Chinese Chicken Cabbage Stir‑Fry

This Chinese Chicken Cabbage Stir‑Fry is a quick, flavorful dish featuring tender chicken pieces stir‑fried with crisp cabbage, savory sauces, and aromatic aromatics. It’s a delicious and healthy weeknight meal that comes together in under 30 minutes.

Why You’ll Love This Recipe

I absolutely adore this stir‑fry because it’s fast, balanced, and full of bright flavors. The combination of juicy chicken, crunchy cabbage, and a tangy, slightly sweet sauce always hits the spot. Plus, it’s easy to swap in ingredients I already have in my fridge or pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thigh, thinly sliced

• Green cabbage, thinly sliced

• Carrot, julienned (optional but adds color)

• Garlic, minced

• Ginger, minced

• Soy sauce

• Oyster sauce (or hoisin sauce)

• Rice vinegar or Chinese cooking wine

• Sesame oil

• Cornstarch (for light coating of chicken)

• Salt and pepper

• Vegetable oil for stir‑frying

• Optional: green onions, chili flakes, sesame seeds

Directions

1. I toss the sliced chicken with a pinch of salt, pepper, a teaspoon of cornstarch, and a splash of soy sauce.

2. I heat a wok or skillet on high heat, add a little vegetable oil, and stir‑fry the chicken until it’s nearly cooked through. Then I remove it and set it aside.

3. In the same wok, I add another splash of oil and stir‑fry garlic and ginger until fragrant.

4. I add the cabbage (and carrot if using) and stir‑fry just until the cabbage starts to soften but is still crisp.

5. I return the chicken to the wok, pour in soy sauce, oyster sauce, and a dash of rice vinegar, tossing everything together.

6. I drizzle in sesame oil, taste and adjust seasoning—maybe another splash of soy or oyster sauce.

7. I garnish with sliced green onions, chili flakes, or sesame seeds if I want a bit extra.

Servings and timing

This recipe serves 4 people.

• Prep time: ~10 minutes (slicing chicken and vegetables)

• Cook time: ~15 minutes

• Total time: ~25 minutes

Variations

• Spicy version: I add sliced fresh chili peppers or a teaspoon of chili paste with the sauce.

• Meat alternative: I swap chicken for thinly sliced pork, beef, or tofu.

• Vegetable additions: I add bell peppers, snow peas, or mushrooms for extra color and flavor.

• Sauce twist: I use hoisin sauce or a touch of honey for sweetness, or replace oyster sauce with vegetarian stir‑fry sauce.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium‑high heat for a few minutes until everything’s heated through and the cabbage regains a bit of crispness. I avoid microwaving since it can make the cabbage soggy.

FAQs

What cut of chicken works best?

I prefer boneless, skinless chicken breast or thigh sliced thinly across the grain—thighs are juicier, breast cooks a bit faster.

Can I use pre‑shredded cabbage?

Yes, that’s a time‑saver. I just make sure to pat it dry so it doesn’t water down the stir‑fry.

Can I make this gluten‑free?

Absolutely—I swap soy sauce for tamari or coconut aminos and use gluten‑free oyster sauce or omit it entirely.

How can I make the cabbage crisp and not soggy?

I stir‑fry on high heat and don’t overcook—just a few minutes until it begins to soften but still has crunch.

Can I prep ingredients ahead?

For sure. I slice the chicken and veggies ahead and store them in sealed containers in the fridge—then stir‑fry when I’m ready.

Conclusion

I love this Chinese Chicken Cabbage Stir‑Fry for its simplicity, speed, and flexibility. It’s a healthy choice that still feels indulgent, and I can easily customize it to what I have on hand. Whether I want something spicy, colorful, or gluten‑free, this dish is a reliable favorite in my kitchen.