Easy and Delicious Chinese Chicken Cabbage Stir Fry Recipe

If you’re craving a quick, flavorful dinner, this Chinese chicken cabbage stir fry is the perfect solution. Packed with tender chicken, crisp cabbage, and a savory sauce, it comes together in minutes and tastes like something you’d order at your favorite takeout spot. Keep reading to discover how easily you can whip up this delicious dish at home!

Chinese Chicken Cabbage Stir Fry

Description

Tender strips of chicken breast sizzle in a hot skillet, mingling with crisp cabbage and colorful carrots in this savory Chinese chicken cabbage stir fry. The aroma is instantly transporting — a blend of soy, garlic, and ginger infusing the air with the essence of comfort food straight out of a bustling restaurant kitchen. Each bite bursts with that irresistible balance of umami-rich flavor and crisp-tender texture, turning weeknight meal prep into something feel-good and crave-worthy.

This stir fry captures the simplicity and soul of traditional Chinese home cooking. Think of it as a warm, nourishing hug in a bowl — hearty enough to satisfy, yet light enough to keep you feeling energized. The freshness of the vegetables pairs seamlessly with the silky chicken, all coated in a glossy, flavorful sauce that clings to every bite just right.

Why You’ll Love This Recipe

This Chinese chicken cabbage stir fry comes together quickly using a handful of everyday ingredients, making it the perfect recipe for busy weeknights. It delivers restaurant-quality appeal in under 30 minutes — all from your own skillet. The flavors are bold yet balanced, and the texture mix of tender chicken and crunchy cabbage keeps every bite exciting.

It is also highly flexible. Serve it over steamed rice or noodles, or enjoy it as a low-carb meal on its own. Using lean protein and fiber-rich veggies, it is a wholesome option that fits into a variety of dietary lifestyles.

Serving and Storage Tips

This stir fry is best served hot, fresh from the pan, ideally over a bed of fluffy jasmine rice or alongside stir-fried noodles. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. While not ideal for freezing due to the texture of the vegetables, you can freeze the cooked chicken separately and stir-fry fresh veggies when ready to serve. You can also prep the chicken and veggies in advance to cut down on cooking time during the week.

Ingredients

• 1 pound boneless skinless chicken breast
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 green onions sliced
• Salt to taste
• Black pepper to taste

Equipment

• Large skillet or wok
• Cutting board
• Sharp knife
• Mixing bowl
• Tongs or spatula
• Measuring spoons
• Small whisk or spoon

Instructions

1. Slice and marinate the chicken: Thinly slice the chicken breast against the grain for maximum tenderness. In a bowl, combine sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon water. Mix well and let sit for 10 to 15 minutes while preparing the vegetables.
2. Prep the sauce: In a small bowl, mix the remaining 1 tablespoon soy sauce with the oyster sauce and sesame oil. This creates the perfect balance of savory and nutty richness. Set aside.
3. Cook the chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot and shimmering, add the marinated chicken. Stir fry for about 3 to 4 minutes until the chicken is no longer pink and lightly golden. Transfer it to a plate and set aside.
4. Sauté the aromatics: In the same skillet, add the minced garlic and minced ginger. Give them a quick stir for about 30 seconds until fragrant. Be careful not to burn the garlic — lower the heat slightly if needed.
5. Add the vegetables: Toss in the shredded cabbage and carrots. Stir fry for 3 to 4 minutes until they are just tender but still have some crunch. Stir often so they cook evenly.
6. Bring it all together: Return the cooked chicken to the skillet. Pour the sauce mixture over everything and stir well to coat. Let it cook for another 2 minutes, just until everything is nicely glazed and heated through.
7. Finish and season: Add sliced green onions. Taste and adjust seasoning with a pinch of salt and a few cracks of black pepper if needed. Stir well.
8. Serve: Enjoy immediately while hot over jasmine rice, brown rice, or noodles. You can also spoon it into lettuce wraps for a fun twist.

Nutrition per serving

Recipe Notes

You can switch up the vegetables depending on what is in season or what you have on hand. Bell peppers, snap peas, or mushrooms work beautifully here. Add just a touch more oyster sauce if you want a stronger savory finish.

FAQ

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Chinese Chicken Cabbage Stir Fry

Tender strips of chicken breast with crisp cabbage and carrots in a savory Chinese-style stir fry, infused with soy, garlic, and ginger. This easy, quick dinner feels like comfort food yet keeps things light and nourishing — perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 235 kcal

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken breast
• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 2 green onions sliced
• Salt to taste
• Black pepper to taste

Instructions

 

• Thinly slice the chicken breast against the grain. In a mixing bowl, toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 tablespoon water. Let it marinate for 10 to 15 minutes while you prepare the vegetables.
• In a small bowl, mix the remaining soy sauce with oyster sauce and sesame oil. Set aside.
• Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated chicken and stir fry for 3 to 4 minutes until no longer pink and lightly browned. Remove chicken from the skillet and set aside.
• In the same skillet, add minced garlic and ginger. Stir fry for 30 seconds until fragrant.
• Add the shredded cabbage and carrots. Stir fry for about 3 to 4 minutes until vegetables are just tender but still crisp.
• Return the chicken to the skillet. Pour the sauce mixture over the chicken and vegetables. Stir everything together and cook for another 2 minutes until well coated and heated through.
• Add sliced green onions and stir. Taste and adjust seasoning with salt and pepper as needed.
• Serve hot with rice or noodles if desired.

Nutrition

Calories: 235kcalCarbohydrates: 10gProtein: 27gFat: 11gSodium: 675mgFiber: 2g

Keyword chicken stir fry, healthy stir fry, cabbage recipes, quick dinner, Asian chicken, low carb, easy weeknight meal

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