Cambodian•quick
Chicken and Cabbage Stir-Fry
Sreyda recipe - Cambodian
- Prep time
- 10 min
- Cook time
- 13 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb 450 g chicken breast or thighs, thinly sliced
- 3 cups cabbage (shredded)
- 1 medium carrot (julienned)
- 3 cloves garlic (minced)
- 1- inches piece ginger (minced)
- 2 green onions (chopped)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for richer flavor)
- 1 tbsp sesame oil
- 1 tbsp neutral cooking oil (vegetable/canola)
- 1 tsp rice vinegar (or lime juice)
- 1 tsp sugar or honey
- Pinch of red pepper flakes (optional, for heat)
Instructions
- 1
In a bowl, mix sliced chicken with 1 tbsp soy sauce and 1 tsp sesame oil. Let it sit for 10 minutes.
- 2
Heat cooking oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until lightly browned and cooked through (4–5 minutes). Remove and set aside.
- 3
In the same pan, add garlic and ginger. Stir for 30 seconds until fragrant.
- 4
Toss in carrots and cabbage. Stir-fry for 3–4 minutes until tender-crisp.
- 5
Return chicken to the pan. Add remaining soy sauce, oyster sauce, rice vinegar, and sugar. Stir well to coat everything.
- 6
Sprinkle green onions and sesame seeds. Serve hot with steamed rice or noodles.