If you’re looking for a fresh and vibrant meal that comes together in a flash, look no further than this Chinese Chicken Cabbage Stir-Fry! This dish is a beautiful medley of tender chicken, crisp veggies, and a balanced savory sauce, all coming together in under 30 minutes. It’s the kind of colorful, nutritious dinner you’ll want to add to your weekly rotation, thanks to its bold flavors, stunning texture, and crowd-pleasing appeal.
Ingredients You’ll Need
This Chinese Chicken Cabbage Stir-Fry keeps things simple without sacrificing depth of flavor. Every ingredient adds something special, whether it’s crunch, zing, or a touch of sweetness — the magic comes from balancing these elements in the pan.
- Chicken Breast: Thinly sliced for speedy cooking and a juicy bite in every forkful.
- Soy Sauce: The essential building block for savory umami flavor.
- Oyster Sauce: Adds a subtle richness and complexity that takes your sauce up a notch.
- Cornstarch: Coats the chicken for silky texture and helps thicken the sauce slightly.
- Vegetable Oil: Neutral oil that can handle high heat for a quick, even stir-fry.
- Green Cabbage: Sliced thinly to provide crunch and absorb the stir-fry sauce beautifully.
- Carrot: Julienned for pops of color and natural sweetness.
- Red Bell Pepper: Thin slices offer sweetness and a gorgeous burst of red.
- Garlic: Minced for that irresistible aromatic foundation.
- Fresh Ginger: Brings warmth and zing to wake up all the flavors.
- Green Onions: Sliced for both flavor and a pretty garnish at the end.
- Rice Vinegar: Adds brightness and a hint of tang to balance the savory notes.
- Sesame Oil: The finishing touch for nutty fragrance and richness.
- Sugar: Just a hint helps round out the savory and acidic notes.
- Salt and Black Pepper: To taste — essential for fine-tuning your seasoning.
- Sesame Seeds (optional): For a final flourish of texture and visual appeal.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by grabbing a medium bowl, then combine your thinly sliced chicken breast with 1 tablespoon soy sauce, the oyster sauce, and cornstarch. This quick marinade infuses the meat with savory flavor and gives it that signature silky texture. Give everything a thorough toss, then set aside for just 10 minutes — enough time to prep your veggies!
Step 2: Cook the Chicken
Heat up 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil shimmers, add the marinated chicken in a single layer. Stir-fry for 4 to 5 minutes, letting those pieces turn golden and cook through. Once done, transfer the chicken to a plate — it’ll rejoin the party later.
Step 3: Stir-Fry the Veggies
Add the remaining tablespoon of oil to the same pan. Toss in the garlic, ginger, carrot, and red bell pepper. Give everything a quick stir-fry for about 2 minutes, just until fragrant and starting to soften. When your kitchen smells amazing, add the cabbage next, and continue stir-frying for another 3 to 4 minutes until it’s tender-crisp with a gentle bite.
Step 4: Combine Everything
Slide the cooked chicken back into the pan with your veggies. Pour in the remaining tablespoon of soy sauce, rice vinegar, sesame oil, and a sprinkle of sugar, salt, and black pepper. Give everything a big, lively toss and cook for another couple of minutes so all the flavors meld and your Chinese Chicken Cabbage Stir-Fry is piping hot.
Step 5: Finish and Serve
Turn off the heat and scatter green onions and sesame seeds (if using) over the top for a pop of fresh flavor and crunch. Serve your masterpiece immediately, either solo or over a bed of fluffy rice or noodles — and sit back to enjoy just how fast and flavorful stir-fry night can be!
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A generous flourish of sliced green onions and a sprinkle of toasted sesame seeds really elevate Chinese Chicken Cabbage Stir-Fry, adding freshness, color, and crunch. Try a handful of cilantro leaves for extra fragrance, or a pinch of chili flakes for a little heat if you like things spicy.
Side Dishes
The classic pairing is a bowl of steamy jasmine or basmati rice, which soaks up every drop of sauce. For a lighter meal, spoon your stir-fry over brown rice or even cauliflower rice. If you’re feeling ambitious, serve with simple lo mein noodles or a side of quick pickled cucumbers for a refreshing contrast.
Creative Ways to Present
Turn this stir-fry into crunchy lettuce wraps for a fun, hand-held dinner or pile your Chinese Chicken Cabbage Stir-Fry onto a platter surrounded by extra fresh veggies for a colorful, family-style spread. For lunch prep, pack it into containers alongside rice or noodles and a wedge of lime to squeeze over just before eating.
Make Ahead and Storage
Storing Leftovers
Let any leftovers of your Chinese Chicken Cabbage Stir-Fry cool completely, then transfer them to an airtight container. Stored in the fridge, the stir-fry will stay fresh for up to 3 days — perfect for easy lunches or a lightning-fast dinner later in the week.
Freezing
While this stir-fry is best enjoyed fresh, you can freeze leftovers if you like. Place cooled portions in freezer-safe bags or containers, removing as much air as possible. Thaw overnight in the fridge before reheating; note that veggies may soften further after freezing, but the flavors will still shine.
Reheating
For best results, warm your Chinese Chicken Cabbage Stir-Fry in a skillet over medium heat, stirring just until heated through. If you’re in a rush, microwaving works too — add a splash of water and loosely cover to keep things tender and saucy. Garnish with a few fresh green onions to perk up reheated servings!
FAQs
Can I use a different protein for this stir-fry?
Absolutely! Chinese Chicken Cabbage Stir-Fry is just as tasty with thinly sliced pork, beef, or even tofu for a vegetarian twist. Adjust your cooking time as needed, especially for pork and beef, to ensure they’re cooked through but remain tender.
Is this recipe gluten-free?
To make this stir-fry gluten-free, opt for tamari or a certified gluten-free soy sauce, and be sure your oyster sauce is gluten-free as well. Double-check your packaged ingredients for hidden gluten sneaking in.
How do I keep the vegetables crisp?
The trick is high heat and quick cooking: slice everything thinly and work in batches if your pan is small. Avoid overcrowding, which can create steam and make your veggies soggy. Add cabbage last so it keeps a little bite.
What can I add for extra spice?
Love it spicy? Toss in fresh chili slices, a pinch of crushed red pepper, or a dash of chili oil when stir-frying your veggies. A splash of Sriracha in the sauce can add a flavorful kick, too.
Can I prep this ahead for meal planning?
Definitely! Slice all your chicken and veggies the night before and refrigerate them separately. When it’s time to cook, everything comes together in minutes for an ultra-fresh, homemade Chinese Chicken Cabbage Stir-Fry that’s even faster than takeout.
Final Thoughts
There’s nothing quite like a satisfying stir-fry, and this Chinese Chicken Cabbage Stir-Fry is sure to become a trusty go-to in your kitchen. Quick, full of flavor, and packed with goodness — give it a try, and enjoy how easy it is to whip up a restaurant-worthy meal at home!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Stir-Fry
- Cuisine: Chinese
- 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 weeknight dinner, this stir-fry is easy to make and packed with delicious Asian-inspired flavors.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 3 cups green cabbage thinly sliced
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 green onions sliced
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- Salt and black pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine chicken, 1 tablespoon soy sauce, oyster sauce, and cornstarch. Set aside to marinate for 10 minutes.
- Stir-Fry the Chicken: Heat 1 tablespoon vegetable oil in a wok or skillet. Stir-fry chicken until cooked through, then set aside.
- Cook the Vegetables: In the same pan, stir-fry garlic, ginger, carrot, and bell pepper. Add cabbage and cook until tender-crisp.
- Combine and Serve: Return chicken to the pan, add remaining soy sauce, rice vinegar, sesame oil, sugar, salt, and pepper. Cook until heated through. Garnish with green onions and sesame seeds.
Notes
- You can substitute chicken with pork or beef.
- Add chili for extra heat.
- Serve with rice or noodles.
Nutrition
- Serving Size: 1 portion
- Calories: 265
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg
