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To create the tantalizing sauce for your Zesty Chinese Chicken Cabbage Stir-Fry, it’s essential to achieve a harmonious balance of flavors. Begin by combining soy sauce, oyster sauce, and a splash of rice vinegar in a small bowl. The soy sauce provides a salty umami base, while the oyster sauce lends a rich depth, enhancing the overall taste of the dish. The rice vinegar adds a tangy brightness that cuts through the richness, making the dish refreshing.

Chinese Chicken Cabbage Stir-Fry

Discover the vibrant flavors of Zesty Chinese Chicken Cabbage Stir-Fry! This quick and nutritious dish combines tender chicken thighs, crunchy cabbage, and colorful veggies, all coated in a savory sauce. Perfect for busy weeknights, it's easy to customize with seasonal ingredients. Enjoy a delicious meal in under 30 minutes that is both satisfying and healthy. Try it tonight and impress your family! #StirFry #ChineseCuisine #HealthyEating #QuickRecipe #DinnerIdeas #CabbageStirFry
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Ingredients
  

1 lb boneless chicken thighs, sliced thinly

4 cups green cabbage, shredded

1 large carrot, julienned

1 red bell pepper, sliced

1 cup snow peas, trimmed

2 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 tablespoons sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

2 green onions, sliced for garnish

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken thighs with 1 tablespoon of soy sauce, a pinch of salt, and black pepper. Allow it to marinate for about 15 minutes.

    Prepare the Sauce: In a small bowl, mix together the remaining soy sauce, oyster sauce, ginger, and garlic. Set this sauce aside.

      Heat the Wok: Preheat a large wok over medium-high heat. Add the vegetable oil and sesame oil, swirling it to coat the bottom of the wok.

        Cook the Chicken: Add the marinated chicken to the wok. Stir-fry for about 5-7 minutes or until the chicken is cooked through and browned. Remove the chicken from the wok and set aside.

          Stir-Fry Vegetables: In the same wok, add the cabbage, carrots, red bell pepper, and snow peas. Stir-fry the vegetables for about 3-4 minutes until they are tender yet crisp.

            Combine and Thicken: Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Stir well to combine. Add the cornstarch mixture to thicken the sauce as it cooks, about 1-2 minutes.

              Serve: Once everything is well mixed and heated through, adjust the seasoning with salt and pepper if needed. Garnish with sliced green onions and sesame seeds.

                Enjoy: Serve hot over steamed rice or noodles.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 4 servings