If you’re craving a meal that’s both incredibly flavorful and wonderfully quick to whip up, you’ll absolutely adore this Chinese Chicken Cabbage Stir-Fry Recipe. This dish bursts with tender chicken, crisp cabbage, and vibrant veggies all tossed in a savory, slightly sweet sauce that hits just the right spot every single time. Whether you’re cooking for a busy weeknight dinner or a casual weekend feast, this stir-fry brings a satisfying balance of textures and bright flavors that makes each bite totally irresistible.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients that come together to create a harmonious dish. Each element plays a key role—the chicken for protein and juiciness, the cabbage for crunch and subtle sweetness, and the blend of sauces for a luscious, savory finish.
- 1 pound boneless skinless chicken breast or thighs: Thinly sliced for quick, even cooking and tender bites.
- 1 tablespoon soy sauce: Adds a salty depth to marinate the chicken perfectly.
- 1 tablespoon cornstarch: Helps achieve a silky texture by coating the chicken before cooking.
- 2 tablespoons vegetable oil (divided): Essential for high-heat stir-frying without burning.
- 3 cups green cabbage, shredded: Provides a crisp, fresh base with a mild sweetness.
- 1 medium carrot, julienned: Adds a pop of color and subtle earthy flavor.
- 1/2 red bell pepper, thinly sliced: Brings vibrant color and natural sweetness.
- 2 cloves garlic, minced: Infuses the dish with pungent aroma and warmth.
- 1 teaspoon fresh ginger, grated: Gives a zesty, slightly spicy kick that brightens the dish.
- For the Stir-Fry Sauce: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and 2 tablespoons water—each adding umami, tang, and just the right touch of sweetness.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken with soy sauce and cornstarch. This simple marinade not only seasons the chicken perfectly but also ensures a smooth texture once cooked. Let it rest for about 10 to 15 minutes so every piece soaks up the flavor and gets ready to sizzle.
Step 2: Prepare the Sauce
While the chicken marinates, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and water. This homemade sauce will tie all the ingredients together, delivering that classic Chinese stir-fry flair with a balanced savory-sweet punch.
Step 3: Cook the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and stir-fry for 4 to 5 minutes. Cook it just until it’s browned and cooked through—be careful not to overcrowd the pan to keep things perfectly crisp and tender. Once done, remove the chicken and set it aside for now.
Step 4: Sauté Aromatics and Vegetables
With your pan still hot, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger and sauté for about 30 seconds until fragrant. Then add shredded cabbage, julienned carrot, and sliced red bell pepper. Stir-fry these colorful veggies for 3 to 4 minutes until they’re tender yet still have a delightful crunch—this is what makes the dish so fresh and lively.
Step 5: Combine and Finish
Return the cooked chicken to the pan and pour in your prepared sauce. Stir everything together, coating the chicken and vegetables wonderfully. Let it cook for another 1 to 2 minutes until the sauce slightly thickens and everything is heated through. Voilà ! Your Chinese Chicken Cabbage Stir-Fry Recipe is ready for your plate.
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
For a little extra flair and crunch, sprinkle some sliced green onions or toasted sesame seeds on top right before serving. These garnishes add a burst of color and texture that elevate the entire meal from simple to stunning.
Side Dishes
This stir-fry pairs beautifully with steamed jasmine rice or fluffy cooked noodles. Both help soak up the flavorful sauce and make your meal feel hearty and complete. If you want to add a bit more variety, a simple cucumber salad or some steamed bok choy would add a fresh, crisp contrast.
Creative Ways to Present
Take your presentation up a notch by serving the stir-fry in individual lettuce cups for a fun, handheld option. Or pack it into a warm tortilla or rice paper wrap with extra veggies for an Asian-inspired fusion twist. The versatility of the Chinese Chicken Cabbage Stir-Fry Recipe means you can enjoy it in so many creative ways.
Make Ahead and Storage
Storing Leftovers
Leftover chicken cabbage stir-fry keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve its freshness and texture. The veggies will stay crisp, and the flavors get even more melded as it sits.
Freezing
If you’re thinking ahead, this dish freezes well too. Place cooled leftovers into freezer-safe containers or bags, removing as much air as possible. Frozen portions can last for about 2 months without sacrificing flavor or texture.
Reheating
When reheating, use a skillet over medium heat with a splash of water or soy sauce to prevent drying out. Stir often just until warmed through to keep the chicken juicy and vegetables crisp. Avoid microwaving for too long to preserve the dish’s wonderful textures.
FAQs
Can I use different types of cabbage in this recipe?
Absolutely! While green cabbage works great, you can swap in Napa or savoy cabbage for a milder or more tender bite. Each variety adds its own unique texture and flavor nuances to the Chinese Chicken Cabbage Stir-Fry Recipe.
What can I substitute for oyster sauce if I’m vegetarian?
If you want a vegetarian version, you can replace oyster sauce with mushroom stir-fry sauce or extra soy sauce. These alternatives will keep that rich umami flavor alive and delicious.
How spicy is this dish? Can I make it spicier?
The base recipe isn’t spicy, perfect for all taste buds. But if you like a kick, adding chili garlic sauce or crushed red pepper flakes during cooking is a fantastic way to turn up the heat without overpowering the other flavors.
Can I prepare parts of this recipe ahead of time?
You can slice and marinate the chicken in advance and even prep the vegetables. Just keep them refrigerated separately and cook everything fresh when you’re ready. This makes the whole cooking process even faster.
Is this dish suitable for a low-carb diet?
Yes! The Chinese Chicken Cabbage Stir-Fry Recipe is naturally low in carbohydrates, thanks to its focus on lean protein and vegetables. Just skip serving it over rice or noodles, or opt for cauliflower rice to keep it low-carb.
Final Thoughts
This Chinese Chicken Cabbage Stir-Fry Recipe is one of those comforting dishes that never fails to bring joy to the table. It’s quick, straightforward, and packed full of flavors that feel both classic and fresh. I can’t recommend it enough for anyone looking to add a nourishing, vibrant meal to their repertoire. Give it a try and watch how it quickly becomes a favorite in your home too.
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and healthy dish featuring tender chicken breast stir-fried with crisp green cabbage, carrot, and bell pepper in a savory soy and oyster sauce. Perfect for a weeknight dinner, this recipe combines fresh ginger and garlic flavor with a slightly thickened sauce for a delicious Asian-inspired meal that can be served over rice or noodles.
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
Vegetables
- 3 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1/2 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Stir-Fry Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons water
Other
- 2 tablespoons vegetable oil (divided)
Instructions
- Marinate the Chicken: In a bowl, toss the thinly sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let it marinate for 10–15 minutes to tenderize and infuse flavor.
- Prepare the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and 2 tablespoons water. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and stir-fry for 4–5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté Aromatics and Vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Then add shredded cabbage, julienned carrot, and sliced red bell pepper. Stir-fry the vegetables for 3–4 minutes until they are just tender but still crisp.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Pour in the prepared stir-fry sauce and stir everything to coat well. Cook together for 1–2 minutes until heated through and the sauce slightly thickens.
- Serve: Serve the stir-fry hot, ideally over steamed rice or noodles. Optional garnishes include chopped green onions or toasted sesame seeds for extra flavor and texture.
Notes
- For added heat, stir in chili garlic sauce or crushed red pepper flakes to taste while cooking the vegetables.
- Napa cabbage or savoy cabbage can be substituted for green cabbage if preferred for a different texture and flavor.
- You can use chicken thighs instead of breasts for a juicier texture.
- Serve with steamed rice, fried rice, or your choice of noodles for a complete meal.
