Chinese Chicken Cabbage Stir-Fry is one of those dishes that feels light, vibrant, and deeply satisfying all at once. Tender strips of chicken, crisp-tender cabbage, and colorful bell peppers come together in a glossy, savory sauce that tastes like your favorite takeout—only fresher and faster.
This stir-fry is all about balance: savory soy, a hint of sweetness, gentle warmth from garlic and ginger, and the natural sweetness and crunch of vegetables. It’s the kind of weeknight recipe that’s ready in minutes but still feels like a real, cooked-from-scratch meal.
Unlike heavier, cream-based dishes, this stir-fry keeps things simple and nourishing. Everything cooks quickly over high heat, locking in flavor and texture without a lot of fuss. With just one pan and a handful of everyday ingredients, you can have dinner on the table in less time than it takes to order delivery.
Whether you’re cooking for one, feeding a family, or meal-prepping for the week, this Chinese Chicken Cabbage Stir-Fry is a go-to recipe you’ll come back to whenever you want something easy, colorful, and full of flavor.
Core Ingredients for Making the Recipe
To prepare this flavorful Chinese Chicken Cabbage Stir-Fry, you’ll need some simple, everyday ingredients plus a few classic Asian pantry staples. Here’s what you’ll need:
For the Stir-Fry
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 4 cups green cabbage, shredded
- 1 bell pepper, sliced (any color)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional but recommended)
- 2–3 tablespoons cooking oil (such as vegetable, canola, or peanut oil)
For the Chicken Marinade
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1/4 teaspoon black pepper
For the Stir-Fry Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce for a sweeter flavor)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1–2 teaspoons honey or brown sugar (adjust to taste)
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch (to thicken the sauce)
- Optional: 1/2–1 teaspoon chili flakes or sriracha for a spicy kick
Step-by-Step
- Prep the ingredients
Slice the chicken breasts into thin strips, shred the cabbage, and slice the bell pepper and onion. Mince the garlic and ginger. Having everything prepared ahead of time is essential for stir-frying because the cooking process is very fast. - Marinate the chicken
In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, 1 teaspoon sesame oil (if using), and black pepper. Toss until the chicken is evenly coated. Let it rest for about 10–15 minutes while you prepare the sauce and vegetables. - Make the stir-fry sauce
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, honey or brown sugar, chicken broth (or water), and 1 teaspoon cornstarch. Stir until smooth and set aside. This will be poured into the pan at the end to coat everything in a glossy, flavorful sauce. - Heat the pan
Place a large skillet or wok over medium-high to high heat. Add 1–2 tablespoons of oil and let it get hot until it shimmers. A hot pan is key to a good stir-fry, helping to sear the meat and keep the vegetables crisp-tender. - Cook the chicken
Add the marinated chicken strips in a single layer. Let them cook undisturbed for 1–2 minutes so they can brown, then stir-fry for another 3–4 minutes until the chicken is mostly cooked through and lightly golden. Remove the chicken from the pan and set aside on a plate. - Sauté the aromatics
In the same pan, add a small splash of oil if needed. Add the sliced onion and stir-fry for 1–2 minutes until it begins to soften. Then add the minced garlic and ginger. Stir constantly for about 30 seconds until fragrant, being careful not to let them burn. - Add the vegetables
Add the shredded cabbage and sliced bell pepper to the pan. Stir-fry for 3–5 minutes, or until the vegetables are crisp-tender. The cabbage should soften slightly but still retain a bit of crunch, and the bell pepper should remain bright and vibrant. - Combine chicken and sauce
Return the cooked chicken to the pan along with any juices that have accumulated on the plate. Give the prepared stir-fry sauce a quick stir (the cornstarch may settle at the bottom), then pour it over the chicken and vegetables. - Finish the stir-fry
Toss everything together over medium-high heat for another 2–3 minutes, allowing the sauce to thicken and coat the chicken and veggies evenly. Taste and adjust seasoning—add a splash more soy sauce for saltiness, vinegar for brightness, or honey for sweetness if needed. - Serve and enjoy
Once the sauce is glossy and slightly thickened and the chicken is fully cooked, remove the pan from the heat. Serve immediately over steamed rice, noodles, or enjoy it just as it is for a lighter meal.
Flavor Variations and Creative Twists
One of the best things about this Chinese Chicken Cabbage Stir-Fry is how easy it is to customize. With just a few swaps, you can create a dish that matches your mood or what you have in the fridge.
- Add more veggies:
Toss in sliced carrots, snap peas, broccoli florets, or mushrooms for extra color, crunch, and nutrition. Just remember that harder vegetables like carrots and broccoli may need a few extra minutes of cooking. - Make it spicy:
If you love heat, add chili flakes, sliced fresh chili, or a spoonful of chili garlic sauce while stir-frying. You can also drizzle a little sriracha on top when serving. - Switch up the protein:
This recipe works beautifully with thinly sliced beef, pork, tofu, or even shrimp. Just adjust the cooking time accordingly—shrimp, for example, cooks much faster than chicken. - Low-carb twist:
Serve the stir-fry over cauliflower rice or zucchini noodles instead of regular rice for a lighter, low-carb meal that’s still filling and satisfying. - Add a nutty crunch:
Sprinkle toasted sesame seeds, crushed peanuts, or cashews on top just before serving to add a satisfying crunch and extra flavor.
How to Serve
Chinese Chicken Cabbage Stir-Fry is incredibly versatile, making it easy to fit into any meal plan or occasion.
- Over steamed rice:
The classic way to serve this dish is over a bed of hot, fluffy white rice or jasmine rice. The savory sauce soaks into the rice, making every bite comforting and flavorful. - With noodles:
Toss the finished stir-fry with cooked rice noodles, egg noodles, or even spaghetti for a quick lo mein-style meal. Add a splash of extra soy sauce or broth if needed to coat the noodles. - As a lighter bowl:
Serve it over brown rice, quinoa, or cauliflower rice for a more wholesome, fiber-rich bowl that still feels hearty. - Meal prep containers:
Divide the stir-fry into individual containers with rice or grains for a simple grab-and-go lunch. It reheats well and keeps its flavor beautifully.
Tips & Variations
A few simple tips can help you make this stir-fry even more delicious and stress-free:
- Cut everything evenly:
Slice the chicken and vegetables into similar-sized pieces so they cook at the same rate. Thin strips of chicken cook quickly and stay tender. - Don’t overcrowd the pan:
If your pan is small, cook the chicken in batches. Overcrowding can cause steaming instead of searing, which affects texture and flavor. - Cook on high heat:
Stir-frying is all about cooking quickly over high heat. Keep the ingredients moving in the pan to prevent burning and ensure even cooking. - Taste as you go:
The sauce is easy to adjust. If it tastes too salty, add a splash of water or a bit more honey. If it’s too sweet, add a touch of soy sauce or vinegar. - Keep the crunch:
Don’t overcook the cabbage and peppers. They should stay slightly crisp to give the dish a satisfying texture and freshness.
Final Thoughts
Chinese Chicken Cabbage Stir-Fry is a celebration of quick, simple cooking that doesn’t sacrifice flavor. With tender chicken, crunchy vegetables, and a rich, savory sauce, it brings the comfort of your favorite takeout right into your own kitchen.
It’s the kind of recipe you can throw together on a busy night without feeling rushed or overwhelmed. Everything happens in one pan, cleanup is minimal, and the result is a balanced, colorful meal that feels both nourishing and indulgent.
Whether you’re cooking for family, meal prepping for the week, or just craving something warm and satisfying after a long day, this stir-fry delivers. It’s proof that with a few fresh ingredients and a hot pan, you can create something truly delicious in just a short amount of time.
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Boneless, skinless chicken thighs work very well in this recipe and often stay even more tender and juicy. Just slice them into thin strips and cook them the same way as the breasts, adding a minute or two if needed.
Can I make this dish ahead of time?
Yes. You can prepare the sauce and slice the vegetables and chicken in advance. Store them separately in the refrigerator. When you’re ready to eat, simply stir-fry everything fresh. The cooked dish also keeps well in the fridge for up to 3–4 days in an airtight container.
Can I freeze Chinese Chicken Cabbage Stir-Fry?
You can freeze it, though the texture of the cabbage may soften more after thawing. Let the stir-fry cool completely, then transfer it to a freezer-safe container. Freeze for up to 2–3 months. Reheat gently in a pan or microwave, adding a splash of water or broth if needed.
Can I make this recipe gluten-free?
Yes. Use gluten-free soy sauce or tamari and check that your oyster or hoisin sauce is gluten-free. Serve with rice or gluten-free noodles.
What can I do if my sauce is too thick or too thin?
If the sauce is too thick, stir in a tablespoon or two of water or broth until it reaches your desired consistency. If it’s too thin, let it simmer for another minute or so, or dissolve a tiny bit more cornstarch in water and stir it in, cooking until thickened.
