Chinese Chicken Cabbage Stir-Fry

Ingredients

Chicken & Marinade (Velveting Process)

• Chicken Breast or Thighs: $1 \text{ lb}$ ( $450 \text{ g}$ ) boneless, skinless, sliced into thin $\frac{1}{8}$ -inch strips against the grain.
• Soy Sauce: $1 \text{ tbsp}$ light soy sauce.
• Shaoxing Rice Wine: $1 \text{ tbsp}$ (or dry sherry).
• Cornstarch: $1 \text{ tbsp}$ (creates a protective velvet coating).
• Sesame Oil: $1 \text{ tsp}$ toasted sesame oil.

Vegetables & Aromatics

• Green Cabbage: $6 \text{ cups}$ (approx. $500 \text{ g}$ ) shredded or sliced into 1-inch thick ribbons/squares.
• Garlic: $4$ cloves, thinly sliced.
• Fresh Ginger: $1 \text{ tbsp}$ finely julienned or minced.
• Green Onions: $3$ stalks, cut into 2-inch segments.
• Dried Red Chilies (Optional): $3 – 5$ small whole dried chilies for warm heat.
• Cooking Oil: $2 \text{ tbsp}$ neutral high-smoke-point oil (avocado, peanut, or canola oil).

Stir-Fry Sauce

• Oyster Sauce: $2 \text{ tbsp}$ (or vegetarian mushroom oyster sauce).
• Light Soy Sauce: $1 \text{ tbsp}$ .
• Dark Soy Sauce: $1 \text{ tsp}$ (for deep mahogany color).
• Chinkiang Black Vinegar: $1 \text{ tsp}$ (adds crisp balance).
• Chicken Broth or Water: $2 \text{ tbsp}$ .
• Sugar: $\frac{1}{2} \text{ tsp}$ .
• White Pepper: $\frac{1}{4} \text{ tsp}$ ground white pepper.

Instructions

Step 1: Velvet the Chicken (Time: 10 minutes)

1. Slice the chicken into uniform thin strips across the grain.
2. In a medium bowl, combine the sliced chicken, light soy sauce, Shaoxing rice wine, cornstarch, and sesame oil.
3. Mix thoroughly until the liquid is fully absorbed into the meat and a smooth slurry coats each piece. Let sit at room temperature for 10 minutes.

Step 2: Mix the Sauce & Prep Vegetables (Time: 5 minutes)

1. In a small bowl or measuring cup, whisk together the oyster sauce, light soy sauce, dark soy sauce, black vinegar, chicken broth, sugar, and white pepper until dissolved. Set near your stove.
2. Wash and thoroughly dry the green cabbage ribbons. Ensure no water remains on the leaves to prevent steeping.

Step 3: Sear the Chicken (Intensity: High | Time: 3–4 minutes)

1. Set your carbon steel wok or heavy skillet over High Intensity heat until it starts smoking lightly.
2. Swirl in $1 \text{ tbsp}$ of high-smoke-point cooking oil to coat the bottom and sides.
3. Spread the marinated chicken strips across the hot wok surface in a single layer.
4. Allow to sear undisturbed for 60 seconds to form a light golden crust. Stir-fry rapidly for another 2 minutes until cooked through ( $85-90\%$ done). Transfer chicken to a clean plate.

Step 4: Fry Aromatics & Cabbage (Intensity: Medium-Low to High | Time: 3 minutes)

1. Lower heat to Medium-Low Intensity . Add the remaining $1 \text{ tbsp}$ of cooking oil to the wok.
2. Add the sliced garlic, julienned ginger, dried chilies, and green onion whites. Sauté for 30 seconds until fragrant without letting the garlic brown.
3. Increase heat back to High Intensity ( $100\%$ ). Throw in all the shredded green cabbage.
4. Toss vigorously for 2 minutes. The cabbage will begin to soften around the edges while maintaining a satisfying crisp-tender crunch.

Step 5: Sauce Fusion & Serve (Intensity: High | Time: 2 minutes)

1. Return the seared chicken and accumulated juices into the wok with the cabbage.
2. Give the stir-fry sauce a quick stir and pour it around the outer perimeter of the burning-hot wok, letting it sizzle as it hits the sides.
3. Toss everything rapidly over High Intensity heat for 1 to 2 minutes until the sauce reduces into a glossy glaze coating every piece of chicken and cabbage.
4. Stir in the green onion tops, remove from heat immediately, and serve scalding hot alongside freshly steamed jasmine rice!

Nutrition

Calories: 265 kcal — · Protein: $29.8 \text{ g}$ $60\%$ · Fat: $9.8 \text{ g}$ $13\%$ · Carbohydrates: $14.5 \text{ g}$ $5\%$ ↳ Dietary · Saturated Fat: $1.5 \text{ g}$ $8\%$ ↳ Trans · Fiber: $4.2 \text{ g}$ $15\%$ ↳ · Sugar: $5.8 \text{ g}$ — · Sodium: $740 \text{ mg}$ $32\%$