Savory Chinese-Style Chicken and Tender Cabbage in Garlic Soy Glaze
Description
This dish is a perfect balance of tender chicken, crisp-tender cabbage, and a deeply savory garlic soy glaze. Inspired by classic Chinese stir-fries, it combines the umami richness of soy sauce, a hint of sweetness, and the aromatic punch of garlic and ginger. Quick to prepare, it’s ideal for weeknight dinners but elegant enough for guests. Serve it over steamed rice or noodles for a complete meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3–4
Ingredients
For the Chicken & Marinade:
500g (1 lb) boneless, skinless chicken thighs or breasts, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
For the Stir-Fry:
2 tbsp vegetable oil
3 cloves garlic, minced
1-inch piece of ginger, grated
1 small onion, thinly sliced (optional)
1/2 medium cabbage, shredded
1 medium carrot, julienned (optional, adds color)
For the Garlic Soy Glaze:
3 tbsp soy sauce
1 tbsp oyster sauce (or hoisin sauce for vegetarian version)
1 tbsp rice vinegar
1 tbsp honey or sugar
1/4 cup chicken or vegetable stock
1 tsp cornstarch (mixed with 2 tsp water for slurry)
To Finish:
1 tsp toasted sesame seeds
2 green onions, thinly sliced
Instructions
1. Marinate the Chicken
In a bowl, combine sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil.
Mix well and let sit for 10 minutes while preparing other ingredients.
2. Make the Glaze
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, and stock. Set aside.
3. Stir-Fry the Chicken
Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat.
Add chicken in a single layer, stir-fry for 3–4 minutes until lightly browned and nearly cooked through. Remove and set aside.
4. Cook the Aromatics & Vegetables
Add remaining oil to the wok.
Sauté garlic and ginger until fragrant (about 30 seconds).
Add onion and carrot (if using) and stir-fry for 2 minutes.
Add shredded cabbage and stir-fry for 3–4 minutes until just tender but still crisp.
5. Combine & Glaze
Return the chicken to the wok.
Pour in the prepared glaze and stir to coat everything evenly.
Add cornstarch slurry and cook 1–2 minutes until sauce thickens and becomes glossy.
6. Serve
Transfer to a serving platter.
Sprinkle with sesame seeds and green onions.
Serve hot over steamed rice or noodles.
Tips & Tricks
Tender chicken: Slice against the grain to ensure tenderness.
Cabbage texture: Don’t overcook—cabbage should be crisp-tender, not mushy.
Make it spicy: Add 1 tsp chili garlic sauce or a few dried red chilies during stir-fry.
Vegetarian version: Replace chicken with firm tofu and use vegetable stock.
Common Questions
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier. If using breast, don’t overcook. Slice thinly for quicker cooking.
Q: Can I make this ahead of time?
A: Partially. You can marinate the chicken and prep vegetables ahead. Cooked stir-fry is best fresh but can be refrigerated for 1–2 days and reheated gently.
Q: Can I freeze this dish?
A: Freezing cooked cabbage can make it watery. It’s better to freeze just the cooked chicken or marinated chicken raw, then stir-fry with fresh vegetables later.
Q: What’s the best rice to serve with it?
A: Steamed jasmine or short-grain rice works beautifully. For a lower-carb option, try cauliflower rice.