Chinese Chicken Cabbage Stir-Fry

This Chinese Chicken Cabbage Stir-Fry is my ultimate quick dinner fix when the veggie drawer needs a clean-out and I want something that feels cozy yet light. It balances tender chunks of chicken with crunchy cabbage and the zing of bell pepper and carrot, all brought together with a savory soy-based sauce you can customize to your taste.

When my schedule is wild this recipe always comes to the rescue. I first whipped it up on a chilly night when I was craving takeout but wanted something homemade and it instantly became a top-requested favorite in our kitchen.

Ingredients

• Chicken breast: diced for lean protein and a tender bite look for pale pink pieces with no odor
• Cabbage: chopped for bulk and crunch green or napa cabbage both work find heads with crisp tightly packed leaves
• Onion: sliced to add gentle sweetness choose firm onions with shiny skin
• Garlic: minced for depth always use fresh for the best kick
• Bell pepper: sliced for color and natural sweetness red yellow or green all shine look for glossy skin
• Carrot: julienned for vibrant color and mild sweetness firm bright orange carrots bring the best flavor
• Butter: for richness grass-fed butter gives amazing flavor
• Soy sauce: for irresistible umami opt for low-sodium if preferred
• Oyster sauce: optional for extra savoriness skip if avoiding shellfish or fish products
• Sesame oil: for a nutty hint toastier flavor if you use toasted sesame oil
• Black pepper: for mild heat and depth freshly ground really makes a difference
• Crushed red pepper flakes: optional to add gentle heat
• Cornstarch mixed with water: optional for a silky sauce texture use only if you want a thicker sauce

Instructions

Prepare the Ingredients:

Get all your chopping and mincing done first Slice onion into thin half-moons mince the garlic and cut cabbage bell pepper and carrot into bite-sized pieces Dice the chicken breast into cubes that will cook evenly

Cook the Chicken:

Melt butter in a large skillet or wok over medium-high heat Add diced chicken in a single layer Let chicken develop a golden sear and cook through stirring occasionally This takes about five to seven minutes Transfer the cooked chicken to a plate

Stir-Fry the Vegetables:

Using the same pan add the sliced onion and minced garlic Stir constantly and let them cook for about one to two minutes until the kitchen smells fragrant Add in the cabbage bell pepper and carrot Keep everything moving with your spatula Cook for about five minutes until veggies are brightly colored and just tender but not limp

Combine Chicken and Sauce:

Return the cooked chicken to the pan Pour in soy sauce add oyster sauce if using drizzle over the sesame oil Sprinkle in black pepper and a pinch of crushed red pepper flakes if you want heat Use tongs or a spoon to mix everything until the chicken and vegetables are glistening and coated

Optional Thickening:

If you love a silky sauce mix cornstarch with water until smooth Pour this mixture into the pan Cook and stir for another minute or two until you see the sauce cling beautifully to every morsel

Serve:

Spoon the stir-fry piping hot over a bowl of steamed rice or tuck it into noodles Savor every bite

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Sesame oil is hands down my favorite part here That nutty aroma makes my whole kitchen smell like my favorite Chinese takeout place My kids always linger around when that scent hits the air We have had silly dance contests in the kitchen while waiting for this stir-fry to finish cooking

Storage Tips

Pop leftovers into an airtight container and refrigerate for up to three days It reheats well in the microwave or on the stovetop If you want to prep ahead chop the cabbage and chicken in advance to save even more time after work

Ingredient Substitutions

Skinless chicken thighs work instead of breast for more juiciness Swap oyster sauce for hoisin if you need a vegetarian option Tofu makes a great plant-based substitute for chicken Use tamari in place of soy sauce for a gluten-free dish

Serving Suggestions

This stir-fry shines atop fluffy steamed jasmine rice or tucked into a bowl of lo mein noodles Leftovers also wrap up perfectly inside lettuce leaves for a crunchy lunch If you are craving something heartier add a fried egg on top

Cultural and Historical Notes

Chinese stir-fry technique is all about speed and high heat It is a homey way to make the most of seasonal produce Stir-fried chicken with cabbage is a staple in many regions using what is fresh and plentiful

Seasonal Adaptations

Shredded bok choy or napa cabbage instead of regular Add snap peas or broccoli for spring crunch Swap in zucchini and fresh corn kernels in summer

Success Stories

A reader once shared that this dish brought her teens to the table much faster than pizza night At our house it is the go-to for feeding hungry friends without breaking the bank

Freezer Meal Conversion

Let the cooked stir-fry cool completely before packing into freezer bags Flatten and freeze for up to two months Thaw overnight in the fridge then gently reheat in a skillet The veggies will be softer but the flavors still shine

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This stir-fry truly brings together convenience and nutrition in one pan. You will love how quick and lively it turns out every time.

Frequently Asked Questions

→ What type of chicken works best?

Boneless, skinless chicken breast is ideal, but chicken thigh can also be used for extra juiciness.

→ Can I add more vegetables?

Yes, feel free to include vegetables like snap peas, broccoli, or mushrooms for added variety.

→ Is the dish spicy?

The stir-fry is mildly spicy if you add red pepper flakes. Adjust or omit for your own taste.

→ How do I make the sauce thicker?

Mix cornstarch with water and stir it into the skillet to thicken the sauce as desired.

→ What’s the best way to serve this?

Enjoy the stir-fry hot over steamed rice or noodles for a complete and balanced meal.

→ Can I make it ahead?

It’s best enjoyed fresh, but leftovers can be refrigerated and reheated for up to two days.