Chinese Chicken Cabbage Stir-Fry Recipe

Why You’ll Love This Recipe

Quick, healthy, and customizable, this stir-fry is light yet full of flavor. Perfect for busy nights, meal prepping, or a low-carb meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the stir-fry:

• 1 lb boneless skinless chicken breast or thighs, thinly sliced
• 4 cups shredded cabbage
• 1 large carrot, julienned or shredded
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 green onions, sliced
• 2 tbsp vegetable oil (or preferred cooking oil)

For the marinade:

• 1 tbsp soy sauce
• 1 tbsp cornstarch

For the sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1/4 cup water

Directions

1. Marinate the chicken slices with soy sauce and cornstarch. Let it sit for 5–10 minutes.
2. While the chicken marinates, prepare the sauce by combining soy sauce, oyster sauce, sesame oil, and water in a small bowl.
3. Heat vegetable oil in a large pan or wok over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 5–7 minutes. Remove the chicken from the pan and set it aside.
4. In the same pan, add garlic, ginger, and green onions. Stir-fry for 1–2 minutes until fragrant.
5. Add shredded cabbage and carrots. Stir-fry for another 3–4 minutes until the vegetables are tender but still crisp.
6. Return the chicken to the pan, add the sauce, and cook everything together for another 2 minutes to heat through and allow the flavors to meld.

Servings and timing

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Serves: 4

Variations

• Vegetarian: Substitute chicken with tofu, tempeh, or mushrooms.
• Gluten-Free: Use tamari and gluten-free oyster sauce.
• Extra heat: Add chili paste or more red pepper flakes.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For the best texture, reheat in a pan, adding a splash of soy sauce or water. Can be frozen for up to 2 months.

FAQs

Can I make this dish vegetarian?

Yes, you can replace the chicken with tofu, tempeh, or mushrooms.

What other vegetables can I add?

Bell peppers, snap peas, or baby bok choy work great.

How do I make this recipe gluten-free?

Use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.

Is this recipe spicy?

It’s mild by default, but you can increase the heat with chili paste or red pepper flakes.

Can I use pre-shredded cabbage?

Yes, but fresh cabbage has a better texture.

Can I use a different oil?

You can use any neutral oil in place of vegetable oil.

Can I add more sauce?

Yes, feel free to add more soy sauce or oyster sauce to taste.

What’s the best way to serve this stir-fry?

Serve with steamed rice, noodles, or cauliflower rice for a low-carb option.

How long will leftovers last?

In the fridge, leftovers will stay fresh for up to 4 days.

Can I freeze this dish?

Yes, but the cabbage will become softer after thawing. Freeze for up to 2 months.

Conclusion

This Chinese Chicken Cabbage Stir-Fry is the perfect balance of health and flavor. It’s a quick, versatile dish that’s easy to make and customize. Whether you’re looking for a lighter dinner or meal prep solution, this stir-fry delivers every time.