I love this simple, one-pan Chinese-inspired stir-fry featuring tender chicken and crisp cabbage, all brought together by a savory sauce. It’s perfect for a quick weeknight dinner or meal prep.
Why You’ll Love This Recipe
I find this dish incredibly convenient—it’s ready in about 30 minutes with minimal cleanup. The bright veggies and lean protein make it both satisfying and nutritious, and the sauce gives just the right balance of savory flavor without overpowering the fresh ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Boneless, skinless chicken breast (or thighs), thinly sliced
-
Cabbage (green or napa), thinly sliced
-
Bell pepper, sliced
-
Carrot, julienned (optional)
-
Onion or shallot, sliced
-
Garlic and fresh ginger, minced
-
Frozen peas (optional)
-
Vegetable oil or butter
-
Chicken broth or stock
-
Soy sauce and/or oyster sauce
-
Lemon juice or rice wine (optional)
-
Cornstarch or tapioca starch (for coating and sauce thickener)
-
Sesame oil for finishing
-
Scallions and/or sesame seeds for garnish
Directions
-
Prep and marinate – I toss the chicken with a bit of cornstarch, soy sauce, lemon juice (or rice wine), ginger, and broth, then let it marinate for about 15 minutes.
-
Cook chicken – I heat oil in a pan or wok and stir-fry the chicken until just browned, around 4 minutes, then remove it from the pan.
-
Sauté aromatics and veggies – I add more oil, stir-fry onion or shallot until soft, then add garlic, ginger, bell pepper, cabbage, and carrot, and cook until the cabbage starts to wilt, about 4 minutes.
-
Combine and thicken – I return the chicken to the pan, pour in the reserved marinade, broth, and peas, then stir-fry until the sauce thickens and everything is cooked through, about 1 to 2 minutes.
-
Finish and serve – I drizzle sesame oil on top, sprinkle scallions and sesame seeds, and serve it over rice, noodles, or enjoy it as is.
Servings and timing
-
Prep time: ~15 minutes (plus marinating)
-
Cook time: ~15 minutes
-
Total time: ~30–35 minutes
-
Servings: 2–4 depending on portion size
Variations
-
I use napa cabbage for a juicier texture and quicker cooking.
-
I like adding mushrooms such as shiitake for extra umami.
-
I sometimes swap cornstarch for arrowroot or tapioca starch.
-
For heat, I add chili flakes or gochugaru.
-
I also enjoy using other proteins like beef or tofu.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4–5 days. To reheat, I either microwave briefly or warm it in a skillet until heated through.
FAQs
What kind of cabbage is best for stir-fry?
I prefer napa cabbage because it cooks quickly and stays tender, but green cabbage also works well with a slightly firmer bite.
How do I keep the chicken juicy?
I coat the chicken with cornstarch and a bit of soy sauce before stir-frying, which helps seal in moisture and keep it tender.
Can I leave out cornstarch?
Yes, I sometimes skip it for a thinner sauce or use arrowroot or tapioca starch instead.
Is this dish gluten-free?
It can be. I use tamari or gluten-free soy sauce and check my oyster sauce for a gluten-free version.
Can I prep ahead?
Definitely. I often slice and marinate the chicken and chop the vegetables a day ahead. When I’m ready to cook, I just toss it all in the pan.
Conclusion
I love how this Chinese Chicken Cabbage Stir-Fry combines speed, flavor, and nutrition in one easy pan. It’s an ideal go-to for busy nights, meal prep, or whenever I crave something light yet satisfying. I hope it becomes your favorite one-pan dish too!
Print
Chinese Chicken Cabbage Stir-Fry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30–35 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Fat
Description
A quick and flavorful one-pan Chinese-inspired stir-fry with tender chicken, crisp cabbage, and colorful vegetables in a savory sauce.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 3 cups cabbage (green or napa), thinly sliced
- 1 bell pepper, sliced
- 1 carrot, julienned (optional)
- 1 small onion or shallot, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 cup frozen peas (optional)
- 2 tbsp vegetable oil or butter
- 1/4 cup chicken broth or stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp lemon juice or rice wine (optional)
- 2 tsp cornstarch or tapioca starch
- 1 tsp sesame oil
- 2 scallions, sliced (for garnish)
- 1 tsp sesame seeds (for garnish)
Instructions
- Toss chicken with 1 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp lemon juice or rice wine, 1/2 tsp ginger, and 1 tbsp broth. Let marinate for 15 minutes.
- Heat 1 tbsp oil in a large pan or wok over medium-high heat. Stir-fry chicken until just browned, about 4 minutes. Remove from pan and set aside.
- Add remaining oil, sauté onion or shallot until soft. Add garlic, remaining ginger, bell pepper, cabbage, and carrot. Cook for about 4 minutes until cabbage wilts.
- Return chicken to the pan. Add remaining broth, soy sauce, oyster sauce, peas, and reserved marinade. Stir-fry until sauce thickens and everything is cooked through, 1–2 minutes.
- Drizzle with sesame oil, garnish with scallions and sesame seeds. Serve over rice or noodles, or as is.
Notes
- Use napa cabbage for a juicier texture.
- Add mushrooms like shiitake for extra umami.
- Adjust spice with chili flakes or gochugaru.
- Arrowroot or tapioca starch can substitute cornstarch.
- Make it gluten-free with tamari and gluten-free oyster sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg