To make a Chinese Chicken Cabbage Stir-Fry, start by mixing soy sauce, oyster sauce, cornstarch, and water in a bowl. Heat vegetable oil in a wok over high heat, then add minced garlic and ginger, stir-frying until fragrant. Next, add sliced boneless chicken breast and cook until browned. Incorporate chopped Chinese cabbage and stir-fry until it's wilted yet crunchy. Finally, pour in the sauce mixture, stir-fry until it thickens, and season with salt and pepper before serving hot with rice.

Yes, this Chinese Chicken Cabbage Stir-Fry can be adapted for a low-carb diet. You can omit the cornstarch or use a low-carb thickening agent like xanthan gum. Additionally, serve it without rice or substitute rice with cauliflower rice to keep it low in carbohydrates while still enjoying the flavors.

If you don't have Chinese cabbage, you can substitute it with other leafy greens such as bok choy, napa cabbage, or even regular green cabbage. Each of these alternatives will provide a different texture and flavor but will still work well in the stir-fry.

To store leftover Chinese Chicken Cabbage Stir-Fry, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, make sure to heat it thoroughly in a pan or microwave until it's steaming hot.

Chinese Chicken Cabbage Stir-Fry pairs well with steamed jasmine rice or fried rice for a complete meal. You can also serve it alongside spring rolls or a light cucumber salad to complement the flavors and add some crunch to your dinner.