Chinese Chicken Cabbage Stir-Fry Recipe

The Chinese Chicken Cabbage Stir-Fry is one of those go-to recipes that will completely win you over, whether it’s a busy weeknight or you just want a takeout favorite that’s fresh, vibrant, and so much healthier than anything from a box. Picture perfectly tender chicken with crispy, colorful vegetables, all tossed in a glossy, umami-rich sauce that hits every note of savory, sweet, and just a touch tangy. There’s nothing fussy about this recipe, but every bite gives you the sense that you’ve brought a bit of your favorite neighborhood Chinese restaurant home to your own kitchen.

this Recipe

Ingredients You’ll Need

If you’re new to stir-fries, you’ll love how the ingredients for this dish are straightforward but totally purposeful—each one brings either flavor, crunch, color, or that classic savory undertone you crave. Simple, yes, but together, they create a harmony you won’t forget.

• Chicken breast: Lean, quick to cook, and soaks up all that tasty marinade for a juicy bite every time.
• Soy sauce: This essential staple infuses everything with salty depth; use half to marinate the chicken and the rest for the stir-fry sauce.
• Cornstarch: Helps the chicken crisp up and slightly thickens the sauce to coat each veggie and bite.
• Vegetable oil: High-smoke point, perfect for quick searing and keeping everything from sticking.
• Sesame oil: Just a splash gives that unmistakable nutty, toasty aroma you always notice in Chinese stir-fries.
• Garlic: A couple of cloves, finely minced, lay the flavor foundation with unmistakable warmth.
• Fresh ginger: Don’t skip it! Grated fresh ginger adds zingy brightness that really elevates the stir-fry.
• Green cabbage: Sliced thin for a sweet, mild crunch; soaks up flavors beautifully while giving lots of color.
• Carrot: Julienned for pops of color and a subtle earthy sweet note.
• Green onions: Tossed in just at the right time for a fresh, oniony bite without overpowering.
• Oyster sauce: Thick, glossy, and rich—a little goes a long way to create a velvety sauce.
• Rice vinegar: Brightens everything up and prevents the stir-fry from tasting flat.
• Sugar: Balances out the savory elements and brings just the right subtle sweetness.
• Chicken broth or water: Helps melt the sauce ingredients together and adds a touch of savory liquid to keep things saucy.
• Sesame seeds (optional): For that little crunch and the perfect finishing touch before serving.

How to Make Chinese Chicken Cabbage Stir-Fry

Step 1: Marinate the Chicken

Start by slicing the chicken breast thinly against the grain; this makes it especially tender in the finished dish. In a medium bowl, toss the chicken with 1 tablespoon soy sauce and the cornstarch, making sure every piece is well-coated. Let it marinate for at least 10–15 minutes. This step adds rich flavor to the chicken and ensures it will have an ultra-soft texture once cooked.

Step 2: Sear the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and let it cook undisturbed for about a minute to develop a little color, then stir-fry for an additional 3–4 minutes until it’s lightly browned and just cooked through. Remove the chicken to a plate and keep it nearby—you’ll add it back soon.

Step 3: Sauté Garlic and Ginger

Drizzle in the sesame oil, then add the minced garlic and grated ginger directly to the same pan. Stir continuously for about 30 seconds as they sizzle, releasing their iconic fragrance. This is the point where your kitchen will start to smell incredible!

Step 4: Stir-Fry the Vegetables

Add your sliced cabbage, julienned carrot, and green onions straight into the pan. Stir-fry for 3–4 minutes until the vegetables are just tender but still have a lovely crispness. The cabbage will turn emerald green while the carrots keep things vibrant and sweet.

Step 5: Combine Everything and Sauce It Up

Bring the chicken back to the skillet with the veggies. Pour in the oyster sauce, remaining soy sauce, rice vinegar, sugar, and chicken broth (or water). Toss well so everything gets evenly coated in the glossy, savory sauce. Let the stir-fry bubble for 1–2 minutes—just enough for the sauce to thicken slightly and the flavors to meld perfectly. Finish with a sprinkle of sesame seeds if you like, and you’re ready to serve your Chinese Chicken Cabbage Stir-Fry hot and fresh.

How to Serve Chinese Chicken Cabbage Stir-Fry

Garnishes

A sprinkle of toasted sesame seeds brings a gentle crunch and nutty aroma that highlights the other flavors. You can also add fresh cilantro leaves or a scattering of extra sliced green onions for a burst of color and flavor. If you love a bit of heat, try a drizzle of chili oil or a dusting of red pepper flakes just before serving.

Side Dishes

This Chinese Chicken Cabbage Stir-Fry is absolutely wonderful served over steaming bowls of white or brown rice, making the sauce really shine. It also pairs beautifully with rice noodles, cauliflower rice, or even tucked inside lettuce cups for a lighter meal. Don’t forget a simple cucumber salad or miso soup on the side for a well-rounded feast.

Creative Ways to Present

For a dinner party or special occasion, serve Chinese Chicken Cabbage Stir-Fry family-style on a big platter with a variety of toppings in small bowls alongside—think crushed peanuts, chili crisp, or pickled radish. You can also portion the stir-fry into individual bowls for meal prep or weekday lunches, or wrap it up in a warm flatbread for an East-meets-West wrap that will surprise everyone!

Make Ahead and Storage

Storing Leftovers

Pop any extra Chinese Chicken Cabbage Stir-Fry into an airtight container and refrigerate for up to 3 days. The flavors actually develop even more, and it makes for a fantastic lunch the next day—just as bold and delicious as when freshly made.

Freezing

If you want to freeze leftovers, let the stir-fry cool completely first. Portion into airtight, freezer-safe containers or resealable freezer bags. Freeze for up to 2 months. Note: The cabbage’s texture will soften slightly after freezing, but all the flavors will be preserved beautifully.

Reheating

The best way to reheat Chinese Chicken Cabbage Stir-Fry is gently in a skillet over medium heat until piping hot, adding a splash of water or broth if you need to loosen the sauce. If you’re short on time, microwave in 30-second bursts, stirring in between to warm evenly.

FAQs

Can I use other vegetables in this stir-fry?

Absolutely! Chinese Chicken Cabbage Stir-Fry is super versatile. Feel free to substitute or add in bell peppers, snap peas, mushrooms, or even baby corn. Just keep the total volume similar so the sauce still balances out perfectly.

What can I use instead of chicken breast?

Chicken thighs work beautifully for even juicier bites, or swap in thinly sliced pork, beef, tofu, or shrimp depending on what you have on hand. Just adjust cooking times as needed for your protein of choice.

Is there a vegetarian version of this stir-fry?

Definitely—skip the chicken and add extra firm tofu or tempeh for a plant-based take. Double up on the cabbage and carrots, and use vegetarian oyster sauce or hoisin sauce for a similar sweet-savory depth.

How do I make my stir-fry spicier?

If you love some heat, add a teaspoon of chili garlic paste, sriracha, or even a pinch of crushed red pepper flakes when you sauté the garlic and ginger. A drizzle of chili oil at the end also does wonders for adding gentle fire.

Can I prepare this dish ahead of time?

You sure can! Prep and slice all your ingredients the night before, marinate the chicken, and keep everything refrigerated. When you’re ready, the cooking process is so quick—dinner can be on the table in under 15 minutes.

Final Thoughts

I hope this Chinese Chicken Cabbage Stir-Fry recipe tempts you to grab your wok and create something exciting for dinner tonight. It’s a genuine crowd-pleaser that’s nourishing, packed with flavor, and incredibly easy to make your own. Whip it up for family, friends, or just yourself—you’ll be amazed how fast it disappears!

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