Ingredients (Serves 3–4)

Main

• Chicken breast or thigh – 400 g (thinly sliced)
• Green cabbage – 4 cups (roughly chopped)
• Carrot – 1 medium (julienned)
• Onion – 1 medium (sliced)
• Garlic – 4 cloves (minced)
• Ginger – 1 tbsp (fresh, minced)
• Green onions – 2 stalks (cut)

Stir-Fry Sauce

• Soy sauce – 3 tbsp
• Oyster sauce – 2 tbsp
• Light soy sauce – 1 tbsp (optional for deeper flavor)
• Rice vinegar – 1 tbsp
• Sesame oil – 1 tsp
• Sugar – 1 tsp
• Cornstarch – 1 tsp (for slight thickening)
• Water or chicken stock – ¼ cup
• White pepper – ½ tsp

Cooking

• Cooking oil – 2–3 tbsp (vegetable, canola, or peanut oil)

 Nut Information & Allergens

 Does this recipe contain nuts?

• Naturally: NO nuts required
• But important allergen notes:

 Possible hidden nut-related ingredients:

1. Sesame oil
   • Not a nut, but a seed allergen
   • Can trigger similar allergies in sensitive people
2. Oyster sauce
   • Usually nut-free but may contain traces of seafood allergens
3. Peanut oil (optional cooking oil)
   • Highly refined peanut oil is usually safe for many peanut-allergic people
   • Cold-pressed peanut oil may contain allergens

 Optional nut additions (for variation)

If you want a crunchy version:

• Roasted peanuts – 2–3 tbsp (add at the end)
• Cashews – 2–3 tbsp (lightly toasted)

 These are optional and NOT part of the traditional recipe.

 Cooking Instructions

1. Prep chicken

• Slice chicken thinly
• Mix with:
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp oil
• Let sit 10–15 minutes (velveting helps tenderness)

2. Mix sauce

Combine all sauce ingredients in a bowl:

• soy sauce, oyster sauce, vinegar, sugar, water, cornstarch, pepper
  Set aside.

3. Stir-fry chicken

• Heat wok on high heat
• Add oil
• Cook chicken until 80–90% done
• Remove and set aside

4. Cook aromatics

• Add garlic, ginger, onion
• Stir-fry 30–60 seconds until fragrant

5. Add vegetables

• Add carrots first (harder vegetable)
• Then cabbage
• Stir-fry 2–4 minutes (keep slight crunch)

6. Combine everything

• Return chicken to wok
• Pour sauce over
• Stir continuously until sauce thickens

7. Finish

• Add green onions
• Optional: drizzle sesame oil at the end
• Serve hot with rice or noodles

 Nutrition Overview (approx per serving)

• Calories: 280–380 kcal
• Protein: 28–35 g
• Carbs: 10–18 g
• Fat: 10–18 g
• Fiber: High (from cabbage)
• Sodium: Moderate–high (soy sauce dependent)

 Q&A Section

Q1: Can I make it spicy?

Yes. Add:

• Chili flakes
• Fresh green chilies
• Chili garlic sauce (1–2 tsp)

Q2: Can I use other vegetables?

Absolutely. Great substitutes:

• Broccoli
• Bell peppers
• Snap peas
• Mushrooms

Q3: How do I make it healthier?

• Use low-sodium soy sauce
• Reduce oil to 1 tbsp
• Add more cabbage and less sauce
• Use chicken breast instead of thigh

Q4: Can I meal prep this?

Yes:

• Lasts 3–4 days refrigerated
• Reheat in pan (best texture) or microwave

Q5: Why is my stir-fry watery?

Common causes:

• Too much cabbage moisture
• Low heat cooking
• Not thickening sauce with cornstarch

Fix:

• Use high heat
• Don’t overcrowd pan
• Ensure sauce has cornstarch slurry

Q6: Can I make it gluten-free?

Yes:

• Use gluten-free soy sauce (tamari)
• Ensure oyster sauce is gluten-free certified

• Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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