Easy Chinese Chicken Cabbage Stir Fry

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Juicy, tender chicken pieces glazed in a savory soy-garlic sauce, paired with crisp cabbage, bell peppers, and sesame seeds — this Easy Chinese Chicken Cabbage Stir Fry is the definition of weeknight dinner done right. With its vibrant colors, rich aroma, and bold flavor, this dish brings together the best of Chinese home cooking in a way that’s fast, healthy, and incredibly satisfying.

Whether you’re craving a hearty meal without the heaviness or just want something nourishing on the table in under 30 minutes, this stir fry delivers. Every bite is a balance of umami from the sauce, a fresh crunch from vegetables, and the comforting familiarity of tender, well-marinated chicken. It’s versatile, adaptable, and perfect with a side of steamed rice or noodles.

Why You’ll Love This Easy Chinese Chicken Cabbage Stir Fry

• It’s a quick and easy one-pan meal.
• Packed with protein and fiber-rich veggies.
• Made with simple ingredients and pantry staples.
• Naturally dairy-free and can be made gluten-free.
• Perfect for meal prepping or feeding a family.

Preparation Phase & Tools to Use

To get this dish right, a bit of prep goes a long way. You’ll need a few key tools:

• Wok or Large Skillet: Essential for high-heat, even cooking. The wok allows ingredients to cook quickly while retaining texture.
• Sharp Knife & Cutting Board: For slicing chicken thinly and chopping vegetables evenly.
• Mixing Bowls: To marinate the chicken and mix the sauce components.
• Tongs or a Stir Fry Spatula: Helps toss ingredients efficiently without damaging the veggies.
• Measuring Spoons: Ensures sauce balance is just right.

Each of these tools helps keep the process smooth and efficient, making the cooking fast and cleanup minimal.

Preparation Tips

Slice the chicken breast thinly against the grain for tenderness, and marinate it for at least 10 minutes to infuse flavor. Prep all vegetables before you start cooking — stir fry moves fast, so you won’t have time to chop mid-way. Use high heat to sear the chicken quickly and keep vegetables vibrant and crisp. Don’t overcrowd the pan; cook in batches if necessary to maintain that perfect stir-fry texture. Finally, always finish with a sprinkle of sesame seeds and fresh green onions for color, crunch, and aroma.

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Ingredients for Easy Chinese Chicken Cabbage Stir Fry

• 1 lb (450g) boneless skinless chicken breast, thinly sliced
• 1/2 head of green cabbage, chopped into bite-sized pieces
• 1 red bell pepper, julienned
• 1/2 cup sliced green onions (plus more for garnish)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce (optional, for richer flavor)
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch (for marinating chicken)
• 1 tablespoon water (to mix with cornstarch)
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1 tablespoon toasted sesame seeds (for garnish)
• Salt and pepper to taste

Step 1: Marinate the Chicken

In a mixing bowl, combine sliced chicken with cornstarch, a tablespoon of soy sauce, and a tablespoon of water. Mix well and let it marinate for 10–15 minutes. This step helps tenderize the chicken and gives it that signature silky stir-fry texture.

Step 2: Prepare the Sauce

In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, garlic, ginger, and a pinch of pepper flakes. Set aside — this will be your stir-fry sauce.

Step 3: Stir Fry the Chicken

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 3–5 minutes, or until it’s just cooked through and lightly golden. Remove chicken from the wok and set it aside.

Step 4: Cook the Vegetables

In the same wok, add the remaining tablespoon of oil. Toss in the chopped cabbage and red bell pepper. Stir-fry for about 3–4 minutes until the veggies are tender-crisp. Add a pinch of salt if needed.

Step 5: Combine Everything

Return the cooked chicken to the wok. Pour the prepared sauce over the chicken and vegetables. Stir everything together and cook for another 2 minutes, allowing the sauce to thicken slightly and coat everything evenly.

Step 6: Garnish and Serve

Turn off the heat and sprinkle the stir fry with sliced green onions and toasted sesame seeds. Serve hot over steamed rice or noodles for a full meal.

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Notes

You can easily customize this stir fry by swapping in vegetables like carrots, snap peas, or bok choy. If you prefer dark meat, chicken thighs work just as well and bring a richer flavor. Make it spicy by adding extra chili flakes or a drizzle of chili oil at the end. For a gluten-free version, ensure you use tamari or certified gluten-free soy sauce and sauces. The dish is best enjoyed immediately for its crisp texture but still works great for meal prep.

Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This leads to steaming rather than searing, which can make the chicken and veggies soggy.
• Skipping the marinade: Even 10 minutes of marinating improves flavor and texture.
• Overcooking vegetables: Stir fry is all about vibrant, crisp veggies — don’t overdo it.
• Using low heat: Stir fry needs high heat to cook quickly and preserve texture and flavor.
• Adding sauce too early: Wait until the chicken and vegetables are cooked before adding sauce so it coats everything evenly.

Storage Instructions

Let the stir fry cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in short intervals, stirring in between. If the dish thickens too much during storage, add a splash of water or broth when reheating. Freezing is not recommended, as cabbage can become mushy once thawed.

Estimated Nutrition

• Calories: 310 per serving
• Protein: 28g
• Carbohydrates: 14g
• Fiber: 3g
• Sugars: 5g
• Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 65mg
• Sodium: 580mg

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are juicier and add more flavor. Just trim excess fat before slicing.

Is this recipe gluten-free?

It can be! Use tamari or certified gluten-free soy sauce and make sure your other sauces are also gluten-free.

What can I serve with this stir fry?

Steamed jasmine rice, brown rice, or even noodles work beautifully.

Can I make this vegetarian?

Absolutely. Swap chicken for tofu or tempeh and use the same marinade and stir fry method.

How long should I marinate the chicken?

At least 10 minutes, but up to 30 minutes for deeper flavor.

Can I prepare this ahead of time?

Yes. You can slice and marinate the chicken, and prep the vegetables a day in advance. Cook fresh for best results.

What oil is best for stir fry?

Use oils with high smoke points like vegetable, canola, or avocado oil. Sesame oil adds flavor but should be used at the end.

Can I freeze leftovers?

It’s not recommended due to the texture of cabbage after thawing. It’s better to refrigerate and consume within 3 days.

Conclusion

Easy Chinese Chicken Cabbage Stir Fry is a go-to dish for busy nights. It’s wholesome, full of flavor, and incredibly adaptable. Whether you’re looking to clean out your fridge or make a satisfying meal in under 30 minutes, this recipe delivers. Serve it hot, enjoy the bold flavors, and feel good about your homemade dinner that rivals any takeout.

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