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Chinese Chicken Cabbage Stir-Fry

by

Total Time: 35 minutes
Active Time: 25 minutes
Intensity Level: Easy

This vibrant, one-pan stir-fry is a perfect weeknight dinner—fast, flavorful, and packed with fresh vegetables and lean protein. Tender strips of chicken breast are wok-tossed with crisp cabbage, carrots, and a savory, slightly sweet garlic-ginger sauce that clings to every bite. It’s a balanced, restaurant-quality meal you can make at home in under 35 minutes.

Ingredients

For the Stir-Fry:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into thin, bite-sized strips

  • 6 cups (about ½ large head) green cabbage, thinly sliced

  • 1 large carrot, julienned or cut into thin matchsticks

  • 1 medium red bell pepper, thinly sliced

  • 4 green onions, sliced (white and green parts separated)

  • 3 cloves garlic, minced

  • 1 tbsp fresh ginger, minced or grated

  • 3 tbsp neutral oil (like avocado, canola, or peanut oil), divided

For the Sauce:

  • ¼ cup low-sodium soy sauce or tamari

  • 2 tbsp oyster sauce (or vegetarian oyster sauce)

  • 1 tbsp rice vinegar

  • 1 tbsp honey or maple syrup

  • 2 tsp toasted sesame oil

  • 1 tsp cornstarch

  • ¼ cup water or low-sodium chicken broth

For Garnish (Optional):

  • Toasted sesame seeds

  • Extra sliced green onion

  • Chili flakes or sliced fresh chili

Instructions

1. Prep (10 minutes)

  • Cut the chicken, slice all vegetables, and mince the garlic and ginger. Keep the white parts of the green onions separate from the green tops.

  • In a small bowl or measuring cup, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.

2. Cook the Chicken (5-7 minutes)

  • Heat a large wok or heavy-bottomed skillet over high heat until very hot. Add 2 tablespoons of neutral oil and swirl to coat.

  • Add the chicken strips in a single layer (cook in two batches if needed to avoid crowding). Let sear undisturbed for 1 minute, then stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken to a clean plate.

3. Stir-Fry the Vegetables (8-10 minutes)

  • In the same wok, reduce heat to medium-high and add the remaining 1 tablespoon of oil.

  • Add the carrots and the white parts of the green onions. Stir-fry for 2 minutes to soften slightly.

  • Add the bell pepper and stir-fry for another 2 minutes.

  • Increase heat back to high. Add the sliced cabbage, minced garlic, and ginger. Stir-fry vigorously for 3-4 minutes until the cabbage is wilted but still crisp-tender (it will continue to cook in the next step).

4. Combine and Sauce (3-4 minutes)

  • Return the cooked chicken (and any accumulated juices) to the wok with the vegetables.

  • Give the prepared sauce a quick re-whisk, then pour it over the chicken and vegetables. Stir constantly. The sauce will bubble and thicken within 1-2 minutes, creating a glossy coating.

  • Remove from heat. Stir in the green parts of the green onions and the toasted sesame oil (if not already in your sauce mix).

5. Serve

  • Transfer immediately to a serving platter or divide among bowls.

  • Garnish with toasted sesame seeds and extra green onion.

  • Serve hot over a bed of steamed jasmine or brown rice, cauliflower rice, or noodles.

Nutrition Information

(Per serving, recipe serves 4, without rice)

  • Calories: ~285 kcal

  • Total Fat: 14g

  • Saturated Fat: 1.5g

  • Cholesterol: 73mg

  • Sodium: ~850mg (can be reduced by using light soy sauce)

  • Total Carbohydrates: 15g

  • Dietary Fiber: 4g

  • Sugars: 9g

  • Protein: 27g

  • Key Vitamins/Minerals: Excellent source of Vitamin C, Vitamin K, Vitamin B6, and Potassium.

Chef’s Notes & Tips:

  • Vegetable Swap: Feel free to use napa cabbage or add in broccoli florets, snap peas, or mushrooms.

  • Protein Swap: This recipe works wonderfully with thinly sliced flank steak, shrimp, or firm tofu (press tofu well and pan-fry first for best texture).

  • Make it Spicy: Add 1-2 teaspoons of chili-garlic sauce or Sichuan pepper to the sauce, or garnish with chili oil.

  • The Key to Stir-Frying: High heat and proper prep are crucial. Have everything chopped and sauces mixed before you start cooking. Do not overcrowd the wok, as this steams the food instead of searing it.

  • Leftovers store beautifully in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until hot.

Enjoy this taste of homemade takeout that’s lighter, fresher, and on your table in a flash!

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