Chinese Chicken Cabbage Stir-Fry – Quick, Healthy, and Better Than Takeout!
Looking for a fast and flavorful dinner that’s packed with protein and fresh veggies? This Chinese Chicken and Cabbage Stir-Fry is your new weeknight go-to! It’s light yet satisfying, full of umami flavor, and ready in under 20 minutes.
With juicy strips of chicken breast, tender yet crisp Chinese cabbage, and a silky soy-oyster sauce, this stir-fry brings authentic Asian flavors straight to your dinner table — no takeout menu required.
Ingredients You’ll Need
This simple stir-fry comes together with pantry staples and fresh ingredients:
- 1 lb boneless chicken breast, thinly sliced into strips
- 1 small Chinese cabbage (Napa cabbage), chopped into bite-sized pieces
- 2 cloves garlic, minced
- 1 inch piece of fresh ginger, peeled and grated
- 2 tbsp vegetable oil (or any neutral oil suitable for high heat)
- 2 tbsp soy sauce – For rich, salty flavor
- 1 tbsp oyster sauce – Adds a deep, savory umami kick
- 1 tsp cornstarch – Helps thicken the sauce
- 1/4 cup water – For creating the stir-fry sauce base
- Salt and black pepper, to taste
Instructions – Step-by-Step
1. Make the Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. This will be your flavorful, glossy sauce that coats the chicken and veggies. Set it aside.
2. Heat the Wok
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Once shimmering, add the minced garlic and grated ginger. Stir-fry for about 30 seconds, just until fragrant — don’t let it burn!
3. Cook the Chicken
Add the sliced chicken breast to the wok. Stir-fry for 2–3 minutes, or until the chicken is browned and nearly cooked through. Keep the heat high and the ingredients moving for even cooking.
4. Add the Chinese Cabbage
Toss in the chopped Chinese cabbage and stir-fry for another 2–3 minutes, until the cabbage is wilted but still slightly crisp. The goal is to preserve some crunch for texture.
5. Add the Sauce
Pour the sauce mixture into the wok. Stir everything together and cook for another minute, allowing the sauce to thicken and coat the chicken and cabbage evenly.
6. Final Seasoning & Serve
Taste and adjust with salt and pepper as needed. Serve the stir-fry hot over steamed white rice, jasmine rice, or noodles.
Serving Suggestions
This dish pairs beautifully with:
- Steamed jasmine or basmati rice
- Brown rice for a healthier twist
- Rice noodles or lo mein-style egg noodles
- Add a side of hot chili oil or sriracha for extra spice!
Storage & Meal Prep Tips
- Refrigerate leftovers in an airtight container for up to 4 days.
- Meal prep-friendly: Make a double batch and store in containers with rice for easy lunches.
- Reheat in a skillet over medium heat or microwave in 60-second intervals.
Recipe Tips & Variations
- No Chinese cabbage? Use regular green cabbage, bok choy, or even shredded Brussels sprouts.
- Add more veggies like sliced bell peppers, carrots, or snap peas for color and crunch.
- Want it spicy? Add a pinch of red pepper flakes or a drizzle of chili garlic sauce to the sauce.
- Make it low-carb: Serve with cauliflower rice or just enjoy it as-is for a keto-friendly stir-fry.
- Swap the protein: Try thinly sliced beef, pork, or tofu instead of chicken.
Why You’ll Love This Chicken Cabbage Stir-Fry
Quick and easy – Ready in under 20 minutes
Healthy and light – Low in carbs, high in protein
Budget-friendly – Uses simple, affordable ingredients
Flavor-packed – Savory, garlicky, and totally satisfying
Great for meal prep – Make ahead and enjoy all week