If you are looking for a vibrant, deliciously simple dish that brings together crisp vegetables and tender chicken in a savory sauce, this Chinese Chicken Cabbage Stir-Fry Recipe is exactly what you need. Bursting with fresh flavors and a perfect balance of textures, this recipe turns everyday ingredients into a colorful, mouthwatering meal that’s ready in just 30 minutes. It’s the kind of dish that’s as easy to make as it is satisfying—perfect for weeknights, meal prep, or whenever you crave something wholesome and bright.
Ingredients You’ll Need
Each element in this Chinese Chicken Cabbage Stir-Fry Recipe plays an important role, from the juicy chicken to the crisp cabbage and vibrant bell peppers. The ingredients are wonderfully straightforward but combine beautifully to create layers of flavor and texture that make this dish truly shine.
- 1 lb boneless skinless chicken breast thinly sliced: Easy to cook quickly and perfect for soaking up the sauce.
- 4 cups green cabbage shredded: Adds crunch and a mild sweetness that balances the savory chicken.
- 1 cup carrots thinly sliced: Brings vibrant color and natural sweetness.
- 1 cup bell peppers sliced: For a burst of bright, fresh flavor and crispness.
- 3 cloves garlic minced: Infuses the stir-fry with a fragrant, zesty kick.
- 1 tablespoon fresh ginger grated: Adds warmth and a touch of spice.
- 1/4 cup low sodium soy sauce: Provides the savory, umami base without overpowering the dish.
- 1 tablespoon sesame oil: Offers a subtle nutty aroma that complements the other ingredients beautifully.
- 1 tablespoon cornstarch: Helps thicken the sauce for that perfect cling to every bite.
- 1/4 cup water: Used to create the smooth sauce consistency.
- 2 tablespoons olive oil divided: For sautéing the chicken and vegetables evenly.
- 2 green onions sliced: Garnishes the dish with a fresh, sharp contrast.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Prepare Your Ingredients
Start by slicing the chicken breast into thin, even strips to ensure quick, uniform cooking. Shred the cabbage finely for that ideal crunch, slice the carrots and bell peppers so they cook evenly, and get your garlic minced and ginger freshly grated. Having everything prepped and ready speeds up the cooking process and keeps the stir-fry fresh and vibrant.
Step 2: Whisk the Sauce
In a small bowl, combine the soy sauce, sesame oil, cornstarch, and water, whisking them together until perfectly smooth. This simple sauce will bring the savory and nutty flavors together and thicken beautifully to coat every morsel of chicken and vegetable.
Step 3: Cook the Chicken
Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer so it browns nicely without steaming. Cook for 5 to 6 minutes until the chicken is golden and cooked through, then remove it from the pan and set aside to keep warm.
Step 4: Sauté Aromatics
Add the remaining tablespoon of olive oil to the now-empty pan. Toss in the minced garlic and grated ginger, sautéing them for about 30 seconds until their irresistible aromas fill the kitchen. This step is key to building the base flavor of your stir-fry.
Step 5: Cook the Vegetables
Next, add the sliced carrots and bell peppers to the pan, stirring for 2 to 3 minutes until they start to soften but still hold their crunch. Then, fold in the shredded cabbage and cook for another 3 to 4 minutes, allowing it to become just tender but delightfully crisp to the bite.
Step 6: Combine and Finish
Return the cooked chicken to the pan and pour the prepared sauce over everything. Toss and stir everything together, cooking for an additional 2 to 3 minutes. The sauce will thicken and coat the chicken and vegetables, creating a glossy, flavorful finish that makes this Chinese Chicken Cabbage Stir-Fry Recipe so irresistible.
Step 7: Garnish and Serve
Sprinkle the sliced green onions over the top for a fresh, tasty contrast. Serve the stir-fry immediately while it’s hot, vibrant, and packed with flavor.
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
A sprinkle of fresh green onions adds that crisp bite and fresh color, making your dish look as good as it tastes. You can also add a few toasted sesame seeds for an extra nutty crunch or a drizzle of chili oil if you enjoy a little heat.
Side Dishes
This stir-fry pairs beautifully with steamed white jasmine rice or brown rice for a wholesome meal. For a lower-carb option, serve alongside cauliflower rice or enjoy it on its own with a side of pickled vegetables for contrast. Simple sides keep the spotlight on the vibrant flavors of the chicken and cabbage.
Creative Ways to Present
To switch things up, serve the Chinese Chicken Cabbage Stir-Fry Recipe wrapped in large lettuce leaves for a fun, handheld option that’s perfect for casual dining or entertaining. Alternatively, pile it atop warm noodles or toss it with cooked quinoa for a nutritious twist that keeps every bite exciting.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. The vegetables retain their crunch surprisingly well, and the flavors even deepen overnight, making your next meal just as enjoyable.
Freezing
This stir-fry freezes best without rice or other sides. Portion into freezer-safe containers and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to preserve the freshness of the chicken and vegetables as much as possible.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm evenly without overcooking. Adding a splash of water or broth can help refresh the sauce if it has thickened too much. Avoid the microwave if you want to preserve the crispiness of the veggies.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add a bit more juiciness and flavor. Just slice them similarly and adjust the cooking time slightly—thighs might take a minute or two longer to cook through.
Is this recipe spicy?
Not by default. It’s a mild, savory dish, but you can easily add chili flakes, fresh chilies, or a drizzle of chili oil if you want a kick of heat.
Can I substitute the cabbage with something else?
Definitely! Napa cabbage, bok choy, or even kale work well. Just adjust cooking times to ensure the vegetable stays crisp but tender.
What’s the best way to slice the chicken?
Slicing the chicken thinly and against the grain will help tenderize it and allow for quicker, more even cooking, making every bite tender and delicious.
Can I make this dish vegetarian?
Yes, you can replace chicken with tofu or tempeh and use vegetable broth in place of water for the sauce. It’s a great way to enjoy the fresh flavors of the stir-fry while keeping it plant-based.
Final Thoughts
This Chinese Chicken Cabbage Stir-Fry Recipe is a fantastic way to whip up a healthy, colorful, and flavorful meal with minimal fuss. It’s a true go-to for busy days when you want a satisfying dish that doesn’t sacrifice taste. I can’t recommend enough giving this recipe a try—you’ll find yourself reaching for it time and again, sharing its simple joys with your loved ones.
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Low Salt
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish combining tender chicken breast with crisp vegetables tossed in a savory soy-based sauce. Perfect for a healthy weeknight dinner, it features shredded cabbage, carrots, and bell peppers sautéed with garlic and ginger for an aromatic and vibrant meal that’s ready in just 30 minutes.
Ingredients
Protein
- 1 lb boneless skinless chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, shredded
- 1 cup carrots, thinly sliced
- 1 cup bell peppers, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced
Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/4 cup water
Oils
- 2 tablespoons olive oil, divided
Instructions
- Prep Ingredients: Slice the chicken into thin even strips. Shred the cabbage, thinly slice the carrots and bell peppers, mince the garlic, and grate the fresh ginger to have all components ready for cooking.
- Make the Sauce: In a small bowl, whisk together low sodium soy sauce, sesame oil, cornstarch, and water until the mixture is completely smooth. Set this sauce aside for later use.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook for 5 to 6 minutes, turning occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the pan and set it aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the same pan. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant but not burnt.
- Cook Vegetables: Add the sliced carrots and bell peppers to the pan and cook for 2 to 3 minutes, stirring occasionally. Then add the shredded cabbage and continue cooking for another 3 to 4 minutes until the cabbage is slightly tender yet still crisp.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and toss everything together. Cook for an additional 2 to 3 minutes until the sauce thickens and coats all the ingredients evenly.
- Garnish and Serve: Remove from heat, sprinkle sliced green onions on top for freshness and color, and serve immediately while hot.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- For extra flavor, add a splash of rice vinegar or a teaspoon of chili flakes.
- Use low sodium soy sauce to control the salt content.
- The cornstarch slurry helps thicken the sauce, so ensure it is fully dissolved before adding.
- Serve this dish with steamed rice or noodles for a complete meal.
