage offers impressive amounts of vitamin C, vitamin K, and fiber that support immune function and digestive health. The cornstarch coating technique ensures the chicken remains incredibly tender without excess oil, making this dish lighter than traditional stir-fries. The combination of fresh vegetables provides antioxidants and phytonutrients that fight inflammation, while the minimal use of oil keeps the calorie count reasonable. This one-pan meal is also incredibly time-efficient, making it perfect for busy weeknights when you want nutritious home-cooked food without spending hours in the kitchen.