Looking for a quick and delicious meal that will transport your taste buds straight to the streets of China? This Chicken and Napa Cabbage Stir Fry is not only a feast for the eyes but also a tantalizing treat for your palate! With tender chicken, vibrant vegetables, and a savory soy sauce glaze, this dish comes together in just 35 minutes, making it perfect for busy weeknights or a last-minute dinner party. Get ready to impress your family and friends with this easy-to-make recipe that packs a flavorful punch and leaves everyone craving more!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 4 cups napa cabbage, chopped
- 2 carrots, julienned
- 3 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by slicing chicken breast into thin strips, chopping napa cabbage into bite-sized pieces, julienning carrots into thin matchsticks, and finely chopping green onions and garlic.
- Season sliced chicken breast with salt and pepper, ensuring even coating on all pieces.
- Heat a large wok or wide skillet over medium-high heat and add sesame oil, allowing it to become hot but not smoking.
- Add minced garlic to the hot oil and stir quickly for 30 seconds until fragrant, being careful not to burn.
- Add chicken strips to the wok, spreading them in a single layer to ensure even cooking and allowing them to brown for 2-3 minutes.
- Stir and cook chicken until it turns golden and is nearly cooked through, approximately 4-5 minutes.
- Add julienned carrots and continue stir-frying for an additional 2 minutes to slightly soften them.
- Incorporate chopped napa cabbage into the wok, stirring continuously to mix with chicken and carrots.
- Pour soy sauce over the mixture, tossing everything to ensure even distribution of flavors.
- Cook for an additional 3-4 minutes until napa cabbage is wilted but still crisp and retains some texture.
- Remove from heat and sprinkle chopped green onions over the stir fry.
- Taste and adjust seasoning with additional salt, pepper, or soy sauce if needed.
- Transfer to a serving platter and serve immediately while hot, preferably with steamed rice.
Tips
- Prep Ahead: To save time, chop all your vegetables and slice the chicken breast ahead of time. This way, when you’re ready to cook, everything is at your fingertips for a seamless stir-frying experience.
- High Heat is Key: Make sure your wok or skillet is hot before adding the oil. Cooking at medium-high heat helps to sear the chicken and vegetables quickly, locking in their flavors and textures.
- Don’t Overcrowd the Pan: If you have a large batch, consider cooking the chicken in two separate batches to ensure even cooking and browning.
- Customize Your Veggies: Feel free to add or substitute other vegetables like bell peppers, snap peas, or broccoli to suit your taste and what you have on hand.
- Serve with Rice or Noodles: This stir fry is delicious on its own, but pairing it with steamed rice or noodles can elevate the meal and make it even more filling.
- Adjust the Sauce: Taste your stir fry before serving and adjust the soy sauce, salt, or pepper as needed. If you like it spicy, add a dash of chili flakes or sriracha for an extra kick!
Nutrition Facts
Calories: 198kcal
Carbohydrates: 11g
Protein: 29g
Fat: g
Saturated Fat: g
Cholesterol: 73mg
