Chinese Chicken Cabbage Stir Fry

Looking for a healthy, flavorful, and quick weeknight meal? This Chinese Chicken Cabbage Stir Fry is a savory, satisfying dish that comes together in under 30 minutes. Tender chicken is stir-fried with crunchy cabbage and colorful veggies in a savory garlic-ginger sauce—perfect over rice or noodles. It’s light, delicious, and way better than takeout!

Want recipes like this delivered straight to your inbox? Subscribe now to enjoy fresh and flavorful meals with ease.

Why You’ll Love This Recipe
Quick & Easy – A 30-minute meal that’s perfect for busy nights.
Healthy & Fresh – Lean protein, crisp veggies, and a light sauce.
Flavor-Packed – Classic garlic, ginger, and soy sauce combination.
Customizable – Add your favorite vegetables or spice it up.
Better Than Takeout – Fresh ingredients and less oil, salt, and sugar.

Ingredients You’ll Need

For the Chicken:
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
¼ tsp white pepper (optional)

For the Stir Fry:
1 tbsp vegetable oil (or any neutral oil)
3 cups green cabbage, thinly sliced
1 large carrot, julienned
½ red bell pepper, thinly sliced
3 green onions, chopped
3 cloves garlic, minced
1 tbsp fresh ginger, minced

For the Stir Fry Sauce:
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce
1 tsp rice vinegar
1 tsp sugar (or honey)
1 tsp cornstarch
2 tbsp water
¼ tsp crushed red pepper flakes (optional)

For Garnish & Serving:
Sesame seeds (optional)
Cooked jasmine rice, brown rice, or noodles
Extra green onions for topping

Tools You’ll Need
Sharp knife and cutting board
Mixing bowls
Wok or large skillet
Tongs or spatula
Measuring spoons
Serving plates

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine sliced chicken with soy sauce, cornstarch, sesame oil, and white pepper.
2. Toss to coat and let marinate for 10–15 minutes while preparing the vegetables and sauce.

Step 2: Make the Stir Fry Sauce
3. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, water, and red pepper flakes (if using).
4. Set aside for later.

Step 3: Stir Fry the Chicken
5. Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
6. Add chicken in a single layer and cook for 4–5 minutes until browned and cooked through.
7. Remove chicken from the pan and set aside.

Step 4: Stir Fry the Vegetables
8. In the same pan, add a bit more oil if needed.
9. Add garlic and ginger and sauté for 30 seconds until fragrant.
10. Add cabbage, carrots, and bell pepper. Stir-fry for 4–5 minutes until veggies are tender-crisp.

Step 5: Combine & Finish
11. Return the cooked chicken to the pan.
12. Pour in the stir fry sauce and toss everything together.
13. Stir-fry for another 1–2 minutes until the sauce thickens and coats everything evenly.
14. Add green onions and give one final toss.

Step 6: Serve & Garnish
15. Spoon the stir fry over steamed rice or noodles.
16. Garnish with sesame seeds and more green onions if desired.
17. Serve hot and enjoy!

Tips for the Best Stir Fry
Slice Ingredients Evenly – Thin, uniform slices ensure quick and even cooking.
Use High Heat – Stir frying is quick; preheat your pan for that classic sizzle.
Don’t Overcrowd – Cook the chicken in batches if needed to keep it from steaming.
Prep Everything First – Stir fries move fast, so have all ingredients ready.
Add Crunch – Top with toasted peanuts or cashews for extra texture.

Serving Suggestions
Steamed Jasmine or Brown Rice – A classic and filling pairing.
Rice Noodles – Great for a gluten-free option or noodle lovers.
Lettuce Wraps – Serve in crisp lettuce cups for a light, low-carb meal.
Asian Slaw – A fresh, crunchy side for contrast.

How to Store & Reheat

Storing:
Refrigerate: Keep leftovers in an airtight container for up to 3 days.

Freezing:
Freeze the stir fry (without rice) in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.

Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of water or broth.
Microwave: Heat in 1-minute intervals, stirring between each until hot.

Frequently Asked Questions

1. Can I use other proteins?
   Yes! Shrimp, tofu, or thinly sliced beef also work well.
2. What kind of cabbage is best?
   Green cabbage is classic, but Napa cabbage or savoy cabbage are great options too.
3. Is this recipe gluten-free?
   Use gluten-free soy sauce (like tamari) and ensure your oyster sauce is gluten-free.
4. Can I make it spicy?
   Absolutely! Add more red pepper flakes, fresh chilies, or a dash of sriracha.
5. Can I make this vegetarian?
   Yes! Swap the chicken for tofu or just load up on more veggies and use a vegetarian oyster sauce.

Final Thoughts

This Chinese Chicken Cabbage Stir Fry is a quick, healthy, and flavor-packed dinner you’ll turn to again and again. It’s light, satisfying, and easy to customize with whatever veggies or protein you have on hand. Serve it over rice or noodles, and you’ve got a delicious meal ready in no time!

Try it out tonight and let me know how it turns out—don’t forget to share your creation online!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: Chinese / Asian-Inspired

Nutritional Information (Per Serving):
Calories: 320 | Protein: 28g | Carbohydrates: 18g | Fat: 14g | Fiber: 3g | Sodium: 620mg

Print