There is something incredibly satisfying about a stir-fry that brings together tender chicken, crisp cabbage, and vibrant flavors in one simple skillet. This Chinese Chicken Cabbage Stir-Fry Recipe is a favorite in my home because it combines wholesome ingredients with an easy cooking process that delivers big on taste and texture. It’s perfect for busy weeknights or anytime you want a dish that’s colorful, nourishing, and downright delicious in every bite.
Ingredients You’ll Need
Getting this Chinese Chicken Cabbage Stir-Fry Recipe just right starts with fresh, straightforward ingredients that each play a vital role in the dish’s overall harmony. From the savory marinade to the crunchy vegetables, every element brings a unique layer of flavor, texture, or aroma to the pan.
- Boneless, skinless chicken breasts (1 pound, thinly sliced): Provides tender, lean protein that soaks up the marinade beautifully.
- Soy sauce (3 tablespoons total): Adds that essential umami depth and salty balance to both chicken and vegetables.
- Cornstarch (1 teaspoon): Helps create a light coating on the chicken for a silky texture after cooking.
- Vegetable oil (2 tablespoons, divided): A neutral oil that’s perfect for high-heat stir-frying without overpowering flavors.
- Garlic cloves (2, minced): Injects aromatic warmth that brightens the entire dish.
- Fresh ginger (1 tablespoon, grated): Offers a zesty spice note that complements the sweetness of the cabbage.
- Green cabbage (4 cups, shredded): Provides a crisp crunch and fresh earthiness to the stir-fry.
- Carrot (1 medium, julienned): Adds subtle sweetness and vibrant color for eye appeal.
- Green onions (1/4 cup, sliced): Brings a delicate onion flavor and freshness during the final toss.
- Oyster sauce (1 tablespoon): Infuses a rich, slightly sweet seafood umami that rounds out the sauce.
- Sesame oil (1 teaspoon): Delivers a toasty, nutty finish just before serving.
- Salt and pepper (to taste): Used to adjust seasoning and balance the savory elements.
- Sesame seeds (optional, for garnish): Adds a charming crunch and visual interest when sprinkled on top.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by tossing the thinly sliced chicken breasts with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl. This simple marinade tenderizes the chicken while giving it a slightly glossy coating that holds the flavors well during cooking. Let this sit for about 10 to 15 minutes so the chicken fully absorbs the seasoning.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken in a single layer, allowing it to sear and develop a lovely golden color. Stir-fry for 4 to 5 minutes until the chicken is cooked through but still juicy. Once done, remove the chicken from the pan and set it aside—this step ensures the chicken stays tender and doesn’t overcook later with the vegetables.
Step 3: Stir-Fry the Aromatics and Vegetables
Using the same pan, add the remaining tablespoon of vegetable oil, then toss in the minced garlic and grated ginger. Stir-fry for just 30 seconds until fragrant, taking care not to burn these delicate aromatics. Next, add the shredded cabbage and julienned carrot, stirring continuously for 3 to 4 minutes. You want the vegetables to soften slightly but maintain a satisfying crunch that contrasts beautifully with the tender chicken.
Step 4: Combine Everything with Sauces and Finish Cooking
Return the cooked chicken to the pan, along with the sliced green onions. Pour in the remaining 2 tablespoons soy sauce, oyster sauce, and the teaspoon of sesame oil. Toss everything thoroughly to coat the ingredients with the savory sauce mixture. Cook an additional 1 to 2 minutes to allow the flavors to meld and the sauce to slightly thicken. Taste and add salt or pepper if needed before removing the pan from the heat.
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
Sprinkle with toasted sesame seeds to add a subtle crunch along with a nutty accent. A few extra green onion slices can also brighten the presentation and boost freshness on the palate.
Side Dishes
This Chinese Chicken Cabbage Stir-Fry Recipe shines paired with steamed white or brown rice, which soaks up all the savory sauce perfectly. Alternatively, try serving it over simple noodles or alongside stir-fried jasmine rice for a complete Asian-inspired meal.
Creative Ways to Present
For a fun twist, serve the stir-fry in crispy wonton cups or lettuce wraps to add extra texture and make it feel more special. You can also offer a drizzle of chili sauce or a splash of rice vinegar at the table for those who love to customize their flavors.
Make Ahead and Storage
Storing Leftovers
Keep any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. The cabbage may soften over time, so enjoy it within this window for the best texture.
Freezing
This dish is best enjoyed fresh, but if necessary, freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating, though you may notice a slight change in vegetable crispness.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water or soy sauce if the stir-fry seems dry. Stir frequently to warm evenly and bring back some of the original juiciness and flavor.
FAQs
Can I use other types of cabbage for this recipe?
Absolutely! Napa cabbage or savoy cabbage are great alternatives that offer slightly different textures and flavors but work beautifully in this stir-fry.
Is there a vegetarian version of this Chinese Chicken Cabbage Stir-Fry Recipe?
Yes, simply swap out chicken for firm tofu or tempeh and increase the cooking time slightly to achieve a nice golden crust on the plant protein. The same sauces and vegetables will keep the dish delicious.
How can I make this dish spicier?
Add chili garlic sauce, sliced fresh chilies, or a dash of red pepper flakes when stir-frying the garlic and ginger for an extra kick that complements but doesn’t overpower the other flavors.
What’s the best way to julienne carrots quickly?
Use a sharp knife to slice the carrots into thin planks, then cut those planks into thin sticks. A mandoline slicer or a julienne peeler can speed up the process if you have one handy.
Can I prepare the ingredients ahead of time?
Definitely! Slice the chicken, shred the cabbage, and julienne the carrots in advance. Keep them refrigerated and assemble just before cooking for a faster weekday meal.
Final Thoughts
If you love quick, wholesome meals that don’t skimp on flavor and texture, this Chinese Chicken Cabbage Stir-Fry Recipe is one you’ll want to keep in your culinary rotation. It’s approachable enough for busy nights yet impressive enough to share with friends and family. Trust me, once you try it, this vibrant stir-fry will become one of your go-to dishes too!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Dairy-Free
Description
A quick and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breasts and crunchy vegetables tossed in a savory soy and oyster sauce blend. Perfect for a flavorful weeknight dinner served over steamed rice or noodles.
Ingredients
Marinade
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
Stir-Fry
- 2 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: In a bowl, toss the sliced chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let it marinate for 10–15 minutes to enhance flavor and tenderize the meat.
- Cook Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4–5 minutes until browned and fully cooked. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of vegetable oil to the same pan. Toss in the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant, taking care not to burn them.
- Cook Vegetables: Add the shredded cabbage and julienned carrot to the pan. Stir-fry them for 3–4 minutes, stirring frequently, until the vegetables are just tender but still crisp.
- Combine and Season: Return the cooked chicken to the pan. Add the sliced green onions, remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil. Stir well to coat all ingredients evenly and cook for another 1–2 minutes to blend flavors.
- Adjust Seasonings and Serve: Taste the stir-fry and season with salt and pepper as needed. Serve the dish hot, garnished with sesame seeds if desired, alongside steamed rice or noodles for a complete meal.
Notes
- Add a splash of rice vinegar or chili sauce for an extra burst of flavor.
- You can substitute green cabbage with Napa cabbage for a milder taste.
- Optional additions such as bell peppers can add color and variety to the stir-fry.
