Chinese Chicken Cabbage Stir-Fry

Chinese Chicken Cabbage Stir-Fry

Tender chicken, crisp cabbage, and garlicky soy-ginger sauce—fast, healthy, and packed with flavor.

⏱️ Time

• Prep: 10 minutes

• Cook: 12–15 minutes

• Total: ~25 minutes

🍽️ Serves

4

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🧺 Ingredients

Stir-Fry

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced

• 3 cups green or Napa cabbage, thinly sliced

• 1 medium carrot, julienned

• 2 green onions, sliced

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 2 tbsp neutral oil (avocado, peanut, or vegetable)

Sauce

• 3 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp oyster sauce (optional but recommended)

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• ½ tsp sugar or honey

• 1 tsp cornstarch (optional, for thicker sauce)

Optional Add-Ins

• Mushrooms, bell peppers, snow peas

• Chili paste or red pepper flakes

• Toasted sesame seeds

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👩‍🍳 Instructions

1. Make the sauce

   • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and cornstarch (if using).

   • Set aside.

2. Cook the chicken

   • Heat 1 tbsp oil in a large skillet or wok over high heat.

   • Add chicken in a single layer.

   • Stir-fry 3–4 minutes until cooked through.

   • Remove and set aside.

3. Stir-fry vegetables

   • Add remaining oil to pan.

   • Add garlic and ginger; cook 15–20 seconds until fragrant.

   • Add cabbage and carrots.

   • Stir-fry 3–5 minutes until cabbage is tender-crisp.

4. Combine

   • Return chicken to pan.

   • Pour in sauce.

   • Toss everything together and cook 1–2 minutes until glossy and coated.

5. Finish

   • Stir in green onions.

   • Taste and adjust seasoning.

6. Serve

   • Serve hot.

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🍚 Serving Ideas

• Over steamed rice or fried rice

• With noodles or rice vermicelli

• In lettuce wraps (low-carb)

• With cauliflower rice

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❓ Q & A

Q: What type of cabbage works best?
A: Napa cabbage is most traditional and tender, but green cabbage works great too.

Q: Can I make this low-carb or keto?
A: Yes—skip sugar and cornstarch, use tamari, and serve over cauliflower rice.

Q: Can I use pre-shredded cabbage?
A: Absolutely. Coleslaw mix works perfectly.

Q: Can I substitute the chicken?
A: Yes—use ground chicken, shrimp, beef, tofu, or tempeh.

Q: How do I avoid soggy cabbage?
A: Cook on high heat, don’t overcrowd the pan, and stir-fry quickly.

Q: How long do leftovers last?
A: Store in the fridge up to 3–4 days.

Q: Can I freeze this dish?
A: It’s best fresh, but you can freeze it—cabbage may soften slightly after thawing.

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🔥 Pro Tips

• Slice chicken against the grain for tenderness

• Add a splash of Shaoxing wine for restaurant flavor

• Finish with a few drops of sesame oil, not more (it’s strong).