If you’re hungry for a meal that’s light, vibrant, and packed with irresistible flavor, this Chinese Chicken Cabbage Stir-Fry is about to become your new weeknight favorite. Tender slices of chicken are quickly seared and tumbled together with crisp shredded cabbage, sweet carrots, and a savory splash of sauce—all in just about 25 minutes! Whether you’re looking to add more veggie power to your dinner table or just craving a satisfying stir-fry that doesn’t skimp on nutrition, this dish truly delivers. It’s fresh, satisfying, and every bite feels like a celebration of Chinese-inspired home cooking.
Ingredients You’ll Need
The beauty of Chinese Chicken Cabbage Stir-Fry lies in its short—and surprisingly accessible—ingredient list. Each one has a special part to play, bringing out layers of flavor, crunch, and gorgeous color in the final dish.
- Chicken breast: Sliced thin for fast cooking and perfectly tender bites throughout the stir-fry.
- Cornstarch: Helps seal in the chicken’s juices and creates that subtle, silky coating you love in restaurant stir-fries.
- Soy sauce (divided): Adds a savory, umami-rich backbone to both the marinade and the sauce.
- Oyster sauce: Brings depth and a bit of that classic Chinese stir-fry flavor—don’t skip it if you can find it!
- Hoisin sauce: Offers a hint of sweetness and extra complexity for a truly moreish sauce.
- Rice vinegar: Just a splash brightens everything up and balances the richer flavors.
- Sesame oil: A little goes a long way for nutty aroma and unmistakable Asian flair.
- Vegetable oil (for cooking): High smoke point keeps everything sizzling and ensures golden, evenly cooked chicken.
- Garlic (minced): Essential for building that fragrant, mouthwatering base.
- Fresh ginger (grated): Adds a gentle heat and a fresh, zesty brightness to the mix.
- Cabbage (napa or green, shredded): The star veggie—crunchy, mild, and perfect at soaking up the sauce.
- Carrot (julienned): Brings a pop of color and a hint of natural sweetness.
- Green onions (sliced): Lend freshness and that special zip to finish the dish.
- Ground white pepper: For gentle, aromatic heat that ties everything together.
- Salt to taste: Adjust at the end to make the flavors sing without overdoing it.
- Sesame seeds for garnish (optional): Adds a touch of crunch and visual flair at serving time.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by placing your thinly sliced chicken breast into a bowl, then toss with cornstarch and one tablespoon of soy sauce. Give it a good mix with your hands or a pair of tongs—this quick marinade helps the chicken stay juicy and tender while also giving every piece that classic, velvety Chinese stir-fry texture. Set it aside for about 10 minutes while you prep the other ingredients.
Step 2: Whisk Up the Stir-Fry Sauce
In a small bowl, combine the second tablespoon of soy sauce with the oyster sauce, hoisin sauce, rice vinegar, and a teaspoon of fragrant sesame oil. This little mixture will be your ticket to a glossy, flavorful stir-fry sauce with all the sweet, salty, and tangy notes that make Chinese Chicken Cabbage Stir-Fry so irresistible.
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat—wait until it shimmers so the chicken doesn’t stick. Add the chicken and stir-fry for about 4 to 5 minutes, moving the pieces often until they’re golden and cooked through. Once ready, transfer the chicken to a plate so it doesn’t overcook while you move on to the veggies.
Step 4: Sauté the Fragrants and Veggies
In the same pan (don’t wipe it out—you want those savory little bits left from the chicken), toss in the minced garlic and grated ginger. Sauté for just 30 seconds until they become gloriously fragrant, then add the shredded cabbage and julienned carrot. Stir-fry for 2 to 3 minutes until the vegetables begin to soften but still have plenty of crunch. The sizzle and aroma are your cues that you’re on the right track!
Step 5: Bring It All Together
Return the chicken to the skillet and pour in your prepared stir-fry sauce. Toss everything bright and quickly, letting all those beautiful flavors coat every bite. Cook for another 2 minutes, stirring so every piece of chicken and every ribbon of cabbage is glossy and saucy. Finally, sprinkle in the sliced green onions, dust with white pepper, and taste—add a pinch of salt if needed. Remove from the heat and get ready to serve up your homemade masterpiece.
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A simple sprinkle of toasted sesame seeds gives this Chinese Chicken Cabbage Stir-Fry an effortless gourmet touch—plus a subtle crunch in every bite. You could also add extra sliced green onions, a drizzle of chili oil for spice lovers, or some fresh cilantro to make the flavors really pop and look even more inviting on the plate.
Side Dishes
This stir-fry is delighted to be served over warm steamed white or brown rice, but don’t stop there! Try it over chewy noodles (udon, soba, or rice noodles all work) or serve alongside a bowl of egg drop soup or hot and sour soup for a comforting Chinese-inspired dinner. A crisp cucumber salad or a simple side of steamed edamame will round things out perfectly.
Creative Ways to Present
Why not spoon your Chinese Chicken Cabbage Stir-Fry into crisp lettuce cups for a fun, hand-held appetizer? Or pile it high in a bento box for a colorful lunch that rivals anything from your favorite takeout spot. For parties, serve it family-style on a big, beautiful platter garnished with lots of scallions and sesame seeds for maximum wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Chicken Cabbage Stir-Fry stores beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits, and those tender veggies hold up surprisingly well, making for a fantastic lunch the next day.
Freezing
While it’s best eaten fresh, you can freeze portions of this stir-fry if you need to. Just let it cool completely, transfer it to freezer-safe containers, and freeze for up to 2 months. Keep in mind the texture of the cabbage may soften after thawing, but the taste will still be great.
Reheating
To reheat, simply warm your Chinese Chicken Cabbage Stir-Fry gently in a skillet over medium heat until it’s heated through; a splash of water or broth will help loosen up the sauce if needed. You can also reheat it in the microwave, stirring halfway through for even warming—just be careful not to overcook the veggies.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a delicious swap and will give your Chinese Chicken Cabbage Stir-Fry an even juicier, more flavorful result. Just slice them thin and follow the recipe as written.
What type Main Course
Napa cabbage is my top pick for its tender, sweet leaves, but green cabbage holds up really well to stir-frying too. You can even experiment with savoy cabbage or bok choy for a different texture.
Is it possible to make this dish vegetarian?
Definitely! Substitute the chicken with extra-firm tofu or seitan and use vegetarian oyster sauce. The method and rest of the ingredients remain exactly the same.
How do I make this dish spicier?
If you love a little heat, stir in some chili flakes with the garlic and ginger, or finish the dish with a drizzle of chili oil or sriracha. This customizes your Chinese Chicken Cabbage Stir-Fry to your spice preference without changing the original flavor balance.
Can I add more vegetables to the stir-fry?
Absolutely! Snap peas, bell peppers, or baby corn can all be tossed in for even more color and crunch. Just add them alongside the carrots so everything cooks evenly without over-softening the cabbage.
Final Thoughts
There’s just something about mastering your own Chinese Chicken Cabbage Stir-Fry at home—it’s fresh, quick, so satisfying, and endlessly versatile. I hope you’ll give it a try and see just how easy (and delicious) homemade stir-fry can be. If you do, let your creativity run wild and make it your own favorite go-to weeknight meal!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken, crunchy cabbage, and a savory sauce come together in a delicious stir-fry that pairs perfectly with rice or noodles.
Ingredients
Marinated Chicken:
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
Stir-Fry Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Other Ingredients:
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 4 cups napa or green cabbage, shredded
- 1 carrot, julienned
- 2 green onions, sliced
- 1/4 teaspoon ground white pepper
- Salt to taste
- Sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: Toss chicken with cornstarch and soy sauce. Let marinate for 10 minutes.
- Prepare Sauce: Mix remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil in a bowl.
- Cook Chicken: Stir-fry marinated chicken until browned. Set aside.
- Stir-Fry Vegetables: Sauté garlic and ginger, then add cabbage and carrot. Cook until tender-crisp.
- Combine: Return chicken to skillet, add stir-fry sauce, and cook briefly. Season with white pepper and salt.
- Finish: Add green onions, garnish with sesame seeds, and serve hot.
Notes
- For added spice, include chili flakes or chili oil.
- Try using savoy cabbage or bok choy for variation.
- Chicken thighs can be substituted for a different texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
