Go Back

Chinese Chicken Cabbage Stir-Fry

This Chinese Chicken Cabbage Stir-Fry is a quick, flavorful dinner option packed with tender chicken, crisp cabbage, and a savory sauce. It comes together in under 30 minutes, making it a perfect weeknight meal for busy home cooks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb (450g) boneless skinless chicken breast thinly sliced
  • 3 cups green cabbage shredded
  • 1 medium carrot julienned
  • 1 red bell pepper sliced
  • 3 green onions chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 3 tablespoons soy sauce or tamari for gluten-free (1 tbsp for marinade + 2 tbsp for sauce)
  • 1 tablespoon oyster sauce optional, adds depth; can substitute with extra soy sauce and a pinch of sugar
  • 2 teaspoons sesame oil
  • 2 tablespoons vegetable oil for stir-frying
  • ½ teaspoon crushed red pepper flakes optional, for heat
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon + 2 tablespoons water cornstarch slurry for sauce thickening (1 teaspoon cornstarch mixed with 2 tablespoons water)
  • toasted sesame seeds for garnish

Equipment

  • Large wok or skillet
  • Cutting board and knife
  • Small bowl
  • Spatula or wooden spoon

Method
 

  1. Slice the chicken breast thinly against the grain and toss with 1 tablespoon of soy sauce. Let it marinate for a few minutes while you prepare the vegetables.
  2. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sesame oil, rice vinegar, and the cornstarch slurry. Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the marinated chicken and stir-fry until just cooked through. Remove the chicken from the wok and set aside.
  4. Add the remaining tablespoon of vegetable oil to the wok. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant.
  5. Add the shredded cabbage, julienned carrot, and sliced red bell pepper to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  6. Return the cooked chicken to the wok, pour in the prepared sauce, and add the chopped green onions. Continue stir-frying until the sauce thickens and evenly coats the chicken and vegetables.
  7. Finish by sprinkling toasted sesame seeds over the stir-fry. Serve immediately with steamed jasmine rice, cauliflower rice, or your preferred side.

Notes

This stir-fry is not only quick and easy but also highly adaptable. You can swap out the chicken for beef, shrimp, or tofu, and experiment with different vegetables based on what you have available. For best flavor, use fresh vegetables and adjust the heat with extra red pepper flakes or chili garlic sauce if desired. Leftovers can be stored in an airtight container and reheated in a skillet to retain their crispness.