If you’ve been craving a dish that’s quick, vibrant, and packed with flavor, you’re going to love this Chinese Chicken Cabbage Stir-Fry Recipe. It’s a beautiful harmony of tender chicken breast and crisp green cabbage, all brought together with a savory blend of garlic, ginger, and soy-based sauces. Every bite delivers that perfect balance of freshness, umami, and a little hint of sweetness, making it an all-around winner for busy weeknights or whenever you want a satisfying meal without fuss.
Ingredients You’ll Need
These ingredients are straightforward but each one plays a key role in building the delicious layers of this dish. From the juicy chicken breast to the crunchy cabbage and flavorful sauces, every element contributes to texture, taste, and that irresistible aroma filling your kitchen.
- Chicken Breast: Thinly sliced for quick cooking and tender bites that soak up the sauces beautifully.
- Green Cabbage: Thinly sliced to add a satisfying crunch and a touch of sweetness, balancing the savory flavors.
- Carrot: Julienned for a pop of color and natural sweetness that brightens the dish.
- Garlic: Minced cloves bring aromatic depth and a little kick.
- Ginger: Freshly grated for a warm, zesty note that complements the chicken perfectly.
- Soy Sauce: Provides the savory backbone of the stir-fry’s flavor.
- Oyster Sauce: Adds subtle sweetness and a rich, smooth umami boost.
- Sesame Oil: Just a teaspoon to finish, giving that signature toasty aroma and flavor.
- Cornstarch: Helps tenderize the chicken and thickens the sauce for a silky texture.
- Vegetable Oil: For stir-frying with a neutral flavor and high heat tolerance.
- Green Onions: Sliced for a fresh, mild onion flavor and a pop of green color.
- White Pepper: Adds gentle heat and a subtle peppery warmth that lifts the whole dish.
- Water or Chicken Broth: Just enough moisture to create a flavorful glaze for the stir-fry.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Prepare the Pan and Marinate the Chicken
Start by heating your wok or skillet over medium-high heat until it’s hot and ready for action. While that’s heating up, toss the thinly sliced chicken with half the soy sauce, half the cornstarch, and white pepper. This simple marinade gives the chicken a tasty coating that ensures it stays juicy and flavorful once cooked. Let it sit for about 10 minutes to soak up those flavors.
Step 2: Cook the Chicken Until Golden
Add a tablespoon of vegetable oil to your hot pan, letting it shimmer before adding the chicken. Cook the chicken in batches so it browns beautifully rather than steams. This step locks in moisture and gives you those lovely caramelized edges that make stir-fry chicken taste so good. Once browned, remove the chicken from the pan and set it aside.
Step 3: Stir-Fry the Aromatics and Vegetables
In the same pan, add the garlic, grated ginger, and julienned carrot. Stir-fry these for about a minute until the garlic is fragrant and the carrot starts to soften. Then add the thinly sliced cabbage and continue cooking until it’s tender-crisp—this means it’s cooked but still has a nice crunch to balance the dish perfectly.
Step 4: Bring It All Together
Return the cooked chicken to the pan with the vegetables. Pour in the remaining soy sauce, oyster sauce, and the water or chicken broth. Stir everything well to coat all the ingredients evenly. Cook this mixture for a couple of minutes so the flavors meld and the sauce thickens slightly, enveloping each bite in deliciousness.
Step 5: Finish with Sesame and Green Onions
Add the sesame oil and sliced green onions to the pan for that final hit of fragrance and flavor. Give everything a good stir, taste and adjust seasoning if needed, and your Chinese Chicken Cabbage Stir-Fry Recipe is ready to serve hot and tasty!
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
Simple garnishes can elevate this dish beautifully. Toasted sesame seeds add a lovely crunch and nutty flavor that pairs perfectly with the sesame oil. A sprinkle of freshly chopped cilantro can bring a burst of herbaceous freshness that brightens every mouthful.
Side Dishes
This stir-fry shines alongside steamed rice or fluffy jasmine rice, which soak up the savory sauce wonderfully. If you prefer noodles, try serving it over egg noodles or rice noodles for a comforting bowl. A light soup or a crisp cucumber salad can balance the meal with added freshness and texture.
Creative Ways to Present
Want to change things up? Serve the stir-fry wrapped in lettuce leaves for a hand-held, low-carb option. Another idea is to pile it high on a bed of quinoa or couscous, adding a new texture and a wholesome twist. Plated elegantly with a side of pickled vegetables, it makes for an impressive and colorful presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Chicken Cabbage Stir-Fry Recipe keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness and to prevent the vegetables from becoming soggy.
Freezing
You can freeze this stir-fry if needed, but to preserve the best texture, it’s ideal to freeze only the cooked chicken separately from the vegetables. When thawing, combine them gently and reheat slowly to avoid overcooked cabbage.
Reheating
Reheat leftovers over medium heat in a skillet or wok. Add a splash of water or broth to refresh the sauce and keep the cabbage crisp. Avoid microwaving if possible, as it can make the vegetables limp and the chicken rubbery.
FAQs
Can I use other types of cabbage for this stir-fry?
Absolutely! Napa cabbage or Savoy cabbage work great too, offering a slightly different texture and flavor while still giving you that satisfying crunch.
Is it possible to make this recipe vegetarian?
Yes! Substitute the chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. Don’t forget to check that your oyster sauce is vegetarian-friendly or replace it with mushroom sauce.
How can I make this dish spicier?
Add sliced fresh chili peppers or a pinch of chili flakes during the cooking of the garlic and ginger stage. Alternatively, drizzle some chili oil on top before serving for a fiery kick.
What type of soy sauce is best for this recipe?
Regular light soy sauce is ideal for this dish, giving it that authentic savory flavor without overpowering the other ingredients. If you’re watching sodium intake, low-sodium soy sauce can work but adjust to taste.
Can I prepare parts of this recipe ahead of time?
Definitely. You can slice the chicken and vegetables in advance and marinate the chicken early. This makes the actual cooking process super quick and stress-free, perfect for busy evenings.
Final Thoughts
The Chinese Chicken Cabbage Stir-Fry Recipe is genuinely one of those dishes that feels like a warm hug on a plate—flavorful, fresh, and incredibly satisfying. Whether you’re a seasoned cook or just starting out, this recipe is straightforward and endlessly adaptable. Give it a try, and you might just find your new go-to meal for busy days or casual dinners at home.
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, crisp green cabbage, and vibrant carrots, all tossed in a savory soy and oyster sauce blend. Perfect for a healthy weeknight dinner served over rice or noodles.
Ingredients
Protein
- 1 pound chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 stalks green onions, sliced
Sauces and Oils
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
Other Ingredients
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons water or chicken broth
Instructions
- Heat the wok or skillet: Place the wok or skillet over medium-high heat and allow it to become hot before adding ingredients.
- Marinate the chicken: Toss the thinly sliced chicken with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and white pepper. Let it marinate for 10 minutes to enhance flavor and tenderness.
- Heat oil in pan: Add 1 tablespoon of vegetable oil to the hot pan and heat until shimmering, indicating it’s ready for cooking.
- Cook the chicken: Stir-fry the marinated chicken in batches, making sure not to overcrowd the pan, until the pieces are browned and cooked through. Remove the chicken and set aside.
- Stir-fry vegetables: In the same pan, add garlic, ginger, and carrot, stir-frying for 1 minute until fragrant. Then add the cabbage and continue cooking until it is tender-crisp.
- Combine chicken and seasonings: Return the cooked chicken to the pan. Add the remaining 2 tablespoons of soy sauce, oyster sauce, and water or chicken broth. Cook for 2 minutes, stirring to coat all ingredients evenly.
- Finish with sesame oil and green onions: Drizzle sesame oil over the stir-fry and add the sliced green onions. Stir everything together and adjust seasoning to taste.
- Serve: Serve the hot stir-fry over steamed rice or noodles. Optionally garnish with sesame seeds for added texture and flavor.
Notes
- Marinating the chicken with cornstarch and soy sauce helps to tenderize the meat and create a silky sauce.
- Use a wok or large skillet for best results to ensure even heat distribution and quick cooking.
- Adjust vegetable oil amount as needed to prevent sticking.
- Vegetables should remain slightly crisp to retain texture and nutrients.
- Serve immediately for the best flavor and texture.
- Optional sesame seeds garnish adds a nice nutty flavor and crunch.
