If you’re craving a dish that’s quick, packed with flavor, and wonderfully satisfying, this Chinese Chicken Cabbage Stir-Fry Recipe is about to become your new go-to. Picture tender strips of chicken mingling with crisp, vibrant cabbage and sweet carrots, all enveloped in a savory sauce that balances soy and oyster sauce with the fragrant goodness of garlic and ginger. It’s a colorful, nutrient-rich dish that elevates humble ingredients into something truly special, perfect for a busy weeknight or whenever you want a restaurant-style meal at home without fuss.
Ingredients You’ll Need
The magic of this Chinese Chicken Cabbage Stir-Fry Recipe lies in its simplicity, yet each ingredient plays a crucial role in creating that perfect harmony of textures and flavors. From the juicy chicken breast to the crunchy cabbage and aromatic seasonings, everything works together effortlessly to deliver a balanced and delicious stir-fry.
- Chicken Breast: Thinly sliced for quick cooking and tender bites.
- Green Cabbage: Thinly sliced to add that satisfying, crisp crunch and mild sweetness.
- Carrot: Julienned for natural sweetness and vibrant color contrast.
- Garlic: Minced to infuse the dish with warmth and depth.
- Ginger: Freshly grated to bring a zesty, fresh kick that brightens the whole stir-fry.
- Soy Sauce: A foundational umami element that colors and seasons the dish.
- Oyster Sauce: Adds richness and a subtle seafood sweetness for complexity.
- Sesame Oil: Just a dash at the end for fragrant nuttiness.
- Cornstarch: Used for a light marinade that tenderizes chicken and creates a silky sauce.
- Vegetable Oil: Ideal for high-heat cooking and stir-frying without overpowering flavor.
- Green Onions: Sliced for freshness and a mild oniony crunch.
- White Pepper: A gentle heat that complements rather than overwhelms.
- Water or Chicken Broth: Helps keep the stir-fry saucy and juicy without diluting flavors.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Prepare and Marinate the Chicken
Start by thinly slicing your chicken breast and tossing it with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and a pinch of white pepper. This simple marinade not only seasons the chicken but also helps lock in moisture, ensuring each bite stays tender. Let it sit for about 10 minutes to soak up all those flavors.
Step 2: Heat Your Pan and Cook the Chicken
Get your wok or skillet hot over medium-high heat, then add 1 tablespoon of vegetable oil. When it’s shimmering, cook the chicken in batches. This keeps the pieces from overcrowding and helps them brown nicely, developing that lovely caramelized flavor. Once cooked through and golden, remove the chicken and set it aside.
Step 3: Stir-Fry the Aromatics and Vegetables
In the same pan, add another tablespoon of vegetable oil. Toss in the minced garlic, freshly grated ginger, and julienned carrots. Stir-fry these for about a minute until fragrant, then add the sliced cabbage. Cook the cabbage until it’s tender but still crisp—this balance is what makes the dish so delightful.
Step 4: Bring It All Together
Return the cooked chicken to the pan and add the remaining soy sauce, oyster sauce, and 2 tablespoons of water or chicken broth. Stir everything together for 2 minutes, allowing the sauce to thicken slightly and coat every piece of chicken and vegetable with deliciousness.
Step 5: Finish with Sesame Oil and Green Onions
To finish, drizzle in the sesame oil and sprinkle the sliced green onions. Give the stir-fry a final toss to combine all the aromas and flavors. Taste and adjust seasoning if needed—you want every bite to sing!
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
Simple garnishes can add an extra touch of delight. Toasted sesame seeds sprinkled over the top lend a nutty crunch and visual appeal, making each serving even more inviting.
Side Dishes
This stir-fry shines when paired with plain steamed jasmine rice or fluffy noodles, allowing those savory, vibrant flavors to take center stage. You can also serve it alongside a light cucumber salad to add a refreshing coolness that complements the warm stir-fry beautifully.
Creative Ways to Present
For a fun twist, serve this Chinese Chicken Cabbage Stir-Fry Recipe in crispy lettuce cups to add freshness and a playful textural contrast. Alternatively, use it as a filling for soft bao buns or spring rolls for a delightful appetizer or lunch option.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your stir-fry in an airtight container in the refrigerator. It will keep well for up to 3 days without losing much of its fresh flavor or texture, making it an excellent candidate for next-day lunches or quick dinners.
Freezing
Although fresh stir-fries are best enjoyed immediately, you can freeze leftovers for up to a month. To preserve texture, freeze in portions with minimal sauce, then thaw overnight in the fridge before reheating.
Reheating
Reheat your Chinese Chicken Cabbage Stir-Fry Recipe gently on the stovetop over medium heat, adding a splash of water or broth to revive the sauciness. Avoid microwaving if possible, as this can sometimes make the cabbage soggy and the chicken rubbery.
FAQs
Can I use other types of cabbage for this recipe?
Absolutely! Napa cabbage or savoy cabbage work great because they offer a tender texture and mild sweetness, but green cabbage as used here provides a wonderful crunch that really complements the stir-fry.
Is this recipe suitable for meal prep?
Yes, this Chinese Chicken Cabbage Stir-Fry Recipe is perfect for meal prepping. It stores well in the fridge and reheats nicely, giving you a flavorful, healthy option for busy days.
Can I substitute chicken with another protein?
Definitely! Thinly sliced pork, beef, or tofu all make excellent alternatives and can be cooked following the same method. Just keep cooking times in mind to ensure the protein is cooked through without drying out.
How spicy is this dish?
This recipe has a gentle warmth from white pepper but is not spicy. If you like a kick, adding a bit of chili flakes or fresh sliced chili during cooking will spice things up beautifully.
What if I don’t have oyster sauce?
You can substitute oyster sauce with hoisin sauce or even a mix of soy sauce and a touch of sugar for sweetness. Keep in mind this will alter the flavor slightly but still yield a tasty stir-fry.
Final Thoughts
There’s something truly comforting about making a fresh, flavorful Chinese Chicken Cabbage Stir-Fry Recipe at home, and now you have all the tips and tricks to do it with confidence. This dish brings together simple ingredients in a way that’s vibrant, healthy, and downright delicious. I can’t wait for you to try it and make it your own kitchen favorite!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast slices and crisp green cabbage with aromatic garlic, ginger, and a savory soy and oyster sauce sauce. Perfect for a healthy weeknight dinner served over rice or noodles.
Ingredients
Protein
- 1 pound chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 2 stalks green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Sauces and Oils
- 3 tablespoons soy sauce (divided)
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil (divided)
Others
- 1 tablespoon cornstarch (divided)
- 1/4 teaspoon white pepper
- 2 tablespoons water or chicken broth
Instructions
- Heat Pan: Heat a wok or skillet over medium-high heat until it is hot and ready for cooking.
- Marinate Chicken: In a bowl, toss the thinly sliced chicken breast with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and white pepper. Let it marinate for 10 minutes for flavor and tenderizing.
- Cook Chicken: Add 1 tablespoon vegetable oil to the hot pan and heat until shimmering. Cook the chicken in batches, browning evenly. Remove cooked chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same pan, add minced garlic, grated ginger, and julienned carrot. Stir-fry for about 1 minute until fragrant. Add the thinly sliced cabbage and cook until tender-crisp, maintaining a slight crunch.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the remaining 2 tablespoons soy sauce, oyster sauce, and 2 tablespoons water or chicken broth. Stir and cook for 2 minutes, allowing all ingredients to be well coated and flavors to meld.
- Finish and Garnish: Drizzle sesame oil over the stir-fry and add sliced green onions. Stir to combine and adjust the seasoning as needed.
- Serve: Serve the hot chicken cabbage stir-fry over steamed rice or noodles. Optionally, garnish with sesame seeds for added texture and flavor.
Notes
- Marinating the chicken with cornstarch and soy sauce helps keep it extra tender and juicy.
- If preferred, substitute chicken broth for water to add more depth of flavor.
- Cook chicken in batches to avoid crowding the pan, which ensures it browns instead of steaming.
- Use a wok or large skillet for the best stir-fry results.
- Adjust the amount of soy and oyster sauce depending on your salt preference.
