If you are looking for a fresh, vibrant dish that combines tender chicken with the crispness of cabbage, you have to try this Chinese Chicken Cabbage Stir-Fry Recipe. It’s a perfect marriage of savory sauces, fragrant garlic and ginger, and colorful vegetables that come together quickly for a satisfying meal. Every bite offers a delightful blend of textures and flavors, making it an ideal choice for a weeknight dinner or a casual gathering. Plus, it’s so easy to prepare, you’ll find yourself reaching for this simple yet flavorful stir-fry again and again.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Chinese Chicken Cabbage Stir-Fry Recipe. Each component plays a vital role in building the dish’s beautiful harmony of flavors and textures, from the tender chicken to the crisp vegetables, and that perfect balance of savory and tangy in the sauce.
- Chicken breast: Thinly sliced for quick cooking and tender bites.
- Cabbage: Shredded for a fresh, crunchy base that soaks up the sauce.
- Vegetable oil: A neutral oil perfect for high-heat stir-frying.
- Garlic, minced: Adds aromatic depth and a punch of flavor.
- Ginger, minced: Brings warmth and a slightly spicy brightness.
- Soy sauce: The salty, umami backbone of the sauce.
- Rice vinegar: Gives a subtle tang to balance the richness.
- Hoisin sauce: Adds a touch of sweetness and complexity.
- Sesame oil: Brings a nutty aroma that enhances the entire dish.
- Sugar: Just enough to round out the flavors.
- Crushed red pepper flakes: Provides a gentle kick without overpowering.
- Carrots, julienned: For color contrast and natural sweetness.
- Green onions, sliced: Freshness and a mild onion flavor.
- Cornstarch: Used to thicken the sauce for that perfect stir-fry consistency.
- Water: Combined with cornstarch to create a slurry for thickening.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Heat the Pan and Prepare the Chicken
Start by heating a large skillet or wok over medium-high heat. Add the vegetable oil to get it nice and hot. Once shimmering, toss in the thinly sliced chicken breast. Cooking the chicken until it’s no longer pink, about 5 to 7 minutes, creates juicy, flavorful bites that are the star protein in our stir-fry.
Step 2: Remove Chicken and Sauté Aromatics
After the chicken is cooked, remove it from the pan and set it aside so it rests without overcooking. Then, add the minced garlic and ginger to the same skillet. Stir-fry these aromatics for about 30 seconds until you can really smell their fragrant blend filling the kitchen — it’s the foundation of that incredible flavor.
Step 3: Cook the Vegetables
Add the shredded cabbage to the skillet and stir it around for a couple of minutes. This slight cooking softens the cabbage just enough while keeping its sought-after crunch. Follow it with the julienned carrots for a pop of color and natural sweetness that brightens the dish visually and on your palate.
Step 4: Mix and Add the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes. Pour this vibrant sauce over the vegetables in the skillet, tossing everything so each ingredient is beautifully coated. This combination brings savory, tangy, and mildly sweet notes that make the dish sing.
Step 5: Return Chicken and Thicken the Sauce
Bring the cooked chicken back into the skillet and mix it evenly with the vegetables and sauce. Now prepare the cornstarch slurry by blending cornstarch with water, then stir it into the skillet to thicken the sauce. Simmer everything together for another minute or two until that glossy coating clings perfectly to each bite.
Step 6: Final Touches and Serve
Stir in the sliced green onions for a fresh, mild onion flavor in the finishing moments. Then remove the stir-fry from the heat — it’s ready to be enjoyed on its own or served over steaming rice for a complete meal that is both nourishing and full of delightful textures.
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
Simple garnishes can elevate your Chinese Chicken Cabbage Stir-Fry Recipe. Sprinkle toasted sesame seeds on top for a subtle crunch and nutty boost. A few extra green onion slices add fresh color and a little bite that complements the saucy stir-fry brilliantly.
Side Dishes
This stir-fry is fantastic paired with steamed jasmine rice, which soaks up the sauce perfectly, or alongside some fluffy quinoa for a wholesome twist. For a more substantial meal, steamed dumplings or spring rolls offer complementary textures and flavors that round out the experience beautifully.
Creative Ways to Present
For a fun presentation, serve the stir-fry inside crisp lettuce cups for a refreshing handheld treat. Alternatively, plate it over cauliflower rice for a low-carb option, or pile it atop warm noodles for a hearty, comforting bowl that guests will rave about.
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 3 days, making it an excellent option for quick lunches or easy dinners later in the week.
Freezing
If you want to keep it longer, freeze the stir-fry in a freezer-safe container. It’s best to consume within a month for the best texture and flavor, although the cabbage might lose a bit of its crunch once thawed — still delicious nonetheless.
Reheating
Reheat your leftovers gently in a skillet over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving for too long, as it can make the cabbage soggy. A quick toss in the pan brings back that vibrant taste and satisfying texture.
FAQs
Can I use other meats instead of chicken in this recipe?
Absolutely! This Chinese Chicken Cabbage Stir-Fry Recipe works beautifully with pork, beef, or even tofu. Just adjust the cooking time accordingly to ensure everything is cooked perfectly.
Is this recipe spicy?
The recipe includes crushed red pepper flakes for a mild kick, but you can easily adjust the amount to make it more or less spicy based on your preference.
Can I make this stir-fry vegetarian?
Yes! Simply replace the chicken with a plant-based protein like tofu or tempeh, and use vegetable broth if your sauce calls for it. The flavors will still be vibrant and satisfying.
What is the best way to shred cabbage for the stir-fry?
Using a sharp knife, slice the cabbage thinly to help it cook quickly and evenly. Alternatively, a mandoline slicer makes this task faster and more uniform.
Can I prepare parts of this dish in advance?
Definitely! You can slice the chicken and vegetables ahead of time and prepare the sauce in advance. When you’re ready to cook, simply stir-fry everything fresh for the best texture and flavor.
Final Thoughts
There is something truly comforting and exciting about making this Chinese Chicken Cabbage Stir-Fry Recipe at home. It comes together fast, feeds your soul, and fills your kitchen with the most inviting aromas. Whether it’s a busy weeknight dinner or a casual weekend meal, this dish is bound to become one of your go-to favorites. Give it a try and savor every delicious bite!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender sliced chicken breast, crunchy cabbage, and fresh vegetables tossed in a savory, slightly spicy sauce. This dish combines aromatic garlic and ginger with a tangy soy-hoisin blend, perfect for a healthy weeknight dinner served on its own or over steamed rice.
Ingredients
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 4 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
Sauce and Seasonings
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat Oil: Heat a large skillet or wok over medium-high heat and add the vegetable oil.
- Cook Chicken: Once the oil is hot, add the thinly sliced chicken breast and cook for 5-7 minutes, stirring occasionally, until cooked through and no longer pink.
- Set Chicken Aside: Remove the cooked chicken from the skillet and set aside on a plate to keep warm.
- Sauté Aromatics: In the same skillet, add minced garlic and ginger, stir-frying for about 30 seconds until fragrant, taking care not to burn.
- Cook Cabbage: Add shredded cabbage and cook 2-3 minutes while stirring occasionally, allowing the cabbage to soften.
- Add Carrots: Stir in julienned carrots to the skillet and combine with the cabbage.
- Prepare Sauce: In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes.
- Add Sauce to Vegetables: Pour the sauce mixture over the cabbage and carrots, stirring well to evenly coat.
- Return Chicken: Add the cooked chicken back into the skillet and stir to combine with vegetables and sauce.
- Make Slurry: In a separate small bowl, mix cornstarch with water to create a slurry.
- Thicken Sauce: Pour the cornstarch slurry into the skillet, stirring constantly until the sauce thickens slightly, about 1-2 minutes.
- Add Green Onions: Stir in sliced green onions and cook for an additional minute.
- Serve: Remove skillet from heat and serve the stir-fry hot, either on its own or over steamed rice.
Notes
- Thinly slice the chicken breast to ensure quick and even cooking.
- Use a wok or large skillet for best stir-frying results and even heat distribution.
- Adjust crushed red pepper flakes to control the spiciness according to your taste.
- The cornstarch slurry is essential to thicken the sauce and create a glossy coating.
- This dish pairs perfectly with steamed jasmine or white rice.
- For a gluten-free version, use tamari or gluten-free soy sauce.
