Chinese Chicken Cabbage Stir-Fry Recipe
If you’re looking for a fast and flavorful dinner that delivers big on both taste and nutrition, Chinese Chicken Cabbage Stir-Fry is an absolute must-try. This vibrant dish brings together tender chicken, crisp cabbage, and a rainbow of veggies in a savory sauce that clings to every bite. The combination of garlic, ginger, and perfectly balanced sauces creates a meal that feels both comforting and exciting—ready in less time than it takes to order takeout. Whether you’re new to stir-frying or a seasoned pro, this recipe is a delicious way to bring fresh, wholesome flavors to your table.
Ingredients You’ll Need
The beauty of Chinese Chicken Cabbage Stir-Fry lies in its simple, everyday ingredients—each one thoughtfully chosen for the flavor, texture, or burst of color it brings. Here’s what you’ll need to make this dish shine, plus a few tips to help you get the best results.
- Chicken thighs or breasts: Thinly sliced for quick, juicy cooking; thighs add extra richness, but breasts work beautifully if you prefer a leaner option.
- Green cabbage: Shredded fresh cabbage offers crunch and sweetness, soaking up all those umami-rich sauces.
- Carrot: Julienne strips add color and a gentle sweetness that balances the savory notes.
- Green onions: Sliced for a pop of freshness and color; reserve some for garnish to finish the dish with flair.
- Garlic: Minced garlic infuses the stir-fry with that classic, irresistible aroma.
- Fresh ginger: Grated ginger brings warmth and a subtle zing—don’t skip it!
- Soy sauce: The backbone of the sauce, providing savory depth and a salty punch.
- Oyster sauce: Adds complexity and a touch of sweetness; use vegetarian oyster sauce if you prefer.
- Hoisin sauce (optional): For a hint of sweetness and complexity—totally optional but highly recommended.
- Sesame oil: Just a splash for nutty aroma and authentic flavor.
- Vegetable oil: Neutral oil like canola or sunflower is ideal for high-heat stir-frying.
- Cornstarch slurry: A quick mix of cornstarch and water thickens the sauce so it clings to every bite.
- Black pepper: Cracked fresh for a subtle heat that enhances the other flavors.
- Sesame seeds and extra green onions (optional): Sprinkle these on top for crunch and a picture-perfect finish.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Mix the Sauce
Start by whisking together the soy sauce, oyster sauce, hoisin sauce if you’re using it, sesame oil, and black pepper in a small bowl. This fragrant blend will give your Chinese Chicken Cabbage Stir-Fry its signature savory-sweet backbone, so take a moment to let those aromas mingle while you prep the rest of your ingredients.
Step 2: Sear the Chicken
Heat one tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add your thinly sliced chicken and let it sizzle for about 4 to 5 minutes, stirring occasionally, until it’s lightly browned and just cooked through. Remove the chicken from the pan and set it aside—this step keeps the chicken juicy and prevents overcooking.
Step 3: Stir-Fry the Veggies
Pour the remaining vegetable oil into the same pan, then toss in the minced garlic, grated ginger, and julienned carrots. Stir-fry for just 1 to 2 minutes, letting those aromatics perfume your kitchen and the carrots start to soften. Next, add the shredded cabbage and cook for another 2 to 3 minutes, stirring frequently, until the cabbage is tender but still has a little bite.
Step 4: Combine and Sauce It Up
Return the cooked chicken (and any accumulated juices) to the pan with the veggies. Pour in your prepared sauce and give everything a good toss, making sure every ingredient is glossy and well coated. This is where the Chinese Chicken Cabbage Stir-Fry really comes to life!
Step 5: Thicken and Finish
Stir in the cornstarch slurry and cook for 1 to 2 minutes longer, just until the sauce thickens and clings to the chicken and veggies. Sprinkle with sliced green onions and sesame seeds right before serving for that irresistible finishing touch.
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A generous sprinkle of sliced green onions and toasted sesame seeds adds both visual appeal and layers of texture. If you love a little heat, a dash of chili flakes or a drizzle of chili oil over the top instantly elevates the whole Chinese Chicken Cabbage Stir-Fry experience.
Side Dishes
This stir-fry is fantastic piled over steaming hot jasmine rice, fluffy brown rice, or even slurpy noodles. For a lighter, low-carb twist, spoon it over cauliflower rice. A simple cucumber salad or a bowl of miso soup makes a lovely, refreshing complement to the meal.
Creative Ways to Present
Serve your Chinese Chicken Cabbage Stir-Fry in a big family-style platter for sharing, or scoop it into individual bowls for a cozy, weeknight dinner. For a fun lunch, wrap spoonfuls in large lettuce leaves or stuff them into steamed bao buns for an Asian-inspired twist on tacos.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Store any extra Chinese Chicken Cabbage Stir-Fry in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen, making it a fantastic option for meal prep or next-day lunches.
Freezing
While you can freeze this stir-fry, keep in mind that cabbage may lose a bit of its crunch after thawing. For best results, cool the stir-fry completely, transfer to freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply warm the Chinese Chicken Cabbage Stir-Fry in a skillet over medium heat until hot, adding a splash of water if needed to loosen the sauce. You can also microwave individual portions for a quick and easy meal.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both chicken thighs and breasts work well in this recipe. Thighs tend to stay a bit juicier, but thinly sliced breasts will cook quickly and taste delicious in the stir-fry.
Is there a vegetarian version of this dish?
You can easily swap the chicken for tofu or tempeh and use vegetarian oyster sauce. The rest of the ingredients remain the same, and you’ll still get that wonderful mix of flavors and textures.
What’s the best way to shred cabbage for stir-fry?
For even, thin shreds, use a sharp chef’s knife or a mandoline slicer. Remove the tough core first, then slice the cabbage as thinly as possible for the best texture in your Chinese Chicken Cabbage Stir-Fry.
Can I add more vegetables?
Definitely! Bell peppers, snap peas, mushrooms, or baby corn make fantastic additions. Just be sure to slice everything thin so it cooks quickly and evenly.
How do I keep the chicken from getting tough?
The key is to slice the chicken thinly and cook it just until it’s no longer pink, then remove it from the pan. Adding it back at the end ensures it stays moist and tender in your stir-fry.
Final Thoughts
It’s hard not to fall in love with how easy, speedy, and downright delicious Chinese Chicken Cabbage Stir-Fry is. Whether you’re cooking for family or friends, or just treating yourself to a nourishing homemade meal, this stir-fry is sure to become a regular in your kitchen. Give it a try—you just might find your new favorite weeknight dinner!
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Chinese Chicken Cabbage Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender chicken thighs, crisp green cabbage, and vibrant vegetables tossed in a savory sauce. Perfect for a healthy weeknight dinner that comes together in just 25 minutes.
Ingredients
Proteins
- 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 medium carrot, julienned
- 2 green onions, sliced (plus extra for garnish)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauces and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
Oils and Thickener
- 2 tablespoons vegetable oil
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
Garnish
- Sesame seeds (optional)
Instructions
- Prepare the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, and black pepper. Set aside to allow flavors to meld.
- Cook the chicken. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced chicken and stir-fry for 4–5 minutes until lightly browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics and vegetables. Add the remaining tablespoon of vegetable oil to the pan. Stir-fry the minced garlic, grated ginger, and julienned carrots for 1–2 minutes until fragrant.
- Cook the cabbage. Add the shredded cabbage to the pan and stir-fry for another 2–3 minutes until it softens but still retains some crispness.
- Combine chicken and sauce. Return the cooked chicken to the pan. Pour in the prepared sauce and stir to coat all ingredients evenly.
- Thicken the sauce. Stir in the cornstarch slurry and cook for 1–2 minutes more, allowing the sauce to thicken and cling to the chicken and vegetables.
- Garnish and serve. Sprinkle the stir-fry with sliced green onions and sesame seeds if desired. Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Serve this stir-fry over steamed rice, noodles, or cauliflower rice to suit dietary preferences.
- For a more delicate texture, Napa or Savoy cabbage can be substituted for green cabbage.
- Leftovers keep well refrigerated and make a great meal prep option for several days.
- Adjust the level of hoisin sauce according to taste or omit for a lighter flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 280
- Sugar: 5g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
