Go Back
Alina

Chinese Chicken Cabbage Stir Fry

A quick, healthy, and incredibly flavorful Chinese chicken and cabbage stir fry with a savory umami sauce—your perfect weeknight wonder.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry
  • 1 lb boneless skinless chicken breast or thighs cut into 1-inch pieces
  • 1/2 head green cabbage thinly sliced
  • 1 bell pepper thinly sliced
  • 1 medium carrot julienned
  • 1 small onion thinly sliced
  • 2-3 cloves garlic minced
  • 1- inch fresh ginger grated
  • 2 tbsp vegetable oil or sesame oil divided
Stir Fry Sauce
  • 1/4 cup low sodium soy sauce
  • 2 tbsp oyster sauce optional
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar or honey
  • 1 tsp toasted sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch
  • 1/4 cup chicken broth or water
To Serve (Optional)
  • Steamed rice or noodles
  • Chopped green onions
  • Sesame seeds

Equipment

  • 1 Wok or Large Skillet
  • 1 Chef's Knife
  • 1 Cutting Board

Method
 

  1. In a bowl, whisk soy sauce, oyster sauce (if using), rice vinegar, brown sugar or honey, sesame oil, white pepper, cornstarch, and broth until smooth. Set aside.
  2. Heat 1 tbsp oil in a hot wok over medium-high. Stir-fry chicken 3-5 minutes until cooked through and lightly browned. Transfer to a plate.
  3. Add remaining oil. Stir-fry onion, bell pepper, and carrot 2-3 minutes. Add garlic and ginger for 30 seconds until fragrant. Add cabbage and cook 3-5 minutes until tender-crisp.
  4. Return chicken to the wok. Whisk sauce again and pour over. Stir 1-2 minutes until the sauce thickens and coats everything.
  5. Serve immediately over rice or noodles. Garnish with green onions and sesame seeds.

Notes

For extra heat, add chili flakes or chili oil. Use Napa cabbage for a milder flavor and tender texture.