Chinese Chicken Cabbage Stir Fry Recipe
This Chinese Chicken Cabbage Stir Fry is a vibrant, flavorful, and quick-cooking dish that brings together tender slices of chicken, crisp cabbage, and a savory-sweet stir fry sauce.
Packed with colorful veggies and sesame flavor, it’s a wholesome, satisfying weeknight meal that’s easy to prepare and loaded with texture and taste.
Ingredients
1 lb boneless, skinless chicken breasts, thinly sliced
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
4 cups green cabbage, chopped
1 cup shredded carrots
3 green onions, sliced (white and green parts separated)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon honey or brown sugar
1 teaspoon toasted sesame seeds
Salt and pepper to taste
Instructions
1. Prep the chicken
In a bowl, toss the sliced chicken with cornstarch and a pinch of salt and pepper. Let it sit for about 10 minutes. This helps the chicken stay juicy and develop a velvety texture once stir-fried.
2. Cook the chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken in a single layer and cook undisturbed for 2–3 minutes, then stir-fry until fully cooked and golden brown, about 5–6 minutes total. Transfer to a plate and set aside.
3. Sauté the aromatics and vegetables
Add the remaining tablespoon of oil to the same pan. Sauté the white parts of the green onion, garlic, and ginger for 30 seconds until fragrant.
Add the carrots and cabbage, stir-frying for 3–5 minutes until the cabbage begins to wilt but still has a slight crunch.
4. Combine everything and make the sauce
Return the chicken to the pan. In a small bowl, whisk together soy sauce, oyster sauce, hoisin, rice vinegar, sesame oil, and honey.
Pour the sauce over the stir fry and toss everything together, allowing the sauce to coat all the ingredients.
Cook for another 2–3 minutes until the sauce thickens slightly and the vegetables are well glazed.
5. Finish and serve
Remove from heat and garnish with green onion tops and sesame seeds. Serve immediately for the best texture and flavor.
Cooking Tips
Slice the chicken thinly and evenly so it cooks quickly and stays tender. Partially freezing the chicken for 15 minutes before slicing can make this easier.
Use high heat for stir-frying to help sear the meat and caramelize the edges of the cabbage without overcooking it. A wok or a large non-stick skillet works best.
Don’t overcrowd the pan. If necessary, cook the chicken in batches to ensure even browning rather than steaming.
For a spicy version, add a teaspoon of chili garlic sauce or crushed red pepper flakes into the sauce mixture.
Leftovers reheat well in a skillet or microwave, making this dish ideal for meal prep or next-day lunches.
Serving Suggestions
Serve over steamed jasmine or brown rice for a hearty, balanced meal
Pair with rice noodles or lo mein for a more indulgent take
Add a fried or soft-boiled egg on top for extra richness
Serve alongside a light miso soup or Chinese cucumber salad for a full dinner spread
For low-carb or keto options, serve it on its own or over cauliflower rice
This Chinese Chicken Cabbage Stir Fry is a perfect blend of savory, slightly sweet, and satisfyingly crunchy. It’s quick enough for a busy weeknight yet impressive enough to serve to guests.
