Chinese Chicken Cabbage Stir-Fry

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Chinese Chicken Cabbage Stir-Fry is a perfect fusion of flavor, simplicity, and speed. With its juicy strips of chicken, crisp cabbage, and a punchy garlic-soy sauce blend, this dish brings the essence of Chinese home cooking right to your plate. It’s stir-fried to perfection in just minutes, delivering savory satisfaction with every bite. Whether you’re cooking for a weeknight dinner or meal prepping for busy days, it checks all the boxes: quick, healthy, and incredibly flavorful.

The vibrant pops of red bell pepper, crunchy scallions, and tender chicken all come together in a wok, seasoned with a hint of spice and a touch of umami. Served over a bed of fluffy rice, this stir-fry offers that crave-worthy comfort of takeout with none of the grease or guilt. Fresh, vibrant, and full of texture — this recipe is a great way to use everyday ingredients and still end up with something truly special.

Why You’ll Love This Chinese Chicken Cabbage Stir-Fry

• Quick to make in under 30 minutes
• Packed with fresh vegetables and lean protein
• Customizable to your spice and veggie preferences
• Healthier alternative to takeout
• Perfect for weeknight dinners or meal prep lunches

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Preparation Phase & Tools to Use

To make this Chinese Chicken Cabbage Stir-Fry, you’ll need a few essential kitchen tools that really make a difference. A wok is ideal — its high sides and even heat distribution help sear the ingredients quickly and evenly. If you don’t have a wok, a large nonstick skillet will do. Use a sharp chef’s knife for precise slicing of the chicken and vegetables, and a cutting board to keep your prep clean and organized. A mixing bowl for marinating the chicken is also useful, and tongs or a wok spatula will help stir and toss the ingredients without breaking them up.

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Preparation Tips

Slice your chicken thinly against the grain for extra tenderness, and marinate it briefly in soy sauce, cornstarch, and a touch of oil for flavor and silkiness. Prep all vegetables before heating the wok, because stir-frying is a fast process and you won’t have time to chop mid-cook. Use high heat and keep the ingredients moving in the pan — this preserves the texture of the veggies and gets that slightly charred, smoky edge. Don’t overcrowd the pan; cook in batches if needed to maintain the stir-fry sizzle.

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Ingredients for this Chinese Chicken Cabbage Stir-Fry

For the Chicken Marinade:

• 1 lb (450g) boneless, skinless chicken breast, thinly sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1/2 tsp white pepper

For the Stir-Fry:

• 2 tbsp vegetable oil (for stir-frying)
• 4 cups Napa cabbage or green cabbage, chopped
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced (white and green parts separated)
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 red chili, sliced (optional, for heat)

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/4 cup chicken broth or water
• 1 tsp cornstarch (to thicken the sauce)

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Step 1: Marinate the Chicken

In a bowl, combine sliced chicken breast with soy sauce, sesame oil, cornstarch, and white pepper. Mix well and set aside for at least 10–15 minutes to absorb the flavors and tenderize the meat.

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Step 2: Mix the Stir-Fry Sauce

In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and cornstarch. Set this sauce aside — it’s the umami-packed flavor bomb that brings the dish together.

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Step 3: Prep Your Vegetables

Slice all your vegetables: shred the cabbage, julienne the red bell pepper, mince the garlic and ginger, and slice the green onions. Keep the white and green parts of the onions separate for different stages of cooking.

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Step 4: Stir-Fry the Chicken

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and cook for 4–5 minutes, stirring frequently, until it’s golden and nearly cooked through. Remove the chicken and set aside.

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Step 5: Cook the Vegetables

Add another tablespoon of oil to the wok. Stir in the garlic, ginger, and white parts of the green onion. Sauté for about 30 seconds until fragrant. Toss in the bell pepper, cabbage, and chili (if using). Stir-fry for 3–4 minutes until veggies are just tender but still crisp.

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Step 6: Bring It All Together

Return the cooked chicken to the wok. Pour in the stir-fry sauce and toss everything together, letting the sauce bubble and thicken. This should take about 1–2 minutes. Add the green parts of the scallions and give it a final toss.

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Step 7: Serve Hot

Serve your Chinese Chicken Cabbage Stir-Fry over freshly steamed white rice, jasmine rice, or noodles. Garnish with extra scallions or sesame seeds if desired.

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Notes

This Chinese Chicken Cabbage Stir-Fry is flexible and forgiving, which makes it perfect for home cooks at any level. You can swap out the cabbage for bok choy, savoy, or even Brussels sprouts if desired. The chicken breast can be replaced with thigh meat for a juicier bite, or with tofu for a vegetarian version. The sauce is versatile and can be made spicier, sweeter, or saltier depending on your preferences. Prepping all ingredients beforehand is key since stir-frying happens quickly.

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Watch Out for These Mistakes While Cooking

• Skipping the marinade: Even a short marinade makes a big difference in flavor and texture.
• Overcrowding the pan: Stir-frying requires high heat and quick movement. Crowding the wok cools it down and results in steaming rather than searing.
• Not prepping ahead: Stir-frying is fast — if your ingredients aren’t ready to go, you’ll risk burning your food.
• Using low heat: High heat is crucial for achieving that signature wok-seared flavor and keeping veggies crisp.
• Adding the sauce too early: Only add the sauce at the end so it doesn’t overcook or burn.

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Storage Instructions

Let the stir-fry cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. To reheat, stir-fry quickly in a pan over medium-high heat or microwave in short intervals, stirring in between. The cabbage will soften more over time but still taste great. This dish is not ideal for freezing as the cabbage tends to become mushy when thawed.

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Estimated Nutrition (Per Serving)

• Calories: 310 kcal
• Protein: 28g
• Carbohydrates: 18g
• Fiber: 3g
• Sugar: 6g
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 780mg

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Frequently Asked Questions

Can I use chicken thighs instead of breast?

Yes, chicken thighs work well and add a juicier, more flavorful result.

What type of cabbage is best for this stir-fry?

Napa cabbage or green cabbage both work well. Napa gives a softer, more delicate texture, while green cabbage adds a crunchier bite.

Can I make this dish vegetarian?

Absolutely. Substitute the chicken with firm tofu or tempeh and use mushroom-based sauces for that umami flavor.

Is this recipe gluten-free?

It can be! Just be sure to use gluten-free soy sauce or tamari and check the labels on your sauces.

How spicy is this recipe?

The spice level is mild, but you can adjust it by adding or omitting the red chili or even using chili oil.

What can I serve this with besides rice?

It goes great with rice noodles, cauliflower rice, or even tucked into lettuce wraps for a low-carb option.

Can I meal prep this dish?

Yes! It stores well for several days and reheats beautifully, making it perfect for meal prep.

Do I have to use a wok?

A wok is ideal but not essential. A large, heavy skillet will work as long as it heats evenly and retains high heat.

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Conclusion

Chinese Chicken Cabbage Stir-Fry is your go-to for fast, healthy, and flavorful meals. It’s packed with lean protein, colorful veggies, and a sauce that hits all the right notes. Whether you’re a beginner cook or a seasoned stir-fry pro, this dish will quickly become a staple in your rotation. Give it a try and enjoy a wholesome, home-cooked meal that tastes better than takeout!

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