This is a great way to use up cabbage and make a takeout-style meal at home — ready in 20–25 minutes!
🍜 Chinese Chicken Cabbage Stir-Fry
🍽️ Serves: 4
🕒 Ready in 25 minutes
🔥 Stovetop – Wok or Large Skillet
🧂 Ingredients
For the stir-fry:
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1 lb (450 g) boneless skinless chicken breast or thighs, thinly sliced
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½ a medium green cabbage, shredded (about 4 cups)
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1 medium carrot, julienned or thinly sliced
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3 cloves garlic, minced
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1 tbsp fresh ginger, minced
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2 green onions, chopped (optional for garnish)
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2–3 tbsp oil (vegetable, peanut, or avocado oil)
For the sauce:
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3 tbsp soy sauce (or tamari for gluten-free)
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1 tbsp oyster sauce (adds depth)
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1 tbsp rice vinegar (or white vinegar)
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1–2 tsp sugar (balance flavor)
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½ tsp sesame oil (for aroma)
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Optional: 1 tsp cornstarch + 2 tbsp water (for a thicker sauce)
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Optional heat: ½ tsp chili flakes or a dash of sriracha
🔪 Instructions
1. Prep the sauce
In a small bowl, mix together all sauce ingredients. Set aside.
2. Cook the chicken
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Heat 1 tbsp oil in a wok or skillet over medium-high heat.
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Add chicken and stir-fry for 4–6 minutes until golden and cooked through. Remove from pan and set aside.
3. Sauté aromatics
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Add another 1 tbsp oil if needed.
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Stir-fry garlic and ginger for 30 seconds until fragrant.
4. Add veggies
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Add cabbage and carrots. Stir-fry for 4–5 minutes until just tender but still crisp.
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(Don’t overcook — cabbage wilts fast!)
5. Combine & sauce
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Return chicken to the pan.
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Pour sauce over everything and toss well. Cook 1–2 minutes to heat through and coat evenly.
6. Finish
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Drizzle with sesame oil.
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Garnish with green onions or sesame seeds if desired.
🍚 Serving Suggestions
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Serve hot over steamed rice, noodles, or cauliflower rice
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Add a fried egg on top for extra richness
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Pairs well with hot chili oil or soy drizzle
🔁 Variations
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Use ground chicken or pork for a different texture
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Add other stir-fry veggies like bell pepper, snap peas, or mushrooms
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Swap cabbage for napa cabbage or bok choy
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Make it low-carb: Skip the sugar, serve with cauliflower rice
Would you like a meal prep version of this recipe, or a spicier Szechuan-style twist?
