If you’re in the mood for something quick, flavorful, and satisfying, then this Chinese Chicken Cabbage Stir-Fry is about to be your new best friend. Trust me, you’re going to love how tender the chicken turns out and how perfectly the cabbage soaks up all those savory, umami-packed flavors. This dish is easy to whip up, making it perfect for busy weeknights, but it’s also special enough to impress guests when you’re hosting. Plus, it’s a great way to get in some healthy veggies without sacrificing on taste. Ready to dive in? Let’s get started!
Why You’ll Love Chinese Chicken Cabbage Stir-Fry
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit any occasion. Here’s why it’s a favorite:
Versatile:
You can serve this dish on its own or pair it with your favorite sides, and it always delivers. From rice to noodles, it’s adaptable to whatever you’re craving!
Budget-Friendly:
No need to break the bank with fancy ingredients. The simple, everyday staples make this stir-fry an affordable option that doesn’t compromise on flavor.
Quick and Easy:
In just a few steps, you’ll have a dish that’s full of flavor and texture. It’s a perfect go-to when you need a meal that comes together fast but tastes like you’ve spent hours cooking.
Customizable:
Not a fan of cabbage? Swap it for another veggie like bok choy or spinach. Want more heat? Add some chili flakes! You can adjust the ingredients to suit your personal taste.
Crowd-Pleasing:
This stir-fry is a guaranteed hit with both kids and adults. It strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of this stir-fry—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Chicken Breasts:
The star of the show! Boneless, skinless chicken breasts are sliced into thin strips, making them perfect for stir-frying. When cooked just right, they become tender and juicy, soaking up all the delicious sauce.
Cabbage:
This veggie might not always get the love it deserves, but in this stir-fry, it’s the perfect addition. The cabbage softens while still keeping a bit of crunch, adding great texture and absorbing the flavors like a pro.
Soy Sauce:
The savory, salty foundation of this dish. It’s what brings everything together and infuses the chicken and veggies with that authentic Asian-inspired flavor.
Garlic:
Fresh, fragrant garlic is a must for that aromatic base. It pairs perfectly with the soy sauce and adds that signature stir-fry essence.
Ginger:
A bit of ginger gives the dish a zesty, slightly peppery kick that really brings the flavors to life.
Sesame Oil:
Just a touch of sesame oil adds a nutty richness to the stir-fry. It’s an essential ingredient that elevates the entire dish.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Pan:
Start by heating up your wok or a large pan over medium-high heat. This ensures even cooking and gives your dish the right texture. Preheating your pan is a small but essential step that sets the stage for success.
Cook the Chicken:
Add the sliced chicken to the hot pan and cook for about 5-6 minutes, stirring occasionally. The chicken should be golden brown on all sides. Once it’s cooked through, remove it from the pan and set it aside.
Stir-Fry the Veggies:
In the same pan, add a little more sesame oil if needed, and toss in the garlic and ginger. Stir-fry for about 30 seconds until fragrant. Then, add the cabbage and cook for about 3-4 minutes, or until it begins to soften but still has a bit of crunch.
Combine Everything:
Return the cooked chicken to the pan, and pour in the soy sauce. Stir everything together so the flavors meld, and cook for another 2-3 minutes, allowing the cabbage to fully absorb the sauce and everything to heat through.
Finishing Touches:
Once everything is perfectly cooked and coated in the savory sauce, give it a final stir and remove from heat.
Serve and Enjoy:
Serve warm and enjoy! Whether it’s paired with steamed rice or noodles, this stir-fry is sure to impress.
Nutrition Facts:
Servings: 4
Calories per serving: 280
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Chinese Chicken Cabbage Stir-Fry
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
- Serve with steamed jasmine rice: The fluffy rice soaks up all the flavorful sauce, making each bite even more satisfying.
- Noodles: For a more filling meal, pair this stir-fry with your favorite noodles (e.g., rice noodles or egg noodles).
- Top with green onions or sesame seeds: Add a little extra crunch and freshness by garnishing with sliced green onions or toasted sesame seeds.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Chicken Variations: You can also use chicken thighs if you prefer a juicier cut of meat.
- Add extra veggies: Feel free to toss in some bell peppers, carrots, or snap peas for extra crunch and color.
- Make it spicy: If you like a little heat, toss in some red pepper flakes or sliced fresh chili peppers.
FAQ’s
What can I substitute for cabbage?
You can use bok choy, spinach, or even shredded Brussels sprouts as a substitute.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor to the stir-fry.
Can I make this ahead of time?
Yes, this dish can be made in advance and stored in the fridge for up to 3 days. Just reheat it before serving.
What if I don’t have sesame oil?
You can use vegetable oil or olive oil as a substitute, though the flavor won’t be quite the same.
Can I add tofu instead of chicken?
Definitely! Tofu would be a great plant-based option for this stir-fry.
How do I make this spicier?
Add red pepper flakes, chili paste, or fresh chili peppers to the stir-fry.
Can I freeze this dish?
While stir-fries are best enjoyed fresh, you can freeze the cooked dish for up to a month. Reheat thoroughly when ready to serve.
Can I use regular soy sauce?
Yes, regular soy sauce will work, but if you have low-sodium soy sauce, that’s a great alternative to reduce the salt content.
Can I serve this with a side of soup?
Absolutely! A hot bowl of miso soup or egg drop soup would pair wonderfully with this stir-fry.
What other vegetables work well in this dish?
Bell peppers, mushrooms, and broccoli are all great additions to this stir-fry.
Conclusion
And there you have it, a delicious and satisfying Chinese Chicken Cabbage Stir-Fry that’s packed with flavor and texture. Whether you’re looking for a quick weeknight dinner or something a little fancier for a weekend meal, this stir-fry has got you covered. So grab those ingredients and give it a try—you won’t regret it!
Print
Chinese Chicken Cabbage Stir-Fry
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2–3 servings 1x
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Description
his quick and easy Chinese Chicken Cabbage Stir-Fry is packed with tender chicken, crisp cabbage, and a savory, garlic-ginger sauce. Perfect for a healthy weeknight meal, this dish is low-carb, high-protein, and full of bold Asian flavors! Serve it over rice or enjoy it as a keto-friendly dish.
Ingredients
For the Stir-Fry:
- 2 tablespoons vegetable oil (or sesame oil)
- 2 boneless, skinless chicken breasts (or thighs), sliced thinly
- 3 cups cabbage, shredded
- 1 medium carrot, julienned
- 1/2 red bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, chopped
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sesame seeds (for garnish)
For the Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional, for extra umami)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar (or honey for a natural sweetener)
- 1 teaspoon cornstarch (optional, for thickening)
- 1/2 teaspoon white pepper (or black pepper)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and white pepper. Set aside.
- Heat oil in a wok or large skillet over medium-high heat. Add the chicken slices and cook for 4-5 minutes until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add garlic, ginger, and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Add the cabbage, carrots, and bell pepper. Stir-fry for 3-4 minutes until the vegetables are tender but still slightly crisp.
- Return the chicken to the pan and pour in the sauce. Stir well to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
- Remove from heat and garnish with sesame seeds and green onions.
- Serve hot over steamed rice, noodles, or enjoy as a low-carb meal.
Notes
- For extra heat, add more red pepper flakes or a drizzle of chili oil.
- For a thicker sauce, increase the cornstarch to 2 teaspoons.
- Make it keto-friendly by omitting the cornstarch and sugar (use a sugar substitute).
- Add more protein by including shrimp or tofu.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg