This Chinese Chicken Cabbage Stir-Fry brings together tender chicken, vibrant veggies, and a savory sauce with hints of garlic and ginger. In under 30 minutes, you’ll have a wholesome, colorful, and satisfying meal that’s perfect for busy weeknights or when you’re craving something fresh and flavorful. This recipe also keeps things light and healthy, with the crunch of fresh cabbage and carrots balanced by tender chicken and a savory, umami sauce.
Why You’ll Love This Recipe
- Fast & Fresh: Ready in just about 25 minutes, this is ideal for a quick, nourishing meal with minimal prep time.
- Healthy & Versatile: Packed with lean protein and vegetables, this dish is also adaptable. You can substitute different proteins, adjust the veggies, or add spices to your taste.
- Simple Yet Flavorful Sauce: The garlic-ginger sauce is rich in flavor without being too heavy, complementing the dish without overpowering the fresh ingredients.
- Minimal Cleanup: Cooked in a single wok or skillet, cleanup is easy and fast, making this recipe even more appealing for weeknights.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1 teaspoon sesame seeds, for garnish
How to Make Chinese Chicken Cabbage Stir-Fry
Step-By-Step Instructions
- Prepare the Sauce: In a small bowl, mix the soy sauce and oyster sauce together. This simple yet savory combination creates a base flavor that’s balanced, earthy, and slightly sweet. Set it aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, season with a bit of salt and pepper, and stir-fry for about 5 minutes, or until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the sesame oil. Then add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute, until everything is fragrant. This step infuses the oil with the flavors of garlic and ginger, providing a delicious base for the vegetables.
- Add Cabbage and Carrots: Add the cabbage, carrots, and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp. You want the veggies to maintain a bit of crunch for a satisfying texture and fresh flavor.
- Combine and Coat: Return the cooked chicken to the skillet, then pour in the soy and oyster sauce mixture. Stir everything together, ensuring the sauce coats the chicken and veggies evenly. Continue cooking for another 2 minutes until everything is heated through.
- Garnish and Serve: For a fresh burst of flavor and a pop of color, sprinkle the green parts of the sliced green onions and sesame seeds on top. Serve hot with steamed rice or noodles, and enjoy the wonderful mix of flavors and textures in each bite!
Helpful Tips
- For Extra Flavor: A splash of rice vinegar adds a mild tang, while a pinch of red pepper flakes gives a hint of heat. Add these to the sauce or sprinkle them on top for extra depth.
- Use Tofu or Shrimp: This dish is easily customizable. Swap the chicken with tofu or shrimp for a quick and equally delicious variation.
- Prep Your Veggies First: Stir-frying is fast, so having all your vegetables and aromatics prepped and ready makes the process smoother and more enjoyable.
- Adjust Veggie Texture: If you like your vegetables softer, stir-fry them for an additional minute or two. But remember, the crispiness of the cabbage and carrots is part of what makes this dish so satisfying.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-Inspired
- Diet: Healthy, Low-Calorie, Gluten-Free Option
Notes
- Customizable Protein: This recipe works beautifully with other proteins like tofu, shrimp, or even thinly sliced beef. Just adjust the cooking time as needed, especially with shrimp or tofu, which may cook faster than chicken.
- Control the Salt: Since soy sauce and oyster sauce both add saltiness, be cautious with adding additional salt. Taste the stir-fry just before serving, and adjust if necessary.
- Vegetable Swaps: Feel free to mix up the veggies based on what’s in your fridge. Bell peppers, snow peas, bok choy, or even mushrooms would all add great texture and flavor.
- Sauce Adjustments: If you like a saucier stir-fry, increase the soy sauce and oyster sauce slightly. For a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and stir it in towards the end.
- For Crispier Veggies: If you prefer your veggies extra crisp, reduce the cook time in Step 4. This way, they’ll retain more of their original crunch and freshness.
- Serving Suggestions: Serve with steamed jasmine rice or noodles. For a lower-carb option, serve over cauliflower rice or enjoy it on its own for a lighter meal.
Nutritional Information (Approximate Per Serving)
- Calories: 320 kcal
- Protein: 28g
- Carbohydrates: 18g
- Fat: 12g
- Fiber: 4g
- Sugar: 5g
Frequently Asked Questions
Q: Can I make this dish gluten-free?
A: Yes! Use gluten-free soy sauce and ensure that your oyster sauce is gluten-free as well. Many brands offer gluten-free alternatives, so you can still enjoy the same savory flavors.
Q: Can I add other vegetables?
A: Absolutely! Snow peas, broccoli, or snap peas would all make excellent additions to this stir-fry, adding both flavor and nutritional variety.
Q: What other sauces can I use?
A: If you don’t have oyster sauce, hoisin sauce or a touch of teriyaki sauce can be used as a substitute. Keep in mind, hoisin sauce is sweeter, so use sparingly.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Warm up gently in a skillet over medium heat, adding a splash of water or broth if needed to maintain moisture.
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Conclusion
This Chinese Chicken Cabbage Stir-Fry is a delightful, light meal packed with flavor and nutrition that’s easy to make and perfect for any night of the week. The combination of tender chicken, fresh veggies, and a savory garlic-ginger sauce brings just the right balance of flavors and textures. So grab your wok, whip up this stir-fry, and enjoy a delicious, homemade meal that will make you feel like you’re dining at your favorite Asian restaurant!
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Chinese Chicken Cabbage Stir-Fry
Description
This Chinese Chicken Cabbage Stir-Fry brings together tender chicken, vibrant veggies, and a savory sauce with hints of garlic and ginger. In under 30 minutes, you’ll have a wholesome, colorful, and satisfying meal that’s perfect for busy weeknights or when you’re craving something fresh and flavorful. This recipe also keeps things light and healthy, with the crunch of fresh cabbage and carrots balanced by tender chicken and a savory, umami sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 4 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced (white and green parts separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
- 1 teaspoon sesame seeds, for garnish
Instructions
- Prepare the Sauce: In a small bowl, mix the soy sauce and oyster sauce together. This simple yet savory combination creates a base flavor that’s balanced, earthy, and slightly sweet. Set it aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken, season with a bit of salt and pepper, and stir-fry for about 5 minutes, or until the chicken turns golden brown and is cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the sesame oil. Then add the minced garlic, ginger, and the white parts of the green onions. Sauté for about 1 minute, until everything is fragrant. This step infuses the oil with the flavors of garlic and ginger, providing a delicious base for the vegetables.
- Add Cabbage and Carrots: Add the cabbage, carrots, and sliced bell pepper to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp. You want the veggies to maintain a bit of crunch for a satisfying texture and fresh flavor.
- Combine and Coat: Return the cooked chicken to the skillet, then pour in the soy and oyster sauce mixture. Stir everything together, ensuring the sauce coats the chicken and veggies evenly. Continue cooking for another 2 minutes until everything is heated through.
- Garnish and Serve: For a fresh burst of flavor and a pop of color, sprinkle the green parts of the sliced green onions and sesame seeds on top. Serve hot with steamed rice or noodles, and enjoy the wonderful mix of flavors and textures in each bite!
Notes
- Customizable Protein: This recipe works beautifully with other proteins like tofu, shrimp, or even thinly sliced beef. Just adjust the cooking time as needed, especially with shrimp or tofu, which may cook faster than chicken.
- Control the Salt: Since soy sauce and oyster sauce both add saltiness, be cautious with adding additional salt. Taste the stir-fry just before serving, and adjust if necessary.
- Vegetable Swaps: Feel free to mix up the veggies based on what’s in your fridge. Bell peppers, snow peas, bok choy, or even mushrooms would all add great texture and flavor.
- Sauce Adjustments: If you like a saucier stir-fry, increase the soy sauce and oyster sauce slightly. For a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and stir it in towards the end.
- For Crispier Veggies: If you prefer your veggies extra crisp, reduce the cook time in Step 4. This way, they’ll retain more of their original crunch and freshness.
- Serving Suggestions: Serve with steamed jasmine rice or noodles. For a lower-carb option, serve over cauliflower rice or enjoy it on its own for a lighter meal.