Chinese Chicken Cabbage Stir-Fry

There’s something magical about a simple stir-fry that comes together quickly but packs so much flavor. This recipe combines tender chicken, crisp-tender cabbage, and that perfect balance of sweet, salty, and spicy flavors that’ll make you come back for seconds. The secret? A scotch bonnet pepper for that authentic Jamaican heat and fresh thyme that takes this dish to the next level.

Why You’ll Love This Recipe

This isn’t your typical stir-fry – it’s got that special Jamaican twist that makes it unforgettable. The cabbage keeps a nice crunch, the chicken gets beautifully caramelized, and everything comes together in one pan. Plus, it’s customizable – make it as spicy or mild as you like!

Ingredients

For the Chicken Marinade:

• 1½ pounds chicken tenders, diced into 1-inch pieces
• 2 tablespoons olive oil
• 2 tablespoons fresh ginger, finely minced
• 1 tablespoon chicken seasoning
• 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 1 teaspoon browning sauce (or burnt sugar)
• 2 tablespoons soy sauce

For the Stir-Fry:

• 3 tablespoons cooking oil, divided
• 1 whole scotch bonnet pepper (plus extra minced for heat lovers)
• 2 bell peppers (any color), cut into thin strips
• 1 large onion, cut into thin strips
• 2 medium carrots, cut into thin strips
• 4 cloves garlic, minced
• 1 medium head cabbage (about 2 pounds), cut into medium-thick strips
• 2 sprigs fresh thyme (about 1 teaspoon leaves)
• 1 teaspoon black pepper
• 2 tablespoons hoisin sauce
• 2-3 tablespoons additional soy sauce, to taste
• 3 green onions (scallions), green parts only, chopped
• 2-3 tablespoons water, as needed

Serves: 4-6 people Prep Time: 20 minutes Cook Time: 25 minutes Total Time: 45 minutes

Let’s Make It!

Marinate the Chicken:

1. In a medium bowl, combine your diced chicken tenders with olive oil, minced ginger, chicken seasoning, brown sugar, black pepper, browning sauce, and soy sauce
2. Mix everything well – you can cook it right away or let it marinate for an hour if you’ve got time

Cook the Vegetables:

1. Heat 2 tablespoons oil in a large nonstick pan or wok over medium-high heat
2. Add the whole scotch bonnet pepper (this infuses flavor without too much heat)
3. Toss in your bell peppers and onions – we cut them in strips so they cook quickly
4. After about a minute, add those carrot strips
5. Drop in the minced garlic – let it get fragrant but don’t let it burn (about 30 seconds)
6. Add the cabbage – don’t worry if it looks like too much, it’ll cook down
7. Toss everything together, making sure the oil coats all the veggies (Source: Ineskohl.info)
8. Sprinkle in fresh thyme leaves and black pepper
9. Cook until the cabbage is tender-crisp, about 5-7 minutes
10. Remove the vegetables and set aside

Cook the Chicken:

1. In the same pan, add remaining 1 tablespoon oil if needed
2. Add the marinated chicken, spreading it out so each piece touches the pan
3. Let it brown on one side (about 3-4 minutes) before flipping
4. Once browned, continue cooking until chicken is done, about 5-6 minutes total

Bring It All Together:

1. Drizzle in hoisin sauce and additional soy sauce
2. If you see brown bits stuck to the pan, add 2-3 tablespoons water to help scrape them up
3. Return the vegetables to the pan
4. If you like it spicy, now’s the time to add that minced scotch bonnet
5. Finish with a generous sprinkle of green onions

Kitchen Notes

• Cut sizes: Chicken should be about 1-inch pieces, vegetables in thin strips (about 2-3 inches long), cabbage in ½-inch strips
• Heat level: One whole scotch bonnet gives mild heat, add minced scotch bonnet at the end for more heat
• Pan temperature: Should be hot enough that you hear a sizzle when ingredients hit the pan

Storage Tips

This dish keeps well in an airtight container in the fridge for 3-4 days. The cabbage might lose some crunch, but the flavors actually get better as they sit together. Just reheat it in a pan or microwave until hot.

Remember, cooking should be fun and flexible. Don’t stress if you need to make substitutions – this recipe is pretty forgiving. The most important thing is getting in the kitchen and making something delicious!

Happy cooking!