Description
Savory, crunchy, and packed with flavor, this Chinese Chicken Cabbage Stir Fry is a fast and wholesome meal that’s perfect for busy weeknights. With tender slices of chicken and crisp cabbage tossed in a garlic-ginger soy sauce, this one-pan dish delivers all the umami goodness you love from your favorite takeout—without the wait or added oil. Serve it over rice or noodles for a nourishing, delicious dinner.
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Ingredients
For the Stir Fry:
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1 lb boneless, skinless chicken breast or thighs, thinly sliced
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1 tbsp cornstarch
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1 tbsp soy sauce
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1 tbsp sesame oil or vegetable oil
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½ small head green cabbage, thinly sliced (about 4 cups)
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1 large carrot, julienned or grated
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3 green onions, chopped
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3 cloves garlic, minced
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1 tsp grated fresh ginger
For the Sauce:
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3 tbsp soy sauce (low sodium preferred)
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1 tbsp oyster sauce
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1 tbsp rice vinegar
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1 tsp honey or brown sugar
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½ tsp chili garlic sauce or sriracha (optional, for heat)
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1 tsp cornstarch + 2 tbsp water (slurry)
For Serving:
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Cooked white or brown rice
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Toasted sesame seeds (optional)
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Extra green onions for garnish
Instructions
Step 1: Marinate the Chicken
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In a bowl, toss the sliced chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it marinate while you prep the vegetables and sauce.
Step 2: Make the Sauce
2. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, chili sauce (if using), and the cornstarch slurry. Set aside.
Step 3: Stir Fry the Chicken
3. Heat a large skillet or wok over medium-high heat. Add sesame oil.
4. Add marinated chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside.
Step 4: Cook the Veggies
5. In the same pan, add a splash more oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
6. Add cabbage and carrots, and stir fry for 3–4 minutes until slightly tender but still crisp.
7. Add green onions and cook for another 1 minute.
Step 5: Combine & Sauce
8. Return chicken to the pan.
9. Pour in the sauce and toss everything to coat.
10. Cook for 2–3 minutes until sauce thickens and everything is well mixed.
Step 6: Garnish & Serve
11. Serve hot over rice or noodles. Top with sesame seeds and extra green onions if desired.
Notes
Slice Chicken Thinly – Ensures it cooks quickly and evenly.
Don’t Overcook the Cabbage – It should stay crisp and vibrant.
Use a Hot Pan – A hot wok gives you the best stir fry texture.
Add Other Veggies – Bell peppers, mushrooms, or snap peas work great.
Meal Prep Friendly – Make ahead and store for easy lunches or dinners.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Chinese-Inspired