Chinese Chicken Cabbage Stir Fry combines tender slices of chicken with crisp-tender cabbage, carrots, green onions, garlic, and ginger in a savory soy-based stir-fry sauce. The cabbage softens around the edges while keeping a little crunch, and the chicken is lightly coated with cornstarch so it stays juicy and picks up the glossy sauce.
The chicken marinates for just 10 minutes while the vegetables and sauce are prepared. Everything cooks quickly in a hot wok or large skillet, making this a practical weeknight dinner to serve with steamed rice or noodles.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Additional Time: 10 minutes
- Total Time: 45 minutes
- Yield: About 8 cups stir fry
- Servings: 6
- Difficulty: Easy
Why You'll Love This Recipe
- Thinly slicing the chicken across the grain helps it cook quickly and remain tender.
- A short soy sauce and cornstarch marinade lightly coats the chicken and helps protect it from drying out over high heat.
- Cooking the chicken separately prevents overcrowding and gives it time to brown before the cabbage releases moisture.
- Napa or green cabbage cooks quickly while retaining enough structure to keep the stir fry from becoming soft or watery.
- A cornstarch-thickened sauce coats the chicken and vegetables instead of collecting as thin liquid at the bottom of the pan.
Equipment Needed
- 14-inch wok or 12-inch large deep skillet
- Large mixing bowl
- Small mixing bowl
- Whisk
- Tongs or heat-resistant spatula
- Chef’s knife and cutting board
- Instant-read meat thermometer
Ingredients You'll Need
For the Chicken
- ■ 1 1/2 pounds (680 g) boneless, skinless chicken breasts, thinly sliced across the grain
- ■ 1 tablespoon (15 ml) reduced-sodium soy sauce
- ■ 1 tablespoon (8 g) cornstarch
- ■ 1 teaspoon (5 ml) toasted sesame oil
For the Stir-Fry Sauce
- ■ 1/4 cup (60 ml) reduced-sodium soy sauce
- ■ 1/3 cup (80 ml) low-sodium chicken broth
- ■ 2 tablespoons (30 ml) oyster sauce
- ■ 1 tablespoon (15 ml) rice vinegar
- ■ 1 tablespoon packed (13 g) light brown sugar
- ■ 2 teaspoons (5 g) cornstarch
- ■ 1 teaspoon (5 ml) toasted sesame oil
For the Stir Fry
- ■ 2 tablespoons (30 ml) neutral oil, such as avocado or canola oil, divided
- ■ 1 medium yellow onion, about 6 ounces (170 g), thinly sliced
- ■ 2 medium carrots, about 5 ounces (140 g), cut into thin matchsticks
- ■ 4 garlic cloves, finely minced
- ■ 1 tablespoon (8 g) freshly grated ginger
- ■ 8 cups (560 g) thinly sliced green cabbage or napa cabbage
- ■ 4 green onions, cut into 1-inch (2.5 cm) pieces
Optional Garnishes
- ■ 1 tablespoon (9 g) toasted sesame seeds, optional
- ■ Crushed red pepper flakes, optional
How to Make Chinese Chicken Cabbage Stir Fry
Marinate the Chicken
Place the sliced chicken in a large bowl. Add 1 tablespoon (15 ml) soy sauce, 1 tablespoon (8 g) cornstarch, and 1 teaspoon (5 ml) sesame oil. Toss until every piece is lightly coated. This marinade not only adds flavor but also helps to keep the chicken moist during cooking.
Rest the Chicken
Let the chicken stand for 10 minutes while preparing the sauce and vegetables. This brief resting period allows the flavors to penetrate the meat and ensures a more tender result.
Make the Stir-Fry Sauce
In a small bowl, whisk together the 1/4 cup (60 ml) soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, 2 teaspoons (5 g) cornstarch, and 1 teaspoon (5 ml) sesame oil until smooth. This sauce will provide a rich, savory flavor that complements the chicken and vegetables.
Prepare the Vegetables
Slice the onion, carrots, cabbage, and green onions before heating the wok. Stir-frying moves quickly, so all ingredients should be ready before cooking begins to ensure even cooking and prevent burning.
Heat the Wok
Heat a 14-inch wok or large deep skillet over medium-high to high heat until hot. Add 1 tablespoon (15 ml) neutral oil and swirl to coat the surface. A properly heated wok is essential for achieving the desired stir-fry texture and flavor.
Cook the Chicken
Add the chicken in a single layer. Cook for 2 minutes without excessive stirring so the underside can brown. This browning adds depth of flavor and a pleasing texture to the chicken.
Finish the Chicken
Stir-fry for another 3 to 4 minutes, until the chicken is lightly golden and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate. Ensuring the chicken is fully cooked is crucial for food safety.
Cook the Onion and Carrots
Add the remaining 1 tablespoon (15 ml) neutral oil to the wok. Add the onion and carrots and stir-fry for 2 minutes. The onion should begin softening while the carrots remain slightly crisp, providing a nice contrast in texture.
Add the Aromatics
Add the garlic and ginger. Stir-fry for about 30 seconds, just until fragrant. Do not let the garlic darken, as burnt garlic can impart a bitter flavor to the dish.
Add the Cabbage
Add the sliced cabbage in two or three additions, tossing after each addition as it begins to wilt. Stir-fry for 3 to 4 minutes for green cabbage or about 2 to 3 minutes for napa cabbage. This method ensures even cooking and prevents the cabbage from becoming too soft.
Check the Cabbage Texture
The cabbage should be tender around the edges but still have some crispness in the thicker pieces. If it releases a large amount of water, increase the heat and cook for another minute before adding the sauce. This step is important to maintain the desired texture of the stir-fry.
Return the Chicken
Add the cooked chicken and any accumulated juices back to the wok. Toss with the vegetables until evenly distributed. This allows the chicken to reheat and absorb the flavors of the vegetables.
Add the Sauce
Whisk the stir-fry sauce again because the cornstarch may have settled. Pour it around the sides of the hot wok rather than directly into one spot. This technique helps to evenly distribute the sauce and prevents clumping.
Thicken and Coat
Toss everything continuously for 1 to 2 minutes. The sauce should come to a simmer, turn glossy, and cling lightly to the chicken and cabbage. This step ensures that all ingredients are well-coated and flavorful.
Add the Green Onions
Stir in the green onions and cook for about 30 seconds. They should soften slightly while retaining their bright color, adding a fresh element to the dish.
Garnish and Serve
Remove from the heat. Sprinkle with sesame seeds and crushed red pepper flakes if desired. Serve immediately for the best flavor and texture.
Tips for Success
- Do not overcrowd the wok while cooking the chicken; work in two batches if your skillet is smaller than 12 inches.
- Keep the heat fairly high after adding the cabbage so its moisture evaporates instead of turning the stir fry watery.
- Whisk the sauce immediately before adding it because cornstarch settles rapidly.
- Check the chicken with an instant-read thermometer and make sure it reaches 165°F (74°C).
Storage, Freezing, and Make-Ahead Instructions
Cool leftover Chinese Chicken Cabbage Stir Fry promptly and transfer it to an airtight container within 2 hours. Refrigerate for up to 4 days.
Reheat in a hot skillet over medium heat, stirring frequently, until the chicken reaches 165°F (74°C). A tablespoon or two of water or chicken broth can be added if the sauce becomes too thick during reheating.
Freezing is possible for up to 2 months, but the cabbage will become noticeably softer after thawing. For the best texture, refrigerating rather than freezing is recommended.
For make-ahead preparation, slice the chicken and vegetables up to 1 day ahead and refrigerate them separately. The stir-fry sauce can also be mixed up to 3 days ahead; whisk it thoroughly before using. Marinate the chicken only during the final 10 minutes before cooking.
FAQ
Can I use napa cabbage instead of green cabbage?
Yes. Use the same weight of napa cabbage, but reduce the stir-frying time slightly because napa cabbage is more delicate and wilts faster.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can replace the chicken breasts in the same quantity. Slice them thinly and cook until they reach 165°F (74°C).
Why is my chicken cabbage stir fry watery?
The cabbage may have released too much moisture, or the pan may not have been hot enough. Use high heat, avoid overcrowding, and let excess moisture cook off before adding the sauce.
Can I make Chinese Chicken Cabbage Stir Fry without oyster sauce?
Yes. Replace the oyster sauce with the same quantity of vegetarian mushroom stir-fry sauce. The finished flavor will be slightly different but still savory.
What can I serve with this stir fry?
Steamed jasmine rice, brown rice, noodles, or cauliflower rice all work well. Because the stir fry already contains plenty of cabbage and carrots, it can also be served on its own for a lighter meal.
Chinese Chicken Cabbage Stir Fry
For the Chicken
- 1 1/2 pounds boneless (skinless chicken breasts, thinly sliced across the grain)
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
For the Stir-Fry Sauce
- 1/4 cup reduced-sodium soy sauce
- 1/3 cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon packed (13 g) light brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon toasted sesame oil
For the Stir Fry
- 2 tablespoons neutral oil (such as avocado or canola oil, divided)
- 1 medium yellow onion (about 6 ounces (170 g), thinly sliced)
- 2 medium carrots (about 5 ounces (140 g), cut into thin matchsticks)
- 4 garlic cloves (finely minced)
- 1 tablespoon freshly grated ginger
- 8 cups thinly sliced green cabbage or napa cabbage
- 4 green onions (cut into 1-inch (2.5 cm) pieces)
Optional Garnishes
- 1 tablespoon toasted sesame seeds (optional)
- Crushed red pepper flakes (optional)
Method
- Marinate the chicken: Place the sliced chicken in a large bowl. Add 1 tablespoon (15 ml) soy sauce, 1 tablespoon (8 g) cornstarch, and 1 teaspoon (5 ml) sesame oil. Toss until every piece is lightly coated.
- Rest the chicken: Let the chicken stand for 10 minutes while preparing the sauce and vegetables.
- Make the stir-fry sauce: In a small bowl, whisk together the 1/4 cup (60 ml) soy sauce, chicken broth, oyster sauce, rice vinegar, brown sugar, 2 teaspoons (5 g) cornstarch, and 1 teaspoon (5 ml) sesame oil until smooth.
- Prepare the vegetables: Slice the onion, carrots, cabbage, and green onions before heating the wok. Stir-frying moves quickly, so all ingredients should be ready before cooking begins.
- Heat the wok: Heat a 14-inch wok or large deep skillet over medium-high to high heat until hot. Add 1 tablespoon (15 ml) neutral oil and swirl to coat the surface.
- Cook the chicken: Add the chicken in a single layer. Cook for 2 minutes without excessive stirring so the underside can brown.
- Finish the chicken: Stir-fry for another 3 to 4 minutes, until the chicken is lightly golden and the thickest pieces reach 165°F (74°C). Transfer the chicken to a clean plate.
- Cook the onion and carrots: Add the remaining 1 tablespoon (15 ml) neutral oil to the wok. Add the onion and carrots and stir-fry for 2 minutes. The onion should begin softening while the carrots remain slightly crisp.
- Add the aromatics: Add the garlic and ginger: Stir-fry for about 30 seconds, just until fragrant. Do not let the garlic darken.
- Add the cabbage: Add the sliced cabbage in two or three additions, tossing after each addition as it begins to wilt. Stir-fry for 3 to 4 minutes for green cabbage or about 2 to 3 minutes for napa cabbage.
- Check the cabbage texture: The cabbage should be tender around the edges but still have some crispness in the thicker pieces. If it releases a large amount of water, increase the heat and cook for another minute before adding the sauce.
- Return the chicken: Add the cooked chicken and any accumulated juices back to the wok. Toss with the vegetables until evenly distributed.
- Add the sauce: Whisk the stir-fry sauce again because the cornstarch may have settled. Pour it around the sides of the hot wok rather than directly into one spot.
- Thicken and coat: Toss everything continuously for 1 to 2 minutes. The sauce should come to a simmer, turn glossy, and cling lightly to the chicken and cabbage.
- Add the green onions: Stir in the green onions and cook for about 30 seconds. They should soften slightly while retaining their bright color.
- Garnish and serve: Remove from the heat: Sprinkle with sesame seeds and crushed red pepper flakes if desired. Serve immediately.
