Chinese Chicken Cabbage Stir-Fry is that perfect, quick weeknight dinner you’ll turn to again and again—the kind you whip up in less than half an hour, yet it brims with big flavors, tender chicken, and crisp veggies. Imagine juicy bites of chicken mingling with sweet cabbage and carrots, all coated in a glossy, garlicky sauce that clings to every morsel just right. It’s fresh, colorful, healthy, and awfully satisfying, making this dish a real crowd-pleaser for any table.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Chinese Chicken Cabbage Stir-Fry lies in its simplicity—each ingredient plays a starring role, bringing something unique to the pan. From the savory chicken to the aromatic ginger and punchy sauces, every element adds depth, balance, and vibrant color that makes this meal truly shine.
- Chicken breast: Sliced thin for quick cooking and juicy texture.
- Soy sauce: This umami-packed staple seasons both the marinade and the stir-fry.
- Cornstarch: Helps the chicken stay tender and creates a lovely velvety texture.
- Vegetable oil: High-heat friendly and neutral so the flavors pop.
- Green cabbage: Shredded for fast cooking; brings sweetness and crunch.
- Carrot: Julienned for pops of vibrant color and earthy sweetness.
- Garlic: Minced for a sharp aromatic boost.
- Ginger: Adds a zesty freshness, balancing all the flavors.
- Oyster sauce: Lends a subtle sweetness and savory depth to the dish.
- Sesame oil: Just a drizzle infuses that classic nutty, toasty aroma.
- White pepper: Brings gentle heat and a uniquely fragrant kick.
- Sliced green onions & sesame seeds (optional): Offer a pretty garnish and extra flavor at the finish.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by combining the sliced chicken breast with soy sauce and cornstarch in a small bowl. Give everything a good toss—this quick marinade is the secret to juicy, flavorful chicken with that signature silky stir-fry texture. Set it aside for 10 to 15 minutes while you prep the rest.
Step 2: Sear the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it’s shimmering, add the marinated chicken in a single layer. Let it sear without stirring for the first minute to develop some color, then stir-fry until cooked through and lightly browned, about 3 to 4 minutes. Remove the chicken to a plate and set aside.
Step 3: Sauté the Aromatics and Veggies
In the same pan, pour in the remaining tablespoon of oil. Toss in the garlic, ginger, and julienned carrot, and stir-fry just until fragrant—about one minute. This step will instantly fill your kitchen with mouthwatering aromas. Add the shredded cabbage and stir-fry for another 2 to 3 minutes, until it’s slightly wilted but still crisp.
Step 4: Combine and Sauce
Now bring the chicken back to the pan along with any juices. Drizzle in the remaining soy sauce, oyster sauce, sesame oil, and sprinkle over the white pepper. Stir everything together so the sauce evenly coats the chicken and veggies. Let it cook for another 1 to 2 minutes until glossy, heated through, and irresistible.
Step 5: Finish and Serve
Turn off the heat. If you’d like, sprinkle the Chinese Chicken Cabbage Stir-Fry with sliced green onions and sesame seeds. Serve straight from the pan while everything is piping hot and full of color!
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A generous scatter of sliced green onions and a pinch of sesame seeds not only makes your Chinese Chicken Cabbage Stir-Fry look extra inviting, but also delivers an added fresh crunch and a light, nutty aroma with every bite.
Side Dishes
This stir-fry is begging to be spooned over a bed of steamed jasmine rice, which soaks up the savory sauce beautifully. You could also serve it alongside silky rice noodles or pair it with a bowl of miso soup and some crisp spring rolls for a full feast.
Creative Ways to Present
Pile your Chinese Chicken Cabbage Stir-Fry into lettuce cups for a fun, hand-held dinner, or wrap it up inside warm flour tortillas for a playful East-meets-West fusion. For a colorful presentation, serve it family-style on a big platter crowned with extra herbs and chili flakes.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Chicken Cabbage Stir-Fry keeps beautifully in the fridge. Simply transfer cooled leftovers to an airtight container and refrigerate for up to 3 days. The flavors actually deepen as they meld together!
Freezing
While you can freeze this stir-fry, keep in mind that the cabbage may lose some of its crispness after thawing. For best results, seal individual portions in freezer-friendly bags or containers and freeze for up to one month.
Reheating
To reheat, simply pop your Chinese Chicken Cabbage Stir-Fry into a hot skillet over medium heat, stirring until warmed through. Or, use the microwave for a super quick meal—just cover to avoid drying out the chicken.
FAQs
Can I use a different cut of chicken?
Absolutely! While chicken breast cooks up lean and tender, chicken thigh is a fantastic swap for juicy, flavorful results. Just slice it thinly to keep the cooking time short.
What’s the best cabbage variety for this stir-fry?
Regular green cabbage works wonderfully here, but you can use Napa cabbage for a softer, sweeter texture, or mix in a little red cabbage for extra color.
Is this recipe gluten free?
To make Chinese Chicken Cabbage Stir-Fry gluten free, simply use tamari or a certified gluten free soy sauce, and double-check that your oyster sauce is gluten free as well.
How can I make it spicier?
For a kick of heat, toss in a teaspoon of chili garlic sauce or scatter a few thinly sliced fresh chilies with the garlic and ginger. Adjust to your own spice preference!
Can I add other vegetables?
Definitely—this recipe is very flexible. Try adding sliced bell peppers, snap peas, or mushrooms along with the carrots and cabbage for even more colorful crunch.
Final Thoughts
There’s just something special about sharing a colorful, nourishing meal like Chinese Chicken Cabbage Stir-Fry—a dish that’s easy enough for busy nights but vibrant and satisfying enough to impress anyone at the table. Give it a try, and let it become one of your go-to favorites too!
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Chinese Chicken Cabbage Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy Chinese Chicken Cabbage Stir-Fry recipe that is perfect for a quick weeknight dinner. Tender slices of chicken breast are stir-fried with crunchy cabbage, carrots, and a savory sauce, creating a delicious and healthy meal that pairs perfectly with rice or noodles.
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast (thinly sliced)
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
For the Stir-Fry:
- 2 tablespoons vegetable oil (divided)
- 4 cups green cabbage (shredded)
- 1 carrot (julienned)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons soy sauce (for stir-fry)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine sliced chicken with 1 tablespoon soy sauce and cornstarch. Let it marinate for 10–15 minutes.
- Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a skillet. Stir-fry the chicken until cooked through. Remove and set aside.
- Prepare the Vegetables: In the same pan, add the remaining oil. Stir-fry garlic, ginger, and carrot. Add cabbage and stir-fry until slightly wilted.
- Combine Ingredients: Return chicken to the pan. Add soy sauce, oyster sauce, sesame oil, and white pepper. Stir and cook until heated through.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- You can use Napa cabbage or a mix of red and green cabbage for added color.
- Serve over rice or noodles for a complete meal.
- Adjust sauce levels to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
