Chinese Chicken Cabbage Stir-Fry

This Chinese Chicken Cabbage Stir-Fry is my go-to for busy weeknights when I need something quick and flavorful with only one pan to clean. It features juicy chicken, colorful veggies, and a glossy sauce that clings to every bite, making it a favorite for even the pickiest eaters in my house especially when served over steaming rice.

I first threw this together when I needed to clean out my fridge before a trip and now it is on regular rotation because my family constantly asks for it.

Ingredients

• Chicken breast or thighs: sliced thinly for quick cooking and juicy texture
• Soy sauce: to season the chicken for a savory foundation choose low sodium for more control
• Cornstarch: this helps tenderize and crisp the chicken
• White or black pepper: for a gentle kick I like white pepper for its subtle heat
• Oil: a neutral option like vegetable or canola to prevent burning
• Green cabbage: fresh and crisp the star vegetable in the dish look for firm heads with bright leaves
• Carrot: cut into matchsticks offers natural sweetness and color choose ones that feel heavy for their size
• Red bell pepper: adds crunch and vibrant color pick glossy and firm peppers
• Garlic: fresh cloves release more fragrance than pre-minced
• Green onions: sliced for freshness and garnish use the green tops for color
• Soy sauce: for the stir-fry sauce adds umami stick with good quality brands
• Hoisin sauce: for a hint of sweetness and tanginess
• Oyster sauce: deepens the flavor and gives that classic stir-fry taste
• Rice vinegar: a splash brightens the whole dish
• Sesame oil: drizzle for a nutty aroma buy toasted sesame oil for the best flavor
• Brown sugar or honey: for balance and caramelization go for light brown sugar or your favorite honey
• Water: for thinning the sauce to the right consistency
• Cornstarch: to thicken the sauce if you like it glossy always mix it into cold water first

Step-by-Step Instructions

Marinate the Chicken:

In a bowl combine the sliced chicken with soy sauce cornstarch pepper and oil Mix well until all pieces are coated Marinate while you prep the other ingredients This keeps the chicken moist and flavorful

Prep the Vegetables:

Cut the cabbage carrot and bell pepper into bite sized pieces Mince the garlic and slice green onions You want all the veggies ready before you start stir-frying for quick cooking

Make the Stir-Fry Sauce:

In a small bowl whisk together soy sauce hoisin oyster sauce rice vinegar sesame oil brown sugar water and cornstarch if using Mix until smooth This makes sure the sauce thickens evenly without lumps

Sear the Chicken:

Heat a large skillet or wok over medium high heat Add oil and let it get hot Add the marinated chicken in a single layer Cook for about three to four minutes letting it brown on one side before flipping Stir fry until cooked through then remove to a plate This keeps the chicken juicy

Sauté the Vegetables:

Add a bit more oil to the pan if needed Toss in garlic and green onions Cook for one minute until fragrant Add carrots and bell pepper Stir fry two to three minutes until they brighten and soften slightly Add the cabbage Cook another three to four minutes tossing often until just tender yet still crisp

Combine and Finish:

Return the chicken to the pan Pour in the stir-fry sauce Toss everything together and cook two to three minutes letting the sauce bubble and thicken The glossy sauce should coat every piece Taste and adjust seasoning if needed

Serve:

Spoon the stir fry over bowls of hot rice Garnish with extra green onions if you like Serve immediately while everything is hot and crisp

Save

My favorite part of this dish is how the cabbage softens and gets slightly sweet as it cooks My kids love the sweet and sticky sauce so it is a win for the whole family Sometimes we even swap in purple cabbage just for fun and a pop of color

Storage Tips

Leftovers keep well in an airtight container in the fridge for up to three days For best results store the rice separately from the stir fry If reheating in the microwave add a splash of water to keep the sauce silky

Ingredient Substitutions

You can swap chicken for thinly sliced pork beef or even tofu for a vegetarian version Use Napa cabbage or even bok choy if green cabbage is not available If you do not have hoisin sauce add a touch more brown sugar plus a little extra soy sauce

Serving Suggestions

This dish is fantastic on its own but it also pairs well with steamed jasmine rice brown rice or even noodles For extra crunch top with toasted sesame seeds or chopped peanuts A quick cucumber salad on the side makes the meal even more refreshing

Cultural Touch

Stir fry is a pillar of Chinese home cooking because of its speed and its ability to make the most of whatever vegetables and protein are on hand This method has been passed down for generations in my family and always brings everyone to the kitchen with excitement

Recipe FAQs

→ What type of chicken works best for this dish?

Both chicken breast and thighs are excellent choices. Thighs deliver more juiciness, while breast offers a leaner texture.

→ Can I substitute the cabbage variety?

Yes, both green and napa cabbage work well. Feel free to use what's available for a similar tender-crisp result.

→ How do I keep the chicken crispy in stir-fry?

Coating chicken slices with cornstarch before frying helps lock in moisture and creates a light, crispy texture.

→ What can I use instead of oyster sauce?

Try mushroom sauce or a mix of soy sauce and a dash of Worcestershire for a similar savory depth.

→ Which rice pairs best as a base?

Steamed jasmine or long-grain white rice complements the stir-fry, absorbing the flavorful sauces nicely.