There’s something so comforting about a well-made stir-fry. The aroma of garlic hitting hot oil, the quick toss of vibrant vegetables, and the juicy tenderness of chicken—it all comes together in under 30 minutes. One of my favorite go-to meals is Chinese Chicken Cabbage Stir Fry. It’s simple, wholesome, and incredibly satisfying.
This dish brings together crisp cabbage, juicy marinated chicken, and a savory sauce that coats every bite perfectly. It’s ideal for busy weeknights, and the leftovers taste just as good the next day.
Ingredients You’ll Need
For the Chicken Marinade:
- 500 grams (about 1 lb) 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 medium head of green cabbage, chopped (around 4 cups)
- 2 tablespoons vegetable oil
- 2–3 garlic cloves, minced
- 1 teaspoon freshly grated ginger (optional)
- 1 small onion, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- Salt to taste
- Black pepper to taste
- 2 green onions, chopped (for garnish)
- Toasted sesame seeds (optional)
Marinate the Chicken
Start by slicing the chicken into thin, even strips. In a mixing bowl, combine the chicken with soy sauce, sesame oil, cornstarch, rice wine, and a pinch of white pepper. Let it marinate for at least 15 minutes while you prep your vegetables. This step ensures the chicken stays tender and flavorful during cooking.
Prepare the Vegetables
Wash and chop the cabbage into bite-sized pieces. Slice the onion, julienne the carrot, and cut the bell pepper into thin strips. Having everything prepped and ready to go is essential for stir-frying because once the pan gets hot, everything cooks fast.
Cook the Chicken
Heat one tablespoon of oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer. Let it sear for about one minute before stirring. Cook until the chicken is no longer pink and slightly golden on the edges—about 3 to 4 minutes total. Remove it from the pan and set it aside.
Stir Fry the Vegetables
In the same pan, add another tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Toss in the onions and cook until they begin to soften. Then add the carrots and bell pepper and stir-fry for about 2 minutes. Add the cabbage last. Cook for another 3 to 4 minutes, stirring frequently, until the cabbage starts to wilt but still has a bit of crunch.
Combine and Finish
Return the cooked chicken to the pan. Pour in the soy sauce, oyster sauce, sugar, and a pinch of black pepper. Stir well to combine and let everything heat through for 1 to 2 minutes. Taste and adjust seasoning if needed. For a richer finish, drizzle a small splash of sesame oil before turning off the heat. Garnish with chopped green onions and a sprinkle of sesame seeds if you like.
How to Serve It
This stir-fry is perfect over a bowl of steamed jasmine or basmati rice. You can also serve it over noodles or cauliflower rice if you’re going low-carb. It’s a satisfying main dish on its own, but it also works well as part of a larger spread with other Chinese-style dishes.
Tips for Success
Use high heat when stir-frying. It helps keep the vegetables crisp and gives the chicken a nice sear. Don’t overcrowd the pan—cook in batches if needed. Keep everything moving in the wok to prevent sticking and ensure even cooking. Prepping all your ingredients before turning on the stove makes the process smoother and quicker.
Why Cabbage Works So Well
Cabbage might seem plain at first glance, but in a stir-fry, it becomes sweet, tender, and full of flavor. It absorbs the sauce beautifully while retaining a little crunch. It’s also affordable, easy to find, and incredibly nutritious—packed with fiber, vitamin C, and antioxidants.
Variations and Add-Ins
This dish is endlessly adaptable. You can swap the chicken for beef, shrimp, or tofu. Add mushrooms, snap peas, or baby corn. Want it spicy? Toss in a sliced red chili or add chili garlic paste to the sauce. Hoisin sauce or a splash of rice vinegar can add a twist depending on your taste.
Storing and Reheating
Leftovers keep well in the fridge for up to three days. Store in an airtight container and reheat in a skillet or microwave. The flavors deepen over time, making it a great meal-prep option for lunches or busy nights.
Chinese Chicken Cabbage Stir Fry is a reminder that simple meals can still be full of flavor and satisfaction. It’s fast, fresh, and adaptable, using everyday ingredients to create something special. Once you try it, it’s likely to earn a spot in your regular dinner lineup.