Chinese Chicken Cabbage Stir-Fry

Don’t LOSE this recipe — it’s one of those meals you end up making every week!

This dish is fast, budget-friendly, and insanely satisfying. Tender chicken, sweet cabbage, and a savory garlic sauce come together in under 30 minutes—better than takeout and way healthier.

🛒 Ingredients

Main

1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
½ head green cabbage, thinly sliced
1 red bell pepper, sliced
1 onion, thinly sliced
2 cloves garlic, minced
2 tbsp vegetable oil (or sesame oil for extra flavor)

Stir-Fry Sauce

¼ cup soy sauce (low-sodium recommended)
1 tbsp oyster sauce
1 tbsp hoisin sauce (optional but delicious)
1 tsp sesame oil
1 tbsp cornstarch
½ cup chicken broth or water
½ tsp black pepper
½ tsp sugar (balances the salt)

Optional Add-Ins

1 tsp fresh ginger, grated
Chili flakes or sriracha (for heat)
Green onions or sesame seeds (for garnish)

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Prep the Sauce

In a bowl, whisk together soy sauce, oyster sauce, hoisin, sesame oil, cornstarch, broth, pepper, and sugar. Set aside.

2️⃣ Cook the Chicken

Heat 1 tbsp oil in a large wok or skillet over medium-high heat.
Add chicken slices in a single layer and cook 3–4 minutes, stirring occasionally, until just cooked through.
Remove chicken and set aside.

3️⃣ Stir-Fry the Veggies

Add remaining oil to the pan.
Sauté onion and bell pepper for 2 minutes.
Add garlic (and ginger if using) and cook 30 seconds until fragrant.
Add cabbage and stir-fry 3–4 minutes until slightly tender but still crisp.

4️⃣ Bring It All Together

Return chicken to the pan.
Pour in the sauce and toss everything together.
Cook 2–3 minutes, until the sauce thickens and coats everything beautifully.

5️⃣ Serve

Taste and adjust seasoning.
Garnish with green onions or sesame seeds.
Serve hot over steamed rice, noodles, or enjoy as-is.

🔥 Why This Recipe is a Keeper

✔ One pan
✔ Budget-friendly
✔ High protein
✔ Perfect for meal prep
✔ Tastes even better the next day

📊 Nutrition (Approx. Per Serving – serves 4)

Calories: ~320
Protein: ~32 g
Carbs: ~18 g
Fat: ~12 g

❓ Q & A

Q: Can I use chicken thighs instead?
Absolutely—thighs are even juicier and very flavorful.

Q: Can I make this ahead of time?
Yes! Stores well in the fridge for 3–4 days.

Q: What other veggies can I add?
Carrots, mushrooms, snow peas, or broccoli all work great.

Q: Is this recipe gluten-free?
Use gluten-free soy sauce and oyster sauce and you’re good.

Q: How do I keep the cabbage from getting soggy?
High heat + short cooking time. Don’t overcrowd the pan.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.