Chinese Chicken Cabbage Stir Fry

If you’re looking for a dish that’s simple, delicious, and packed with flavor, look no further than Chinese Chicken Cabbage Stir Fry. This meal is one of those go-to recipes that you can whip up in no time, yet it feels like a comforting bowl of goodness.

It’s a perfect blend of tender chicken, crisp cabbage, and savory seasonings that will make you want to come back for seconds. The best part? It’s versatile, so you can adjust the ingredients based on what you have at home or your taste preferences.

The chicken provides protein, the cabbage adds a nice crunch, and the sauce brings everything together with just the right amount of sweetness and umami. It’s budget-friendly, and you can make it in under 30 minutes, which makes it ideal for those busy weeknights when you need something quick and satisfying.

I love making this dish when I want something comforting but not too heavy. It’s a great way to sneak in some veggies while keeping the flavors fun and exciting. Whether you’re cooking for the family or for yourself, this stir fry never disappoints. It’s one of those recipes that makes you feel like you’re eating something a little special, even on a regular Tuesday night.

This Chinese Chicken Cabbage Stir Fry is perfect for anyone looking for an easy, nutritious meal that doesn’t take hours to prepare. It’s quick enough for busy evenings but delicious enough to serve on a weekend when you want to impress without the stress. Plus, leftovers are always tasty, so it works well for meal prep, too!

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What is Chinese Chicken Cabbage Stir Fry?

Chinese Chicken Cabbage Stir Fry is a quick and flavorful dish that combines tender chicken, crunchy cabbage, and a savory stir-fry sauce. The chicken is cooked to perfection, while the cabbage adds a fresh, crispy texture that perfectly balances the tender meat.

The stir-fry sauce, typically made with soy sauce, garlic, ginger, and a bit of sweetness, brings everything together in a way that’s both satisfying and light. It’s a dish that’s easy to make but still feels like a treat.

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Why You’ll Love It

1. It’s super quick to make – You’ll have a delicious dinner ready in under 30 minutes, making it perfect for busy nights when you don’t have time to cook.
2. It’s packed with flavor – The savory stir-fry sauce and tender chicken are a winning combo that will have you craving more with every bite.
3. Crispy cabbage adds a fun twist – Instead of the usual stir-fry veggies, cabbage gives this dish an extra crunch and subtle sweetness that you won’t get from other recipes.
4. It’s budget-friendly – Cabbage is an affordable vegetable, and chicken is a versatile protein, making this meal easy on the wallet without sacrificing taste.
5. Great for meal prep – This stir fry is just as tasty the next day, so it’s perfect for meal prepping. You can make a big batch and enjoy it for lunch or dinner throughout the week.

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Ingredient List

For the Stir Fry:

• 2 chicken breasts, thinly sliced
• 4 cups cabbage, shredded
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon red pepper flakes (optional, for heat)

For the Stir-Fry Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon honey or brown sugar
• 1 tablespoon water
• 1/2 teaspoon cornstarch (for thickening)

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Ingredient Notes

• I always use boneless, skinless chicken breasts for this — it’s lean and cooks quickly.
• Sesame oil adds an extra depth of flavor, but you can substitute vegetable oil if needed.
• Don’t skip the hoisin sauce! It adds a sweet, umami-rich taste that’s essential for this stir fry.
• I recommend using fresh ginger instead of ground ginger — it’s much more fragrant and adds a fresh kick to the dish.
• Rice vinegar provides a nice tangy balance to the sweetness in the stir fry sauce, so it’s key to include it.
• If you like a bit of heat, the red pepper flakes are a great addition! If not, feel free to leave them out.

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Kitchen Tools Needed

• Wok or Large Skillet – Perfect for stir-frying the chicken and cabbage. I love using a carbon steel wok for stir-fries.
• Sharp Knife – For thinly slicing the chicken and chopping the cabbage.
• Cutting Board – A sturdy cutting board for prepping your ingredients.
• Grater – To grate the fresh ginger. A microplane grater is my go-to for ginger
• Measuring Spoons – For accurately measuring the stir-fry sauce ingredients, ensuring the right balance of flavors.
• Spatula or Wooden Spoon – Ideal for stirring the ingredients without damaging your wok or skillet.

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Instructions

Step 1: Prep Your Ingredients

• Slice the chicken: Grab your sharp knife and slice the chicken breasts into thin, bite-sized pieces. Aim for about 1-inch strips. This will help the chicken cook quickly and evenly.
  Pro Tip: If the chicken is a bit tricky to slice, pop it in the freezer for 10–15 minutes — this firms it up and makes it easier to cut.
• Shred the cabbage: Grab your cabbage and cut it into quarters. Remove the core, then shred the cabbage into thin strips. You want it to be about the size of matchsticks — this will give it the right texture when cooked.
• Mince the garlic & grate the ginger: Peel the garlic and chop it finely. Then grate about a tablespoon of fresh ginger. You should have a nice pile of fragrant ginger ready to go. Set these aside in separate bowls so they’re easy to grab when needed.
• Slice the onion: Slice your onion into thin strips. You want them to be just big enough to caramelize slightly but still have some crunch left when the stir fry is done.

Pro Tip: Having everything prepped ahead of time will make the actual cooking so much easier — trust me, it’s worth taking these extra few minutes!

Step 2: Make the Stir-Fry Sauce

Now we’re going to mix the sauce that ties everything together. Don’t skip this step; the sauce is what makes the dish pop!

• In a small bowl, combine the soy sauce, hoisin sauce, oyster sauce, sesame oil, honey (or brown sugar), and water.
• Add cornstarch to the mix and whisk it well. This will help thicken the sauce and make it coat everything beautifully when cooked.
  Pro Tip: Whisk it really well until the cornstarch dissolves completely — this prevents any lumps from forming in your sauce later.

Set this sauce aside and let it hang out for a minute. We’ll use it soon.

Step 3: Cook the Chicken

Now that everything’s prepped and the sauce is ready, it’s time to cook the chicken.

• Heat up your wok or skillet over medium-high heat. Once it’s nice and hot, add 1 tablespoon of oil. Let it heat up for about 30 seconds.
• Add the chicken slices in a single layer. Let them cook for about 4-5 minutes without stirring too much at first. You want them to get a little golden on one side before flipping.
• Stir the chicken around until it’s fully cooked and no longer pink in the center. This should take about 2-3 more minutes. When done, transfer the chicken to a plate and set it aside.

Step 4: Stir-Fry the Vegetables

• Add a little more oil to the pan (about 1 tablespoon) if needed. Once the oil is hot, add the onion. Stir-fry for about 2 minutes until they start to soften and become translucent.
• Add the garlic and ginger to the pan. Stir them around for 30 seconds. This is when your kitchen will start to smell amazing — the garlic and ginger will release all their fragrant oils, making everything smell delicious.
• Toss in the shredded cabbage and cook for 3-4 minutes, stirring constantly. You want the cabbage to soften but still maintain a bit of crunch. It should reduce in size and look a little wilted, but still bright in color.
  You will see the cabbage will shrink down and soften, but won’t get mushy. It’ll keep that satisfying crunch, especially around the edges.

Step 5: Add the Chicken and Sauce

• Once the cabbage is just about right, add the cooked chicken back into the pan.
• Pour your pre-made stir-fry sauce over the chicken and cabbage. Stir everything together to coat it in that delicious sauce.
  The sauce will thicken and coat everything, giving it a glossy, mouth-watering finish.
• Cook everything together for about 2-3 minutes until everything is hot and the sauce is nicely thickened. You want to make sure the chicken and veggies are fully coated in the sauce for that perfect bite.

Step 6: Serve and Enjoy

Once the stir fry is all mixed and everything’s looking beautifully saucy, it’s time to serve up!

• Serve the stir fry hot over steamed rice or noodles (or enjoy it as is for a lighter meal).
• Garnish with some green onions or sesame seeds if you like a little extra flavor and crunch.

Pro Tip: For a fun twist, you can add a sprinkle of crushed peanuts or a drizzle of chili oil if you want to add some heat and texture.

That’s it! You’re ready to enjoy your Chinese chicken cabbage stir fry.

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Tips and Tricks for Success

• Use high heat: Stir-frying works best when the pan is really hot. This allows everything to cook quickly while keeping that crispy texture. If your pan isn’t hot enough, the veggies might get soggy. Trust me, you want that crunch!
• Don’t overcook the cabbage: Cabbage is delicate and doesn’t need too much time in the pan. You want it to soften slightly but still have that crispy, fresh bite. Overcooking it will turn it mushy, and no one wants that.
• Double the sauce for extra flavor: If you love a saucy stir fry, feel free to double the sauce ingredients. It’ll coat everything beautifully, and the extra sauce makes it even better for drizzling over rice or noodles.
• Cut the chicken into even pieces: Try to slice the chicken into uniform strips so that they cook evenly. This ensures that no piece is undercooked or overcooked, giving you perfectly tender chicken throughout.
• Be mindful of the heat level: If you don’t love spice, be careful with the red pepper flakes. You can always leave them out or add just a pinch to keep things mild. You can always taste-test along the way and adjust!

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Ingredient Substitutions and Variations

• Chicken: If you’re not a fan of chicken, you can swap it for tofu or shrimp. Both work well in stir fries and will give you a great protein alternative.
• Cabbage: While cabbage is the star here, you could try swapping it for bok choy or broccoli if you prefer something different. Just make sure to adjust the cooking time since these veggies might cook faster than cabbage.
• Soy sauce: If you’re looking for a gluten-free option, use tamari instead of regular soy sauce. It has a similar flavor and works just as well in this dish.
• Hoisin sauce: Don’t have hoisin sauce? No worries! You can substitute with a little more soy sauce and a touch of honey to add some sweetness. It won’t be exactly the same, but it’ll still be delicious.
• Rice vinegar: If you’re out of rice vinegar, you can use apple cider vinegar or even a little lemon juice as a substitute. Both will give you the needed acidity to balance the sauce.

Serving Suggestions

• Steamed Rice: Serve the stir fry over a bed of fluffy white or brown rice. The rice soaks up all the delicious sauce, making every bite even better.
• Noodles: For a heartier meal, serve it with stir-fried or plain cooked noodles. You can use rice noodles or even regular spaghetti for a fun twist.
• Side Salad: Pair the stir fry with a light, crisp side salad. A simple mix of lettuce, cucumber, and a light vinaigrette balances the savory flavors of the stir fry and adds a refreshing crunch.
• Steamed Veggies: If you want to add more veggies to the meal, try steaming some broccoli or snow peas. The tender veggies will add extra texture and nutrition without overpowering the dish.
• Garlic Bread: If you’re in the mood for something comforting, serve the stir fry alongside some crispy garlic bread. The bread helps to soak up any leftover sauce and gives the meal a cozy touch!

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Storage and Reheating Instructions

• Storage:
  • Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. The cabbage may soften over time, but the dish will still taste great.
• Reheating:
  • To reheat, place the stir fry in a skillet over medium heat and cook for 3-5 minutes, stirring occasionally, until heated through.
  • If the sauce has thickened too much in the fridge, add a splash of water or extra soy sauce to loosen it up while reheating.
• Freezing:
  • While this dish is best fresh, you can freeze leftovers for up to 1 month. To reheat, thaw overnight in the fridge and then reheat in a skillet or microwave until warm.
• Tip: Stir fry tends to get a bit softer with storage, but it will still be just as tasty! Just make sure to store it in an airtight container to keep it fresh.

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Frequently Asked Questions

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but be sure to thaw it completely before cooking. This helps ensure even cooking and better texture. If you’re in a pinch, you can microwave it or thaw it in the fridge overnight.

Can I substitute cabbage with something else?

Absolutely! If you’re not a fan of cabbage, you can use bok choy, broccoli, or even zucchini. Just make sure to adjust the cooking time since different veggies will need different amounts of time to cook.

How can I make this recipe spicier?

If you like heat, add extra red pepper flakes, or drizzle chili oil over the finished stir fry. You can also add fresh chopped chilies while cooking the garlic and ginger for a punchy kick!

Can I make this recipe ahead of time?

Yes! You can prep the chicken, veggies, and sauce in advance. Store them separately in the fridge, and when you’re ready to cook, just toss everything into the pan. It’ll save you time and make for an even easier dinner.

Is this dish gluten-free?

It can be! Just swap out the regular soy sauce for tamari (a gluten-free version) and double-check that your hoisin sauce is gluten-free. Other than that, this stir fry is naturally gluten-free and full of flavor.

Can I make this dish vegetarian?

Yes, you can easily make this recipe vegetarian by swapping the chicken for tofu or tempeh. You can also add extra vegetables like mushrooms or bell peppers for more texture.

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If you give this recipe a try, I’d love to hear how it turns out! Drop a comment or share your thoughts with me — let’s connect and chat more about your favorite stir fry variations!