If you love dishes that combine vibrant flavors, crisp textures, and wholesome ingredients all in one pan, you’re going to adore this Chinese Chicken Cabbage Stir-Fry Recipe. It’s a fantastic weeknight meal that balances tender chicken breast with the crunch of fresh cabbage and carrots, all coated in a savory-sweet sauce with just a hint of heat. Whether you’re a stir-fry novice or a seasoned pro, this dish brings ease and delight to your table with every bite.
Ingredients You’ll Need
The magic of this Chinese Chicken Cabbage Stir-Fry Recipe lies in its simple yet essential ingredients. Each element plays a vital role, from the tender chicken creating a succulent base to the fresh vegetables adding crunch and color, and the aromatic garlic and ginger that infuse every bite with warmth.
- 1 lb chicken breast, thinly sliced: Choose fresh chicken breast for tender, lean protein that cooks quickly and absorbs flavors beautifully.
- 4 cups cabbage, shredded: The star vegetable that provides a satisfying crunch and soaks up the savory sauce.
- 1 tablespoon vegetable oil: A neutral oil perfect for high-heat stir-frying without overpowering the flavors.
- 1 tablespoon garlic, minced: Adds aromatic depth and a punch of flavor that’s essential in Chinese cooking.
- 1 tablespoon ginger, minced: Brings a subtle zing and freshness that brightens the entire dish.
- 1/4 cup soy sauce: The salty backbone that ties every ingredient together.
- 1 tablespoon rice vinegar: Adds a gentle acidity to balance the richness.
- 1 tablespoon hoisin sauce: Offers a touch of sweetness and complexity to the sauce.
- 1 tablespoon sesame oil: Infuses a nutty aroma and enhances the flavor profile in a small but mighty way.
- 1 teaspoon sugar: Helps to mellow the savory elements with a hint of sweetness.
- 1/4 teaspoon crushed red pepper flakes: Gives a subtle kick that livens up the dish without overwhelming.
- 1/2 cup carrots, julienned: Adds color, sweetness, and crunch for a balanced texture.
- 1/4 cup green onions, sliced: Used both for garnish and flavor, brightening each forkful.
- 1 tablespoon cornstarch: Essential for thickening the sauce to a luscious consistency.
- 2 tablespoons water: Mixed with cornstarch to create a slurry that smoothly thickens the sauce.
How to Make Chinese Chicken Cabbage Stir-Fry Recipe
Step 1: Prepare the skillet and cook the chicken
Start by heating your skillet or wok over medium-high heat and adding the vegetable oil. Once the oil shimmers, add the thinly sliced chicken breast. Stir occasionally to ensure even cooking. After about 5 to 7 minutes, your chicken will be perfectly cooked through and ready to set aside.
Step 2: Build a fragrant base with garlic and ginger
In the same skillet, add the minced garlic and ginger. Stir-fry these for about 30 seconds until their aroma fills the kitchen. This quick step creates the flavor foundation that lifts the whole dish.
Step 3: Cook the vegetables
Add the shredded cabbage to the skillet and let it soften for 2 to 3 minutes, stirring now and then. Then introduce the julienned carrots, which add sweetness and vibrant color. Mixing the vegetables lets the flavors meld beautifully while keeping a delightful crunch.
Step 4: Make and pour the sauce
Whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes in a bowl. Pour this mixture over your veggies and stir to coat everything evenly. This sauce gives the stir-fry a perfect balance of salty, tangy, sweet, and spicy notes.
Step 5: Return chicken and thicken the sauce
Bring the chicken back into the skillet, mixing it with the coated veggies. In a separate bowl, stir cornstarch and water to create a slurry and add it to the pan. Cook an additional 1 to 2 minutes while stirring, allowing the sauce to thicken into a glossy, irresistible coating.
Step 6: Final touch with green onions
Finish off the dish by tossing in the sliced green onions just before removing the skillet from the heat. This step adds freshness and a mild oniony crunch that will have you reaching for seconds.
How to Serve Chinese Chicken Cabbage Stir-Fry Recipe
Garnishes
For a little extra pop, sprinkle toasted sesame seeds or a handful of freshly chopped cilantro on top. These garnishes not only add visual appeal but also introduce subtle nutty and herbaceous notes.
Side Dishes
This stir-fry shines served over steaming white or brown rice, which soaks up all the fantastic sauce. It also pairs wonderfully with simple steamed noodles or even a side of steamed dumplings for a more indulgent spread.
Creative Ways to Present
Want to impress? Serve your Chinese Chicken Cabbage Stir-Fry Recipe in pretty lettuce cups for a fun handheld option, or spoon it over cauliflower rice for a low-carb delight. You can also pile it atop crispy wonton chips for a crunchy contrast.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred to an airtight container and kept in the refrigerator for up to 3 days. The flavors actually deepen after resting, making it even tastier the next day.
Freezing
If you want to freeze the stir-fry, portion it into freezer-safe containers. It’s best consumed within 1 to 2 months for optimal freshness and flavor. Just keep in mind that the veggies may lose a bit of their crunch upon thawing.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or soy sauce can help refresh the sauce’s texture and keep the chicken tender.
FAQs
Can I use other types of cabbage for this recipe?
Absolutely! Napa cabbage or savoy cabbage are great substitutes and bring slightly different textures and flavors, but green cabbage works perfectly well.
Is this recipe spicy?
The recipe has a mild kick from crushed red pepper flakes, but you can adjust the amount to suit your heat preference or omit it entirely if you prefer no spice.
Can I make this dish vegetarian?
Yes! Swap the chicken with firm tofu or extra vegetables like mushrooms and bell peppers for a delicious vegetarian version.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce on hand, try mixing soy sauce with a bit of honey and a small amount of peanut butter or miso paste for a similar sweet-savory flavor.
Is this recipe good for meal prep?
Definitely. It reheats well and stays flavorful, making it ideal for prepping lunches or dinners ahead of time.
Final Thoughts
There’s something deeply satisfying about a meal that’s quick, nourishing, and bursting with flavor, and this Chinese Chicken Cabbage Stir-Fry Recipe delivers on all counts. I hope you give it a try—it’s one of those dishes that feels like a warm hug on a busy day, with every bite reminding you just how simple and delightful homemade cooking can be.
Print
Chinese Chicken Cabbage Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful dish combining tender chicken breast with crisp cabbage and carrots, all tossed in a savory, slightly spicy sauce made with soy sauce, hoisin, and sesame oil. Perfect for a healthy weeknight dinner, it features a perfect balance of textures and an aromatic blend of garlic and ginger.
Ingredients
Protein and Vegetables
- 1 lb chicken breast, thinly sliced
- 4 cups cabbage, shredded
- 1/2 cup carrots, julienned
- 1/4 cup green onions, sliced
Oils and Aromatics
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame oil
Sauce and Seasonings
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes
Thickening Agent
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Heat the Pan: Heat a large skillet or wok over medium-high heat and add the vegetable oil to prepare for cooking the chicken.
- Cook Chicken: Once the oil is hot, add the thinly sliced chicken breast to the skillet and cook for 5-7 minutes, stirring occasionally, until cooked through and no longer pink inside.
- Set Chicken Aside: Remove the cooked chicken from the skillet and place it on a plate to be added back later.
- Sauté Aromatics: In the same skillet, add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant, taking care not to burn them.
- Cook Vegetables: Add shredded cabbage to the skillet, cooking for 2-3 minutes until it begins to soften, then add the julienned carrots and stir to combine.
- Prepare Sauce: Whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, and crushed red pepper flakes in a small bowl to create a flavor-packed sauce.
- Add Sauce to Vegetables: Pour the sauce mixture over the cabbage and carrots in the skillet, stirring well to coat all the ingredients evenly.
- Return Chicken: Add the cooked chicken back into the skillet and stir to combine it thoroughly with the vegetables and sauce.
- Make Slurry: In a separate small bowl, mix the cornstarch and water to form a slurry which will thicken the sauce.
- Thicken Sauce: Pour the cornstarch slurry into the skillet and stir continuously for 1-2 minutes until the sauce thickens and coats the ingredients nicely.
- Add Green Onions: Stir in the sliced green onions during the last minute of cooking to add fresh flavor and color.
- Serve: Remove the skillet from heat and serve the stir-fry hot, either on its own or over steamed rice for a complete meal.
Notes
- For a spicier dish, increase the crushed red pepper flakes according to your taste.
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Serve with steamed jasmine or brown rice to complement the stir-fry.
- Make sure to slice the chicken thinly for even and quick cooking.
- If you prefer a gluten-free version, substitute soy sauce with tamari or coconut aminos.
