A fast, flavorful, and budget-friendly stir-fry made with tender chicken, crunchy cabbage, garlic, ginger, and a savory Chinese-style sauce. Ready in 15 minutes — perfect for weeknights, meal prep, or low-carb meals!

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📝 Ingredients

For the Stir-Fry

• 1 lb (450g) chicken breast, thinly sliced

• 3 cups shredded cabbage

• 1 carrot, julienned

• 1 bell pepper, sliced (optional)

• 3 green onions, chopped

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

For the Sauce

• 2 tbsp soy sauce (low-sodium or gluten-free tamari)

• 1 tbsp oyster sauce (optional but recommended)

• 1 tbsp rice vinegar

• 1 tbsp honey or sugar-free sweetener

• ½ tsp sesame oil

• ¼ cup chicken broth or water

• ½–1 tsp chili flakes (optional)

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🍳 Instructions

1. Prep the sauce:
   Mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil, broth, and chili flakes in a small bowl.

2. Cook the chicken:
   Heat 1 tbsp oil in a large pan or wok. Add the sliced chicken and cook until lightly browned.

3. Add aromatics:
   Add garlic, ginger, and green onions. Stir for 30 seconds until fragrant.

4. Stir-fry veggies:
   Add cabbage, carrot, and bell pepper. Cook 3–4 minutes until cabbage softens slightly but stays crisp.

5. Add sauce:
   Pour the sauce over everything. Stir well and cook 2 more minutes.

6. Serve:
   Garnish with sesame seeds and extra green onions. Serve over rice, noodles, or enjoy low-carb as is.

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⭐ Tips

• Swap chicken for shrimp, beef, tofu, or leftover rotisserie chicken.

• Add mushrooms, snap peas, or broccoli for extra volume.

• Use chili crisp for delicious heat and flavor.

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❓ Q/A Section

Q: Can I make this low-carb or keto?

Yes — use a sugar-free sweetener instead of honey and serve with cauliflower rice.

Q: Can I meal prep this?

Absolutely — it stays fresh 3–4 days in the fridge.

Q: Can I skip oyster sauce?

Yes, but it adds richness. If skipping, add a splash more soy sauce.

Q: How do I keep chicken tender?

Slice it thin and cook on high heat for a short time.