Chinese Chicken & Cabbage Stir-Fry

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Stir-fry nights are my go-to when I need something fast, flavorful, and satisfying. And this Chinese Chicken & Cabbage Stir-Fry is a perfect example of why I keep coming back to this classic cooking method. It’s all about that balance—juicy, tender chicken, crisp-tender cabbage, vibrant peppers, and a glossy, savory sauce that brings everything together in just one pan. The aroma alone gets the family running to the kitchen.

I love how adaptable this dish is. It’s perfect for weeknights when time is tight, but it also impresses guests when you need something a bit more polished. Whether I’m using up leftover veggies or cooking from scratch, this recipe never disappoints. The sauce clings to every bite, the textures are just right, and cleanup is a breeze.

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

• It’s a complete meal in one pan: protein, veggies, and flavor.
• Comes together in 30 minutes or less.
• Perfect for meal prep or quick weeknight dinners.
• Easily customizable based on what you have in the fridge.
• Healthy, colorful, and satisfying without being heavy.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are my first choice because they cook quickly and stay tender when stir-fried. However, chicken thighs are a great alternative if you want richer flavor and more juiciness. Just make sure to slice the meat thinly against the grain so it cooks evenly and remains tender.

Options for Substitutions

This dish is incredibly forgiving. If you don’t have one of the listed ingredients, try swapping with what you do have:

• Chicken: Try tofu, shrimp, or beef for a different protein.
• Cabbage: Use napa cabbage, bok choy, or even kale.
• Bell Peppers: Snow peas, carrots, or zucchini are great options.
• Soy Sauce: Tamari or coconut aminos work well for gluten-free versions.
• Sesame Oil: Can be omitted or replaced with chili oil for heat.

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Ingredients for this Chinese Chicken & Cabbage Stir-Fry

• Chicken breast (or thighs): Sliced thinly to cook quickly and absorb the sauce well.
• Green cabbage: Adds crunch and natural sweetness that balances the savory sauce.
• Red and green bell peppers: Bring color, crunch, and a fresh, slightly sweet flavor.
• Onion: Sliced for a savory base with a hint of sweetness when cooked.
• Garlic: Minced for pungency and deep flavor that defines a great stir-fry.
• Ginger: Freshly grated for warmth and zing that enhances the sauce.
• Soy sauce: The salty, umami backbone of the stir-fry sauce.
• Oyster sauce: Adds richness and depth with a slightly sweet, savory note.
• Cornstarch: For velveting the chicken and thickening the sauce.
• Sesame oil: Drizzled at the end for a nutty aroma and taste.
• Green onions: Chopped for a fresh finish and extra color.
• Sesame seeds: Optional, for garnish and a subtle crunch.
• Neutral oil (like canola or vegetable oil): For high-heat stir-frying without overpowering flavor.

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Step 1: Prep All Your Ingredients First

Before heating the pan, have everything sliced and ready. Stir-frying happens fast, so prep your chicken, chop your cabbage and peppers, and get the sauces measured out. You’ll want to move from step to step without pausing.

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Step 2: Marinate the Chicken Briefly

In a bowl, toss the sliced chicken with a tablespoon of soy sauce and a teaspoon of cornstarch. Let it sit while you prep the veggies. This helps tenderize the chicken and gives it a glossy coating.

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Step 3: Heat Your Pan or Wok

Use a wok or a large skillet over medium-high to high heat. Add about 1 to 2 tablespoons of neutral oil. You want the pan hot enough to sear but not burn.

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Step 4: Cook the Chicken

Add the marinated chicken in a single layer. Let it sear undisturbed for a minute before stir-frying. Cook until the pieces are golden and just cooked through. Remove them from the pan and set aside.

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Step 5: Stir-Fry the Vegetables

In the same pan, add a bit more oil if needed. Start with the onions, then add garlic and ginger. Stir for 30 seconds before adding bell peppers and cabbage. Stir-fry until the vegetables are just tender but still have some bite.

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Step 6: Combine Everything and Add Sauce

Return the chicken to the pan. Pour in a mix of soy sauce and oyster sauce (about 2 tablespoons each). Stir everything together for a couple of minutes until the sauce thickens slightly and coats the ingredients.

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Step 7: Finish and Serve

Drizzle a little sesame oil over the stir-fry, toss in green onions, and sprinkle sesame seeds if using. Serve hot with steamed rice, noodles, or enjoy it as-is.

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How Long to Prepare the Chinese Chicken & Cabbage Stir-Fry

Prep Time

Prepping the ingredients—slicing the chicken, chopping the vegetables, and measuring sauces—takes about 15 minutes. Having everything ready before you start cooking is essential for a smooth stir-fry process.

Cook Time

The actual cooking takes just about 10-12 minutes. Stir-frying is a high-heat, fast-paced technique, so everything comes together very quickly once the heat is on. Total time from start to finish is around 25–30 minutes.

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Tips for Perfect Chinese Chicken & Cabbage Stir-Fry

• Slice everything uniformly so that it cooks evenly, especially the chicken and vegetables.
• Use high heat and don’t overcrowd the pan—this helps ingredients sear instead of steaming.
• Velvet the chicken with cornstarch for a tender texture.
• Stir constantly while cooking vegetables to keep them crisp-tender.
• Finish with sesame oil off the heat to preserve its nutty flavor.

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Watch Out for These Mistakes While Cooking

• Using wet ingredients: Make sure chicken and veggies are dry to avoid splatter and soggy stir-fry.
• Low heat: Stir-frying demands high heat—don’t turn it down.
• Overcooking veggies: Keep the vegetables crisp by cooking them just until tender.
• Adding sauce too early: Wait until everything is almost cooked so the sauce can coat without burning.
• Skipping the prep: Stir-frying moves fast—prep is not optional!

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What to Serve With Chinese Chicken & Cabbage Stir-Fry?

1. Steamed Jasmine Rice

Its fluffiness soaks up all that savory sauce and balances the bold flavors.

2. Stir-Fried Noodles

Swap rice for lo mein or chow mein for a more filling meal.

3. Egg Drop Soup

A light and comforting appetizer that pairs well with the stir-fry’s richness.

4. Chinese Cucumber Salad

Cool and crisp with a tangy bite—it’s refreshing alongside the warm stir-fry.

5. Spring Rolls

Crispy veggie or shrimp spring rolls offer texture contrast and make the meal more festive.

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Storage Instructions

Leftovers

Let the stir-fry cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 3–4 days.

Reheating

Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave it, but the texture of the veggies may soften.

Freezing

This dish isn’t ideal for freezing due to the vegetables’ texture, but if needed, you can freeze it for up to one month. Thaw in the fridge before reheating.

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Estimated Nutrition

(Per serving, assuming 4 servings total)

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 15g
• Fat: 16g
• Saturated Fat: 2g
• Fiber: 3g
• Sugar: 6g
• Sodium: 680mg

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Frequently Asked Questions

What type of cabbage works best?

I recommend using green cabbage because it holds up well to stir-frying and adds a slightly sweet crunch. Napa cabbage is a softer, good alternative.

Can I make it spicy?

Absolutely! Add chili flakes, fresh sliced red chilies, or a drizzle of chili oil for a kick.

Is this stir-fry gluten-free?

To make it gluten-free, use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free.

Can I prep this ahead of time?

Yes. Slice all your vegetables and chicken in advance and refrigerate separately. Stir-fry right before serving for best texture.

What’s the best oil for stir-frying?

Use oils with high smoke points like canola, avocado, or peanut oil. Avoid olive oil, which can burn at high heat.

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Conclusion

Chinese Chicken & Cabbage Stir-Fry is everything I love in a weekday dinner: it’s fast, flavorful, and flexible. Whether you’re craving something savory, looking to use up veggies, or needing a one-pan solution, this recipe delivers. It’s got crunch, color, and comforting flavors—all in under 30 minutes. Once you try it, it’ll definitely earn a regular spot in your dinner rotation.

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