Name: Chinese Chicken Cabbage Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken breasts or thighs, thinly sliced; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 small onion, thinly sliced; 4 cups napa or green cabbage, thinly shredded; 1 medium carrot, julienned; 2 tablespoons oyster sauce; 1 tablespoon soy sauce (extra); 1 teaspoon sesame oil; 1/4 teaspoon black pepper; Chopped green onions or sesame seeds for garnish (optional)

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This Chinese Chicken Cabbage Stir-Fry is a weeknight wonder that delivers bright, savory flavors and satisfying textures in just half an hour. Tender chicken mingles with crisp cabbage shreds and colorful carrots, all perfectly coated in a glossy, garlicky sauce. Whether you crave a quick, healthy dinner or want to impress friends with something homemade and wholesome, this stir-fry will quickly earn a top spot in your recipe rotation.

Chinese Chicken Cabbage Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chinese Chicken Cabbage Stir-Fry is in its simplicity: each ingredient is carefully chosen to bring out a mix of flavors, crunch, and aroma that’ll have everyone coming back for seconds. Here’s what you’ll need, along with tips for getting the most from each component:

Chicken (1 pound, boneless skinless breasts or thighs): Thinly sliced for quick, even cooking and juicy bites every time.
Soy Sauce (2 tablespoons for marinade + 1 tablespoon extra): Provides that deep salty-umami backbone essential to stir-fry magic.
Cornstarch (1 tablespoon): Helps lock moisture into the chicken and gives the sauce a silky finish.
Vegetable Oil (2 tablespoons): High-heat friendly oil makes for a fast stir-fry without burning delicate aromatics.
Garlic (3 cloves, minced): The aromatic heart that infuses each bite with unmistakable fragrance.
Fresh Ginger (1 tablespoon, minced): Brightens the dish and pairs beautifully with cabbage and chicken.
Onion (1 small, thinly sliced): Sautéed to sweetness, delivering a mellow layer of flavor.
Cabbage (4 cups napa or green, thinly shredded): Star of the show, adding crunch, freshness, and a subtle sweetness.
Carrot (1 medium, julienned): Pops of color and gentle sweetness keep things interesting.
Oyster Sauce (2 tablespoons): Deep, savory richness that makes the stir-fry truly crave-worthy.
Sesame Oil (1 teaspoon): Just a drizzle for nutty, toasty aroma right at the end.
Black Pepper (1/4 teaspoon): Adds a hint of warmth; freshly cracked is best.
Green Onions or Sesame Seeds (optional): For scattering on top, adding a pop of color and a little crunch or bite, if you like.

How to Make Chinese Chicken Cabbage Stir-Fry

Step 1: Marinate the Chicken

Start by combining the thinly sliced chicken with two tablespoons of soy sauce and the cornstarch in a bowl. Give it a thorough toss so each piece gets a glossy coating. Let this hang out for 10 to 15 minutes — this quick marinade ensures your chicken stays tender and flavorful throughout the stir-fry process.

Step 2: Sear the Chicken

Heat one tablespoon of vegetable oil in a large wok or high-sided skillet over medium-high heat. When the oil gleams, add the marinated chicken in a single layer. Stir-fry briskly for about five to six minutes until the chicken pieces are just cooked through and starting to brown around the edges. Scoop them onto a plate and set aside while you work on the veggies.

Step 3: Sauté the Aromatics

Drizzle the remaining tablespoon of vegetable oil into your wok, then add the minced garlic, fresh ginger, and thinly sliced onion. Let these aromatics dance in the pan for about two minutes, stirring often, until their perfume fills your kitchen and the onions start to soften and turn translucent.

Step 4: Stir-Fry the Vegetables

Add your mountain of shredded cabbage and julienned carrot to the fragrant base. Stir-fry briskly for three to four minutes: you want the cabbage slightly wilted but still with some bite, and the carrots to remain perky and vibrant.

Step 5: Finish and Toss

Return the cooked chicken to the wok, then drizzle in the oyster sauce, the remaining tablespoon of soy sauce, sesame oil, and the black pepper. Give everything a good toss, making sure that luscious sauce glazes every bite. After another minute or two of mingling over the heat, your Chinese Chicken Cabbage Stir-Fry is ready to serve piping hot.

How to Serve Chinese Chicken Cabbage Stir-Fry

Garnishes

Scatter freshly sliced green onions or a handful of toasted sesame seeds over the top for an irresistible finish. These little extras bring color, crunch, and an aromatic flourish that elevates the dish beautifully.

Side Dishes

This stir-fry shines when served over fluffy steamed white rice or nestled atop a mound of slurpable noodles. For a lighter pairing, try brown rice or even cauliflower rice to soak up the savory sauce without weighing you down.

Creative Ways to Present

If you’re seeking a fun twist, spoon your Chinese Chicken Cabbage Stir-Fry into crisp lettuce cups or serve it family-style alongside quick cucumber pickles for contrast. It also makes a delicious filling for rice bowls or wraps, perfect for lunchboxes or on-the-go dinners.

Make Ahead and Storage

Storing Leftovers

Got extra Chinese Chicken Cabbage Stir-Fry? Let it cool, then transfer to an airtight container. It’ll keep in the fridge for up to three days, making for a meal-prep-friendly lunch or speedy dinner later in the week.

Freezing

While the chicken freezes well, cabbage can lose some of its crunch when thawed. If you want to freeze, do so in a tightly sealed container, then reheat gently and accept a softer, but still flavorful, stir-fry experience. Consume within one month for best taste.

Reheating

To reheat, pop your leftovers in a hot skillet for a couple of minutes, stirring often, to revive that just-cooked flavor and texture. You can also microwave in short bursts, stirring between each, but avoid overheating to keep everything tender, not mushy.

FAQs

Can I use a different type Main Course

Absolutely! Napa cabbage works beautifully and has a softer texture and sweeter taste, but you can easily substitute with regular green cabbage, savoy, or even purple cabbage for an extra pop of color.

How do I make this dish vegetarian?

Swap out the chicken for extra-firm tofu or tempeh, and use vegetarian oyster sauce or extra soy sauce mixed with a little brown sugar for a completely plant-based option.

Is Chinese Chicken Cabbage Stir-Fry gluten-free?

If you use tamari or a certified gluten-free soy sauce and double-check that your oyster sauce is gluten-free, your stir-fry will be safe for gluten-sensitive guests.

Can I add extra vegetables?

Of course! Bell peppers, snow peas, broccoli florets, or mushrooms all work beautifully with the core flavors and add more color and nutrition to the dish.

What’s the best way to slice the chicken?

For tender, uniform pieces, freeze the chicken for 10-15 minutes before slicing against the grain using a sharp knife. This method makes thin slicing a breeze and ensures even cooking.

Final Thoughts

Few dinners come together so quickly and with so much flavor as this Chinese Chicken Cabbage Stir-Fry. It’s warm, nourishing, and genuinely fun to make, whether you’re new to stir-frying or already a pro. I hope you give it a try and make it your own family favorite—after just one bite, you’ll see why it’s a dish worth sharing again and again!

Chinese Chicken Cabbage Stir-Fry Recipe

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4.7 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A quick and flavorful Chinese Chicken Cabbage Stir-Fry recipe that is perfect for a busy weeknight dinner. Tender chicken, crisp vegetables, and savory sauces come together in a delicious stir-fry that pairs perfectly with rice or noodles.

Ingredients

Scale

Chicken Marinade:

1 pound boneless skinless chicken breasts or thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon cornstarch

Stir-Fry:

2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 small onion, thinly sliced
4 cups napa or green cabbage, thinly shredded
1 medium carrot, julienned
2 tablespoons oyster sauce
1 tablespoon soy sauce (extra)
1 teaspoon sesame oil
1/4 teaspoon black pepper
Chopped green onions or sesame seeds for garnish (optional)

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Instructions

Marinate the Chicken: Toss the sliced chicken with 2 tablespoons soy sauce and cornstarch. Set aside to marinate for 10–15 minutes.
Cook the Chicken: Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 5–6 minutes. Remove and set aside.
Prepare the Vegetables: Add the remaining oil to the pan and sauté garlic, ginger, and onion until fragrant and soft, about 2 minutes. Add the cabbage and carrots and stir-fry for 3–4 minutes, until slightly wilted but still crisp.
Combine and Finish: Return the chicken to the pan. Add oyster sauce, additional soy sauce, sesame oil, and black pepper. Toss everything together and cook for another 1–2 minutes until well coated and heated through. Serve immediately, garnished with green onions or sesame seeds if desired.