There’s something endlessly comforting about bringing together tender chicken, crisp veggies, and fragrant aromatics in one sizzling pan, and that’s exactly what you get with this Chinese Chicken Cabbage Stir-Fry. Imagine savory bites of marinated chicken mingling with cabbage and carrots, all enveloped in a glossy, umami-rich sauce. It’s quick enough for a busy weeknight but flavorful enough to feel special, and I promise: this is one of those dishes you’ll crave again and again.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—a handful of staples combine to create layers of taste, crunch, and color. Each ingredient plays its unique role, making this Chinese Chicken Cabbage Stir-Fry shine.
- Chicken breast or thighs (1 pound): Choose your favorite cut, sliced thin for fast, even cooking and ultimate tenderness.
- Soy sauce (2 tablespoons): Opt for low sodium to let the other flavors pop while controlling the saltiness.
- Oyster sauce (1 tablespoon): Adds deep, savory undertones and that signature stir-fry richness.
- Hoisin sauce (1 tablespoon): Brings a hint of sweetness and complex layered flavor.
- Sesame oil (1 teaspoon): Just a splash infuses every bite with an irresistible, toasty aroma.
- Cornstarch (1 tablespoon): Coats the chicken, keeping it juicy and giving the sauce a subtle, silky finish.
- Vegetable oil (2 tablespoons): A neutral oil like canola or sunflower is ideal for high-heat stir-frying.
- Shredded green cabbage (3 cups): Star of the show, bringing a sweet crunch that soaks up the delicious sauce.
- Julienned carrot (1 medium): For color, gentle sweetness, and an extra layer of texture.
- Minced garlic (3 cloves): Packs bold flavor into the aromatic base.
- Fresh ginger, grated (1 teaspoon): For zingy warmth and depth that makes the dish pop.
- Green onions, sliced (2, plus more for garnish): Split into whites for sautéing and greens for a fresh finishing touch.
- Black pepper (1/4 teaspoon): Offers gentle heat and balances the savory sauces.
- Cooked white rice (optional): The perfect base for soaking up every last bit of sauce, if you’d like.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by tossing your thinly sliced chicken with the soy sauce, cornstarch, and sesame oil in a medium bowl. This quick marinade not only seasons the chicken right down to the core but also locks in juiciness for every bite. While the chicken absorbs all that delicious flavor, you’ll have just enough time to prep your veggies—a win-win in the kitchen.
Step 2: Stir-Fry the Chicken
Heat a tablespoon of vegetable oil in your largest skillet or wok over medium-high flame. Add the marinated chicken, spreading it out to ensure browning, then stir-fry for 4 to 5 minutes until cooked through and slightly golden. The cornstarch works its magic here, helping to sear in juices for tender, flavorful chicken pieces. Remove the chicken from the pan and set aside while you move on to the veggies.
Step 3: Sauté Aromatics and Vegetables
To the same pan, add your remaining tablespoon of oil. Drop in the garlic, ginger, and white parts of the green onions; let them sizzle for about 30 seconds until fragrant and irresistible. Next, pile in the shredded cabbage and julienned carrots. Stir-fry everything for about 3 to 4 minutes, just until the veggies are tender-crisp—you want them to keep their fresh crunch that makes Chinese Chicken Cabbage Stir-Fry so satisfying.
Step 4: Combine and Finish
Return the golden chicken to the pan, then drizzle in the oyster sauce, hoisin sauce, and a sprinkle of black pepper. Toss everything together, making sure each piece gets slicked with that shiny, savory glaze. Let it all mingle over the heat for another 1 to 2 minutes until piping hot and beautifully combined. Scoop onto serving plates, scatter with extra green onions, and your stir-fry is ready to enjoy!
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A handful of sliced green onions makes the simplest and freshest garnish for Chinese Chicken Cabbage Stir-Fry. If you love a bit of heat and crunch, try some toasted sesame seeds or a swirl of chili oil right before serving. These final touches are small but bring big personality to every bite!
Side Dishes
While steamed white rice is a classic partner, don’t hesitate to pair this stir-fry with brown rice, fried rice, or even noodles. For a veggie-packed meal, serve with a side of crisp cucumber salad or stir-fried Asian greens. The light, saucy nature of Chinese Chicken Cabbage Stir-Fry makes it versatile enough for all your favorite accompaniments.
Creative Ways to Present
For company, I like to serve this stir-fry family-style in a gorgeous platter, letting everyone help themselves. If you’re packing lunch, spoon the stir-fry over rice in meal prep containers or serve it inside lettuce leaves for fun, hand-held cabbage wraps. However you dish it up, Chinese Chicken Cabbage Stir-Fry is inviting and ultra-satisfying.
Make Ahead and Storage
Storing Leftovers
Simply transfer any leftovers into an airtight container and pop them in the fridge. Chinese Chicken Cabbage Stir-Fry will keep fresh for up to 3 days. The flavors actually deepen a bit overnight, making those next-day lunches extra delicious!
Freezing
If you’d like to store your stir-fry for longer, freezing works well. Cool the stir-fry completely, then place it in a freezer-safe container. It’ll keep nicely for 2 to 3 months. When you’re craving a speedy homemade meal, just thaw overnight in the fridge and reheat as needed.
Reheating
To reheat, toss Chinese Chicken Cabbage Stir-Fry back into a skillet over medium heat, stirring until hot and steamy. A splash of water or chicken broth can help keep the chicken juicy and the veggies from drying out. Alternatively, microwave in 1-minute bursts, stirring in between, until thoroughly warmed through.
FAQs
Can I use a different protein instead of chicken?
Absolutely! Thinly sliced beef, pork, shrimp, or even tofu work beautifully in this recipe. Just adjust cooking times as needed and enjoy your custom take on Chinese Chicken Cabbage Stir-Fry.
Is the dish gluten-free?
As written, you’ll want to check your soy sauce, oyster sauce, and hoisin sauce—most standard versions contain wheat. For a gluten-free Chinese Chicken Cabbage Stir-Fry, use certified gluten-free products for all three sauces.
What vegetables can I add or substitute?
Feel free to mix it up with bell peppers, sugar snap peas, mushrooms, or broccoli. This stir-fry is forgiving and welcomes extra colors and flavors, making it a perfect way to clear out the veggie drawer.
How do I slice the chicken for the best results?
For ultra-tender pieces, slice your chicken thinly against the grain. Partially freezing the meat for 15 minutes first can help you achieve those beautifully even strips classic in a Chinese Chicken Cabbage Stir-Fry.
Can I make this dish spicy?
Definitely! Add a pinch of crushed red pepper flakes, a diced fresh chili, or finish with a drizzle of chili oil. The heat pairs wonderfully with the savory-sweet flavors and bright veggies.
Final Thoughts
Give this Chinese Chicken Cabbage Stir-Fry a try and prepare to be swept up by its combination of comfort, color, and bold flavor. It’s endlessly versatile and a little bit addictive in the best way. I can’t wait for you to experience just how simple and delicious homemade stir-fry can be!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
- Diet: Non-Vegetarian
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish that combines tender chicken with crisp vegetables in a savory sauce. Perfect for a simple and delicious weeknight meal.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 3 cups shredded green cabbage
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced (plus more for garnish)
- 1/4 teaspoon black pepper
- cooked white rice for serving (optional)
Instructions
- Marinate the Chicken: In a medium bowl, toss the sliced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while you prepare the vegetables.
- Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove the chicken from the pan and set aside.
- Prepare the Vegetables: Add the remaining tablespoon of oil to the same pan. Add the garlic, ginger, and white parts of the green onion. Stir-fry for 30 seconds until fragrant. Add the cabbage and carrots and stir-fry for 3–4 minutes until tender-crisp. Return the chicken to the pan and add the oyster sauce, hoisin sauce, and black pepper. Toss everything together and stir-fry for another 1–2 minutes until evenly coated and heated through.
- Finish and Serve: Remove from heat and garnish with sliced green onions. Serve immediately, with white rice if desired.
Notes
- Feel free to add other vegetables like bell peppers, mushrooms, or snap peas.
- For a spicy kick, add a pinch of red pepper flakes or a drizzle of chili oil.
Nutrition
- Serving Size: 1/4 of recipe (without rice)
- Calories: 270
- Sugar: 5 g
- Sodium: 610 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 70 mg
