Garlic Chicken Cabbage Stir Fry.

Equipment

• Large wok or heavy-bottomed 12-inch non-stick skillet
• Chef’s knife and cutting board
• Small mixing bowl & whisk (for sauce)
• Medium bowl (for chicken marinading)
• Measuring spoons and liquid measuring cup
• Wooden spoon or stir-fry spatula

Ingredients

For the Chicken & Marinade:

• Boneless, Skinless Chicken Breast: 1.5 lbs (680g), cut into thin, bite-sized strips
• Low-Sodium Soy Sauce: 1 tablespoon (15ml)
• Sesame Oil: 1 teaspoon (5ml)
• Cornstarch: 1 tablespoon (10g) (helps lock in moisture and velvety texture)
• Black Pepper: ¼ teaspoon

For the Savory Garlic Stir-Fry Sauce:

• Fresh Garlic: 6 cloves, finely minced or grated
• Low-Sodium Soy Sauce: 3 tablespoons (45ml)
• Oyster Sauce: 2 tablespoons (30ml) (or vegetarian stir-fry sauce)
• Chicken Broth or Water: ¼ cup (60ml)
• Honey or Brown Sugar: 1 tablespoon (15ml)
• Sriracha or Red Pepper Flakes: 1 teaspoon (optional, for subtle heat)
• Sesame Oil: 1 teaspoon (5ml)

For the Veggies & Wok Base:

• Green Cabbage: 6 cups (approx. 500g), core removed and cut into bite-sized shreds/ribbons
• Carrot: 1 medium (100g), peeled and matchstick-cut (julienned)
• Green Onions (Scallions): 4 stalks, chopped into 1-inch pieces
• High-Heat Cooking Oil: 2 tablespoons (30ml) (Avocado, canola, or peanut oil)
• Toasted Sesame Seeds: 1 teaspoon (for garnish)

Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine the thinly sliced chicken, 1 tablespoon low-sodium soy sauce, 1 teaspoon sesame oil, cornstarch, and black pepper. Mix thoroughly until the chicken is coated evenly. Set aside to marinate at room temperature for 10 minutes while you prep the vegetables and sauce.

Step 2: Whisk the Sauce

1. In a small bowl, whisk together the minced garlic, 3 tablespoons low-sodium soy sauce, oyster sauce, chicken broth, honey (or brown sugar), optional sriracha, and 1 teaspoon sesame oil until smooth. Keep the sauce next to your stove—stir-frying moves quickly, so having your ingredients ready ( misa en place ) is key!

Step 3: Sear the Chicken over High Heat

1. Heat 1 tablespoon of cooking oil in a large wok or wide skillet over high heat until smoking hot. Add the marinated chicken slices in a single layer. Cook undisturbed for 2 minutes to get a golden sear, then stir-fry rapidly for another 2 to 3 minutes until cooked through and opaque. Transfer the chicken and any accumulated juices to a plate and set aside.

Step 4: Stir-Fry the Vegetables

1. Add the remaining 1 tablespoon of oil to the same wok over high heat. Add the matchstick carrots and shredded green cabbage. Stir-fry vigorously for 3 to 4 minutes. The cabbage should wilt slightly around the edges while maintaining a delightful, tender-crisp crunch.

Step 5: Combine and Sauce

1. Return the cooked chicken and juices back into the wok with the vegetables. Pour the prepared garlic sauce over the hot ingredients. Stir-fry continuously for 1 to 2 minutes so the sauce bubbles, thickens slightly, and evenly glazes every piece of chicken and cabbage. Fold in the chopped green onions during the last 30 seconds of cooking.

Step 6: Garnish and Serve

1. Remove the wok from heat immediately to stop the cooking process. Transfer the hot stir-fry to serving bowls and garnish generously with toasted sesame seeds and extra fresh scallions. Serve hot on its own for a low-carb meal, or over steamed jasmine rice, brown rice, or quinoa.

Nutrition

Calories: 315 kcal · Protein: 38.5 g · Fat: 10.5 g · Carbohydrates: 17.2 g Dietary · Saturated Fat: 1.8 g · Fiber: 4.1 g · Sugar: 9.8 g · Sodium: 780 mg