The sizzle of chicken hitting a hot pan, the crisp snap of cabbage as it cooks—there’s something so comforting about this stir-fry. The flavors meld together perfectly, creating a balance of savory umami, a touch of sweetness, and just the right amount of heat. What makes this dish even more exciting is how customizable it is. You can play with the seasonings, adding a little more ginger if you love that spicy kick or a splash of soy sauce for extra depth. And don’t forget the garlic! Its rich aroma fills the kitchen and ties everything together, making each bite feel like a warm hug.
The cabbage, when stir-fried, loses its raw edge but still maintains just enough crunch to keep things interesting. It’s a great way to enjoy vegetables without feeling like you’re forcing yourself to eat healthy. In fact, you’ll find yourself reaching for seconds—maybe even thirds—just to savor the crispy edges and tender chicken. Plus, it’s a one-pan wonder, making clean-up a breeze. And with the right sauce—slightly tangy, a little sweet, and perfectly savory—this dish becomes more than just a quick meal. It becomes a comfort food you’ll crave after a long day.
When it comes to the ingredients in this Chinese Chicken Cabbage Stir-Fry, each one plays a unique role, bringing its own flavor and texture to the dish. Together, they create a harmonious balance that makes every bite a delightful experience. Let’s break down what you’ll need:
Key Ingredients for Chinese Chicken Cabbage Stir-Fry
Chicken breast: Lean, tender, and packed with protein, the thinly sliced chicken breast cooks quickly, absorbing all the savory flavors of the sauce while staying juicy and tender.
Cabbage: Shredded and stir-fried, cabbage becomes slightly caramelized on the edges while keeping its satisfying crunch. It adds a fresh, slightly sweet contrast to the richness of the chicken.
Vegetable oil: A neutral oil used for stir-frying. It ensures that the chicken and vegetables cook evenly without overpowering the flavors of the other ingredients.
Garlic: Minced garlic adds that irresistible savory aroma that’s the heart of so many stir-fries. It infuses the oil with flavor, giving a warm, earthy base to the dish.
Ginger: A dash of minced ginger gives the dish a zesty, aromatic kick that complements the garlic and adds a refreshing heat to the stir-fry.
Soy sauce: This salty, umami-rich ingredient is the backbone of the stir-fry sauce. It enhances all the other flavors and gives the dish its deep, savory profile.
Rice vinegar: The touch of tang from rice vinegar balances out the richness of the soy sauce, helping to brighten the overall flavor of the dish.
Hoisin sauce: Sweet and slightly smoky, hoisin sauce adds a layer of complexity to the stir-fry, giving it that signature sweet-savory flavor that’s irresistible.
Sesame oil: A small amount of sesame oil adds a nutty, toasted flavor that rounds out the sauce and gives the dish that signature stir-fry aroma.
Sugar: A pinch of sugar helps to bring all the savory, tangy, and spicy elements together, creating a balanced sweetness that ties the sauce together.
Crushed red pepper flakes: Just a little sprinkle of crushed red pepper flakes adds the perfect level of heat to the dish, giving it a bit of a kick without overpowering the other flavors.
Carrots: Julienned carrots bring a pop of color, natural sweetness, and a slight crunch to the stir-fry, adding texture and contrast to the cabbage and chicken.
Green onions: Sliced green onions offer a mild, fresh flavor that balances out the deeper flavors of the stir-fry and adds a bit of brightness at the end.
Cornstarch: Used to thicken the sauce slightly, cornstarch ensures that the stir-fry sauce clings to the chicken and veggies, giving it a smooth, velvety texture.
Water: A bit of water helps to dissolve the cornstarch and thin out the sauce just enough to coat the chicken and vegetables evenly.
Each ingredient contributes to the dish in its own way, creating a stir-fry that’s flavorful, satisfying, and anything but ordinary!
How to Make Chinese Chicken Cabbage Stir-Fry
STEP 1: Prep your ingredients. Start by thinly slicing the chicken breast against the grain into bite-sized pieces. Shred the cabbage into thin strips, julienne the carrots, and slice the green onions. Mince the garlic and ginger, and have all your sauces—soy sauce, rice vinegar, hoisin sauce, and sesame oil—ready to go. You’ll want everything to be within arm’s reach for quick, easy cooking!
- STEP 2: Make the sauce. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of sugar, and a pinch of crushed red pepper flakes. Add 1 tablespoon of cornstarch and mix until everything is well combined. Set this aside, it’ll thicken up the sauce as it cooks.
- STEP 3: Heat the pan. Place a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Let it heat up until it’s shimmering but not smoking. This is the perfect time to add your chicken.
- STEP 4: Cook the chicken. Add the sliced chicken to the pan in a single layer. Let it sear for 2-3 minutes without stirring, allowing it to develop a nice golden-brown color. Flip the chicken pieces and cook for another 2-3 minutes until the chicken is fully cooked through. Remove the chicken from the pan and set it aside.
- STEP 5: Stir-fry the veggies. In the same pan, add another tablespoon of vegetable oil if needed. Toss in the minced garlic and ginger. Stir-fry for about 30 seconds, just until fragrant. Next, add the shredded cabbage and julienned carrots. Stir-fry for about 5 minutes, or until the cabbage begins to soften but still has some crunch.
- STEP 6: Add the chicken back in. Return the cooked chicken to the pan with the cabbage and carrots. Give everything a good stir to combine.
- STEP 7: Pour in the sauce. Give your pre-made sauce one last stir to make sure the cornstarch hasn’t settled, then pour it over the chicken and vegetables. Stir everything together, ensuring that the sauce evenly coats the chicken and cabbage. Let it cook for another 2-3 minutes, until the sauce thickens slightly.
- STEP 8: Final touches. Sprinkle the sliced green onions over the stir-fry and give it one last stir. Taste and adjust the seasoning if needed—add more soy sauce, vinegar, or red pepper flakes if you like it saltier or spicier!
- STEP 9: Serve and enjoy! Serve the stir-fry hot over a bed of rice or noodles, and enjoy the balance of savory, sweet, and a hint of spice in every bite!
Serving Suggestions for Chinese Chicken Cabbage Stir-Fry
Over Steamed Jasmine Rice: There’s something about the fluffy, fragrant texture of jasmine rice that pairs perfectly with this stir-fry. The rice soaks up the savory sauce, making every bite extra comforting. Plus, the subtle floral notes of the jasmine rice complement the umami flavors of the dish.
With Crispy Fried Noodles: If you’re craving a bit of crunch, serve your stir-fry over crispy fried noodles. The contrast between the tender chicken and cabbage and the crispy noodles is a textural dream. It’s like having the best of both worlds in one bite!
On Its Own as a Light Meal: Sometimes, a simple meal is all you need. Serve this stir-fry as-is for a quick, satisfying dinner that’s light yet filling. The combo of chicken, cabbage, and that irresistible sauce will hit the spot without weighing you down.
Whichever way you choose to serve it, this dish is bound to be a crowd-pleaser every time!
How to Store Chinese Chicken Cabbage Stir-Fry
If you happen to have leftovers (which is always a pleasant surprise), storing your Chinese Chicken Cabbage Stir-Fry properly will keep it fresh and flavorful for the next day. First things first, let the stir-fry cool down to room temperature before storing. This prevents condensation from forming in the container, which can make the dish soggy. Once it’s cooled, transfer the stir-fry into an airtight container.
For short-term storage, you can keep it in the fridge for up to 2-3 days. The flavors will actually continue to develop and meld together, so it might even taste better the next day. Just be sure to reheat it gently on the stove or in the microwave, adding a splash of water or a drizzle of soy sauce to keep it from drying out.
If you want to store it for longer, freeze the stir-fry. Place it in a freezer-safe container or a resealable freezer bag, making sure to press out as much air as possible. It will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge before reheating. It might lose a little bit of the crunch from the cabbage, but the flavors will still be spot-on. Perfect for a quick meal that tastes like it’s fresh from the stove!
Conclusion
And there you have it! This Chinese Chicken Cabbage Stir-Fry is the perfect combination of savory, sweet, and just a little bit of heat. From the crispy cabbage to the tender chicken, every bite is packed with flavor and texture that will have you coming back for more. Whether you’re whipping it up for a weeknight dinner or serving it to guests, this dish is guaranteed to impress. Plus, it’s so easy to customize based on what you have in your kitchen, making it a true weeknight winner.
I hope you give this recipe a try and enjoy it as much as I do! If you have any questions, comments, or feedback, I’d love to hear from you—whether it’s about the recipe or any little tweaks you made. If you make it, let me know how it turned out! I’m always excited to hear how things go in your kitchen. Happy cooking!
Chinese Chicken Cabbage Stir-Fry
Description
A savory stir-fry of tender chicken and crisp cabbage, tossed in a rich blend of soy sauce, garlic, and ginger. This dish delivers a perfect balance of crunchy, juicy, and umami flavors, making each bite satisfying and full of vibrant taste.
Ingredients
Instructions
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Heat a large skillet or wok over medium-high heat and add the vegetable oil.
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Once the oil is hot, add the thinly sliced chicken breast to the skillet.
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Cook the chicken for 5-7 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
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Remove the cooked chicken from the skillet and set it aside on a plate.
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In the same skillet, add the minced garlic and minced ginger.
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Stir-fry the garlic and ginger for about 30 seconds, until fragrant, being careful not to burn them.
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Add the shredded cabbage to the skillet and cook for 2-3 minutes, stirring occasionally, until the cabbage begins to soften.
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Add the julienned carrots to the skillet with the cabbage and stir to combine.
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In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes.
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Pour the sauce mixture over the cabbage and carrots in the skillet and stir well to coat everything evenly.
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Return the cooked chicken to the skillet and stir to combine with the vegetables and sauce.
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In another small bowl, mix the cornstarch and water to create a slurry.
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Add the cornstarch slurry to the skillet, stirring to ensure the sauce thickens slightly.
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Continue to cook for another 1-2 minutes, until the sauce has thickened and everything is well combined.
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Add the sliced green onions to the skillet and stir them in for the last minute of cooking.
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Remove the skillet from the heat and serve the stir-fry hot, either on its own or over rice.
Note
- For a leaner option, use chicken thighs instead of breasts for extra flavor.
- For extra crunch, add water chestnuts or bell peppers.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a dash of chili paste.
- You can substitute honey for sugar for a more natural sweetness.
- To make this dish gluten-free, use tamari or coconut aminos instead of soy sauce.
