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.
Equipment
- Wok or Large Skillet
- Sharp Knife
- Cutting board
- Grater
- Measuring spoons
- Spatula or wooden spoon
Ingredients
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
Instructions
Step 1: Prep Your Ingredients
- Before you even start cooking, let’s get everything ready. This is going to make the cooking process smooth and easy.
- 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 minute — 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
- 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
- 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
- Time to cook the veggies! This step adds all that crispy, crunchy goodness.
- Add a little more oil to the pan (about 1 tablespoon) if needed. Once the oil is hot, throw in 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 notice 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.
Notes
Nutritional Value (per serving):
- Calories: 300–350 kcal
- Protein: 25–30g
- Carbohydrates: 20–25g
- Fat: 15–20g
- Fiber: 3–5g
- Sodium: 600–800mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.