Quick and Healthy Chinese Chicken Cabbage Stir-fry. Cabbage is so humble yet so nutritious, rich in vitamins, anti-oxidants and fiber. Chicken and cabbage is a prefect pairing of lean protein and crisp vegetable. The ingredients are so simple which everyone can find. Please try. Enjoy! Ingredients: 1 chicken breast, over 10 oz and sliced thinly 1/2 of one head of cabbage, hand-torn or cut into pieces 1/2 carrot, sliced 1 tbsp chopped ginger 5 cloves garlic, chopped Salt White pepper powder dark soy sauce light soy sauce oyster sauce Avocado or vegetable oil
Written recipe for Chinese Chicken and Cabbage Stir-fry:
1. Heat up 1 tbsp oil on high heat in a wok or pan, and sauté ginger and 1/3 of the garlic about 5 seconds. Stir fry chicken about 4 to 5 minutes. Set aside. 2. Add 1 tbsp oil and rest of the garlic, and stir fry cabbage and carrot about a few minutes or till they are tender. 3. Combine with chicken and stir. 4. Pour the sauce along the wall of the wok, and mix. 5. Optional, drizzle some dark soy sauce for color. Serve!
Hi everyone, welcome to Cook with Lin. Today I'm going to cook stir-fry cabbage with chicken.
I have a few recipes for stir-fry cabbage. I will leave in the description box below.
Cabbage is just so popular and humble but just so rich in vitamins, antioxidants, so good for us.
And we can definitely label this dish a very healthy Chinese recipe. Let me show you the
ingredients. I have one head of cabbage. I'm going to use half of it. Just cut in the middle
like that. Save the other half and remove the core like that. Now you can chop up or
tear them like that. We believe by tearing them so you have they have different shapes
and they will get more flavor in. Now our cabbage is already torn
and you can save those ribs for soup or for salad. Well the cabbage is a hero. I just need some color
for this dish. I'm going to use half of the carrot like that and just slice thin.
Before we cut the chicken let's make our sauce. Stir-fry sauce and start with the light soy sauce
a tablespoon and half teaspoon oyster sauce. Sorry one teaspoon. I'm measuring
and if you have a salted cooking wine use one tablespoon. If you don't have it you can use
chicken stock. Just some white pepper powder and some water. Just about
two tablespoons water. Just mix this well. I'm going to use one chicken breast. It's about
10 ounces. Just need to trim the fat. Now we just cut in half like this and then slice thinly.
Okay our chicken has been sliced. Now we are going to season it. To season the chicken
add a little bit salt and white pepper powder and dark soy sauce for color. I forgot to mention
this dish is very sentimental to both of us. I'm going to reveal in the end. Add a little bit of
water. Mix this well. Let this sit about five to ten minutes before we cook. I'm going to turn up
the wok to high. Add oil. I'm going to use avocado oil. You can use any vegetable oil.
First we're going to cook our chicken. It takes about two to three minutes
till the chicken changes color. Wok definitely takes more oil. Add a little bit more
and forgot my ginger. A little bit of garlic. After a few minutes let's take out our chicken.
Now we add more oil and chopped garlic followed by our vegetables.
You can also add a little bit of water. Kind of steaming. And a little bit of salt. You realize
each step of the cooking we season it right? Cook until the vegetables are tender. After a few
minutes our vegetables are getting tender. Now return the chicken. Mix. Now we add our sauce
along the wall of the wok. So it's going to release flavor. Stir.
Want a little bit more color we can add dark soy sauce. Our chicken and cabbage is ready.
Chicken and cabbage. Simple like that. Cheers. Cheers. So this is a sentimental dish. Very
sentimental. And the reason is. Wow. When we were dining on the early dishes made for him,
he still loved it. The natural sweetness of cabbage and carrot and chicken is tender.
Please try to make it. I hope you will eat more cabbage. It's so good for us.
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