Growing up, weeknight dinners often meant quick, hearty meals that didn’t skimp on flavor. One dish that always stood out was my grandmother’s homemade stir-fry — simple, vibrant, and satisfying. This Chinese Chicken Cabbage Stir-Fry captures that same spirit, combining tender chicken with crisp cabbage and colorful vegetables in a savory sauce.
Ready in just 30 minutes, it’s a fantastic option for busy families, meal-preppers, or anyone craving an authentic Chinese-inspired dish that feels both light and comforting.
Table of Contents
Ingredients
- 2 tablespoons vegetable oil (divided)
- 500g (1 lb) boneless, skinless chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 small green cabbage (about 600g/1.3 lbs), sliced thin
- 1 red bell pepper, julienned
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons water
- Sesame seeds (optional, for garnish)
Instructions
Step 1: Marinate the Chicken
In a bowl, toss the sliced chicken with soy sauce, oyster sauce, cornstarch, salt, and black pepper.
Let it sit for about 10 minutes while preparing the vegetables.
Step 2: Prepare the Vegetables
Slice the cabbage thinly. Julienne the red bell pepper.
Mince the garlic and ginger. Chop the green onions.
Step 3: Stir-Fry the Chicken
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken and stir-fry for 3–4 minutes until golden and just cooked through.
Remove chicken from the pan and set aside.
Step 4: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of oil to the same pan.
Stir-fry the garlic and ginger for about 30 seconds until fragrant.
Add the cabbage and bell pepper. Stir-fry for 3–4 minutes until the cabbage starts to soften but still has some crunch.
Add a splash of water to help the cabbage steam slightly if needed.
Step 5: Combine and Finish
Return the chicken to the pan. Toss everything together for 1–2 minutes until heated through and coated in sauce.
Taste and adjust seasoning if needed.
Garnish with chopped green onions and sesame seeds if desired.
Serve hot with steamed rice or noodles.
Nutrition Information (per serving)
Calories: 310 kcal
Protein: 28 g
Fat: 14 g
Saturated Fat: 2 g
Carbohydrates: 18 g
Fiber: 4 g
Sugar: 5 g
Sodium: 690 mg
Note: Nutritional estimates may vary slightly based on specific ingredients and quantities.
Tips for Success
- Slice the chicken thinly against the grain for the most tender texture.
- Don’t overcook the vegetables; a slight crunch is ideal in authentic stir-fries.
- Use high heat and work quickly — stir-frying is all about speed and movement.
Serving Suggestions
- Serve over hot jasmine rice or brown rice for a classic pairing.
- For a low-carb option, serve with cauliflower rice.
- Add extra stir-fry sauce or a drizzle of sesame oil for an extra punch of flavor.
Cultural Insight: The Heart of Chinese Stir-Fry
In Chinese cuisine, stir-frying is more than just a method; it’s a celebration of texture, flavor, and freshness. Quick cooking at high heat preserves the vibrant color and natural taste of ingredients. This chinese chicken cabbage stir fry honors that philosophy — balancing savory sauces with fresh vegetables in perfect harmony.
Variations
- Spicy Kick: Add a teaspoon of chili paste or a few slices of red chili pepper.
- More Vegetables: Toss in snap peas, carrots, or baby corn for extra color and nutrition.
- Different Protein: Swap chicken for thinly sliced beef, shrimp, or tofu for a new twist.
FAQ
Can I make this dish ahead of time?
Yes! It keeps well in the fridge for up to 3 days and reheats nicely.
What can I use instead of oyster sauce?
You can substitute with hoisin sauce or double the soy sauce with a dash of sugar for sweetness.
Is it necessary to use a wok?
Not at all. A large skillet or non-stick pan works great for home stir-frying!
External Links
- History of Chinese Stir-Fry Cooking
- The Difference Between Soy Sauce and Oyster Sauce
- Tips for Perfect Stir-Fry
- Health Benefits of Cabbage
Chinese Chicken Cabbage Stir-Fry : Quick & Healthy
- Total Time: 30
Description
Growing up, weeknight dinners often meant quick, hearty meals that didn’t skimp on flavor. One dish that always stood out was my grandmother’s homemade stir-fry — simple, vibrant, and satisfying.
Ingredients
- 2 tablespoons vegetable oil (divided)
- 500g (1 lb) boneless, skinless chicken breast, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 small green cabbage (about 600g/1.3 lbs), sliced thin
- 1 red bell pepper, julienned
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- 2 tablespoons water
- Sesame seeds (optional, for garnish)
Instructions
In a bowl, toss the sliced chicken with soy sauce, oyster sauce, cornstarch, salt, and black pepper.
Let it sit for about 10 minutes while preparing the vegetables.
Slice the cabbage thinly. Julienne the red bell pepper.
Mince the garlic and ginger. Chop the green onions.
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken and stir-fry for 3–4 minutes until golden and just cooked through.
Remove chicken from the pan and set aside.
Add the remaining 1 tablespoon of oil to the same pan.
Stir-fry the garlic and ginger for about 30 seconds until fragrant.
Add the cabbage and bell pepper. Stir-fry for 3–4 minutes until the cabbage starts to soften but still has some crunch.
Add a splash of water to help the cabbage steam slightly if needed.
Return the chicken to the pan. Toss everything together for 1–2 minutes until heated through and coated in sauce.
Taste and adjust seasoning if needed.
Garnish with chopped green onions and sesame seeds if desired.
Serve hot with steamed rice or noodles.
Notes
- Slice the chicken thinly against the grain for the most tender texture.
- Don’t overcook the vegetables; a slight crunch is ideal in authentic stir-fries.
- Use high heat and work quickly — stir-frying is all about speed and movement.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 310 kcal
- Sugar: 5g
- Fat: 14 g
- Carbohydrates: 18 g
- Fiber: 4g
- Protein: 28 g
Keywords: Chinese Chicken Cabbage Stir-Fry
