If you’re craving a dinner that’s delightfully fresh, healthy, and ready in under half an hour, you simply have to try Chinese Chicken Cabbage Stir-Fry. This dish brings together juicy chicken, crisp cabbage, and colorful veggies all tossed in a savory-sweet sauce that clings to every bite. Whether you’re a stir-fry pro or just starting out, this quick meal delivers comfort and flavor with every forkful, making it a staple for easy weeknight dinners or meal prep. Trust me, Chinese Chicken Cabbage Stir-Fry is about to become your go-to for something speedy yet memorable!
Ingredients You’ll Need
Chinese Chicken Cabbage Stir-Fry calls for simple pantry staples and a handful of fresh finds. Each ingredient brings something important to the dish, creating the perfect balance of texture, color, and mouthwatering flavor!
- Chicken breast or thighs: Opt for thinly sliced boneless, skinless pieces; thighs stay juicy while breast is leaner and tender.
- Soy sauce: Adds essential salty depth to both the marinade and the sauce—use low sodium if you prefer.
- Cornstarch: Helps the chicken get that velvety, restaurant-style coating and thickens the sauce beautifully.
- Vegetable oil: Use a neutral oil that withstands high heat for a perfect stir-fry texture.
- Green cabbage: Shredded fresh cabbage brings crunch and sweetness—try Napa or purple cabbage for a twist.
- Carrot: Julienned carrot adds color and a touch of earthy sweetness.
- Garlic: Adds that wonderful aromatic punch.
- Ginger: Freshly grated ginger provides zing and warmth.
- Green onions: Both the white and green parts play a role for freshness and bright flavor.
- Stir-Fry Sauce – Soy sauce: Deepens the savoriness, making every bite more delicious.
- Stir-Fry Sauce – Oyster sauce: Lends that unmistakable umami richness to the finished dish.
- Stir-Fry Sauce – Sesame oil: Just a splash for nutty aroma that fills your kitchen.
- Stir-Fry Sauce – Rice vinegar: Balances the flavors with a gentle tang.
- Stir-Fry Sauce – Sugar: A hint of sweetness rounds out the savory notes.
- Stir-Fry Sauce – Water: Keeps the sauce at the right consistency so it coats perfectly.
- Stir-Fry Sauce – Cornstarch: The secret weapon for a glossy, thickened sauce at the finish line.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
The first thing you’ll want to do is toss your sliced chicken in soy sauce and cornstarch. This quick marinade does wonders—imparting flavor while helping the chicken cook up tender and silky, just like your favorite Chinese takeout dishes. Even 10 minutes makes a big difference!
Step 2: Mix Up the Stir-Fry Sauce
While the chicken is marinating, whisk up the stir-fry sauce in a small bowl. Blending the soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, water, and a touch of cornstarch ensures the sauce comes together swiftly once you hit the stovetop. Don’t skip this step—it saves you from any scrambling once the wok heats up!
Step 3: Sear the Chicken
Time to bring the marinated chicken to life! Heat up a large wok or skillet on medium-high and add a splash of oil. Sear the chicken until it’s golden and nearly cooked through, taking care not to overcrowd the pan. This gives you beautifully tender pieces without any dryness.
Step 4: Stir-Fry the Aromatics and Veggies
Add the rest of your oil, then toss in the minced garlic, grated ginger, and the white parts of your green onions. Cook until everything is super fragrant—it only takes about 30 seconds! Next, add the shredded cabbage and carrots, and stir-fry for a couple of minutes just until they’re starting to soften but still keep their crunch.
Step 5: Bring It All Together
Return the chicken to your pan, then pour over that irresistible stir-fry sauce. Stir everything well and let it bubble for a minute or two. The sauce should thicken and cling to every piece—this is what really ties the Chinese Chicken Cabbage Stir-Fry together! Don’t forget to finish with the green tops of the onions for a fresh pop before serving.
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
Add a final flourish with a sprinkling of fresh green onion tops, a dash of toasted sesame seeds, or even a few chili flakes if you love a spicy kick. These pretty touches amplify the flavor and make the dish gorgeous on the plate!
Side Dishes
This stir-fry is fantastic over fluffy jasmine rice or bouncy lo mein noodles. You can even serve it with brown rice for a wholesome twist, or lay it atop cauliflower rice for a lighter option. Pair it with a bowl of miso soup or crunchy spring rolls for a truly satisfying meal.
Creative Ways to Present
If you’re feeling playful, try spooning Chinese Chicken Cabbage Stir-Fry into lettuce cups for a hand-held appetizer. Or serve it family-style in a big serving platter, inviting everyone to dig in together—perfect for a casual dinner with friends or a quick lunch.
Make Ahead and Storage
Storing Leftovers
Got extra? Chinese Chicken Cabbage Stir-Fry is a superstar when it comes to leftovers. Place cooled portions in an airtight container and store in the fridge for up to 4 days. The flavors deepen overnight, so it’s just as good for a speedy lunch the next day.
Freezing
You can freeze this dish if needed—just let it cool, pack it into freezer-safe containers, and store for up to two months. Be aware that the cabbage may soften further after thawing, but the flavors will still shine through.
Reheating
For the best results, reheat your stir-fry in a hot skillet with a splash of water to refresh the sauce and keep things juicy. The microwave works well too for speedy meals—just cover and heat in short bursts, stirring in between to prevent drying out.
FAQs
Can I use different types of cabbage in Chinese Chicken Cabbage Stir-Fry?
Absolutely! Napa cabbage and even purple cabbage work beautifully in this recipe. They change up the color and subtle flavor but keep that signature crunch you want in a stir-fry.
What protein alternatives can I try?
Feel free to swap in shrimp, thinly sliced beef, or even tofu for a vegetarian spin. The same marinade and stir-fry method will give you a delicious result every time.
How can I make this Chinese Chicken Cabbage Stir-Fry spicy?
To bring the heat, add a pinch of chili flakes, a sliced red chili, or a drizzle of chili oil either during cooking or as a finishing touch. It’s a quick way to make the dish your own!
Is this recipe gluten-free?
If you use a certified gluten-free soy sauce or tamari, Chinese Chicken Cabbage Stir-Fry is entirely gluten-free. Always double-check the labels of your sauces for hidden gluten ingredients.
Can I meal-prep this dish ahead of time?
Yes, this stir-fry is ideal for meal prep! Store cooked portions in individual containers and refrigerate for up to four days. The veggies stay vibrant and the chicken remains juicy—just reheat before serving.
Final Thoughts
It’s easy to see why Chinese Chicken Cabbage Stir-Fry is such a weeknight hero in my kitchen—quick, customizable, and bursting with flavor! Give it a try the next time you need something fresh and satisfying. I’d love for you to enjoy every colorful, saucy bite at your own dinner table!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish that’s perfect for a simple weeknight meal. Tender chicken, crunchy cabbage, and a savory stir-fry sauce come together in a delicious medley of flavors. Serve over rice or noodles for a satisfying dinner.
Ingredients
Chicken Stir-Fry:
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cups shredded green cabbage
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 green onions, sliced
Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Instructions
- Marinate Chicken: In a bowl, toss the sliced chicken with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Let marinate for 10–15 minutes.
- Prepare Stir-Fry Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients and set aside.
- Cook Chicken: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until browned and nearly cooked through. Transfer to a plate.
- Cook Vegetables: Add the remaining 1 tablespoon of oil to the pan. Add garlic, ginger, and the white parts of the green onions, and cook for 30 seconds until fragrant. Add cabbage and carrot, stir-frying for 2–3 minutes until just tender.
- Combine and Serve: Return the chicken to the pan. Pour in the stir-fry sauce and cook for another 1–2 minutes, stirring constantly, until the sauce thickens and coats everything evenly. Garnish with the green parts of the green onions and serve hot over rice or noodles.
Notes
- You can substitute Napa cabbage or purple cabbage for variety.
- Add chili flakes or a dash of chili oil for some heat.
- This dish is great for meal prep and reheats well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg
