The Chinese Chicken Cabbage Stir Fry Recipe is a vibrant, quick, and satisfying dish that brings together tender chicken, crisp cabbage, and flavorful aromatics in a deliciously saucy stir-fry. This recipe is perfect for busy weeknights when you want a wholesome meal that feels homemade and comforting without spending hours in the kitchen. The balance of juicy chicken, crunchy cabbage, and the subtle kick from ginger and garlic makes every bite a celebration of textures and tastes that’s easy to fall in love with.
Ingredients You’ll Need
These simple ingredients pack a punch, creating a harmony of flavors and textures that make this stir fry so special. Each component plays its role, from the tender chicken to the fresh, crunchy vegetables and the savory sauce that ties it all together.
- 1 lb boneless skinless chicken thighs or breasts: Thinly sliced for quick cooking and juicy texture.
- 1 tbsp oil (avocado or neutral): A high smoke point oil perfect for stir-frying.
- ½ head green cabbage: Chopped for a crisp, slightly sweet crunch that contrasts beautifully with the chicken.
- 1 medium carrot: Julienned to add color and a subtle sweetness.
- 1 tbsp fresh ginger: Minced for a zesty, aromatic punch.
- 3 cloves garlic: Minced to build depth and warmth in flavor.
- 2 tbsp soy sauce (or tamari): Provides the classic salty umami backbone.
- 1 tbsp oyster sauce (optional): Adds an extra layer of savory richness.
- 1 tsp sesame oil: For that toasty, fragrant finish.
- 1–2 tsp cornstarch (optional): Helps thicken the sauce for a luscious coating.
- 2 tbsp water: To create the cornstarch slurry and balance the sauce consistency.
- Salt and pepper: To taste, enhancing all the flavors.
- Green onions and sesame seeds (optional): Perfect garnishes for freshness and crunch.
How to Make Chinese Chicken Cabbage Stir Fry Recipe
Step 1: Prep and Season Your Chicken
Start by slicing the chicken thinly—this ensures it cooks quickly and evenly. Season it with salt and pepper, then, if you like, toss it lightly with a bit of cornstarch. This little trick helps create a slightly crispy coating on the chicken, giving it a delightful texture when stir-fried.
Step 2: Make the Savory Stir Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce (if you’re using it), sesame oil, and water. If you prefer a thicker sauce, mix in the cornstarch now to form a smooth slurry. This sauce is the magic that will tie your chicken and veggies together with a rich, savory kick.
Step 3: Cook the Chicken Until Golden
Heat your oil in a large skillet or wok over medium-high heat. Add the seasoned chicken and cook for about five to seven minutes, stirring occasionally until it’s nicely browned and cooked through. Remove the chicken from the pan and set it aside to make room for the next steps.
Step 4: Sauté the Aromatics
Add a splash more oil if needed, then toss in the minced garlic and ginger. Stir-fry for just about 30 seconds until fragrant—you’ll notice your kitchen will start smelling amazing. These aromatics are the foundation of the flavor that makes this Chinese Chicken Cabbage Stir Fry Recipe sing.
Step 5: Toss in the Vegetables
Next, add the chopped cabbage and julienned carrot to the pan. Stir-fry them for three to five minutes until the cabbage starts to wilt but still holds a crisp bite. This contrast of textures—from tender chicken to crunchy veggies—is what makes this dish so enjoyable.
Step 6: Combine and Finish with Sauce
Return the cooked chicken to the skillet. Pour your prepared sauce over everything and stir-fry for another two minutes, allowing the sauce to thicken slightly and coat all the ingredients. The flavors meld beautifully in this final step, making the dish irresistibly savory and satisfying.
Step 7: Garnish and Serve
Once everything is hot and perfectly coated, turn off the heat and sprinkle chopped green onions and sesame seeds on top for a burst of freshness and a little nutty crunch. Serve your Chinese Chicken Cabbage Stir Fry Recipe hot, either on its own or alongside steamed rice or noodles for a full meal.
How to Serve Chinese Chicken Cabbage Stir Fry Recipe
Garnishes
Simple garnishes like sliced green onions and toasted sesame seeds bring a pop of color and texture that takes this dish from everyday to extra special. A few sesame seeds add crunch, while fresh green onions brighten the flavors.
Side Dishes
This stir fry pairs beautifully with steamed white rice, jasmine rice, or even brown rice for a heartier option. Noodles, like rice noodles or chow mein, also work wonderfully, soaking up the savory sauce and adding a satisfying chew.
Creative Ways to Present
Feeling a bit adventurous? Serve the stir fry in lettuce cups for a fun, fresh twist, or scoop it over cauliflower rice for a low-carb alternative. You can also pack leftovers in a bento-style lunch box with a side of pickled vegetables for a vibrant meal on the go.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Chicken Cabbage Stir Fry Recipe in an airtight container in the refrigerator. It will stay fresh for up to three days, making it a convenient and tasty meal to enjoy later.
Freezing
This stir fry freezes well if you want to prepare it in advance. Cool completely before transferring to a freezer-safe container or bag. It can be frozen for up to two months. Just remember that the cabbage may become softer after freezing and thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. Stir frequently to warm evenly, keeping the chicken juicy and the vegetables tender-crisp without overcooking.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well in this recipe. Just slice them thinly and be mindful of cooking them quickly to avoid drying out.
What if I don’t have oyster sauce?
Oyster sauce adds depth but is optional. You can skip it or substitute with hoisin sauce or a bit more soy sauce to keep the flavors balanced.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce and skip the oyster sauce or use a gluten-free version, this dish can be made gluten-free without losing any flavor.
Can I add other vegetables to the stir fry?
Definitely! Feel free to toss in bell peppers, snap peas, mushrooms, or bok choy to add more variety, color, and nutrients to your stir fry.
How spicy is this dish? Can I make it spicy?
By default, this recipe is not spicy, which makes it accessible for all palates. If you love heat, add chili flakes, fresh sliced chili, or a dash of chili oil during cooking for a fiery kick.
Final Thoughts
If you’re looking for a dish that’s quick, flavorful, and satisfying, the Chinese Chicken Cabbage Stir Fry Recipe is a true winner. It’s a fantastic way to enjoy a cozy, homemade meal packed with freshness and bold flavor. Give it a try—you might just find your new favorite go-to dinner that’s as easy as it is delicious!
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Chinese Chicken Cabbage Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Description
This Chinese Chicken Cabbage Stir Fry is a quick and flavorful weeknight meal featuring tender chicken thighs cooked with crisp cabbage and carrots in a savory soy and oyster sauce. Enhanced with fresh ginger and garlic, and finished with a hint of sesame oil, this stir fry delivers a satisfying combination of textures and bright Asian-inspired flavors. It’s perfect served over rice or noodles for an easy, wholesome dinner.
Ingredients
Protein
- 1 lb (450g) boneless skinless chicken thighs or breasts, thinly sliced
Vegetables
- ½ head green cabbage, chopped
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Sauces & Oils
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tbsp oil (avocado or neutral oil)
Thickening Agent
- 1–2 tsp cornstarch (optional)
- 2 tbsp water (for cornstarch slurry)
Seasonings & Garnish
- Salt and pepper, to taste
- Green onions and sesame seeds, for garnish (optional)
Instructions
- Prep Chicken: Thinly slice the chicken thighs or breasts. Season the slices with salt and pepper, then optionally coat them with 1 teaspoon of cornstarch to help create a light crust during cooking.
- Make Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and 2 tablespoons of water. If you want a thicker sauce, add the remaining 1 teaspoon cornstarch to this mixture and stir well to dissolve. Set the sauce aside.
- Cook Chicken: Heat 1 tablespoon of avocado or neutral oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, for 5 to 7 minutes or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: If needed, add a little more oil to the skillet. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant, taking care not to burn them.
- Add Veggies: Add the chopped cabbage and julienned carrots to the skillet. Stir-fry the vegetables for 3 to 5 minutes until they begin to wilt but remain crisp and vibrant.
- Combine & Finish: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture. Stir-fry everything together for about 2 minutes until the chicken and vegetables are coated and heated through. If you included cornstarch in the sauce, cook until the sauce thickens to your desired consistency.
- Serve: Transfer the stir fry to serving plates. Garnish with sliced green onions and toasted sesame seeds if desired. Serve hot on its own or with steamed rice or noodles for a complete meal.
Notes
- Using chicken thighs gives a juicier result, but breasts can be used for a leaner dish.
- The cornstarch coating on chicken helps create a slight crispiness and also thickens the sauce if added to the slurry.
- Oyster sauce is optional but adds a rich umami depth; for a vegetarian or vegan option, omit or substitute with mushroom soy sauce.
- Cabbage and carrots can be swapped or supplemented with bell peppers, snap peas, or bok choy for variation.
- Adjust soy sauce quantity for lower sodium needs or use tamari for gluten-free diets.
