If you’re in the mood for a colorful, quick-cooking dish that packs a ton of flavor and freshness, look no further than this Chinese Chicken Cabbage Stir-Fry. With tender marinated chicken, crispy cabbage, sweet red bell peppers, and a savory sauce that’s both comforting and addictive, this dish is the kind of weeknight hero you’ll want to make again and again. The combination of soy, oyster, and hoisin sauces delivers a balanced taste, while a pop of sesame seeds and green onions brings everything together—it’s the perfect way to get dinner on the table fast without sacrificing a speck of flavor!

Ingredients You’ll Need
Every ingredient in this Chinese Chicken Cabbage Stir-Fry has a job to do: some add crunch, some bring savoriness, and others offer pops of color or aromatic magic. Here’s what you’ll need to make this dish truly shine:
- Chicken breasts: Thinly sliced, these cook in a flash and stay juicy in the stir-fry.
- Soy sauce: Delivers classic umami flavor and helps tenderize the chicken while marinating.
- Oyster sauce: Adds depth and a touch of natural sweetness to the sauce—don’t skip it!
- Hoisin sauce: Gives the dish a little kick of sweet-savory complexity.
- Cornstarch: Coats the chicken, ensuring it stays glossy and succulent as it cooks.
- Vegetable oil: Perfect for high-heat cooking, and it lets all the other flavors shine.
- Green cabbage: Crunchy, slightly sweet, and a fantastic base for the stir-fry.
- Carrot: Julienned for quick cooking and a beautiful splash of color.
- Red bell pepper: Brings brightness and a hint of sweetness to the mix.
- Green onions: Sliced for freshness and a final flourish of color and crunch.
- Garlic: Freshly minced garlic infuses the whole dish with rich aroma.
- Fresh ginger: Grated ginger delivers warmth and an unmistakable zing.
- Low-sodium chicken broth: Creates just the right amount of sauciness without oversalting things.
- Rice vinegar: Brightens up the flavors and keeps the stir-fry tasting lively.
- Sesame oil: A tiny drizzle for nutty fragrance and finishing touch.
- Toasted sesame seeds: Optional, but they make the dish look stunning and add a satisfying crunch.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by combining your thinly sliced chicken breasts with soy sauce, cornstarch, and half of the oyster sauce in a bowl. Give it a good mix to coat every piece thoroughly. Let the chicken marinate for at least 10 minutes—it’s a tiny bit of patience that pays off with juicy, seasoned chicken in every bite!
Step 2: Stir-Fry the Chicken
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high. When it’s nice and shimmering, add in the marinated chicken. Stir-fry for about 4 to 5 minutes, moving it constantly until it’s just cooked through and lightly browned. Transfer the chicken out of the pan and keep it warm; this lets the veggies get their turn in the hot wok.
Step 3: Sauté the Aromatics
Add the remaining oil to your pan. Toss in the minced garlic and grated ginger, and stir them around for about 30 seconds. Let your senses guide you—it’s ready when your kitchen suddenly smells irresistible and aromatic!
Step 4: Cook the Vegetables
Add the cabbage, carrot, and red bell pepper to the pan. Stir-fry everything together for 3 to 4 minutes, making sure the veggies soften but keep some crispness. You want that classic stir-fry snap, full of color and nutrients.
Step 5: Bring it All Together
Slide the cooked chicken back into the pan with the vegetables. Pour in the rest of the oyster sauce, the hoisin sauce, chicken broth, rice vinegar, and sesame oil. Toss everything together until nicely coated and heated through, about 1 to 2 more minutes. Every strand of cabbage and bite of chicken should be glossy and irresistible.
Step 6: Garnish and Serve
Take the finished stir-fry off the heat. Scatter sliced green onions and toasted sesame seeds over the top for that final flourish. Your Chinese Chicken Cabbage Stir-Fry is ready to make dinnertime absolutely magical!
How to Serve Chinese Chicken Cabbage Stir-Fry

Garnishes
This dish truly shines when you finish it with a tangle of sliced green onions and a sprinkle of toasted sesame seeds. These add not only visual appeal but also a lovely crunch and burst of freshness that ties the whole dish together. If you like a little heat, a light scattering of chili flakes can add an exciting kick!
Side Dishes
Chinese Chicken Cabbage Stir-Fry is a natural partner for fluffy steamed white rice, which soaks up the sauce beautifully. If you’re aiming for something lighter, try jasmine rice or even brown rice for extra nutrition. Noodles also make a great base beneath the stir-fry. A side of steamed edamame, snap peas, or a simple cucumber salad rounds out the meal with even more vibrant greens.
Creative Ways to Present
For a fun family style meal, bring the wok or skillet right to the table and let everyone serve themselves. Or, for a lunchbox twist, pile the stir-fry into lettuce cups for a refreshing wrap. You can even use the leftovers in a rice bowl or add a fried egg on top for a hearty breakfast that’ll keep you energized all morning.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, pop them into an airtight container and refrigerate. Chinese Chicken Cabbage Stir-Fry holds up nicely for up to 3 days. The flavors continue to meld, so don’t be surprised if it tastes even better the next day!
Freezing
While you can freeze Chinese Chicken Cabbage Stir-Fry, keep in mind that the veggies might lose a bit of their crispness once thawed. Portion the stir-fry into freezer-safe containers, let cool completely, and freeze for up to 2 months for best texture and flavor.
Reheating
To reheat, just warm the stir-fry in a skillet over medium heat, adding a splash of chicken broth or water to bring back some sauciness. You can also microwave individual portions for a quick lunch—cover with a damp paper towel to keep everything moist and delicious.
FAQs
Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs work beautifully in this recipe. They tend to be juicier and more forgiving if slightly overcooked, adding rich flavor to the Chinese Chicken Cabbage Stir-Fry.
Is there a vegetarian version of this stir-fry?
Definitely! Swap the chicken for firm tofu or tempeh, and use vegetable broth instead of chicken broth. Just be sure to press and cube the tofu before marinating to help it soak up the flavors.
Can I add more vegetables?
Go for it! Feel free to use whatever quick-cooking veggies you love—snap peas, mushrooms, bok choy, or even broccoli florets are all great additions to Chinese Chicken Cabbage Stir-Fry.
How do I keep the chicken tender and not dry?
Slicing the chicken thinly and marinating it in cornstarch and soy sauce helps tenderize the meat and lock in moisture. Stir-frying quickly at high heat seals in the juiciness so your chicken turns out perfect every time.
What can I do if I don’t have oyster sauce?
If oyster sauce isn’t available, you can mix a little soy sauce with a teaspoon of sugar and a dash of mushroom sauce or hoisin. While the flavor won’t be exactly the same, it’s a tasty workaround that works in a pinch for this stir-fry.
Final Thoughts
If you’re searching for an easy, flavorful dinner that checks all the right boxes, you just can’t go wrong with Chinese Chicken Cabbage Stir-Fry. It’s fast, colorful, and totally satisfying, whether you serve it with rice, noodles, or straight from the pan. Give it a try—you might just find it becomes your new weeknight favorite!
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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 combines tender chicken with crisp vegetables in a savory sauce. Perfect for a busy weeknight dinner.
Ingredients
Chicken:
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 2 tablespoons vegetable oil (divided)
- 3 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium chicken broth
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- toasted sesame seeds for garnish
Instructions
- Marinate Chicken: Combine chicken with soy sauce, cornstarch, and half the oyster sauce. Marinate for 10 minutes.
- Stir-Fry Chicken: Cook marinated chicken in 1 tablespoon oil until done. Remove from pan.
- Cook Vegetables: In the same pan, stir-fry garlic, ginger, cabbage, carrot, and bell pepper until tender-crisp.
- Combine: Return chicken to pan, add remaining oyster sauce, hoisin sauce, broth, vinegar, and sesame oil. Cook until heated through.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- Serve with steamed rice or noodles.
- Adjust veggies to your preference—snap peas or mushrooms work well too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg