Chinese Chicken & Cabbage Stir-Fry

To make a Chinese Chicken & Cabbage Stir-Fry, start by marinating sliced boneless chicken breasts in soy sauce and black pepper for about 10 minutes. Then, whisk together a sauce using soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and chili flakes. Heat oil in a pan or wok, stir-fry the chicken until golden brown, and set it aside. In the same pan, sauté garlic and ginger, then add chopped cabbage, carrot, and bell pepper, stir-frying until slightly softened. Return the chicken to the pan, pour in the sauce, and add a cornstarch slurry to thicken. Cook for another 1-2 minutes, garnish with green onions and sesame seeds, and serve hot with steamed rice or noodles.

To make this Chinese Chicken & Cabbage Stir-Fry gluten-free, you can substitute the soy sauce with a gluten-free soy sauce or tamari. Additionally, ensure that the oyster sauce and hoisin sauce you use are labeled gluten-free. This way, you can enjoy a delicious stir-fry without gluten.

If you're looking for a substitute for chicken in the Chinese Chicken & Cabbage Stir-Fry, you can use tofu for a vegetarian option or shrimp for a seafood variation. Both alternatives will work well with the sauce and vegetables, providing a tasty and satisfying meal.

To store leftovers from your Chinese Chicken & Cabbage Stir-Fry, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. To reheat, simply warm it in a pan over medium heat or in the microwave until heated through.

Chinese Chicken & Cabbage Stir-Fry pairs wonderfully with steamed jasmine rice or noodles for a complete meal. You can also serve it with a side of egg rolls or a light cucumber salad to complement the flavors and add some crunch to your dinner.