Quick and Healthy Chinese Chicken Cabbage Stir-fry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides umami flavor without shellfish.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is a cost-effective substitute.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein while chicken thighs are generally less expensive.

Cut the head of cabbage in half and remove the core.

Tear the cabbage into pieces to enhance flavor.

Slice half of a carrot thinly.

Prepare the stir-fry sauce by mixing 1 tablespoon light soy sauce, 1 teaspoon oyster sauce, 1 tablespoon Shaoxing cooking wine (or chicken stock), white pepper powder, and 2 tablespoons water.

Trim the fat from the chicken breast, cut it in half, and slice thinly.

Season the chicken with salt, white pepper powder, and dark soy sauce for color; add a little water and mix well, letting it sit for 5 to 10 minutes.

Heat a wok over high heat and add avocado oil.

Cook the chicken in the wok for about 2 to 3 minutes until it changes color, then remove it from the wok.

Add more oil to the wok, then add chopped garlic and the torn cabbage and carrot; season with a little salt and add water to steam the vegetables.

Cook the vegetables until they are tender, then return the chicken to the wok and mix well.

Pour the stir-fry sauce along the wall of the wok to release flavor; add dark soy sauce for more color if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens