Description
Chinese Chicken Cabbage Stir-Fry
Ingredients:
1 lb chicken breast, sliced thin
1 small Chinese cabbage, cut into pieces
2 garlic cloves, minced
1 tbsp vegetable oil
1 tsp Sriracha sauce
Instructions:
Heat vegetable oil in a pan and cook chicken until golden.
Add garlic and stir-fry for 1 minute.
Mix in cabbage and cook for 4 minutes.
Drizzle Sriracha sauce on top, stir, and serve.
Description:
Add a kick to your dinner with this Chinese Chicken Cabbage Stir-Fry! Perfectly spicy and delicious. What heat level do you prefer?
#SpiceItUp
Step-by-Step Guide
Follow these detailed instructions for a perfect stir-fry every time. First, ensure all ingredients are prepped and within reach. Heat a large wok or skillet over high heat until very hot. Add the vegetable oil and swirl to coat. Add the thinly sliced chicken breast in a single layer and let it sear undisturbed for 1-2 minutes to develop a golden-brown color before stirring. Once the chicken is mostly cooked through, push it to the sides of the pan. Add the minced garlic to the center and stir-fry for just 30 seconds until fragrant, being careful not to burn it. Next, add the chopped Chinese cabbage. Stir-fry for 3-4 minutes, tossing constantly, until the cabbage is wilted but still has a slight crunch. Finally, remove the pan from heat and drizzle the Sriracha sauce over the mixture. Toss everything together until evenly coated and serve immediately.
Serving Suggestions
This versatile stir-fry pairs beautifully with several sides. For a classic combination, serve it over a bed of steamed jasmine or brown rice to soak up the flavorful sauce. For a low-carb option, cauliflower rice is an excellent alternative. You can also add extra vegetables like sliced bell peppers, carrots, or snap peas directly into the stir-fry during the last few minutes of cooking. Garnish with sliced green onions, sesame seeds, or a squeeze of fresh lime juice for added brightness.
How-to Summary
Quickly cook sliced chicken in hot oil until golden. Add garlic, stir briefly, then mix in cabbage and stir-fry until tender-crisp. Finish by tossing with Sriracha sauce.
Frequently Asked Questions
Can I use a different protein? Absolutely. Thinly sliced beef, shrimp, tofu, or even pork work very well as substitutes for the chicken. Adjust cooking times accordingly.
How can I make this dish less spicy? Reduce the amount of Sriracha or replace it with a milder sauce like hoisin or oyster sauce for a sweet and savory flavor.
My cabbage is releasing too much water. What did I do wrong? This often happens if the pan isn’t hot enough or if the cabbage is overcrowded. Cook over high heat in batches if necessary to ensure proper searing.
Can I prepare this stir-fry in advance? It’s best served fresh. However, you can prep all ingredients (slice chicken, chop cabbage, mince garlic) ahead of time and store them separately in the fridge for quick cooking.
What’s the best way to slice the chicken thinly? For easier slicing, partially freeze the chicken breast for 20-30 minutes. This firms it up, allowing you to cut uniform, thin strips.
Common Mistakes to Avoid
- Overcrowding the Pan: Adding too much at once steams the ingredients instead of frying them. Cook in batches if needed.
- Underseasoning: The Sriracha provides heat but not enough salt. Season the chicken lightly with salt and pepper before cooking.
- Overcooking the Cabbage: Aim for a tender-crisp texture. Cooking it for too long makes it soggy.
- Adding Garlic Too Early: Adding garlic with the raw chicken will cause it to burn. Add it later for just a brief, fragrant stir-fry.
Conclusion
This Chinese Chicken Cabbage Stir-Fry is a testament to how simple ingredients can create a powerfully flavorful and satisfying meal. It’s a quick, healthy, and customizable weeknight dinner solution that brings both texture and a customizable kick to your table. Mastering the high-heat stir-fry technique outlined here will elevate not just this dish, but all your future stir-fry creations. Give it a try and don’t forget to adjust the spice level to your personal taste!
