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Chinese Chicken Cabbage Stir-Fry
First, marinate the chicken by mixing 1 tablespoon of soy sauce with 1 teaspoon of cornstarch in a basin. Then, add the chicken pieces. As you chop the veggies, let the meat sit in the marinade for a few minutes.
Get the Veggies Ready: Peel and thinly slice the onion, carrot, and cabbage. The ginger and garlic should be minced. Make sure everything is in its place and ready to go for fast cooking.
The second step: Cooking the Vegetables in a Wok
Get the wok hot. A wok or big skillet heated over medium-high heat should include 1 tablespoon of vegetable oil.
Prepare the Chicken: After the chicken has marinated, add it to the pan and stir-fry for four to five minutes, or until it is cooked through and slightly brown. Lift the chicken breasts out of the pan and place them on a plate.
Brown the Vegetables in a Pan: Put another tablespoon of oil into the same pan. Toss in the onion, garlic, and ginger, and cook for a minute or two, or until they release their aromas. Toss in the carrots and cabbage after that. Cook, stirring occasionally, for three to four minutes, or until cabbage is tender but somewhat crunchy.
Thirdly, Prepare the Sauce
The Sauce Ingredients Must Be Mixed: Combine the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and pepper in a small bowl and whisk to combine. With the cornstarch slurry added, stir well.
Bringing It All Together (Step 4)
Include the Chicken Rear: Throw back the chicken and veggies to the pan after they’re done.
Add the Liquid: Make sure to coat everything evenly by stirring the sauce into the stir-fry. To make the sauce somewhat thicker, cook for an additional 2 minutes.
Serving Suggestion: Top with sesame seeds and chopped green onions. Hot stir-fry is best served with noodles, steaming rice, or eaten alone.
5. How to Make the Perfect Stir-Fry
Crucial is High Heat: To get the ideal chicken sear and maintain crisp vegetables when stir-frying, high heat is essential.
If you want to stir-fry your items instead of steaming them, cook them in batches so the wok doesn’t become too crowded.
Do All the Preparation Before You Cook: Make sure everything is ready to go before you start stir-frying since it occurs fast.
6. Personalization and Changes
Elevate It: For an extra heat, try adding some sliced chili peppers or chili oil.
Protein Options: Try beef, shrimp, or tofu instead of chicken for a change. Veggies: Feel free to add bell peppers, mushrooms, snap peas, broccoli, or snap peas to the stir-fry.
7. Ideas on How to Serve Over Rice: To make it a full dinner, serve the stir-fry over steamed basmati or jasmine rice.
In a Bowl: Combine the stir-fry with cooked noodles, such as rice noodles or lo mein.
If you’re watching your carb intake, you may enjoy this stir-fry dish without rice or over cauliflower for a low-carb alternative.
