Chinese Chicken Cabbage Stir-Fry isn’t just another quick meal—it’s a story on a plate. The first time I experienced something like it, I was in a friend’s kitchen, watching her grandmother stir-fry with quiet confidence. Garlic sizzled in the wok, chicken browned just right, and cabbage turned tender-crisp. The aroma alone felt like comfort, and the flavor was unforgettable.
That dish changed how I viewed cabbage. It went from bland and basic to bold and beautiful—especially in a dish like this. Today, my version of Chinese Chicken Cabbage Stir-Fry honors that memory with its vibrant crunch, simple ingredients, and deeply savory sauce.
It’s the kind of meal that has found a permanent home in my weeknight rotation. Much like the Crunchy Asian Sesame Chicken Salad, this stir-fry offers balance, brightness, and flavor that lingers long after the last bite.
Why This Stir-Fry Stands Out
What makes this recipe so appealing? The balance. You get thin strips of chicken that cook fast and stay juicy. Cabbage that softens slightly without losing its snap. And a sauce made from soy, sesame oil, and oyster sauce—simple, bold, and full of umami.
Compared to heavier dishes like Lemon Garlic Butter Chicken with Creamy Parmesan Linguine, this stir-fry feels lighter and more refreshing. It’s a dependable, no-fuss recipe that delivers real flavor in just 25 minutes—without cutting corners.
Whether you’re new to stir-frying or already a wok pro, this Chinese Chicken Cabbage Stir-Fry is one to keep in your back pocket.
Ingredients & Preparation
What You’ll Need for Chinese Chicken Cabbage Stir-Fry
The beauty of this Chinese Chicken Cabbage Stir-Fry is in its simplicity. Most of the ingredients are pantry staples, but when they come together in the wok, the flavor feels anything but ordinary. Here’s what you’ll need to create this vibrant, nourishing dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 pound | Thinly sliced |
| Green cabbage | 4 cups | Shredded |
| Bell pepper | 1 | Sliced thin |
| Carrots | 2 | Julienned |
| Garlic | 3 cloves | Minced |
| Ginger | 1 tablespoon | Fresh, minced |
| Soy sauce | 3 tablespoons | Low sodium if preferred |
| Oyster sauce | 1 tablespoon | Optional but recommended |
| Sesame oil | 1 tablespoon | Toasted for extra flavor |
| Vegetable oil | 2 tablespoons | For stir-frying |
| Salt & pepper | To taste | |
| Sesame seeds & green onions | For garnish | Optional but delicious |
This dish pairs beautifully with steamed jasmine rice or even lo mein noodles. If you’re in the mood for something richer, consider serving it alongside the Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce for a fusion twist.
Tools, Swaps, and Tips
To get the best results from your Chinese Chicken Cabbage Stir-Fry, you don’t need fancy equipment—but a few things help:
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Wok or large skillet: Essential for high-heat cooking. If you don’t have a wok, a heavy nonstick or stainless pan works.
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Sharp knife or mandoline: Makes slicing the cabbage and carrots quick and uniform.
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Mixing bowls: You’ll want to separate your sauce and meat prep.
Substitutions:
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Chicken thighs work just as well and offer more richness.
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Red or Napa cabbage can substitute for green.
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For a vegetarian version, swap chicken with tofu and use mushroom-based oyster sauce.
If you like stir-fry recipes like this, you’ll also enjoy the Slow Cooker Pepper Steak with Onion Stir-Fry, which brings bold flavor in a different style of preparation.
This is where you prep smart and cook fast—your ingredients should be ready before the wok gets hot. With everything chopped and sauced ahead of time, the rest is a breeze.
Cooking Instructions & Tips
How to Make Chinese Chicken Cabbage Stir-Fry
This Chinese Chicken Cabbage Stir-Fry comes together quickly, so it’s best to have everything prepped before turning on the heat. Once your knife work is done, the wok takes over—and in just 15 minutes, dinner’s ready.
Step 1: Prepare the Chicken
Pat the chicken breasts dry, then slice them into thin strips. This helps them cook quickly and stay tender. Lightly season with salt and pepper, and set aside.
Step 2: Sear the Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 5–6 minutes, until golden and cooked through. Transfer it to a clean plate.
Step 3: Sauté Aromatics and Veggies
In the same wok, add the remaining tablespoon of vegetable oil. Toss in the garlic and ginger, stirring for 30 seconds until fragrant. Add the carrots and bell pepper next. Stir-fry for 2–3 minutes.
Then add the shredded cabbage. Continue stir-frying for another 3–4 minutes until it softens slightly but keeps its crispness.
Step 4: Mix the Sauce
In a small bowl, combine soy sauce, oyster sauce, and sesame oil. Stir well. Pour the sauce over the veggies and let it bubble slightly, coating everything evenly.
Step 5: Bring It All Together
Return the cooked chicken to the wok. Stir-fry everything for 2–3 more minutes, letting the sauce coat each bite. Taste and adjust with salt or soy sauce if needed. Remove from heat.
Helpful Tips for the Best Stir-Fry
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High heat is key. Use medium-high to high heat so everything cooks quickly and retains texture.
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Don’t overcrowd the pan. Cook chicken in a single layer if needed; you want it to brown, not steam.
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Prep everything first. Stir-frying moves fast. Have your garlic, ginger, sauce, and veggies ready to go.
You’ll find this process as quick and satisfying as making dishes like Spinach Garlic Meatballs Stuffed with Mozzarella, where the prep pays off in flavor.
If you love bold, saucy dishes like this, the savory Crockpot Garlic Butter Beef Bites is another must-try.
Serving, Storing & Pairing
How to Serve Chinese Chicken Cabbage Stir-Fry
The beauty of Chinese Chicken Cabbage Stir-Fry is its versatility. It’s satisfying on its own, but even better when paired with the right side. The classic route? Steamed jasmine rice or warm lo mein noodles. The stir-fry sauce clings to every grain and strand, delivering that familiar, cozy feeling with each bite.
For lighter fare, I’ve served it with cauliflower rice or tucked it into lettuce wraps for a crisp, low-carb option. On busier nights, I’ll spoon it into a bowl and top it with a soft-boiled egg and a drizzle of chili oil. It’s flexible, fast, and endlessly adaptable.
If you’re looking for something to balance out the savory stir-fry, the cool creaminess of Greek Style Loaded Hummus makes an unexpected but wonderful pairing. I also love combining this stir-fry with something bolder like the Charred Chicken Bowl with Mexican Street Corn & Cilantro Lime Rice for a global-inspired dinner table.
However you serve it, make sure to garnish with sesame seeds and sliced green onions right before it hits the plate. Those last-minute additions bring color, texture, and just the right pop of flavor.
Storage and Reheating Tips
One of the many reasons I love this Chinese Chicken Cabbage Stir-Fry is how well it stores. It makes an ideal meal prep recipe and holds its flavor beautifully for up to 4 days in the fridge.
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To store: Let it cool completely before transferring to an airtight container.
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To reheat: Use a skillet or wok over medium heat for best texture. A splash of water or extra soy sauce can loosen up the sauce.
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To freeze: While you can freeze it, cabbage may become a bit soft upon thawing. If you don’t mind that, store in freezer-safe containers for up to 2 months.
If you plan to reheat for lunch later in the week, I recommend storing rice and stir-fry separately to prevent sogginess.
The flavors actually deepen over time, making the leftovers almost better than the original—especially when reheated gently in a pan.
Frequently Asked Questions
Can I make Chinese Chicken Cabbage Stir-Fry ahead of time?
Yes! This dish holds up very well for meal prep. You can cook it fully, store in the fridge for up to 4 days, and reheat portions in a skillet or microwave. Just be sure to cool it completely before sealing it in airtight containers.
What kind of cabbage works best?
I prefer green cabbage for its crunchy texture, but Napa cabbage or savoy cabbage also work beautifully. Just adjust the cook time slightly—more delicate cabbage varieties cook faster.
Can I make this recipe vegetarian?
Absolutely. Swap the chicken for extra-firm tofu or tempeh. For a deeper umami flavor, use mushroom-based oyster sauce or add a spoonful of hoisin.
Is oyster sauce necessary?
It’s optional, but it adds richness. If you don’t have it on hand, you can still make a flavorful stir-fry using only soy sauce and sesame oil. A touch of brown sugar can help replace the slight sweetness of oyster sauce.
How do I keep the chicken from drying out?
Slice it thinly and cook it quickly over medium-high heat. Don’t overcrowd the pan—let it sear. Once it’s golden and cooked through, remove it from the wok so it doesn’t overcook while the veggies finish.
What sides go well with this dish?
Steamed rice, cauliflower rice, rice noodles, or even lettuce wraps work well. For something heartier, try pairing it with dishes like Spaghetti and Spinach with Sun-Dried Tomato Chicken Cream Sauce or the Slow Cooker Pepper Steak with Onion Stir-Fry.
Conclusion: A Stir-Fry Worth Coming Back To
There’s something incredibly comforting about a skillet filled with sizzling chicken, crisp cabbage, and savory sauce. This Chinese Chicken Cabbage Stir-Fry is fast enough for weeknights, satisfying enough for weekends, and flexible enough to make your own.
Whether you’re looking for a lighter take on chicken dinners or something that’s bursting with umami in under 30 minutes, this dish delivers. I often rotate it alongside cozy meals like the Spinach Garlic Meatballs Stuffed with Mozzarella or the punchy Charred Chicken Bowl with Mexican Street Corn.
Looking for another variation? I recommend checking out this delicious take on Chicken Cabbage Stir-Fry from MasalaHerb — it’s a fantastic spin using similar ingredients with a different flavor approach.
Print
Chinese Chicken Cabbage Stir-Fry
- Total Time: 25
- Yield: 4 servings
Description
Chinese Chicken Cabbage Stir-Fry is a quick and flavorful weeknight dinner made with tender chicken breast, shredded cabbage, and a savory garlic-ginger soy sauce.
Ingredients
• 1 pound boneless, skinless chicken breasts, sliced thinly
• 4 cups green cabbage, shredded
• 1 bell pepper, sliced
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Sesame seeds, for garnish
• Green onions, chopped, for garnish
Instructions
1. Pat the chicken dry and slice it thin. Season lightly with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a wok or skillet over medium-high heat.
3. Add the chicken and stir-fry for 5–6 minutes until cooked through. Remove and set aside.
4. Add remaining oil, then garlic and ginger. Stir-fry for 30 seconds until fragrant.
5. Add carrots and bell pepper. Stir-fry for 2–3 minutes.
6. Add cabbage and continue stir-frying for 3–4 minutes until crisp-tender.
7. Mix soy sauce, oyster sauce, and sesame oil in a small bowl. Add to the pan.
8. Return the chicken to the wok. Stir everything together for 2–3 minutes until well coated.
9. Remove from heat. Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
– You can use chicken thighs instead of breasts for richer flavor.
– Napa or red cabbage can be substituted.
– To make it vegetarian, replace chicken with tofu and use vegetarian oyster sauce.
– Leftovers store well in the fridge for up to 4 days.
– Best reheated in a skillet over medium heat for fresh texture.
- Prep Time: 10
- Cook Time: 15
- Method: Wok / Stir-Fry
- Cuisine: Asian