If you’re searching for a dish that effortlessly balances savory, fresh, and vibrant flavors, Chinese Chicken Cabbage Stir-Fry is about to become your new favorite. This one-pan wonder is perfect for any busy evening, delivering a nourishing, colorful plate in just 25 minutes. The tender chicken, crunchy cabbage, and delicate hint of ginger and garlic make this meal incredibly satisfying without weighing you down. Whether you crave a quick weeknight dinner or want to impress friends with your stir-fry skills, this Chinese Chicken Cabbage Stir-Fry gives you plenty of reasons to add it to your regular rotation!
Ingredients You’ll Need
Ingredients You’ll Need
What I love most about this stir-fry is its simplicity: you need just a handful of fresh ingredients and pantry staples, yet every single component adds something special. From juicy chicken to zippy green onions, each element lends color, taste, and texture magic to this Chinese Chicken Cabbage Stir-Fry.
- Chicken breast or thighs: Slice them thin for the quickest, most tender results—either cut works beautifully.
- Soy sauce: Essential for both marinating the chicken and flavoring the sauce for that iconic umami backbone.
- Cornstarch: Helps seal in the chicken’s juices and gives just a hint of silkiness to the final stir-fry.
- Vegetable oil: Neutral and great for high-heat stir-frying, making sure everything cooks up golden but light.
- Green cabbage: Shreds down to an amazing texture—crisp yet tender, and perfectly soaks up the bold sauce.
- Carrot: Julienne or thinly slice for pops of color and the sweetest crunch in every bite.
- Green onions: Stirred in at the end, they give a fresh kick and mild onion flavor without overpowering.
- Garlic: Just a couple of cloves, sautéed to infuse the oil and aroma throughout the dish.
- Fresh ginger: Grated or minced, it adds brightness and a gentle spicy zing that’s classic in Chinese Chicken Cabbage Stir-Fry.
- Oyster sauce (for the sauce): Lends complex, sweet-savory depth and glossy richness.
- Rice vinegar (for the sauce): A splash cuts the richness with gentle acidity, keeping things lively.
- Sesame oil (for the sauce): That unmistakable nutty aroma comes right at the end—don’t skip this!
- Sugar (for the sauce): Just a pinch balances all the savory notes beautifully.
- White pepper (for the sauce): Subtle, earthy heat that’s much milder than black pepper, perfect for this profile.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken with a tablespoon of soy sauce and a teaspoon of cornstarch in a bowl. Even a 10-minute soak works wonders, giving the meat a savory layer and that signature silky, velvety mouthfeel. While the chicken relaxes, use this time to prep your vegetables and whisk up your vibrant sauce.
Step 2: Prepare the Sauce
Grab a small bowl and mix together the soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and white pepper. Whisk until the sugar dissolves and everything looks glossy. This quick, savory-sweet sauce transforms your Chinese Chicken Cabbage Stir-Fry with just the right balance of umami, tang, and aroma.
Step 3: Cook the Chicken
Heat up half the oil in a spacious skillet or wok over medium-high. Add the chicken in a single layer, letting each piece sear for 3–4 minutes. Stir occasionally until the pieces are golden and just cooked through. This step seals in the juiciness and builds a lovely base. Remove the chicken to a clean plate so it doesn’t overcook.
Step 4: Stir-Fry the Vegetables
In the same pan, pour in your remaining oil. Toss in the garlic and ginger, stirring for about 30 seconds. Instantly your kitchen will smell incredible! Add the cabbage and carrots, and stir-fry for 2–3 minutes. The veggies should soften a little while holding their crisp bite—a perfect contrast to the chicken.
Step 5: Bring It All Together
Give your sauce another quick stir, then return the cooked chicken to the pan. Pour the sauce over top and toss everything together. Let it sizzle for another 1–2 minutes so the flavors meld and the sauce turns glossy, coating every bite. Throw in your sliced green onions, toss again, and take your Chinese Chicken Cabbage Stir-Fry straight off the heat.
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A sprinkle of extra sliced green onions, toasted sesame seeds, or even a handful of fresh cilantro can transform the bowl from everyday to wow. Each topping adds visual appeal and a little burst of flavor that pairs beautifully with the warm depth of the Chinese Chicken Cabbage Stir-Fry.
Side Dishes
This meal truly shines with a bowl of steamed jasmine rice or warm, bouncy noodles to soak up all that savory sauce. Light sides like cucumber salad or simple miso soup also make fantastic companions, rounding out your Chinese Chicken Cabbage Stir-Fry feast without overpowering it.
Creative Ways to Present
Try serving this stir-fry tucked into lettuce cups for a crisp, hand-held appetizer, or pile it high over a bed of cauliflower rice if you’re keeping it lighter. If you have leftovers, wrap them up in a whole wheat tortilla or stuff into a pita for an East-meets-West twist that’s unbelievably tasty.
Make Ahead and Storage
Storing Leftovers
If you aren’t serving all your Chinese Chicken Cabbage Stir-Fry right away, keep leftovers in an airtight container in the fridge for up to three days. The flavors tend to meld and get even better the next day, making leftovers a lunchtime treat!
Freezing
You can freeze portions of this dish, but keep in mind that the cabbage will lose some of its signature crunch once thawed. Cool the stir-fry completely, transfer to a freezer-safe container, and freeze for up to one month. For best results, enjoy fresh or within a few days if possible!
Reheating
When you’re ready to reheat, a quick toss in a hot skillet restores the stir-fry’s textures better than the microwave. Simply heat a splash of oil, add your leftovers, and stir until everything is warmed through and the sauce bubbles, bringing new life to your Chinese Chicken Cabbage Stir-Fry.
FAQs
Can I use other vegetables instead of cabbage or carrot?
Absolutely! While cabbage and carrot are classic, bell peppers, snap peas, mushrooms, or even broccoli florets can be swapped in. This recipe is super flexible—use whatever’s fresh and colorful for your own spin on Chinese Chicken Cabbage Stir-Fry.
Is this recipe gluten-free?
It can be! Simply swap regular soy sauce and oyster sauce for their gluten-free versions or tamari, and you’ll have a completely gluten-free Chinese Chicken Cabbage Stir-Fry without any compromise in flavor or texture.
Can I use chicken thighs instead of breasts?
Definitely. Chicken thighs stay ultra-juicy and flavorful, even after stir-frying over high heat. Just slice them thin so they cook quickly and stay tender in your Chinese Chicken Cabbage Stir-Fry.
What if I don’t have oyster sauce?
You can substitute with more soy sauce plus a dash of hoisin sauce or even a little fish sauce. The richness of oyster sauce is a signature, but these alternatives still create a deliciously savory sauce for your stir-fry.
How spicy is this stir-fry?
This dish is very mild, focusing on savory comfort and aromatics rather than heat. If you love a kick, add a pinch of red pepper flakes or a drizzle of chili crisp along with the sauce for a spicy Chinese Chicken Cabbage Stir-Fry.
Final Thoughts
There’s just something undeniably happy about a plate of homemade Chinese Chicken Cabbage Stir-Fry—fast, flavorful, and full of good-for-you veggies. I hope you’ll give this recipe a try and make it your own; it’s a dinner win whether you’re cooking for family, friends, or just yourself!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and healthy Chinese Chicken Cabbage Stir-Fry recipe that is perfect for a quick weeknight dinner. Tender chicken, crunchy vegetables, and a savory sauce come together in this easy stir-fry dish.
Ingredients
Chicken Stir-Fry:
- 1 lb boneless, skinless chicken breast or thighs (thinly sliced)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil (divided)
Vegetables:
- 3 cups green cabbage (shredded)
- 1 large carrot (julienned)
- 3 green onions (sliced)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon white pepper
Instructions
- Marinate Chicken: Toss chicken with soy sauce and cornstarch; let marinate. Whisk together the sauce ingredients.
- Cook Chicken: Stir-fry chicken until cooked through; set aside.
- Sauté Vegetables: Sauté garlic, ginger, cabbage, and carrots until slightly wilted.
- Combine: Return chicken to the pan, add sauce, and toss until coated.
- Finish: Stir in green onions and serve with rice or noodles.
Notes
- Add bell peppers, snap peas, or mushrooms for more veggies.
- Use tamari for a gluten-free version.
- Leftovers reheat well in a skillet or microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
