There’s something deeply comforting about a simple stir-fry. The sizzle of a hot wok, the savory aroma of garlic and soy sauce, the fresh crunch of vegetables—it all comes together in minutes. One of my favorite go-to recipes is this Chinese Chicken Cabbage Stir Fry. It’s a balanced meal packed with lean protein, vibrant vegetables, and bold Asian-inspired flavors. Plus, it’s incredibly flexible and perfect for using up what you have in the fridge.
Whether you’re looking for a healthy dinner option, meal-prepping for the week, or simply craving a delicious stir-fry, this dish checks all the boxes.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients commonly found in Chinese home cooking:
For the Chicken Marinade:
- 500 grams (about 1 lb) of boneless, skinless chicken thighs or breasts, thinly sliced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon rice wine or dry sherry
- A pinch of white pepper
For the Stir Fry:
- 1/2 a medium head of green cabbage, chopped (about 4 cups)
- 2 tablespoons vegetable oil
- 2-3 garlic cloves, minced
- 1 teaspoon grated ginger (optional but recommended)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, thinly sliced (any color)
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- Salt to taste
- Fresh ground pepper
- 2 green onions, chopped (for garnish)
- Toasted sesame seeds (optional)
Preparation Steps
1. Marinate the Chicken
Thinly slicing the chicken is key for quick cooking and maximum flavor. The marinade not only adds depth but also tenderizes the meat. Let it rest for at least 15 minutes while you prepare the vegetables. You can even prep it earlier in the day and leave it in the fridge to develop more flavor.
2. Prep the Vegetables
Cabbage may seem humble, but once stir-fried, it softens slightly and absorbs sauces beautifully. The addition of carrot and bell pepper brings color, crunch, and a natural sweetness that balances the savory sauces. Slice everything before you start cooking—the process moves quickly once the wok is hot.
3. Cook the Chicken
Heat a tablespoon of oil in a large wok or deep skillet over medium-high heat. Once the oil is hot but not smoking, add the marinated chicken in a single layer. Let it sear undisturbed for about a minute to develop some color, then stir-fry until just cooked through. This usually takes around 3-4 minutes. Transfer the chicken to a plate and set aside.
4. Stir Fry the Veggies
Add another tablespoon of oil to the pan. Toss in the garlic, ginger, and onions. Stir-fry for 30 seconds until fragrant. Add the carrots and bell pepper and cook for 2 minutes, followed by the cabbage. Stir-fry everything together for another 3–4 minutes, or until the cabbage softens slightly but still has a bit of bite.
5. Combine and Finish
Return the cooked chicken to the pan. Add soy sauce, oyster sauce, sugar, and a dash of black pepper. Stir everything together until well coated in the sauce and heated through. Taste and adjust seasoning with salt if needed. For a glossy finish, you can splash in a teaspoon of sesame oil at the end.
Garnish with chopped green onions and sesame seeds before serving.
Serving Suggestions
This stir-fry pairs beautifully with steamed jasmine rice or brown rice. If you’re avoiding carbs, spoon it over cauliflower rice or serve as-is for a light, low-carb dinner.
For an even heartier meal, try adding cooked noodles like lo mein or rice noodles directly into the pan and tossing with the stir-fry. The sauce will cling beautifully to the noodles.
You can also top with a fried egg, drizzle with chili oil, or add crushed peanuts for a bit of crunch.
Tips for the Best Chicken Cabbage Stir Fry
1. Use a Hot Wok
A hot wok gives you that slight smoky “wok hei” flavor that makes stir-fries taste authentic. If using a skillet, crank the heat to medium-high and work quickly.
2. Don’t Crowd the Pan
If your pan is small, cook the chicken in two batches. Overcrowding will lead to steaming instead of searing.
3. Cut Veggies Evenly
Uniform slices help everything cook at the same pace. Cabbage should be bite-sized; avoid big chunks.
4. Use Fresh Garlic and Ginger
It makes a world of difference. These aromatics are foundational to many Chinese dishes and elevate the whole stir-fry.
5. Make it Your Own
This recipe is flexible. Add mushrooms, snow peas, or baby corn. Swap chicken with tofu or shrimp. Use hoisin sauce for a sweeter profile or chili garlic sauce for heat.
Health Benefits
Cabbage is high in fiber, vitamin C, and antioxidants, while chicken provides lean protein that helps keep you full. Stir-frying uses minimal oil and retains most nutrients, making this a healthy and nourishing option. Plus, it’s low in added sugar and customizable for gluten-free or low-sodium diets.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave. The flavors often deepen overnight, making it perfect for lunch the next day.
If you’re meal-prepping, keep rice and stir-fry stored separately for best texture.
Why This Stir Fry Works
At its heart, Chinese cooking celebrates balance—sweet, salty, umami, crunchy, tender, aromatic. This dish brings all those elements together without requiring hours in the kitchen. It’s quick, adaptable, and rooted in everyday ingredients. Whether you’re cooking for yourself or feeding the family, it hits the spot without much fuss.
Chinese Chicken Cabbage Stir Fry is more than just an easy recipe—it’s a celebration of simplicity done right. It proves that with just a few pantry staples and fresh produce, you can create something vibrant, satisfying, and full of character. Try it once, and it might just become part of your weekly dinner rotation.