Chinese Chicken and Cabbage Stir Fry

Name: Chinese Chicken and Cabbage Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: ½ lb (200 grams) skinless, boneless chicken breast (thinly sliced); 1 teaspoon soy sauce; salt (as needed); ground white pepper (as needed); 1 teaspoon cornstarch; 1 tablespoon water; ½ teaspoon canola oil ((or any neutral oil)); 2 cups cabbage (cut or hand-torn into bite-sized pieces); 4-5 cloves garlic (sliced); 1 fresh red chili (sliced and deseeded); 1 tablespoon soy sauce; 1 teaspoon oyster sauce; 2 tablespoon canola oil ((or any neutral oil)); 2 green onions (sliced)

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This is another easy and delicious stir-fry dish to add to your collection. The chicken turns out tender and juicy, while the cabbage stays crisp and flavorful. Best of all, this chicken cabbage stir-fry is ready to serve in under 20 minutes and is made all in one pan. Perfect for a simple, everyday meal.

Chicken and cabbage stir fry served in a white bowl.

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Ingredients You'll Need
Additions and Substitutions
Instructions (Step-By-Step)
Tips for Chicken Cabbage Stir Fry
FAQs
More Tasty Ideas
Tried This Recipe?
Recipe
Comments

Whether you're trying to add more vegetables to your meals or just want to enjoy cabbage in a new way, this chicken cabbage stir fry is a must try.

Stir-frying the chicken and cabbage over high heat quickly sears them, bringing out their natural flavors while keeping the chicken juicy and the vegetables crisp.

Garlic and fresh red chili add a wonderful base flavor to the dish. However, if you don't have fresh red chili, you can use dried chili instead. Just adjust the amount to suit your spice preference. You can even keep them whole if you prefer a milder version.

This dish is delicious on its own as a low-carb meal, or you can serve it with a bowl of steamed rice or noodles for a more filling option.

Ingredients You'll Need

Here are a few important notes about the ingredients. For measurements, see the recipe card below.

Ingredients for Chinese chicken and cabbage stir fry on a wooden background.

Chicken: I used boneless, skinless, chicken breast, but thighs work just as well.
Cabbage: Tear the cabbage by hand or cut into bite-sized pieces, keeping the leaves and discarding any tough parts. Make sure there's no excess moisture before cooking so it stir-fries properly.
Garlic: A key ingredient in this recipe. Use fresh garlic for the best flavor.
Fresh red chili: Chilies can differ in heat. I sliced and deseeded mine, but you can use them whole if you prefer a milder taste.
Soy sauce: Adds that savory umami flavor.
Oyster sauce: Adds a rich, savory note. Use a good-quality one, as a little goes a long way.
Salt and Ground white pepper: Simple yet essential seasonings.
Cornstarch: Mixing cornstarch with the chicken helps lock in its juices and keeps the meat tender while stir-frying.
Oil: Use any neutral cooking oil such as canola, vegetable, peanut, or sunflower.
Green onions: Added at the end for a pop of color and a refreshing finish.

Additions and Substitutions

Protein: Swap the chicken with shrimp, tofu, or any meat of choice. Just adjust the cooking time accordingly.
Chili options: Fresh red chili adds great flavor, but you can use dried red chili or chili flakes instead. Adjust the amount depending on your spice preference.
No oyster sauce? Substitute it with a little more soy sauce and a pinch of sugar to balance the flavor.
For extra flavor: Add a pinch of chicken bouillon powder and a drizzle of toasted sesame oil. You can even top it with toasted sesame seeds before serving.

Instructions (Step-By-Step)

1. In a bowl, combine the sliced chicken, soy sauce, oil, cornstarch, water, salt, and white pepper. Mix well until the chicken is evenly coated. Set aside while preparing the other ingredients.

2. Heat a wok or large pan over high heat and add 1 tablespoon of oil. Add the chicken in a single layer and let it sear undisturbed for 10-15 seconds. Stir-fry until the chicken turns opaque, then remove from the wok and set aside.

3. Add the remaining tablespoon of oil to the wok. Add the garlic and red chili, and stir-fry for a few seconds.

4. Add the cabbage and stir-fry for 1-2 minutes until slightly wilted but still crisp.

Chicken cabbage stir fry step-by-step collage: marinating chicken, cooking chicken, sizzling garlic and chili, adding cabbage.

5. Stir in soy sauce, oyster sauce, and a pinch of salt.

6. Return the chicken to the wok along with green onions. Toss everything together and remove the pan from heat.

7. Serve immediately. Enjoy!

Chicken cabbage stir fry step-by-step collage: adding sauces, adding cooked chicken and green onions, tossing to combine.

Chinese chicken and cabbage stir fry served in a white bowl.

Tips for Chicken Cabbage Stir Fry

Prep before cooking: This recipe takes a very short time to cook. So have all your ingredients sliced and ready before heating the oil. This helps everything go smoothly.

Cook chicken and vegetables separately: This prevents overcooking and ensures both the chicken and cabbage stay tender and flavorful.

Avoid overcrowding: Cook in batches if needed. Overcrowding the pan will cause the ingredients to steam instead of sear.

FAQs

How do I know the chicken is cooked?

The chicken is cooked when it turns completely opaque. It should be tender and easy to cut through. If you are unsure, you can check by slicing a piece. There should be no pink in the centre.

Can I use Napa cabbage instead?

Yes! Napa cabbage is softer and milder than green cabbage, so it cooks a bit faster. Just watch it closely to keep it tender.

More Tasty Ideas

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