Chinese Chicken Cabbage Stir-Fry: Quick & Flavorful Weeknight Fix

Chinese Chicken Cabbage Stir-Fry is the kind of dinner that swoops in and saves your weeknight—like a culinary superhero in a wok. With crisp veggies, juicy chicken, and a saucy, savory punch, this stir-fry doesn’t just feed your family—it wins dinnertime. Bonus? It’s on the table in 30 minutes flat. Whether you’re dealing with hangry kids, a hungry partner, or just your own growling stomach after a long day, this is the one-pan wonder that delivers flavor fast.

The real charm of this Chinese Chicken Cabbage Stir-Fry is that it balances simple ingredients with big, bold taste. Plus, it’s totally adaptable—don’t have bell peppers? Use broccoli. Watching carbs? Skip the rice. It plays well with pantry swaps, picky eaters, and time crunches. If you love easy chicken dinners like Crockpot Chicken Fried Rice or Chicken Teriyaki Noodles, this one will fit right into your weekly rotation.

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What is Chinese Chicken Cabbage Stir-Fry?

Chinese Chicken Cabbage Stir-Fry is a classic Asian-inspired dish that’s all about fast cooking and fresh flavors. Think thinly sliced chicken breast tossed in a hot skillet or wok with crisp cabbage, colorful veggies, and a soy-based sauce that coats everything in savory, umami-rich goodness. It’s a little sweet, a little salty, and just the right amount of spicy—basically everything you want when you’re tired of plain old chicken. In Chinese cuisine, stir-frying is a go-to cooking method for good reason: it’s quick, keeps veggies vibrant, and locks in flavors.

This stir-fry in particular combines mild cabbage with the tender bite of chicken and the zing of garlic and sesame. It’s satisfying but not heavy—perfect if you’re trying to lighten things up without feeling deprived. And because you’re making it at home, you can control exactly how saucy, spicy, or veggie-packed it is.

Reasons to Try Chinese Chicken Cabbage Stir-Fry

There are lots of reasons to add this dish to your regular meal rotation, but let’s start with the obvious: Chinese Chicken Cabbage Stir-Fry is fast, flavorful, and budget-friendly. It uses everyday ingredients you probably already have, and it’s way healthier than ordering takeout. You can also make it your own—swap in ground chicken, go heavy on the cabbage if that’s what’s lingering in your fridge, or serve it over noodles when you need a carb hug.

Another win? It cooks in one pan. That means fewer dishes, which—let’s be honest—is the real measure of a great weeknight meal. It’s also a stealthy way to get more veggies into your day. Bell peppers, carrots, cabbage—they all get coated in that delicious sauce and suddenly become way more appealing to the picky eaters in your life. If you’re already a fan of quick chicken dinners like Angel Chicken Rice Casserole, this stir-fry brings the same comfort, with a bit more crunch.

Ingredients Needed to Make Chinese Chicken Cabbage Stir-Fry

Main Ingredients:

• 15 grams unsalted butter
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, finely minced
• 450 grams boneless, skinless chicken breast, diced
• 300 grams green cabbage, chopped
• 1 medium bell pepper, thinly sliced
• 1 medium carrot, julienned

Sauce & Seasonings:

• 30 milliliters soy sauce
• 15 milliliters oyster sauce
• 5 milliliters toasted sesame oil
• 2 grams ground black pepper
• 0.5 grams crushed red pepper flakes (optional but adds kick!)
• 3 grams cornstarch mixed with 30 milliliters water

Instructions to Make Chinese Chicken Cabbage Stir-Fry

Making Chinese Chicken Cabbage Stir-Fry is a simple, satisfying process that comes together quickly. Follow these step-by-step instructions to create this delicious dish from start to finish. With clear directions, you’ll easily navigate through each part of the recipe, whether you’re a beginner or a seasoned cook.

Step 1: Prep the Ingredients

Before you start cooking, it’s essential to prepare your ingredients so that everything is ready when you need it. This is known as mise en place in the culinary world, and it ensures a smooth cooking experience. Here’s what you need to do:

• Slice the Onion and Bell Pepper: Thinly slice one medium yellow onion and one medium bell pepper. This allows them to cook evenly and quickly in the stir-fry. If you’re looking for more ways to chop efficiently, check out our chopping tips guide.
• Julienne the Carrot: Take one medium carrot and slice it into thin strips. This julienne method ensures that the carrot cooks quickly and evenly, giving your stir-fry the perfect crunch.
• Mince the Garlic: Finely mince two cloves of garlic. Garlic adds that signature aroma and depth of flavor to the dish.
• Chop the Cabbage: Roughly chop 300 grams of green cabbage into bite-sized pieces. The cabbage will cook down quickly, so you want it to be in uniform pieces to ensure even cooking.
• Dice the Chicken: Take 450 grams of boneless, skinless chicken breast and cut it into small, uniform pieces. This will allow the chicken to cook evenly and absorb all the delicious flavors of the stir-fry. For a more time-efficient approach, try using pre-diced chicken from the grocery store. You can also check out our chicken cutting tips for expert advice on making this step even faster.

Step 2: Cook the Chicken

Now that everything is prepped, it’s time to cook the chicken. This is a crucial step to get the perfect texture and flavor:

• Heat the Butter: Place a large skillet or wok over medium-high heat. Add 15 grams of unsalted butter to the pan. Once it’s melted and bubbling, it’s time to add the chicken.
• Sauté the Chicken: Add the diced chicken breast to the pan. Stir the chicken occasionally and cook for 5 to 7 minutes, or until the pieces are browned on all sides and cooked through. You can tell the chicken is done when it reaches an internal temperature of 165°F (75°C) or when it’s no longer pink in the center. For a crispy, golden finish, allow the chicken to sit in the pan undisturbed for a minute before stirring.
• Set the Chicken Aside: Once the chicken is cooked through, transfer it to a separate bowl and set it aside. Keeping the chicken separate prevents overcooking and ensures you can focus on cooking the veggies next. If you’re looking for tips on searing meat perfectly, visit our searing meat tutorial.

Step 3: Stir-Fry the Vegetables

This step is all about getting the veggies perfectly cooked while keeping them vibrant and crisp:

• Sauté the Aromatics: In the same pan, add the thinly sliced onion and minced garlic. Stir-fry them for 1 to 2 minutes, or until they’re fragrant and the onion becomes translucent. Be careful not to burn the garlic, as it can become bitter. Stir constantly to keep it from overcooking. Want to add more depth? You could substitute the garlic with ginger or add a splash of rice vinegar.
• Add the Cabbage, Bell Pepper, and Carrot: Now, toss in the chopped cabbage, sliced bell pepper, and julienned carrot. Stir everything together so that the vegetables are coated in the garlic and onion mixture. Cook for about 5 minutes, or until the vegetables are crisp-tender. You want them to retain their color and texture, not become mushy. If you prefer your cabbage a little more tender, you can cook it for an extra 2 minutes.
• Adjust the Vegetables: If you have any other veggies on hand, such as broccoli or snap peas, feel free to toss them in for extra crunch and flavor. For more vegetable stir-fry ideas, visit our vegetable stir-fry page.

Step 4: Combine the Chicken with the Vegetables

This is where everything starts to come together and the flavors marry:

• Return the Chicken to the Pan: Add the cooked chicken back into the pan with the sautéed vegetables. Stir well to combine. The heat from the pan will help the chicken and veggies meld together and soak up the delicious flavors.
• Pour in the Sauces: Add 30 milliliters of soy sauce, 15 milliliters of oyster sauce, and 5 milliliters of toasted sesame oil to the pan. These sauces will create the base of your stir-fry sauce, adding a balance of salty, umami, and slightly sweet flavors.
• Season with Pepper and Red Pepper Flakes: Sprinkle in 2 grams of ground black pepper and 0.5 grams of crushed red pepper flakes (if you like a bit of heat). Stir everything together so that the chicken and veggies are evenly coated in the sauce.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker sauce that coats the chicken and vegetables beautifully, this step is for you:

• Make the Cornstarch Slurry: In a small bowl, mix 3 grams of cornstarch with 30 milliliters of water. Stir until the cornstarch is completely dissolved.
• Add the Slurry to the Pan: Pour the cornstarch-water mixture into the stir-fry while stirring constantly. Cook for an additional minute, or until the sauce has thickened to your desired consistency. If you like extra sauciness, you can add a bit more water or broth and adjust the cornstarch accordingly.

Step 6: Serve and Enjoy!

Now, your Chinese Chicken Cabbage Stir-Fry is ready to be served:

• Serve with Rice or Noodles: For the perfect finishing touch, serve the stir-fry hot, ideally over steamed rice or noodles. This combination makes for a satisfying meal that’s sure to please everyone at the table. For an even quicker meal, consider serving it over cauliflower rice.
• Garnish (Optional): Top with sesame seeds or fresh green onions if you want to add a bit of crunch and extra flavor. These garnishes not only enhance the look of the dish but also add a nice contrast to the tender chicken and veggies.

What to Serve with Chinese Chicken Cabbage Stir-Fry

While this dish can totally hold its own, pairing it with the right side can make it feel like a complete feast (without the extra fuss). Steamed jasmine rice or brown rice are classic go-to’s that soak up the savory sauce beautifully. If you’re in a noodly mood, toss it with lo mein or rice noodles for a cozy, slurpable dinner. Trying to keep it light? Serve it in lettuce wraps or over cauliflower rice for a low-carb twist. Want to go bold? Pair it with something saucy like our Crockpot Sweet and Sour Chicken for a family-style Asian-inspired meal.

Key Tips for Making Chinese Chicken Cabbage Stir-Fry

The number one stir-fry tip? High heat, fast cooking. That’s how you get those veggies crisp-tender and keep the chicken juicy. Use a large wok or skillet so everything cooks evenly without steaming. Prep all your ingredients ahead—stir-frying moves fast, and there’s no time to dice carrots mid-sauté. Don’t skip the cornstarch slurry if you want a thicker sauce—it makes a big difference in texture. And if your family isn’t big on spice, just hold back the chili flakes. You can always sprinkle them on at the table.

Storage and Reheating Tips for Chinese Chicken Cabbage Stir-Fry

Leftovers? Lucky you. This dish keeps well in the fridge for up to 4 days in an airtight container. To reheat, pop it in a skillet over medium heat with a splash of water to loosen the sauce—no one wants rubbery chicken or soggy cabbage from the microwave. You can microwave it if you’re in a pinch, just cover it with a damp paper towel to keep it from drying out. Want to freeze it? You can, but the cabbage may lose some crunch. If you go that route, thaw in the fridge overnight and reheat on the stove.

FAQs

Can I use a different protein?
Yes! Try ground chicken, turkey, shrimp, or even tofu. Just adjust the cooking time based on what you’re using.

Can I make it gluten-free?
Absolutely—just use tamari or a certified gluten-free soy sauce and double-check your oyster sauce label.

Is it spicy?
It has a little heat from the red pepper flakes, but you can dial that up or down depending on your taste.

What’s the best pan to use?
A large wok or heavy-bottomed skillet works best. Nonstick is fine if that’s what you’ve got!

Can I meal prep this?
Yes, it reheats beautifully and works well for weekday lunches with rice or noodles.

Final Thoughts

Chinese Chicken Cabbage Stir-Fry is one of those magical meals that tastes like you fussed over it—but you didn’t. It’s fast, fresh, and full of flavor, making it a real hero on hectic weeknights. Whether you’re feeding a crowd or just cooking for yourself, it’s a reliable go-to that checks all the boxes: quick, easy, and seriously tasty. Want more chicken dinner winners? Don’t miss Firecracker Ground Chicken or One-Pan Chicken with Buttered Noodles. Try it tonight—you might just put that takeout menu on permanent pause.

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