Sticky Chicken & Cabbage Stir-Fry

Ingredients

• 1.5 lb boneless, skinless chicken breasts or thighs (Cut into bite-size pieces.)
• 5 cup green cabbage (Chopped.)
• 1 large carrot (Thinly sliced.)
• 1 small onion (Sliced.)
• 3 green onions (Sliced; divided for cooking and garnish.)
• 3 cloves garlic (Minced.)
• 1 tsp fresh ginger (Grated.)
• 2 tbsp vegetable oil (Use 1 tablespoon for the chicken and the remaining tablespoon for the vegetables.)
• 0.5 tsp black pepper (Used to season the chicken.)
• 0.333 cup low-sodium soy sauce (For the sticky sauce.)
• 2 tbsp honey (For the sticky sauce.)
• 2 tbsp hoisin sauce (For the sticky sauce.)
• 1 tbsp rice vinegar (For the sticky sauce.)
• 1 tsp sesame oil (For the sticky sauce.)
• 0.5 cup chicken broth (For the sticky sauce.)
• 1 tbsp cornstarch (For the slurry.)
• 2 tbsp cold water (Mixed with the cornstarch.)
• 0.25 tsp red pepper flakes (Optional.)
• rice or noodles (For serving; quantity not specified.)

Steps

1. 1

   In a small bowl, whisk together the low-sodium soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, and chicken broth. Set the prepared sticky sauce aside.

2. 2

   In a separate small bowl, mix the cornstarch with the cold water to make a slurry. Set it aside.

3. 3

   Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat.

4. 4

   Season the bite-size chicken pieces with the black pepper, then add them to the hot skillet.

5. 5

   Cook the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through.

6. 6

   Remove the cooked chicken from the skillet and set it aside.

7. 7

   Add the remaining 1 tablespoon vegetable oil to the same skillet.

8. 8

   Add the sliced onion and carrot. Cook for 2–3 minutes.

9. 9

   Add the chopped cabbage and stir-fry for 4–5 minutes, until softened but still slightly crisp.

10. 10

    Stir in the minced garlic and grated ginger. Cook for 30 seconds.

11. 11

    Return the cooked chicken to the skillet.

12. 12

    Pour in the prepared sticky sauce and toss everything together.

13. 13

    Stir in the cornstarch slurry.

14. 14

    Cook for 1–2 minutes, stirring, until the sauce becomes thick and glossy.

15. 15

    Add the red pepper flakes, if using.

16. 16

    Stir in half of the sliced green onions and cook for 1 additional minute.

17. 17

    Garnish with the remaining green onions and serve hot over rice or noodles.

Notes

The source specifies serving over rice or noodles but does not provide a quantity. Chicken breasts or thighs may be used.

Nutrition per serving

• main
• stir-fried
• chicken
• one-pan
• East Asian-inspired
• quick meal
• family-friendly