There is something incredibly satisfying about a warm, colorful stir-fry that hits all the right notes of flavor and texture, and this Chinese Chicken Cabbage Stir-Fry Recipe does just that with style. Tender chicken breast slices mingle perfectly with crisp green cabbage and sweet julienned carrots, all enveloped in a savory sauce rich with garlic, ginger, soy, and oyster sauce. It’s a dish that’s as nutritious as it is delicious, quick to prepare, and bursting with the kind of comforting flavors that make you want to eat it again tomorrow. If you’re craving a humble yet vibrant meal that showcases the magic of simple ingredients, this is definitely one to bookmark.
Ingredients You’ll Need
This Chinese Chicken Cabbage Stir-Fry Recipe brings together a handful of everyday ingredients, each chosen to build layers of flavor and texture with ease. From the tender lean chicken breast to the crunchy cabbage and fragrant garlic and ginger, every component plays an essential role in crafting this vibrant, mouthwatering dish.
- Chicken Breast: Thinly sliced for quick cooking and tender bites that soak up the sauce beautifully.
- Green Cabbage: Adds crunch and a slightly sweet freshness that balances the savory elements.
- Carrot: Julienned to add vibrant color and a subtle hint of natural sweetness.
- Garlic: Minced to deliver aromatic and robust flavor that forms the dish’s savory base.
- Ginger: Freshly grated for a zingy warmth that pairs perfectly with the garlic.
- Soy Sauce: Provides salty depth and umami richness that ties everything together.
- Oyster Sauce: Intensifies the savory profile with a hint of sweetness and complexity.
- Sesame Oil: Just a splash at the end for that toasty, nutty aroma.
- Cornstarch: Helps to tenderize the chicken and thicken the sauce for a silky finish.
- Vegetable Oil: Used to stir-fry and bring a neutral cooking base to the dish.
- Green Onions: Sliced and sprinkled at the end for freshness and a slight sharpness.
- White Pepper: Adds a subtle heat that complements the other spices without overpowering.
- Water or Chicken Broth: Just enough to create a light sauce that coats each ingredient.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Heat Your Pan
Start by warming up your wok or a large skillet over medium-high heat until it’s nice and hot. This helps sear the chicken quickly, locking in juicy flavors and giving you that desirable slight caramelization.
Step 2: Marinate the Chicken
Take your thinly sliced chicken and toss it with 1 tablespoon of soy sauce, half a tablespoon of cornstarch, and a pinch of white pepper. Let it sit for about 10 minutes. This simple marinade not only seasons the meat but also tenderizes it thanks to the cornstarch.
Step 3: Sear the Chicken
Add 1 tablespoon of vegetable oil to your hot pan and swirl it around until shimmering. Cook the chicken in batches to avoid overcrowding, allowing each piece to brown evenly. Once cooked, remove the chicken and set it aside while you work on the veggies.
Step 4: Stir-Fry Aromatics and Vegetables
In the same pan, toss in minced garlic, freshly grated ginger, and the julienned carrot. Stir-fry them for about a minute until fragrant and starting to soften. Then add the thinly sliced cabbage and cook until it reaches a tender-crisp texture that still has some bite.
Step 5: Bring It All Together
Return the browned chicken to the pan. Pour in the remaining soy sauce, oyster sauce, and 2 tablespoons of water or chicken broth. Stir everything together and cook for 2 minutes, allowing the sauce to thicken slightly and coat every ingredient lovingly.
Step 6: Final Touches
Drizzle in the sesame oil and sprinkle on the sliced green onions. Give everything one last gentle toss to combine and adjust the seasoning as needed. This finishing step ensures your dish is bursting with aroma and flavor.
Step 7: Ready to Serve
Serve your Chinese Chicken Cabbage Stir-Fry hot over steamed rice or your favorite noodles to soak up all those delicious juices.
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
One of the joys of this Chinese Chicken Cabbage Stir-Fry Recipe is how well it welcomes simple garnishes. Toasted sesame seeds sprinkled on top add a lovely crunch and nutty flavor. For a hint of fresh brightness, scatter some chopped cilantro or extra green onions over the dish just before serving.
Side Dishes
While this stir-fry can easily stand on its own, pairing it with a fragrant jasmine rice or lo mein noodles makes a winning combination. A light cucumber salad or steamed dumplings can also complement the meal beautifully, adding fresh or savory balance to the bold flavors.
Creative Ways to Present
Feeling adventurous? Wrap the stir-fry in lettuce leaves for a crunchy, handheld meal that’s fun to eat. Or layer it inside warm, soft pita or flatbreads with a drizzle of hoisin sauce for an Asian-inspired wrap that’s perfect for lunch or dinner on-the-go.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chinese Chicken Cabbage Stir-Fry in an airtight container in the refrigerator. It should stay fresh for up to 3 days without losing its delicious texture or flavor.
Freezing
This dish isn’t the best candidate for freezing since the cabbage can become soggy upon thawing. However, if needed, freeze in a tightly sealed container for up to 1 month and thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to help maintain the cabbage’s slight crunch. Adding a splash of water or broth can refresh the sauce and prevent it from drying out during reheating.
FAQs
Can I use other types of cabbage for this stir-fry?
Absolutely! While green cabbage is traditional, you can swap in napa cabbage or savoy cabbage for a slightly different texture and flavor profile. Each brings its own unique crunch and sweetness to the dish.
Is this recipe spicy?
This Chinese Chicken Cabbage Stir-Fry Recipe isn’t inherently spicy, but you can easily add some chile flakes or fresh chili slices during the stir-fry if you enjoy a little heat.
Can I substitute chicken with tofu?
Yes! Firm tofu works wonderfully as a plant-based alternative. Press and cube the tofu, then marinate and cook similarly until golden and flavorful.
What’s the best type of soy sauce to use?
Regular light soy sauce is ideal for seasoning and color. For a deeper, less salty taste, you can try low-sodium soy sauce, but adjust the seasoning since it’s milder.
Why is cornstarch added to the chicken?
Cornstarch helps to tenderize the chicken and create a velvety coating when cooked. It also helps thicken the sauce slightly, giving the dish that classic stir-fry texture.
Final Thoughts
There’s nothing quite like the comfort and freshness of this Chinese Chicken Cabbage Stir-Fry Recipe to brighten up your dinner table. It’s a fuss-free dish that packs bold flavors and vibrant textures in every bite, making it an instant favorite whether you’re cooking for family or friends. Give it a try and watch it become one of your go-to meals in no time!
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish featuring tender chicken breast, crisp green cabbage, and vibrant vegetables tossed in a savory soy and oyster sauce. Perfect for a healthy weeknight dinner, this stir-fry delivers a satisfying balance of textures and authentic Asian flavors, served best over rice or noodles.
Ingredients
Protein
- 1 pound chicken breast, thinly sliced
Vegetables
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 stalks green onions, sliced
Sauces and Oils
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
Thickening and Seasoning
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 2 tablespoons water or chicken broth
Instructions
- Heat the pan: Place a wok or large skillet over medium-high heat and allow it to get hot before cooking.
- Marinate the chicken: In a bowl, toss the thinly sliced chicken breast with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, and 1/4 teaspoon white pepper. Let it marinate for 10 minutes to absorb flavors and tenderize.
- Cook the chicken: Add 1 tablespoon vegetable oil to the hot pan and heat until shimmering. Cook the chicken in batches so it browns nicely without overcrowding. Once browned and cooked through, remove from the pan and set aside.
- Stir-fry vegetables: Using the same pan, add another tablespoon of vegetable oil if needed. Stir-fry minced garlic, grated ginger, and julienned carrots for about 1 minute until fragrant.
- Add cabbage: Add thinly sliced green cabbage to the pan and cook until it becomes tender-crisp, stirring frequently to prevent burning.
- Combine chicken and sauce: Return the cooked chicken to the pan. Pour in the remaining 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 2 tablespoons water or chicken broth. Cook for about 2 minutes, stirring to coat everything evenly and allow the flavors to meld.
- Finish and serve: Drizzle in 1 teaspoon sesame oil and sprinkle sliced green onions over the stir-fry. Stir to combine and adjust seasoning to taste. Serve hot over steamed rice or noodles. Optionally, garnish with sesame seeds for added texture and flavor.
Notes
- For best texture, cook the chicken in batches to avoid steaming and maintain a nice sear.
- You can substitute chicken broth for water to enrich the flavor of the sauce.
- Adjust the amount of soy sauce and oyster sauce based on your salt preference.
- Serve this stir-fry immediately for optimal taste and crunchiness of the cabbage.
- To make this dish gluten-free, use gluten-free soy sauce and oyster sauce alternatives.
