Chicken Stir Fry with Chinese Cabbage
Chinese cabbage is very common used in stir fry and you can often find this dish on the dining table in a Chinese home. Tasty and full of fibre.
- 1 chicken breast, deboned and cut into bite size chunks
- 1 medium Chinese cabbage, rinsed and cut into 2-inch chunks
- 1 small carrot, thinly sliced
- 1 clove fat garlic, thinly sliced
- A few slices of ginger, finely chopped
- 2 tablespoon soya sauce
- 1 tablespoon oyster sauce
- 3 tablespoons vegetable oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon sugar
- Small bowl of water
- 1 tablespoon tapioca flour
- Marinate the chicken with a little oil and some salt and pepper for about an hour.
- Mix the soya sauce, oyster sauce, salt and sugar together, mix well and put aside for later.
- Heat the vegetable oil in a wok on high. Stir in the garlic and ginger and slightly brown them for a minute.
- Add in the chicken and carrot slices, stir fry for 3-4 minutes then add in the sauce mix and keep stir frying till the chicken is all cooked through.
- Stir in the cabbage and the water, put the lid on and let it simmer for a minute or so.
- Mix the tapioca flour with a little water into a paste. Stir it in to the stir fry to thicken the sauce.
- Once sauce is thick and smooth, remove from heat and serve with hot boiled rice.
- A whole cabbage may look like a lot but when cooked it will shrink a big deal. So don't be afraid to pick
a thick one. After all, it as really low calories and high in fibre.
- Some may prefer to finely chop the garlic instead of slicing it.
- Customise the thickness of the gravy by increasing or reducing the amount of water to mix with the tapioca flour.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |