Chinese Chicken Cabbage Stir Fry

This 30-minute Chinese Chicken Cabbage Stir Fry transforms everyday ingredients into a vibrant, restaurant-quality meal that's perfect for busy weeknights. The combination of tender chicken, crisp vegetables, and savory sauce creates a satisfying dish that's both healthier and tastier than takeout.

I started making this stir fry after a particularly hectic week when I needed quick, nutritious meals. Now it's in our regular rotation because my family devours it every time, and I love how it helps us use up vegetables that might otherwise go to waste.

• Unsalted butter: adds richness without overwhelming the dish consider using good quality butter for best results
• Yellow onion: provides aromatic sweetness choose firm onions with no soft spots
• Garlic cloves: fresh minced garlic delivers more flavor than pre-minced alternatives
• Boneless skinless chicken breast: lean protein that cooks quickly look for organic or free-range options when possible
• Green cabbage: offers crunch and mild sweetness select heads that feel heavy for their size
• Bell pepper: adds color and vitamin C any color works great but red offers the sweetest flavor
• Carrot: introduces natural sweetness and visual appeal choose firm, bright colored carrots
• Soy sauce: delivers umami depth low sodium varieties work well
• Oyster sauce: provides rich complexity and thickening power this is the secret ingredient that makes it taste authentic
• Toasted sesame oil: just a small amount adds tremendous nutty flavor use only at the end of cooking
• Black pepper: adds gentle heat freshly ground offers the best flavor
• Crushed red pepper flakes: customizable heat adjust to your preference
• Cornstarch water mixture: creates that restaurant quality glossy sauce mix just before using

How To Make Chinese Chicken Cabbage Stir Fry

Preparation:

Proper prep is crucial for stir fry success. Cut all vegetables and chicken before heating the pan. Slice onions and peppers thinly so they cook quickly and evenly. Julienne carrots into matchsticks about 2 inches long. Chop cabbage into roughly 1inch pieces. Cut chicken into uniform bitesized cubes approximately 3/4 inch each to ensure even cooking.

Cook The Chicken:

Heat a large wok or skillet until very hot, then add butter and let it melt completely. Add diced chicken in a single layer without overcrowding the pan. Allow pieces to brown undisturbed for 2 minutes before stirring. Continue cooking for 5 to 7 minutes total, turning occasionally until golden brown on multiple sides and cooked through to 165°F internally. Remove chicken to a clean bowl to prevent overcooking.

Stir Fry Vegetables:

In the same pan with remaining butter and chicken juices, add onion and garlic. Cook for exactly 1 to 2 minutes, stirring constantly to prevent garlic from burning. Add cabbage, bell pepper, and carrot all at once. Increase heat to high and stir continuously for about 5 minutes. The perfect vegetables should be bright in color and crisp tender meaning they still have some pleasant crunch.

Combine And Season:

Return the chicken to the pan, pouring in any accumulated juices. Immediately add soy sauce, oyster sauce, and sesame oil, stirring to coat everything evenly. Sprinkle black pepper and red pepper flakes throughout the mixture. Let everything simmer together for 1 minute so flavors can meld.

Thicken The Sauce:

Stir the cornstarch water mixture once more before adding it to the pan, as cornstarch settles quickly. Pour in a thin stream while stirring constantly to prevent lumps. Cook for exactly 1 minute more until the sauce transforms from cloudy to glossy and lightly coats the back of a spoon. Remove from heat immediately to prevent vegetables from becoming soggy.

The oyster sauce is truly the magical ingredient that gives this dish its authentic Chinese restaurant flavor. My grandmother taught me that the secret to perfect stir fry is having everything prepped before you start cooking, and she was right. The first time I made this for my partner, they couldn't believe it wasn't takeout!

Storage and Reheating

This stir fry keeps beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers something to look forward to. For reheating, a quick 2-minute session in a hot skillet is ideal as it preserves the texture better than microwaving. If you do use the microwave, heat at 70% power and stir halfway through to prevent the chicken from becoming tough.

Making It Your Own

This recipe welcomes customization based on what you have available. Swap chicken for thinly sliced beef, pork, or tofu. Any sturdy vegetable works well here. Try bok choy, snow peas, broccoli, or mushrooms. For additional texture, sprinkle toasted sesame seeds or chopped peanuts on top before serving. If you enjoy more heat, add a tablespoon of chili garlic sauce or sriracha to the sauce mixture.

Serving Suggestions

While delicious on its own, this stir fry pairs wonderfully with steamed jasmine rice or lo mein noodles. For a lower carb option, serve it over cauliflower rice or alongside a simple miso soup. For a complete Chinese restaurant experience at home, serve with a side of hot and sour soup or crispy spring rolls. A cold Asian cucumber salad makes a refreshing accompaniment that balances the savory warmth of the stir fry.

Recipe FAQs

→ What vegetables can I substitute in this stir fry?

This stir fry is very adaptable! You can substitute or add bok choy, snap peas, broccoli, mushrooms, bean sprouts, or water chestnuts. Just make sure to adjust cooking times based on the vegetables' firmness - add firmer vegetables earlier and more delicate ones later in the cooking process.

→ Can I use a different protein instead of chicken?

Absolutely! This stir fry works well with thinly sliced beef, pork, shrimp, or tofu for a vegetarian option. For beef or pork, slice thinly against the grain. For shrimp, reduce cooking time to about 2-3 minutes. For tofu, press it first to remove excess moisture, then cube and brown before adding vegetables.

→ How can I make this dish spicier?

To increase the heat level, add more crushed red pepper flakes, fresh minced chili peppers, or a tablespoon of chili garlic sauce or sriracha to the sauce mixture. You could also include sliced fresh jalapeños or Thai chilis with the vegetables.

→ Is there a substitute for oyster sauce?

If you don't have oyster sauce or need a vegetarian alternative, you can use hoisin sauce (though it's sweeter), vegetarian mushroom oyster sauce, or a mix of extra soy sauce with a pinch of sugar and a dash of Worcestershire sauce. For a gluten-free option, look for tamari or coconut aminos to replace both the soy and oyster sauces.

→ Why is my stir fry sauce too thin or too thick?

If your sauce is too thin, mix a little more cornstarch with cold water (about 1 teaspoon cornstarch with 1 tablespoon water) and add it gradually while stirring. If your sauce is too thick, thin it with a splash of chicken broth or water until you reach your desired consistency.

→ Can I prepare any components of this dish ahead of time?

Yes! You can slice all vegetables and dice the chicken up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. You can also mix the sauce ingredients ahead of time and refrigerate. This prep work makes the actual cooking process extremely quick when you're ready to make the meal.