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soy sauce chicken stir fry with shredded cabbage and carrot in a wide horizontal shot, glistening dark sauce, served in a simple bowl over rice, topped with green onion, on a plain wooden table, natural light, shallow depth of field, landscape orientation

Soy Sauce Chicken Stir Fry

The quick dinner option for busy evenings. Chicken marinated in a traditional soy sauce, complemented by cabbage and carrots.
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Prep Time 12 minutes
Cook Time 12 minutes
Total Time 24 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breast sliced thin
  • 1/3 cup soy sauce
  • 1 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp cornstarch
  • 2 tbsp vegetable oil
  • 3 cloves garlic minced
  • 3 cups shredded cabbage
  • 1 carrot shredded

Method
 

  1. Whisk the soy sauce, sugar, rice vinegar, sesame oil, and cornstarch with 2 tablespoons water in a bowl and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high and cook the chicken until cooked through, about 6 minutes. Remove.
  3. Add the remaining oil, cabbage, and carrot and stir-fry 3 minutes until just wilted.
  4. Add the garlic and cook 30 seconds.
  5. Return the chicken, pour in the sauce, and toss until coated and glossy, about 1 minute.
  6. Serve over rice.

Notes

A drizzle of sesame oil at the end gives it that takeout-style finish.