Chinese Chicken Cabbage Stir-Fry

From the moment you take your first bite of this Chinese Chicken Cabbage Stir-Fry, you’ll know you’ve uncovered a true weeknight superstar. Tender chicken slices, expertly marinated in a mix of soy sauce and cornstarch, combine with crunchy, vibrant cabbage, sweet red bell pepper, and crisp julienned carrot in a single pan. What makes this dish truly sing is the sauce: a tangy-sweet hoisin-oyster blend that clings to every morsel, enhanced by a splash of rice vinegar and the gentle kick of white pepper. Each forkful offers a symphony of textures and tastes—juicy chicken, garden-fresh veggies, and that unmistakable umami depth. Best of all, you’ll have this on the table in under 45 minutes, making it perfect for busy evenings when you crave something both quick and satisfying. I love whipping this up on a weeknight and pairing it with steamed jasmine rice or chewy noodles—anyway you serve it, you’ll feel like you’ve landed a reservation at your favorite Chinese takeout spot, all from your very own kitchen.

This recipe is a beginner-friendly, one-pan wonder that fits seamlessly into both lunch and dinner menus. With just 20 minutes of prep, 15 minutes of cooking, and a brief 10-minute rest for flavors to meld, it’s designed for home cooks who want big rewards with minimal fuss. At around 320 calories per serving, it hits the sweet spot for a healthy dinner without sacrificing flavor. The colorful medley of vegetables not only creates a feast for the eyes but ensures you’re stacking in nutrients alongside that succulent chicken. Whether you’re a seasoned stir-fry enthusiast or trying your hand at wok cooking for the first time, this dish welcomes all skill levels. As you read on, I’ll share tips to make every step foolproof, from marinating the chicken to achieving the perfect tender-crisp bite in your veggies. Let’s dive in and get cooking—your taste buds will thank you!

KEY INGREDIENTS IN CHINESE CHICKEN CABBAGE STIR-FRY

Before you fire up the stove, it helps to gather the essentials that make this stir-fry shine. Each ingredient plays a unique role, contributing texture, flavor, or helping bind the dish together in that signature glossy sauce. Here’s a closer look at our star players:

• Chicken breast

Delicate and lean, thinly sliced chicken breast soaks up the marinade quickly, staying tender and juicy once stir-fried. It’s the protein backbone that carries the flavors.

• Soy sauce

A cornerstone of Asian cooking, soy sauce adds savory umami depth. Divided between the marinade and final sauce, it seasons both the chicken and the veggies.

• Cornstarch

When tossed with the chicken, cornstarch forms a light coating that seals in juices and helps the sauce stick, resulting in a silky finish.

• Vegetable oil

Neutral in flavor and with a high smoke point, this oil ensures your chicken browns beautifully and your veggies blister slightly without burning.

• Garlic

Minced garlic infuses the oil with fragrant aromatics almost instantly. It’s the first layer of flavor that wakes up the pan.

• Ginger

Freshly grated ginger lends a zesty warmth, brightening the sauce and complementing the garlic’s pungency.

• Cabbage

Thinly sliced cabbage provides a satisfying crunch and soaks up the savory sauce, all while keeping the dish light and veggie-packed.

• Carrot

Julienned carrot adds sweet notes and a burst of color, balancing the savory components with natural sugars.

• Red bell pepper

Thinly sliced for quick cooking, red bell pepper brings juicy sweetness and vibrant hue to the stir-fry.

• Oyster sauce

Rich and slightly briny, it boosts umami and deepens the overall flavor profile, giving the dish its signature savory-sweet character.

• Rice vinegar

A splash of acidity cuts through the richness, rounding out the sauce with a mild tang.

• Hoisin sauce

Thick and sweet with a hint of spice, hoisin gives body to the sauce and a subtle complexity.

• Chicken broth

A small amount of broth loosens the sauce to coat every ingredient without becoming soupy.

• White pepper

Ground white pepper delivers a gentle heat and peppery aroma without overpowering the other flavors.

• Green onions

Chopped green onions offer a fresh, oniony crunch as a finishing garnish that brightens each bite.

• Sesame seeds

Optional but highly recommended, they add a toasty nuttiness and eye-catching detail to the final presentation.

HOW TO MAKE CHINESE CHICKEN CABBAGE STIR-FRY

Here’s where the magic happens! Follow these step-by-step instructions to transform simple ingredients into a vibrant, flavorful stir-fry. Pay attention to heat levels and timing to achieve that perfect blend of textures and flavors.

1. In a medium bowl, mix the chicken slices with 1 tablespoon soy sauce and cornstarch. Marinate for at least 10 minutes to allow the chicken to absorb the seasoning and develop a tender coating.

2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Swirl the oil until it’s shimmering, indicating it’s hot enough for a quick sear.

3. Add the marinated chicken to the pan in a single layer. Stir-fry until fully cooked and sporting a nice golden color, about 4–5 minutes. Remove the chicken and set it aside, leaving any flavorful bits in the pan.

4. In the same pan, add the remaining 1 tablespoon of vegetable oil. Let it heat briefly, then proceed to the aromatics.

5. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant. The goal is to awaken their essential oils without burning them.

6. Toss in the cabbage, carrot, and red bell pepper. Keep the vegetables moving in the pan so they cook evenly. Stir-fry for 4–5 minutes until they reach a tender-crisp texture.

7. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, rice vinegar, hoisin sauce, chicken broth, and white pepper, creating a glossy sauce ready to coat everything.

8. Return the cooked chicken to the pan with the vegetables. Pour the sauce over the ingredients and stir everything until well combined and heated through. This final toss ensures every piece gets bathed in that irresistible sauce.

9. Transfer the stir-fry to a serving dish. Garnish with chopped green onions and sesame seeds if desired. Serve hot and enjoy immediately for the best texture and flavor.

SERVING SUGGESTIONS FOR CHINESE CHICKEN CABBAGE STIR-FRY

When it comes to plating and pairing your stir-fry, the possibilities are delightfully endless. This section offers ideas to elevate your meal, whether you’re dining solo, entertaining friends, or packing a make-ahead lunch. Each suggestion focuses on complementary textures, flavors, and visual appeal to make every bite extra special.

• Serve over a bed of steamed jasmine rice to soak up every drop of sauce and provide a fragrant, floral note. Fluff the rice with a fork before plating for a light, airy base.

• Pile onto soft noodles—such as udon or lo mein—for a comforting take. After stir-frying, reduce the sauce slightly, toss in cooked noodles, and finish with a drizzle of sesame oil.

• Pair with crisp lettuce wraps for a hands-on appetizer or light lunch. Spoon the stir-fry into cooled lettuce leaves and garnish with extra green onions and sesame seeds for crunch.

• Present alongside a colorful Asian-style slaw for extra freshness. Combine shredded cabbage, carrots, and a rice vinegar-sesame oil dressing as a zippy side that contrasts the warm stir-fry.

HOW TO STORE CHINESE CHICKEN CABBAGE STIR-FRY

Proper storage ensures you can enjoy this delicious stir-fry beyond the first meal—whether it’s leftovers for lunch or meal-prep for the week. The key is to preserve the crispness of the vegetables and the integrity of the savory sauce. Here are some top tips to keep your dish tasting fresh and vibrant:

• Store in airtight containers in the refrigerator. Let the stir-fry cool to room temperature, then divide it into portions and seal tightly. It will keep for up to 3 days without losing texture or flavor.

• Freeze in meal-sized packs for longer storage. Use freezer-safe bags or containers, remove excess air, and freeze flat for easy stacking. Thaw overnight in the fridge before reheating.

• Reheat gently in a nonstick skillet over medium heat. Add a splash of water or broth to revive the sauce and prevent sticking. Stir frequently until heated through—this will help maintain the vegetables’ tender-crisp quality.

• Refresh with a quick steam bath. If the cabbage feels slightly wilted, cover the stir-fry with a lid for a minute or two during reheating to steam the veggies back to life.

CONCLUSION

There’s something incredibly satisfying about whipping together a colorful Chinese Chicken Cabbage Stir-Fry that tastes like it came from a restaurant but took mere minutes to create. We’ve walked through every step—from the simple yet flavor-packed chicken marinade to the final flourish of green onions and sesame seeds—so you can confidently recreate this on any busy weeknight. This beginner-friendly, one-pan meal strikes the perfect balance between health and indulgence, boasting only 320 calories per serving while delivering big on flavor and texture. Whether you choose to serve it over fragrant jasmine rice, toss it with noodles, or wrap it in crisp lettuce leaves, this dish adapts beautifully to your cravings and dietary preferences. Don’t forget to adjust heat levels or swap in your favorite veggies like broccoli or snow peas to make it uniquely yours.

Feel free to print this article and save it in your recipe binder for quick reference—having a tried-and-true go-to Chinese stir-fry recipe is a total game-changer. Below, you’ll find a FAQ section to troubleshoot common questions and fine-tune every detail. I’d love to hear how your stir-fry turned out! Leave a comment if you have any questions, swap in an ingredient, or discovered a clever twist of your own. Your feedback and stories help make this recipe even better for everyone in our home-cooking community. Happy cooking and see you in the comments!

Print Recipe

Chinese Chicken Cabbage Stir-Fry

Author: Laura Mitchell Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 10 mins Total Time 45 mins

Calories: 320

Description

Experience juicy chicken slices stir-fried with crisp cabbage, sweet bell peppers, and carrots, all tossed in a tangy-sweet hoisin-oyster sauce. Garnish with green onions and sesame seeds for extra crunch.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound boneless, skinless chicken breast, thinly sliced

• 3 tablespoons soy sauce, divided

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil, divided

• 3 cloves garlic, minced

• 1 -inch piece ginger, grated

• 3 cups cabbage, thinly sliced

• 1 carrot, julienned

• 1 red bell pepper, thinly sliced

• 2 tablespoons oyster sauce

• 1 tablespoon rice vinegar

• 1 tablespoon hoisin sauce

• ¹⁄₄ cup chicken broth

• ¹⁄₄ teaspoon white pepper

• 2 green onions, chopped for garnish

• Sesame seeds for garnish (optional)

Instructions

1. In a medium bowl, mix the chicken slices with 1 tablespoon soy sauce and cornstarch. Allow it to marinate for at least 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
3. Add the marinated chicken to the pan and stir-fry until fully cooked and has a nice golden color. Remove the chicken from the pan and set aside.
4. In the same pan, add the remaining 1 tablespoon of vegetable oil.
5. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.
6. Add the cabbage, carrot, and red bell pepper to the pan. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
7. In a small bowl, mix together the remaining 2 tablespoons soy sauce, oyster sauce, rice vinegar, hoisin sauce, chicken broth, and white pepper.
8. Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and vegetables, and stir everything until well combined and heated through.
9. Transfer the stir-fry to a serving dish. Garnish with chopped green onions and sesame seeds if desired. Serve hot.

Note

• You can substitute chicken breast with chicken thighs for a juicier texture.
• Adjust the spice level by adding red pepper flakes or sriracha sauce.
• Feel free to include any other vegetables you have on hand, like broccoli or snow peas.
• This dish pairs well with steamed rice or noodles.
• To make it gluten-free, ensure that all sauces used are gluten-free varieties.

Keywords: Chinese chicken stir fry, cabbage stir fry, quick weeknight dinner, one-pan meal, Asian stir fry recipe, healthy chicken recipes