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
🧺 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
👩🍳 Instructions
Make the sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, sugar, and cornstarch (if using).
Set aside.
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.
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.
Combine
Return chicken to pan.
Pour in sauce.
Toss everything together and cook 1–2 minutes until glossy and coated.
Finish
Stir in green onions.
Taste and adjust seasoning.
Serve
Serve hot.
🍚 Serving Ideas
Over steamed rice or fried rice
With noodles or rice vermicelli
In lettuce wraps (low-carb)
With cauliflower rice
❓ 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.
🔥 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).
