Chinese Chicken Cabbage Stir Fry

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.

Why This Recipe Works

• 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 List

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

Ingredient Notes and Substitutions

• Chicken breasts: Chicken breasts have a mild flavor and cook quickly when sliced thinly. Boneless, skinless chicken thighs can be substituted in the same weight for a richer flavor and slightly juicier texture. Both should reach 165°F (74°C).
• Cabbage: Green cabbage stays relatively firm and provides plenty of crunch. Napa cabbage is softer and more delicate, so it may need about 1 to 2 minutes less cooking time.
• Oyster sauce: Oyster sauce adds sweetness, saltiness, and savory depth to the stir-fry sauce. Vegetarian mushroom stir-fry sauce can be substituted in the same quantity, though the flavor will be slightly different.
• Soy sauce: Reduced-sodium soy sauce seasons both the chicken and sauce while allowing better control over saltiness. Regular soy sauce can be used, but the finished dish will be saltier.
• Cornstarch: Cornstarch helps tenderize and coat the chicken while also thickening the sauce. Arrowroot starch can be substituted in the same quantity, though the sauce may appear slightly clearer and should not be simmered for an extended period.

Step-by-Step Instructions

Step 1: 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.

Step 2: Rest the chicken

Let the chicken stand for 10 minutes while preparing the sauce and vegetables.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: Cook the chicken

Add the chicken in a single layer. Cook for 2 minutes without excessive stirring so the underside can brown.

Step 7: 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.

Step 8: 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.

Step 9: Add the aromatics

Add the garlic and ginger. Stir-fry for about 30 seconds, just until fragrant. Do not let the garlic darken.

Step 10: 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.

Step 11: 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.

Step 12: Return the chicken

Add the cooked chicken and any accumulated juices back to the wok. Toss with the vegetables until evenly distributed.

Step 13: 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.

Step 14: 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.

Step 15: Add the green onions

Stir in the green onions and cook for about 30 seconds. They should soften slightly while retaining their bright color.

Step 16: Garnish and serve

Remove from the heat. Sprinkle with sesame seeds and crushed red pepper flakes if desired. Serve immediately.

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

5 from 59 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 cups stir fry servings

Course: Main Course

Cuisine: Chinese

Calories: 320

Ingredients Method

Ingredients

  

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

 

Method

1. 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.
2. Let the chicken stand for 10 minutes while preparing the sauce and vegetables.
3. 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.
4. 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.
5. 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.
6. Add the chicken in a single layer: Cook for 2 minutes without excessive stirring so the underside can brown.
7. 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.
8. 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.
9. Add the garlic and ginger: Stir-fry for about 30 seconds, just until fragrant. Do not let the garlic darken.
10. 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.
11. 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.
12. Add the cooked chicken and any accumulated juices back to the wok. Toss with the vegetables until evenly distributed.
13. 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.
14. 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.
15. Stir in the green onions and cook for about 30 seconds. They should soften slightly while retaining their bright color.
16. Remove from the heat: Sprinkle with sesame seeds and crushed red pepper flakes if desired. Serve immediately.