Chinese Chicken and Cabbage Stir-Fry: A Quick, Flavorful Weeknight Dish

Serve immediately for the best flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best results.
This dish also freezes well. Freeze in single portions and reheat in a pan or microwave when needed.
Variants:

Low-Carb Option: Skip the carrots and serve over cauliflower rice.
Vegetarian Version: Replace chicken with firm tofu or tempeh.
Spicy Kick: Add more chili paste or a drizzle of Sriracha for extra heat.
Nutty Touch: Sprinkle toasted cashews or peanuts on top for added crunch and flavor.
FAQ:
Q: Can I use red cabbage instead of green?
A: Absolutely! Red cabbage adds a vibrant color and works just as well in this recipe.

Q: What can I substitute for oyster sauce?
A: You can use hoisin sauce, soy sauce with a pinch of sugar, or a vegetarian mushroom stir-fry sauce.

Q: Can I add other vegetables to this stir-fry?
A: Yes! Bell peppers, snap peas, or broccoli make excellent additions to this dish.