(Quick • Healthy • One-Pan)

⏱ Time

• Prep: 10 minutes

• Cook: 15 minutes

• Total: ~25 minutes

🍽 Serves

• 4

📝 INGREDIENTS

🍗 Chicken

• 1 lb (450 g) boneless skinless chicken breast

• ½ teaspoon salt

• ½ teaspoon white pepper (or black)

• 1 tablespoon cornstarch (optional – tenderizes)

• 1 tablespoon soy sauce

🥬 Vegetables

• 5 cups green cabbage, thinly sliced

• 1 medium carrot, julienned

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 2 green onions, sliced

🥣 Stir-Fry Sauce

• 3 tablespoons low-sodium soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon rice vinegar

• ½ teaspoon sugar or honey

• ¼ cup water or chicken broth

🔥 Cooking

• 1½ tablespoons neutral oil (canola/avocado)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1️⃣ Prep chicken

Slice chicken thinly against the grain.
Toss with salt, white pepper, cornstarch (if using), and soy sauce.
Set aside 5 minutes.

2️⃣ Heat the pan

Heat a large wok or skillet over high heat.
Add oil and swirl to coat.

3️⃣ Cook chicken

Add chicken in a single layer.
Cook 2–3 minutes, stir-frying until just cooked.
Remove and set aside.

4️⃣ Stir-fry aromatics

In same pan, add garlic and ginger.
Stir 10–15 seconds until fragrant (don’t burn).

5️⃣ Add vegetables

Add cabbage and carrots.
Stir-fry 3–4 minutes until cabbage wilts but stays crisp.

6️⃣ Sauce & combine

Add stir-fry sauce and chicken back to pan.
Toss well and cook 1–2 minutes until sauce coats everything.

7️⃣ Finish

Add green onions.
Taste and adjust seasoning.
Serve hot.

🍚 SERVING IDEAS

• Steamed jasmine rice

• Brown rice

• Cauliflower rice (low-carb)

• Noodles

❓ Q & A SECTION

❓ Can I use chicken thighs?

Yes 👍
They’ll be juicier but slightly higher in fat.

❓ Can I make this low-carb?

Yes ✅

• Skip sugar

• Use cauliflower rice

• Reduce oyster sauce (contains sugar)

❓ Is cornstarch necessary?

No.
It helps tenderize chicken and lightly thickens sauce, but you can skip it.

❓ How do I prevent soggy cabbage?

• Use high heat

• Don’t overcrowd pan

• Stir-fry quickly

• Don’t cover pan

❓ Can I add more vegetables?

Absolutely:

• Bell peppers

• Snow peas

• Mushrooms

• Bok choy

❓ Can I make it spicy?

Yes 🌶
Add:

• Chili flakes

• Chili oil

• Sriracha (to taste)

❓ How long does it keep?

• Fridge: 3–4 days

• Reheat: skillet or microwave

❓ Can I freeze it?

Not ideal ❌
Cabbage softens when frozen. Best eaten fresh.

❓ Is this kid-friendly?

Yes 😊
Skip white pepper and spice for kids.

❓ How do I make it more authentic?

• Use white pepper

• Slice chicken very thin

• Use a hot wok

• Don’t overload sauce

🔥 PRO TIPS

✔ Prep everything first (stir-fry is fast)
✔ Slice chicken thin for tenderness
✔ High heat = restaurant flavor
✔ Taste before adding salt