If there’s one dish that captures my heart and revives my taste buds after a long day, it’s Chinese Chicken Cabbage Stir-Fry. This vibrant, speedy classic delivers savory chicken, crisp-tender vegetables, and just the right hit of garlic and ginger all in one pan. It’s supremely versatile—with a tangy sauce soaking into cabbage and carrots—and comes together in under 30 minutes. Whether you’re craving a healthy weeknight dinner or a satisfying plate bursting with color, this stir-fry is about to become a go-to favorite in your kitchen.
Ingredients You’ll Need
The beauty of Chinese Chicken Cabbage Stir-Fry lies in its straightforward, pantry-friendly ingredients. Each one has an important job, adding flavor, texture, or a pop of color that makes the finished dish truly sing.
- Chicken breast: Thinly sliced for quick, even cooking and tender bites you’ll crave with every forkful.
- Soy sauce (or tamari): Infuses the chicken with deep umami and a saltiness that anchors the whole dish.
- Oyster sauce: Adds rich, savory depth and a hint of natural sweetness to the sauce.
- Hoisin sauce: Brings a sweet, tangy glaze that perfectly complements the chicken and veggies.
- Rice vinegar: Brightens the stir-fry with a gentle, zesty acidity.
- Sesame oil: Just a teaspoon creates a warm, nutty aroma that feels unmistakably Asian.
- Cornstarch: Helps the chicken stay juicy and creates a silky-smooth sauce that clings to every bite.
- Vegetable oil: Perfect for high-heat stir-frying without overpowering the other flavors.
- Garlic: Minced for a savory base note—don’t skip this!
- Fresh ginger: Grated for peppery warmth in every mouthful.
- Napa or green cabbage: Sliced thin for that signature crisp-tender texture and just the right sweetness.
- Shredded carrots: Adds color, subtle crunch, and a touch of natural sweetness.
- Green onions: Sliced for a fresh, mild kick and a gorgeous garnish.
- Sesame seeds and extra green onions (optional): For a sprinkle of toasty flavor and visual appeal when serving.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Marinate the Chicken
Start by mixing the sliced chicken in a bowl with soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and cornstarch. Give it a gentle massage so every piece is coated. Let this marinate for 10–15 minutes, allowing the flavors and silky texture to develop while you prep your veggies. Trust me, this quick marinade is the secret to juicy, flavor-packed chicken.
Step 2: Sear the Chicken
Heat a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add your marinated chicken and let it sear undisturbed for about 2 minutes—this helps it get a bit of color—then stir-fry for 2–3 more minutes until fully cooked and just browned. Transfer the chicken to a plate; you want to keep it juicy and tender for the final toss.
Step 3: Sauté the Aromatics
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until they smell absolutely irresistible—watch closely so they don’t burn!
Step 4: Stir-Fry the Veggies
Add the cabbage and carrots to your pan. Stir-fry for 3–4 minutes, moving them constantly until the cabbage is just wilted and the carrots are vivid but still have some crunch. You want that signature stir-fry crispness.
Step 5: Bring It All Together
Return the chicken and any juices to the pan, tossing everything together so the sauce and flavors coat every piece. Sprinkle in the sliced green onions and cook for just 1 more minute—enough to mellow them but preserve their freshness. Serve your Chinese Chicken Cabbage Stir-Fry hot, topped with sesame seeds and more green onions for the ultimate finish.
How to Serve Chinese Chicken Cabbage Stir-Fry
Garnishes
A generous sprinkle of toasted sesame seeds and extra green onions is my first pick—crunchy, poppy, and just the right finish on top of the glistening stir-fry. If you enjoy a spicy kick, drizzle with a hint of chili oil or add thin-sliced red chili for color and zing that lights up the whole plate.
Side Dishes
This Chinese Chicken Cabbage Stir-Fry shines over a bed of fluffy steamed jasmine rice or bouncy lo mein noodles. For a low-carb twist, scoop it onto cauliflower rice. Love a more substantial spread? Pair with simple steamed broccoli, egg drop soup, or classic Chinese dumplings for a restaurant-worthy meal at home.
Creative Ways to Present
Try serving the stir-fry in lettuce cups for a fresh, hand-held appetizer or lunch. Or pile it generously into a wrap with a touch of sriracha or hoisin for an irresistible Asian-inspired roll-up. Feeling festive? Turn the stir-fry into a one-bowl meal by topping with a soft-boiled egg or sprinkling with crushed peanuts.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Chinese Chicken Cabbage Stir-Fry (a rare event!), store it in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, making for a tasty lunch or quick dinner later in the week.
Freezing
You can freeze the fully cooled stir-fry in freezer-safe bags or containers for up to one month. Just be aware that cabbage may lose a bit of its signature crunch after freezing, but it’ll still taste fantastic in a pinch.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water to loosen up the sauce and help the stir-fry stay moist. You can also microwave it, stirring halfway through to ensure even warmth, though a skillet keeps the veggies at their best.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer an even juicier result and are a bit more forgiving if you tend to overcook. Simply slice them thinly as you would the breasts and follow the recipe as written.
What kind of cabbage works best for this stir-fry?
Both napa cabbage and green cabbage are fantastic choices for Chinese Chicken Cabbage Stir-Fry. Napa brings a delicate, almost buttery texture, while green cabbage stays a touch crisper—use your favorite, or whatever you have on hand!
Can I make this Chinese Chicken Cabbage Stir-Fry vegetarian?
You sure can. Substitute the chicken with firm tofu (pressed and cubed). You’ll want to stir-fry the tofu until golden before removing it from the pan, then proceed with the rest of the recipe. The tofu soaks up all that delectable sauce perfectly.
How spicy is this dish?
By design, this Chinese Chicken Cabbage Stir-Fry is more savory than spicy, making it family-friendly. For heat lovers, add red pepper flakes or a drizzle of chili oil in step 5 or at the table to crank up the fire.
What’s the best way to slice the chicken thinly?
For ultra-thin slices, partially freeze the chicken for about 20 minutes—a firmer texture makes it easier to cut. Use a sharp knife and slice across the grain for the most tender results every time.
Final Thoughts
If you’re looking for a truly satisfying, weeknight-friendly meal bursting with flavor and fresh crunch, Chinese Chicken Cabbage Stir-Fry is it. This dish is endlessly adaptable, lightning quick, and guaranteed to liven up your dinner rotation. Give it a try—you’ll be surprised how often you crave it again!
