Here’s a simple, flavorful recipe for Chinese Chicken Cabbage Stir-Fry — a quick and healthy dish that’s packed with crisp veggies, tender chicken, and a savory garlic-ginger sauce. Perfect for weeknight dinners!
🍜 Chinese Chicken Cabbage Stir-Fry
🍽️ Servings: 4
⏲️ Ready in: 25–30 minutes
🛒 Ingredients:
For the Stir-Fry:
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1 lb boneless, skinless chicken breast (or thighs), thinly sliced
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1/2 head of green cabbage, thinly sliced (~4–5 cups)
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1 medium carrot, julienned or thinly sliced
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3 green onions, chopped
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2 tablespoons vegetable oil (or sesame oil for extra flavor)
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Optional: 1 bell pepper or mushrooms, thinly sliced
For the Marinade:
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1 tablespoon soy sauce
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1 teaspoon cornstarch
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1/2 teaspoon sesame oil
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1/2 teaspoon rice vinegar (optional)
For the Sauce:
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3 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce (optional for sweetness)
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1 teaspoon sugar
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1/2 teaspoon ground white pepper (or black pepper)
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2–3 garlic cloves, minced
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1 teaspoon fresh ginger, grated or minced
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Optional: 1 teaspoon chili garlic sauce or sriracha for heat
🔪 Instructions:
1. Marinate the Chicken:
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In a bowl, mix chicken with soy sauce, cornstarch, sesame oil, and vinegar.
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Let sit while you prep vegetables (10–15 minutes).
2. Make the Stir-Fry Sauce:
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In a small bowl, whisk together soy sauce, oyster sauce, hoisin (if using), sugar, pepper, and a splash of water (2–3 tablespoons). Set aside.
3. Cook the Chicken:
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Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
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Add chicken in a single layer. Stir-fry until browned and cooked through (about 4–5 minutes).
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Remove from the pan and set aside.
4. Stir-Fry the Vegetables:
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In the same pan, add 1 tbsp more oil if needed.
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Add garlic and ginger; stir for 30 seconds.
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Add cabbage, carrot, and any extra veggies. Stir-fry for 3–5 minutes until cabbage is slightly wilted but still crisp.
5. Combine & Finish:
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Return cooked chicken to the pan.
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Pour in the stir-fry sauce and toss everything together.
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Stir-fry for 2–3 minutes more, until well coated and heated through.
🌿 To Serve:
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Serve hot over steamed rice, noodles, or on its own for a low-carb option.
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Garnish with sesame seeds or extra green onions if desired.
✅ Tips & Variations:
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Use savoy or Napa cabbage for a softer texture.
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Swap chicken for shrimp, tofu, or beef.
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Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Let me know if you’d like a spicy Szechuan version, or want to make it into a meal prep-friendly bowl!
