Name: Chicken and Cabbage Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb (450 g) boneless, skinless chicken breast, sliced into 1/4-inch thick strips; 2 tbsp soy sauce; 1 tbsp Shaoxing wine or dry sherry; 1 tsp toasted sesame oil; 1 tsp honey; 1 tbsp cornstarch; 1/3 cup chicken stock or low-sodium chicken broth; 2 tbsp black vinegar (Chinkiang vinegar); 1 tbsp soy sauce; 1 tsp dark soy sauce (optional, for color); 1 tsp honey; 1/4 tsp white pepper; 2 tbsp neutral oil (such as canola or vegetable), divided; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 4 oz (115 g) fresh shiitake mushrooms, stems removed, caps thinly sliced; 1 lb (450 g) napa cabbage, cut into 1-inch pieces (about 6 cups); 2 green onions, sliced on the bias, for garnish; Steamed rice, for serving (optional)

Method

6 steps

In a medium bowl, combine the chicken strips with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, and 1 tsp honey. Toss to coat, then let rest at room temperature for 15 minutes.
While the chicken rests, whisk together the cornstarch and chicken stock in a small bowl until completely smooth. Set aside. In another small bowl, stir together the black vinegar, 1 tbsp soy sauce, dark soy sauce (if using), 1 tsp honey, and white pepper. Set the sauce mixture near the stove.
Heat 1 tbsp neutral oil in a wok or large skillet over high heat until shimmering. Add the garlic and ginger and stir-fry for 15 seconds until fragrant. Add the shiitake mushrooms and cook for 2 minutes, until they begin to soften and brown. Add the napa cabbage and stir-fry for 2–3 minutes, until the cabbage is wilted but still has some crunch. Transfer the vegetables to a plate.
Add the remaining 1 tbsp oil to the wok. Add the marinated chicken in a single layer and cook without moving for 1 minute, then stir-fry for 2–3 minutes, until the chicken is nearly cooked through and no longer pink on the outside. It should reach an internal temperature of 165°F (74°C).
Return the vegetables to the wok. Pour in the black vinegar sauce mixture and toss to coat. Stir the cornstarch-stock mixture again (it settles), then pour it into the wok. Cook, stirring constantly, for 1–2 minutes, until the sauce thickens enough to coat the back of a spoon and turns glossy. If it thickens too much, add a splash of stock or water; if too thin, simmer a few seconds more.
Remove from heat. Garnish with green onions and serve immediately over steamed rice, if desired.

Recipe notes

Helpful tips

For extra vegetables, add thinly sliced bell peppers or snow peas with the cabbage.
If you don't have black vinegar, balsamic vinegar mixed with a splash of rice vinegar can substitute, though the flavor will differ.
Slice chicken while partially frozen for easier, thinner strips.

Equipment

Wok or large skillet
Cutting board
Chef's knife
Mixing bowls
Whisk or fork
Instant-read thermometer

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until steaming hot.

Additional tips

Ensure chicken reaches an internal temperature of 165°F (74°C) before serving. Use a clean plate for the cooked chicken if you need to hold it. The wok will be very hot; keep a lid nearby to smother any oil flare-ups.

Recipe inspiration

Inspired by Cook! Stacey Cook

Watch video

Estimated nutrition

Per serving: 280 calories

Fat: 12 g · Carbs: 14 g · Protein: 28 g

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