Yesss! A good Chinese Chicken & Cabbage Stir-Fry is quick, flavorful, and super satisfying without being heavy. It’s packed with tender chicken, crisp cabbage, and that classic savory umami sauce that makes it all come together in under 30 minutes. Perfect for a weeknight dinner or meal prep!
Chinese Chicken & Cabbage Stir-Fry
Ingredients:
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1 lb boneless chicken breast or thighs, thinly sliced
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½ head green cabbage, chopped or shredded
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2 cloves garlic, minced
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1 tbsp ginger, minced
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2 green onions, chopped (optional)
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2–3 tbsp oil (vegetable, canola, or sesame)
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Optional: shredded carrots, bell peppers, or mushrooms for extra color
For the Stir-Fry Sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce (adds rich umami)
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1 tbsp rice vinegar (or white vinegar)
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1 tsp sesame oil
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½ tbsp sugar or honey
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1 tsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions:
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Prep everything first – stir-frying moves fast! Slice your chicken, chop cabbage, mix the sauce, and have everything ready to go.
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Cook the chicken:
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with a pinch of salt and pepper, and stir-fry until just cooked (about 4–5 min). Remove and set aside. -
Sauté aromatics:
In the same pan, add another tbsp of oil. Sauté garlic and ginger for about 30 seconds until fragrant. -
Stir-fry cabbage:
Add cabbage (and other veggies if using). Stir-fry for 3–4 min until slightly wilted but still crisp. -
Return chicken to pan + add sauce:
Toss in the cooked chicken and pour in the sauce. Stir well and cook another 2–3 minutes until everything is coated and the sauce thickens slightly. -
Finish it off:
Drizzle with sesame oil, toss in green onions, and serve hot over rice or noodles!
Optional Add-ins:
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Crushed red pepper or chili oil for heat
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Toasted sesame seeds for crunch
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Cashews or peanuts for texture
Want a low-carb version (hello cauliflower rice)? Or a spicy Sichuan twist? I can remix it however you want!