If you’re searching for a weeknight dinner that’s packed with flavor, color, and just the right amount of crunch, Chinese Chicken Cabbage Stir-Fry is about to become your new go-to dish. This quick and vibrant stir-fry brings together juicy slices of chicken with ribbons of crisp cabbage, sweet carrots, and bell pepper, all tossed in a savory, glossy sauce that tastes like it came straight from your favorite Chinese restaurant. The best part? It’s ready in just 30 minutes and uses ingredients you probably already have in your kitchen. Whether you’re cooking for family or meal prepping for the week, this Chinese Chicken Cabbage Stir-Fry is a delicious, high-protein meal that never disappoints.
Ingredients You’ll Need
The beauty of this stir-fry lies in its fresh, straightforward ingredients, each playing a vital role in building layers of flavor and texture. Let’s break down what you’ll need and how they elevate the final dish.
- Chicken breast: Tender, lean, and perfect for soaking up the savory marinade.
- Soy sauce: Adds deep umami flavor and a touch of saltiness to both the chicken and the sauce.
- Cornstarch: Coats the chicken for a smooth texture and helps thicken the sauce just right.
- Vegetable oil: Neutral in flavor, ideal for high-heat stir-frying without overpowering the other ingredients.
- Garlic: Gives a robust, aromatic base that enhances every bite.
- Fresh ginger: Brings a gentle heat and signature zing that wakes up the whole dish.
- Green cabbage: Shredded for crispness and a subtly sweet crunch that pairs perfectly with the savory sauce.
- Carrot: Julienned for a pop of color and natural sweetness.
- Red bell pepper: Adds a juicy, slightly fruity note and vibrant hues.
- Green onions: Sliced into pieces for a fresh, oniony bite and a final flourish of color.
- Oyster sauce: Rich and savory, it deepens the flavor profile of the sauce.
- Additional soy sauce: Used in the sauce to round out the seasoning.
- Rice vinegar: Lends a gentle tang that balances the richness.
- Sesame oil: Just a drizzle gives a toasty, nutty finish.
- Red pepper flakes (optional): For those who love a touch of heat.
- Sesame seeds (for garnish): Sprinkle these on top for crunch and visual flair.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by tossing those thin slices of chicken breast with soy sauce and cornstarch in a small bowl. Give it a good mix so every piece gets coated. Let it marinate for about 10 minutes while you prep the veggies—this softens the chicken and infuses it with flavor, making sure each bite is as juicy and tender as possible.
Step 2: Sear the Chicken
Heat the vegetable oil in a big wok or skillet over medium-high heat. Once it’s shimmering hot, add the marinated chicken in a single layer. Stir-fry for 4 to 5 minutes until it’s lightly golden and almost cooked through. Don’t crowd the pan! Once done, scoop the chicken out and set it aside—you’ll add it back in just a bit.
Step 3: Sauté the Aromatics
Into the same pan, toss in the minced garlic and grated ginger. Stir them around for about 30 seconds, just until fragrant. This quick sauté unlocks their flavors and sets the stage for the vegetables.
Step 4: Add the Veggies
Pile in the shredded cabbage, julienned carrot, and sliced bell pepper. Stir-fry everything for 3 to 4 minutes, keeping the heat high. The goal is to keep the veggies crisp-tender—softened just enough to soak up the sauce, but still with a satisfying crunch.
Step 5: Bring It All Together
Return the chicken to the pan, then pour in the oyster sauce, another splash of soy sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes if you like a little spice. Toss everything together so the sauce evenly coats the meat and veggies. Keep stir-frying until the chicken is fully cooked and everything looks glossy and inviting.
Step 6: Finish and Garnish
Turn off the heat and sprinkle in the green onions and sesame seeds. Give it one last toss. The onions will soften just slightly from the residual heat, keeping their color and bite. Serve your Chinese Chicken Cabbage Stir-Fry hot and fresh from the pan!
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A final flourish is what makes this dish sing. A generous sprinkle of sesame seeds adds nutty crunch, while extra sliced green onions brighten up the plate. If you love a little heat, a dusting of red pepper flakes or a drizzle of chili oil is always welcome.
Side Dishes
For a classic pairing, serve your Chinese Chicken Cabbage Stir-Fry over a bed of steamed jasmine rice or toss it with cooked lo mein noodles. It also goes beautifully alongside simple steamed dumplings or a crisp cucumber salad for a refreshing contrast.
Creative Ways to Present
Try wrapping the stir-fry in fresh lettuce leaves for a fun, hands-on meal, or spoon it into pre-baked wonton cups for party-friendly appetizers. You can also pile it atop cauliflower rice for a lighter, low-carb option that keeps all the flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Chicken Cabbage Stir-Fry keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and prevent the cabbage from wilting too quickly.
Freezing
While you can technically freeze this stir-fry, the texture of the cabbage and other veggies may soften once thawed. If you do freeze it, let the dish cool completely, then pack it in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the stir-fry in a skillet over medium heat, stirring until heated through. If it looks a bit dry, add a splash of water or broth to loosen the sauce and bring back its glossy finish. The microwave works too, but the stovetop helps preserve the crunch.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great alternative if you prefer a richer flavor and extra juiciness. Just make sure to slice them thinly for even cooking in your 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 vegetarian oyster sauce or hoisin sauce. You’ll still get all those wonderful textures and flavors in your Chinese Chicken Cabbage Stir-Fry.
Can I add other vegetables?
Yes! Feel free to include snap peas, mushrooms, or baby corn—this recipe is a wonderful canvas for whatever veggies you have on hand. Just be mindful of cooking times so everything stays crisp and vibrant.
How can I make the stir-fry spicier?
For more heat, increase the amount of red pepper flakes or add a spoonful of chili garlic sauce to the stir-fry sauce. A drizzle of chili oil at the end also perks up the flavor.
What’s the best way to slice the chicken for stir-fry?
For tender, fast-cooking pieces, slice the chicken breast against the grain into thin strips. If you partially freeze the chicken for 15–20 minutes first, it’s even easier to get clean, uniform slices for your Chinese Chicken Cabbage Stir-Fry.
Final Thoughts
There’s nothing more satisfying than a quick, colorful meal that tastes as good as it looks—and Chinese Chicken Cabbage Stir-Fry truly delivers. If you’re craving something fresh, wholesome, and full of flavor, give this recipe a try. You might just find yourself making it on repeat!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Non-Vegetarian
Description
A delicious and easy Chinese Chicken Cabbage Stir-Fry that combines tender chicken breast with crisp cabbage, vibrant vegetables, and a savory sauce. Perfect for a quick weeknight dinner, this healthy stir-fry is packed with flavor and nutrients.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Stir-Fry
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups green cabbage, shredded
- 1 large carrot, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, cut into 2-inch pieces
Sauce
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Sesame seeds for garnish
Instructions
- Marinate the Chicken: In a small bowl, toss the thinly sliced chicken breast with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 minutes to tenderize and enhance flavor.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until it is lightly browned and nearly cooked through. Remove the chicken from the wok and set aside.
- Sauté Aromatics: Add minced garlic and grated ginger to the hot wok. Sauté for about 30 seconds until fragrant, being careful not to burn them.
- Cook the Vegetables: Add shredded green cabbage, julienned carrot, and thinly sliced red bell pepper to the wok. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender but still vibrant and colorful.
- Combine and Add Sauce: Return the cooked chicken to the wok with the vegetables. Stir in oyster sauce, 2 tablespoons soy sauce, rice vinegar, sesame oil, and red pepper flakes if using. Toss everything together thoroughly so each ingredient is coated with the flavorful sauce and the chicken cooks completely.
- Garnish and Serve: Remove from heat, sprinkle with chopped green onions and sesame seeds for a nutty finish. Serve your Chinese Chicken Cabbage Stir-Fry hot with steamed jasmine rice or noodles for a satisfying meal.
Notes
- Serve this stir-fry with steamed jasmine rice or noodles to make it a complete meal.
- You can substitute green cabbage with napa cabbage for a slightly different texture and flavor.
- For an alternative flavor profile, swap oyster sauce with hoisin sauce.
- Add a splash of chili oil for extra heat and depth of flavor if desired.
- Make sure not to overcook the vegetables to keep their crispness and nutritional value.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
