Chinese Chicken Cabbage Stir-Fry Recipe
If you’re searching for a meal that’s both lightning-fast and bursting with flavor, look no further than this Chinese Chicken Cabbage Stir-Fry. It’s the kind of recipe that transforms humble ingredients into a colorful, nutritious dinner in just 25 minutes. With juicy chicken, crisp-tender veggies, and a savory sauce that clings to every bite, this stir-fry is as comforting as it is vibrant. Whether you’re feeding a busy family or simply craving some healthy Chinese takeout at home, this Chinese Chicken Cabbage Stir-Fry is sure to become your new weeknight favorite.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—each ingredient shines and plays a crucial role in creating that classic stir-fry magic. From the succulent chicken to the crunchy cabbage and sweet bell pepper, you’ll love how these staples combine for unbeatable flavor and texture.
- Vegetable oil: Essential for high-heat stir-frying, it keeps everything cooking evenly and adds a subtle richness.
- Boneless skinless chicken breast: Thinly sliced chicken cooks quickly and soaks up all the savory sauce.
- Salt and black pepper: A simple seasoning that brings out the natural flavors of the chicken.
- Garlic: Freshly minced garlic delivers that unmistakable aromatic punch.
- Fresh ginger: Grated ginger adds warmth and a little zing to the whole dish.
- Green cabbage: Shredded cabbage provides crunch, color, and a subtle sweetness.
- Carrots: Shredded carrots bring a pop of color and a gentle sweetness that balances the savory sauce.
- Red bell pepper: Thin slices of bell pepper add sweetness and a beautiful contrast of color.
- Soy sauce or tamari: The salty backbone of the sauce—use tamari for a gluten-free version.
- Oyster sauce (or hoisin): Adds deep umami flavor; swap for hoisin to make it vegetarian.
- Sesame oil: Just a teaspoon infuses the stir-fry with nutty, toasty aroma.
- Green onions: Sliced and sprinkled on top for freshness and a pop of green.
- Toasted sesame seeds (optional): A sprinkle adds crunch and visual appeal.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Sear the Chicken
Start by heating your vegetable oil in a large skillet or wok over medium-high heat. Season the thinly sliced chicken breast with salt and pepper, then add it to the hot pan. Stir-fry for 4 to 5 minutes, letting the chicken pieces brown and cook through while stirring often. Once the chicken is golden and no longer pink, scoop it out and set it aside—you’ll add it back in later for maximum tenderness.
Step 2: Sauté the Aromatics
In the same pan, toss in the minced garlic and grated ginger. Stir-fry these aromatics for just 30 seconds, or until they’re fragrant and sizzling. This quick step infuses the oil with loads of flavor, which will coat every bite of your Chinese Chicken Cabbage Stir-Fry.
Step 3: Stir-Fry the Veggies
Add your shredded cabbage, carrots, and thinly sliced red bell pepper straight into the pan. Stir-fry for 3 to 4 minutes, just until the vegetables are slightly softened but still have a satisfying crunch. This keeps the stir-fry vibrant and full of texture.
Step 4: Sauce and Combine
Return the cooked chicken to the pan with the veggies. Pour in the soy sauce, oyster sauce, and sesame oil. Stir everything together so the chicken and veggies are evenly coated in that savory, glossy sauce. Let it cook for another 2 minutes so the flavors can meld beautifully.
Step 5: Garnish and Serve
When your Chinese Chicken Cabbage Stir-Fry is piping hot and irresistibly fragrant, remove it from the heat. Top with sliced green onions and a sprinkle of toasted sesame seeds if you like a little extra crunch and color. Serve immediately for maximum freshness and flavor.
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A handful of sliced green onions and a light dusting of toasted sesame seeds make this dish look as good as it tastes. If you’re feeling adventurous, a few sprigs of fresh cilantro or a drizzle of chili oil can add even more personality to your plate.
Side Dishes
This Chinese Chicken Cabbage Stir-Fry pairs wonderfully with classic steamed jasmine rice or fluffy white rice, soaking up every drop of that savory sauce. For extra heartiness, serve it over a bed of noodles. If you’re watching carbs, cauliflower rice or even a tangle of zucchini noodles are delicious alternatives that keep things light.
Creative Ways to Present
For a fun twist, try serving your stir-fry in lettuce cups for a hand-held meal, or fill a bowl with the stir-fry and top with a jammy boiled egg for a modern, protein-packed lunch. You can even layer it over a grain bowl with brown rice, edamame, and pickled veggies for a colorful, meal-prep friendly spin.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer your Chinese Chicken Cabbage Stir-Fry to an airtight container and refrigerate within two hours of cooking. It will keep well in the fridge for up to 3 days, making it a fantastic option for meal prep or easy next-day lunches.
Freezing
While you can freeze this stir-fry, keep in mind that the texture of the cabbage and peppers may soften when thawed. Freeze in single-serve portions in airtight containers and enjoy within one month for the best taste and texture.
Reheating
To reheat, simply add your Chinese Chicken Cabbage Stir-Fry to a skillet over medium heat and stir until warmed through. A splash of water or a drizzle of soy sauce can help revive the sauce and keep everything moist. You can also microwave leftovers in 30-second bursts, stirring in between, until steaming hot.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs will add even more juiciness and rich flavor to your Chinese Chicken Cabbage Stir-Fry. Just slice them thin and cook as you would the breast meat.
Is this recipe gluten-free?
It can be! Simply use tamari in place of regular soy sauce and ensure your oyster (or hoisin) sauce is gluten-free. This simple swap will make your stir-fry safe for gluten-sensitive eaters.
Can I make this vegetarian or vegan?
Yes, you can swap the chicken for tofu or tempeh and use hoisin sauce instead of oyster sauce. The vegetables and sauce are just as delicious with plant-based protein.
What other vegetables work well in this stir-fry?
Feel free to add or substitute vegetables like snap peas, broccoli, mushrooms, or baby corn. The recipe is very adaptable to what you have on hand or your personal favorites.
How do I keep the vegetables crisp?
The key is to stir-fry over high heat and avoid overcooking—just a few minutes is all you need for perfectly crisp-tender veggies in your Chinese Chicken Cabbage Stir-Fry.
Final Thoughts
If you’re craving a meal that’s easy, healthy, and packed with flavor, this Chinese Chicken Cabbage Stir-Fry is your ticket to a satisfying dinner any night of the week. Give it a try and watch it disappear from your table—your taste buds (and your family) will thank you!
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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 healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast and crisp vegetables tossed in a savory soy and oyster sauce blend. Perfect for a flavorful weeknight dinner, this recipe is easy to prepare and can be adapted to gluten-free or vegetarian diets.
Ingredients
Protein and Seasonings
- 1 pound boneless skinless chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Aromatics
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Vegetables
- 4 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 red bell pepper, thinly sliced
- 2 green onions, sliced
Sauces and Oils
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce or tamari
- 1 tablespoon oyster sauce (or hoisin sauce for a vegetarian version)
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Prepare the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken with salt and pepper, then add to the pan and stir-fry for 4–5 minutes until browned and cooked through. Remove the chicken and set aside.
- Sauté Aromatics: In the same pan, add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
- Cook Vegetables: Add the shredded cabbage, carrots, and sliced red bell pepper to the pan. Stir-fry for 3–4 minutes until the vegetables become tender-crisp but still retain some crunch.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add soy sauce, oyster sauce, and sesame oil. Stir well to coat all ingredients evenly and continue cooking for another 2 minutes to meld flavors.
- Garnish and Serve: Remove from heat, then garnish with sliced green onions and toasted sesame seeds if desired. Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.
Notes
- Serve over steamed rice or noodles for a complete meal.
- Swap chicken for tofu or shrimp to vary the protein.
- For a low-carb version, serve with cauliflower rice instead of traditional grains.
- Use tamari and gluten-free oyster sauce to make this recipe gluten-free.
- Adjust the amount of soy and oyster sauce to taste if you prefer less sodium.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
