Chinese Chicken Cabbage Stir Fry

Looking for a quick and healthy weeknight dinner that’s packed with flavor and ready in minutes? This Chinese Chicken Cabbage Stir Fry is your answer! Tender chicken, crunchy cabbage, and savory aromatics come together in a light but satisfying sauce that’s perfect over steamed rice or noodles. It’s fresh, colorful, and way better than takeout!

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Why You’ll Love This Recipe
Fast & Fresh – Ready in under 30 minutes with minimal prep.
Healthy & Light – Loaded with lean protein and crisp veggies.
Budget-Friendly – Uses simple, affordable ingredients.
Versatile – Great with rice, noodles, or even lettuce wraps.
Meal Prep Friendly – Stays fresh for days and reheats beautifully.

Ingredients You’ll Need

For the Chicken Marinade:

• 1 lb boneless, skinless chicken breast (thinly sliced)
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp sesame oil
• 1 garlic clove, minced

For the Stir Fry:

• 1 tbsp vegetable oil (or any neutral oil)
• 3 cups green cabbage, thinly sliced
• 1 medium carrot, julienned or thinly sliced
• ½ onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 green onions, sliced (white and green parts separated)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce (or mushroom stir-fry sauce for vegetarian option)
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar or apple cider vinegar
• ½ tsp sugar
• 1 tbsp water
• 1 tsp cornstarch (to thicken)

Optional Garnish:

• Toasted sesame seeds
• Extra green onions (green parts)
• Chili flakes or chili oil for heat

Tools You’ll Need

• Wok or large skillet
• Mixing bowls
• Whisk
• Cutting board & sharp knife
• Tongs or spatula

Step-by-Step Instructions

Step 1: Marinate the Chicken
In a mixing bowl, combine thinly sliced chicken breast with soy sauce, cornstarch, sesame oil, and minced garlic.
Mix well and let marinate for 10–15 minutes while you prep the vegetables.
This step ensures tender, flavorful chicken.

Step 2: Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, water, and cornstarch.
Set aside. The cornstarch will help the sauce thicken and coat the ingredients beautifully.

Step 3: Cook the Chicken
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat.
Add the marinated chicken and stir-fry for 3–4 minutes until it’s golden and cooked through.
Transfer the cooked chicken to a plate and set aside.

Step 4: Stir Fry the Vegetables
In the same wok, add a little more oil if needed.
Toss in garlic, ginger, and the white part of the green onions. Sauté for 30 seconds until fragrant.
Add onions and carrots. Stir-fry for 2 minutes.
Then add sliced cabbage and continue stir-frying for another 3–4 minutes until the cabbage is tender-crisp.

Step 5: Combine & Add Sauce
Return the cooked chicken to the pan.
Pour in the prepared sauce and stir everything together.
Cook for another 2 minutes until the sauce thickens and everything is coated.
Taste and adjust seasoning if needed (a splash of soy sauce or a pinch of sugar works well).

Step 6: Garnish & Serve
Remove from heat and garnish with sesame seeds, green onion tops, or chili flakes if desired.
Serve hot over steamed rice or noodles.

Tips for the Best Stir Fry
Use High Heat – A hot wok gives the best sear and crisp-tender veggies.
Prep Everything First – Stir-fry moves fast, so have all ingredients chopped and ready.
Cut Evenly – Slice vegetables and chicken evenly for consistent cooking.
Don’t Overcook – Cabbage should be tender but still have a bite.
Double the Sauce – If you love extra sauce, double the sauce ingredients for more to drizzle.

Serving Suggestions
With Rice – Serve over steamed jasmine or brown rice.
With Noodles – Toss with lo mein, rice noodles, or soba for a filling meal.
Lettuce Wraps – Spoon the stir-fry into lettuce cups for a low-carb option.
Side of Dumplings – Add steamed or pan-fried dumplings for a full meal.
Asian Slaw – A crunchy side salad pairs perfectly for freshness.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: This dish also freezes well. Cool completely and store in freezer-safe containers for up to 2 months.

Reheating:
Stovetop: Reheat in a skillet over medium heat with a splash of water.
Microwave: Heat in 30-second intervals, stirring in between for even warming.
Avoid overcooking to keep the cabbage from becoming too soft.

Frequently Asked Questions

1. Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicy and flavorful—just slice them thinly and cook a minute longer.

2. Is this recipe gluten-free?
It can be! Just use gluten-free soy sauce and oyster sauce.

3. What vegetables can I substitute?
Try bok choy, bell peppers, snow peas, or mushrooms. This stir-fry is very flexible.

4. Can I make it vegetarian?
Yes. Swap the chicken with firm tofu or tempeh, and use mushroom sauce instead of oyster sauce.

Final Thoughts
This Chinese Chicken Cabbage Stir Fry is a go-to recipe for busy weeknights or when you need something fresh and flavorful in under 30 minutes. With tender chicken, crisp cabbage, and a savory homemade sauce, it’s a healthy and delicious dish that’s sure to satisfy.

Give it a try and let it become one of your family’s favorites. Don’t forget to leave a review and share your version with us!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Cuisine: Chinese

Nutritional Information (Per Serving):
Calories: 280 | Protein: 25g | Carbohydrates: 15g | Fat: 12g | Fiber: 3g | Sodium: 520mg

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