Chinese Chicken Cabbage Stir-Fry

Nothing beats a colorful stir—fry for a busy weeknight dinner and this Chinese chicken cabbage stir—fry is a true family favorite in my kitchen. Tender chicken breast and crisp green cabbage soak up a flavorful soy and oyster sauce that clings to every bite. You get vibrant vegetables, satisfying protein, and a hint of heat—all in one simple skillet dish.

I make this stir—fry whenever I want an easy meal that pleases everyone at the table and lets me sneak in extra veggies. My kids get so excited for the deeply savory sauce which honestly beats takeout for us.

Ingredients

• Unsalted butter: brings richness and helps brown the chicken
• Yellow onion: adds a gentle sweetness and aromatic base look for heavy onions with shiny skin
• Garlic: infuses that classic Chinese stir—fry aroma use fresh cloves rather than pre—minced for best flavor
• Boneless skinless chicken breast: offers lean protein cut into uniform pieces for even cooking
• Green cabbage: gives crunch and sweetness select firm heads that feel solid and heavy
• Bell pepper: delivers color and mild sweetness choose bright skin without wrinkles
• Carrot: brings subtle sweetness and vibrant color look for carrots with smooth skin and deep orange hue
• Soy sauce: creates the salty savory backbone choose a naturally brewed soy sauce for depth
• Oyster sauce: contributes glossy richness and a hint of umami go for a quality brand without too many additives
• Toasted sesame oil: adds nutty aroma a small drizzle makes a big difference choose dark toasted for max flavor
• Ground black pepper and crushed red pepper flakes: offer background heat use freshly ground pepper for more punch
• Cornstarch with water: thickens the sauce to silky perfection stir well so no lumps remain for the best texture

Instructions

Prep the Ingredients:

Slice onion and bell pepper into thin strips. Julienne carrot using a sharp knife or mandoline. Mince garlic. Chop cabbage into bite—sized chunks. Dice chicken breast into even cubes for fast even cooking.

Brown the Chicken:

Melt butter in a wide skillet or wok over medium—high heat. Add diced chicken and cook for five to seven minutes stirring now and then until the chicken turns golden and is cooked through. Transfer chicken to a bowl to keep it juicy.

Sauté Aromatics and Veggies:

In the same pan add sliced onion and minced garlic. Stir—fry for one to two minutes until the onion softens slightly and the garlic smells fragrant. Add chopped cabbage bell pepper and carrot. Cook tossing often for about five minutes so the veggies keep some crispness but start to soften around the edges.

Combine Chicken and Sauces:

Return cooked chicken to the skillet with the veggies. Add soy sauce oyster sauce toasted sesame oil black pepper and red pepper flakes. Toss or stir until everything is evenly coated and heated through. The veggies should look glossy and the sauce should lightly coat every piece.

Thicken the Sauce:

If you prefer a thicker sauce dissolve cornstarch in water until completely blended. Pour this mixture into the pan and stir. Let it bubble for another minute until the sauce looks silky and slightly thickened.

Serve Hot:

Spoon stir—fry over steamed rice or noodles if you like. Serve immediately while everything is hot and vibrant for best texture and flavor.

Pin it

I love how cabbage tastes in this recipe because it goes from squeaky raw crunch to tender sweetness as it cooks but never loses its spirit. My mom used to cook stir—fries like this when I was a kid and even now those scents bring me right back to her kitchen.

Storage Tips

Store leftovers in a tightly sealed container in the fridge for up to three days. If you want to prep ahead chop all the ingredients earlier in the day and keep them chilled. This stir—fry is not ideal for freezing since the veggies will lose their crispness.

Ingredient Substitutions

You can use boneless chicken thighs for juicier results or swap in turkey breast. For a vegetarian version firm tofu cubes work well. Napa cabbage or savoy cabbage can easily replace green cabbage depending on what looks freshest.

Serving Suggestions

This stir—fry is perfect served over jasmine rice or tossed with steamed noodles. For extra crunch top with toasted cashews or sesame seeds. I sometimes add a side of sliced cucumbers dressed with a little rice vinegar for a bright contrast.

Cultural Context

Stir—fries are the backbone of so many Chinese home—cooked meals because they make the most of simple ingredients while keeping the flavors bright and fresh. This dish is a fantastic way to bring restaurant—style flavors home and customize with whatever vegetables you like.

Pin it

This stir—fry is fast enough for weeknights yet special enough to make you crave home cooking. The bold flavors and crisp textures will keep everyone coming back for more.

Frequently Asked Questions

→ Can I use a different cut of chicken?

Yes, chicken thighs work well in place of breast for added juiciness. Adjust cooking time as needed.

→ What vegetables pair well with this stir-fry?

Broccoli, snap peas, or mushrooms can be added or substituted for extra color and texture variety.

→ Is this dish spicy?

The dish has mild heat from crushed red pepper flakes, which can be adjusted to personal preference.

→ Can I make it vegetarian?

Tofu or tempeh can substitute for chicken, and plant-based sauces can replace oyster sauce if desired.

→ Which sides complement this dish?

Steamed jasmine rice, brown rice, or stir-fried noodles pair nicely to soak up the flavorful sauce.