This Chinese Chicken Cabbage Stir-Fry is a fast, flavorful dish featuring tender chicken, crisp vegetables, and a savory, slightly sweet sauce.
It’s the perfect 30-minute meal for busy weeknights when you want something healthy, satisfying, and easy!
Why You’ll Love Chinese Chicken Cabbage Stir-Fry
Quick and Easy: Ready in under 30 minutes.
Healthy and Nutritious: Packed with protein and fiber-rich veggies.
Deliciously Balanced Flavors: Savory, slightly sweet, and perfectly seasoned.
Simple Ingredients: No fancy ingredients needed!
Great for Meal Prep: Stores and reheats beautifully.
What You’ll Need (Ingredient Highlights)
Chicken Breast or Thighs: Thinly sliced for fast cooking.
Cabbage: Fresh and crunchy, the perfect stir-fry base.
Carrots: Adds sweetness and color.
Bell Pepper: Bright and juicy.
Onion: Builds a sweet-savory foundation.
Butter: Adds richness.
Soy Sauce: Salty, umami goodness.
Sesame Oil: Nutty aroma for authentic flavor.
Optional Oyster Sauce: Boosts savory depth.
Cornstarch Slurry: Optional for thickening the sauce.
Optional:
Chili Flakes: For a bit of heat.
Pro Tips Before You Start
Slice Everything Evenly: Helps ingredients cook quickly and evenly.
High Heat Stir-Fry: Keeps veggies crisp and chicken juicy.
Don’t Overcook the Chicken: Thin slices cook fast!
Add Cabbage Last: Preserves its tender-crisp texture.
Optional Thickener: A cornstarch slurry can make the sauce glossy and clingy.
How to Make Chinese Chicken Cabbage Stir-Fry
Step 1: Prepare the Ingredients
Thinly slice chicken, cabbage, carrots, onion, and bell pepper.
Step 2: Cook the Chicken
Heat a large skillet or wok over medium-high heat.
Add butter. Stir fry chicken until fully cooked and slightly browned.
Remove and set aside.
Step 3: Stir Fry Vegetables
In the same pan, add a little more butter if needed.
Stir fry onion, carrots, and bell pepper for 2–3 minutes.
Step 4: Add Cabbage and Sauce
Add cabbage and stir for 1–2 minutes.
Return chicken to the pan.
Pour in soy sauce, sesame oil, and optional oyster sauce.
Toss everything to coat well.
(If using, add cornstarch slurry and stir until sauce thickens.)
Step 5: Serve
Serve hot, garnished with green onions or a sprinkle of chili flakes if desired.
What to Serve It With
Steamed jasmine rice or brown rice
Fried rice
Lo mein or chow mein noodles
Cauliflower rice (for a low-carb option)
Egg rolls or potstickers
Variations / Substitutions
Spicy Version: Add sriracha or crushed red pepper.
Vegetarian Option: Swap chicken for tofu or tempeh.
Low-Sodium: Use low-sodium soy sauce.
Add More Veggies: Try mushrooms, snap peas, or baby corn.
Ginger Twist: Stir in freshly grated ginger for extra zing.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in a hot skillet or microwave until heated through.
Freezer: Best to enjoy fresh; freezing may affect veggie texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs stay juicy and flavorful in stir-fry dishes.
How do I prevent soggy cabbage?
Cook over high heat and don’t overcrowd the pan.
Can I make it ahead?
Yes, prep the veggies and sauce in advance for faster cooking.
What’s the best oil for stir-frying?
Use oils with high smoke points like canola, avocado, or peanut oil.
Is this dish gluten-free?
Use gluten-free soy sauce and oyster sauce alternatives.
Final Thoughts
Chinese Chicken Cabbage Stir-Fry is a wholesome, speedy, and super satisfying meal that brings restaurant-quality flavors to your home kitchen.
It’s a perfect way to enjoy lots of veggies and lean protein, all wrapped up in a savory, delicious sauce.
You’ll want to make it again and again!
Full Recipe Card
Ingredients
1 pound chicken breast or thighs, thinly sliced
4 cups cabbage, thinly sliced
1 large carrot, julienned
1 red bell pepper, sliced
1 small onion, sliced
3 tablespoons butter, divided
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon oyster sauce (optional)
1 tablespoon cornstarch + 2 tablespoons water (optional for thickening)
Instructions
Slice all ingredients thinly.
Heat skillet with butter and stir fry chicken until cooked.
Remove and set aside.
Stir fry onion, carrot, and bell pepper for 2–3 minutes.
Add cabbage and stir for 1–2 minutes.
Return chicken to the pan. Add sauces and toss to coat.
(Optional) Add cornstarch slurry to thicken.
Serve hot with rice or noodles.
