Ever felt that 6 PM panic? You’re hungry, the family is hungry, and the idea of cooking something healthy feels like a huge project. You just want a fast, tasty meal that doesn’t involve a delivery driver.
That’s where this chicken and cabbage stir fry comes in. It’s my go-to recipe for busy weeknights. It’s quick, uses simple stuff you might already have, and tastes way better than takeout. Trust me, this one’s a keeper.
Chinese Chicken Cabbage Stir Fry
This recipe is all about speed and flavor. You get tender chicken, crisp-tender cabbage, and a savory sauce that brings it all together. It’s a full meal in one pan.
What You’ll Need
Gathering your items first makes cooking a breeze. This is what the pros call “mise en place,” or “everything in its place.”
For the Stir Fry:
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small head of green cabbage, cored and sliced
- 2 green onions, sliced
For the Sauce:
Making the sauce separately lets you control the flavor perfectly. Just mix these in a small bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Soy Sauce | 1/4 cup | Use low sodium |
| Oyster Sauce | 2 tablespoons | Adds depth |
| Rice Vinegar | 1 tablespoon | For brightness |
| Sesame Oil | 1 teaspoon | A little goes far |
| White Pepper | 1/4 teaspoon | Or black pepper |
| Cornstarch | 1 teaspoon | To thicken |
Tools You’ll Need
You don’t need a fancy kitchen for this.
- A large skillet or a wok
- A sharp knife
- Cutting board
- A couple of small bowls
- Measuring cups and spoons
- Spatula or cooking chopsticks
Pro Tips
I’ve made a thousand stir-fries. Here are the tricks that make a real difference.
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Get Your Pan Screaming Hot. Before any oil goes in, get your pan hot. This gives the chicken and veggies a proper sear instead of just steaming them. A good sear means great flavor.
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Don’t Crowd the Pan. If you put too much food in at once, the temperature drops. Cook the chicken in batches if you need to. This ensures it gets brown and delicious.
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Prep Everything First. Stir-frying is a fast process. You won’t have time to chop cabbage while the garlic is cooking. Have all your veggies cut, your sauce mixed, and everything ready by the stove.
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Velvet the Chicken. Tossing the chicken in soy sauce and cornstarch does more than add flavor. It creates a thin coating that protects the chicken from the high heat, keeping it juicy and tender.
How to Make Chicken Cabbage Stir Fry
Step 1: In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch until coated. Set aside.
Step 2: In a small bowl, whisk together all the sauce ingredients: 1/4 cup soy sauce, oyster sauce, rice vinegar, sesame oil, white pepper, and 1 teaspoon cornstarch.
Step 3: Heat 1 tablespoon of oil in your wok or large skillet over high heat. Once it’s shimmering, add the chicken in a single layer. Cook for 2-3 minutes per side until golden brown and cooked through. Remove the chicken and set it on a plate.
Step 4: Add the remaining 1 tablespoon of oil to the pan. Add the minced garlic and grated ginger. Stir for about 30 seconds until you can smell them. Be careful not to burn them.
Step 5: Add the sliced cabbage to the pan. Stir-fry for 3-5 minutes. You want it to be tender but still have a little crunch.
Step 6: Return the cooked chicken to the pan with the cabbage. Give the sauce a quick re-whisk and pour it all over everything.
Step 7: Stir continuously until the sauce bubbles and thickens, coating the chicken and cabbage. This should only take about 1-2 minutes.
Step 8: Turn off the heat and stir in the sliced green onions. Serve immediately.
Substitutions and Variations
Don’t have something? No problem. Cooking should be flexible.
| Item to Swap | Good Substitutes | Notes |
|---|---|---|
| Chicken | Pork, Shrimp, Tofu | Adjust cook time |
| Green Cabbage | Napa, Savoy, Bok Choy | Napa cooks faster |
| Soy Sauce | Tamari, Coconut Aminos | For gluten-free/paleo |
| Oyster Sauce | Hoisin, Vegan Version | Hoisin is sweeter |
Want to add more veggies? Go for it. Sliced carrots, bell peppers, broccoli, or snow peas are great additions. Add them with the cabbage. For a little heat, add a pinch of red pepper flakes with the garlic and ginger.
Make-Ahead Tips
You can prep most of this meal ahead of time to make dinner even faster.
- Chop all your vegetables and store them in an airtight container in the fridge for up to 2 days.
- Cut the chicken and coat it in the soy sauce and cornstarch mixture. Store it in a separate covered container in the fridge.
- Mix the sauce ingredients and keep it in a sealed jar in the fridge. Give it a good shake before using.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator. They will be good for up to 3 days.
To reheat, you can microwave it or gently warm it in a skillet over medium heat. The cabbage will be a bit softer, but it will still taste great.
Nutritional Info & Diet Swaps
This is a general guide, as brands can vary. A serving of this stir fry is pretty balanced. It’s got protein from the chicken and lots of vitamins from the cabbage.
For different dietary needs, here are some easy swaps:
- Gluten-Free: Use tamari instead of soy sauce. Make sure your oyster sauce is certified gluten-free.
- Low-Carb / Keto: Use coconut aminos for the soy sauce. Skip the cornstarch or use a tiny pinch of xanthan gum to thicken the sauce. Serve with cauliflower rice.
- Vegetarian: Swap the chicken for a block of pressed firm tofu, cut into cubes. Use a vegetarian “oyster” sauce made from mushrooms.
Meal Pairing Suggestions
This stir fry is a complete meal on its own, but it also plays well with others.
- Serve it over a bed of fluffy white or brown rice.
- For a lower-carb option, cauliflower rice is perfect.
- It’s also delicious with noodles, like lo mein or rice noodles.
FAQs
Q1. Why is my stir fry watery?
Ans: This usually happens for two reasons. Either the pan wasn’t hot enough, or there was too much food in it. High heat and cooking in batches prevent food from steaming in its own juices.
Q2. Can I use a bag of coleslaw mix instead of a head of cabbage?
Ans: Yes, that’s a great shortcut! A bag of coleslaw mix (just the cabbage and carrots) works perfectly. It will cook a little faster since the pieces are smaller.
Q3. My sauce didn’t thicken. What did I do wrong?
Ans: Make sure you brought it to a good bubble. The heat activates the cornstarch. If it’s still thin, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the simmering sauce.
Wrapping Up
See? A delicious, healthy dinner that’s faster than ordering pizza. This chicken and cabbage stir fry proves that simple food can be amazing. The combination of tender chicken, crisp cabbage, and that savory sauce is hard to beat.
Now it’s your turn. Give this recipe a try this week. Come back and leave a comment to let me know how it went. I’d love to hear about it
