Chinese Chicken Cabbage Stir-Fry is a quick and healthy dish bursting with savory flavors and vibrant textures. Tender chicken, crunchy cabbage, and a flavorful sauce make this meal a satisfying option for busy weeknights or whenever you crave a nutritious, homemade Asian-inspired dish.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes, perfect for a weeknight dinner.
- Healthy: Packed with lean protein and nutrient-rich vegetables.
- Customizable: Add your favorite veggies or adjust the seasoning to suit your taste.
- Budget-friendly: Made with simple, affordable ingredients.
- Versatile: Serve it over rice, noodles, or enjoy it on its own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breast or thighs
- Green cabbage
- Garlic
- Ginger
- Soy sauce
- Oyster sauce
- Sesame oil
- Cornstarch
- Vegetable oil
- Scallions
- Optional: Red chili flakes or sesame seeds for garnish
Directions
- Prepare the chicken: Slice the chicken into thin strips. In a bowl, toss it with soy sauce and cornstarch. Set aside.
- Prep the vegetables: Thinly slice the cabbage and mince the garlic and ginger.
- Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the chicken until browned and cooked through. Remove from the pan and set aside.
- Cook the vegetables: In the same pan, add a little more oil. Stir-fry the garlic and ginger until fragrant, about 30 seconds. Add the cabbage and cook until just tender but still crisp, about 3-4 minutes.
- Combine everything: Return the chicken to the pan. Add soy sauce, oyster sauce, and sesame oil. Toss everything together and cook for another 1-2 minutes to combine the flavors.
- Serve: Garnish with sliced scallions, sesame seeds, or red chili flakes. Serve hot over rice or noodles.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Vegetarian: Swap chicken for tofu or mushrooms.
- Add more vegetables: Include carrots, bell peppers, snap peas, or broccoli for extra color and nutrition.
- Spicy kick: Stir in chili paste, sriracha, or diced fresh chili for heat.
- Low-carb option: Serve on its own or with cauliflower rice for a low-carb meal.
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and ensure the oyster sauce is gluten-free.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in a skillet over medium heat or in the microwave until heated through. Add a splash of water if the dish seems dry.
- Freezing: Not recommended, as the texture of the cabbage may change upon thawing.
FAQs
Can I use a different type of cabbage?
Yes, Napa cabbage or Savoy cabbage are great alternatives.
What can I use instead of oyster sauce?
You can substitute hoisin sauce or a mixture of soy sauce and a touch of sugar.
How do I keep the chicken tender?
Tossing the chicken with cornstarch before cooking helps lock in moisture and create a velvety texture.
Is this dish spicy?
Not by default, but you can add chili flakes or sriracha for a spicy version.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and chop the vegetables in advance. Stir-fry fresh for best results.
What type of pan is best for stir-frying?
A large wok or a non-stick skillet works well to ensure even cooking.
Can I use frozen chicken?
Thaw the chicken fully before cooking to ensure even browning and proper cooking.
How do I cut the cabbage for stir-frying?
Thinly slice the cabbage into strips for even cooking and easy eating.
What can I serve with this dish?
Steamed rice, fried rice, noodles, or even quinoa pair well with this stir-fry.
How do I prevent the cabbage from becoming soggy?
Cook the cabbage quickly over high heat and avoid overcrowding the pan.
Conclusion
Chinese Chicken Cabbage Stir-Fry is a flavorful, wholesome dish that’s as easy to make as it is delicious. Perfect for any night of the week, this recipe is versatile, nutritious, and sure to become a favorite in your meal rotation. Try it today for a quick and satisfying dinner!
Print
Chinese Chicken Cabbage Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Description
This Chinese Chicken Cabbage Stir-Fry is a quick, healthy, and flavorful dish that’s perfect for busy weeknights. Packed with tender chicken, crunchy cabbage, and a savory sauce, it pairs wonderfully with steamed rice or noodles for a complete meal.
Ingredients
- For the Stir-Fry:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 4 cups green or Napa cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 small onion, thinly sliced
- 2 tablespoons vegetable oil or sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper flakes (optional, for heat)
- Optional Garnishes:
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, hoisin sauce (if using), cornstarch, and crushed red pepper flakes. Set aside.
- Cook the Chicken:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the chicken slices and cook for 4–5 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add the remaining tablespoon of oil. Sauté the garlic, ginger, and onion for about 1 minute, until fragrant.
- Add the cabbage and carrots to the skillet. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
- Combine and Sauce:
- Return the chicken to the skillet and pour the sauce over the mixture. Stir well to coat the chicken and vegetables evenly.
- Cook for an additional 1–2 minutes, allowing the sauce to thicken slightly.
- Serve:
- Remove from heat and garnish with chopped green onions and sesame seeds, if desired. Serve hot with steamed rice or noodles.
Notes
- For added crunch, toss in a handful of bean sprouts or sliced water chestnuts.
- Use tamari or coconut aminos for a gluten-free version of this dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.