Name: Chinese Chicken Cabbage Stir-Fry
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Chinese
Ingredients: Unsalted butter; 1 yellow onion, sliced; 2 cloves garlic, minced; 450 g boneless skinless chicken breast, diced; ½ head green cabbage, chopped into bite-sized chunks; 1 bell pepper, sliced; 1 large carrot, julienned; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 teaspoon toasted sesame oil; Ground black pepper, to taste; Crushed red pepper flakes, to taste; 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

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This Chinese Chicken Cabbage Stir-Fry is one of those fast, feel-good meals I rely on when time is short but I still want something fresh and nourishing. Packed with lean protein and crisp vegetables, it’s tossed in a flavorful soy and oyster sauce blend with a touch of sesame oil and gentle heat. Every bite offers savory comfort and colorful crunch—perfect over rice or noodles for a complete, satisfying meal.

Why You’ll Love This Recipe

I keep coming back to this stir-fry because it’s quick, flexible, and full of flavor. It uses everyday ingredients that I always have on hand, and the whole dish comes together in under 30 minutes. The chicken is tender, the cabbage keeps its bite, and the sauce is so good it clings to everything in the best way. Whether I’m feeding the whole family or just meal-prepping for the week, it never fails to hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
1 yellow onion, sliced
2 cloves garlic, minced
450 g boneless skinless chicken breast, diced
½ head green cabbage, chopped into bite-sized chunks
1 bell pepper, sliced
1 large carrot, julienned
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
Ground black pepper, to taste
Crushed red pepper flakes, to taste
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Directions

Prep the Ingredients
I start by slicing the onion and bell pepper, julienning the carrot, and mincing the garlic. Then I chop the cabbage and dice the chicken breast into even cubes for consistent cooking.
Brown the Chicken
In a large skillet or wok over medium-high heat, I melt the butter and add the chicken. I cook it for 5–7 minutes, stirring occasionally, until golden and cooked through. I remove it from the pan and set it aside.
Sauté Aromatics and Veggies
Using the same skillet, I add the onion and garlic and stir-fry for 1–2 minutes until fragrant. Then I toss in the cabbage, bell pepper, and carrot. I cook everything for about 5 minutes, stirring often, so the veggies soften slightly but stay vibrant and crisp.
Combine Chicken and Sauces
I return the chicken to the pan and add soy sauce, oyster sauce, sesame oil, black pepper, and red pepper flakes. I stir everything together until well coated and heated through. The sauce should cling to the ingredients with a glossy finish.
Thicken the Sauce (Optional)
If I want a slightly thicker sauce, I mix cornstarch with water and pour it into the skillet. I stir for another minute until the sauce thickens and turns silky.
Serve Hot
I serve the stir-fry immediately over steamed rice or noodles. A sprinkle of extra sesame seeds or green onion on top adds a nice finishing touch.

Servings and timing

Yield: 4 servings
Prep time: 15 minutes
Cook time: 12 minutes
Total time: 27 minutes

Variations

I sometimes swap the chicken for thinly sliced beef or tofu.
For extra crunch, I add snow peas or water chestnuts.
A splash of rice vinegar or hoisin sauce gives the dish a sweet-tangy boost.
If I’m craving heat, I stir in a spoonful of chili garlic sauce.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I use a skillet over medium heat or a microwave until hot.
This dish isn’t ideal for freezing because the vegetables can become soggy.

FAQs

What type of cabbage works best?

I use green cabbage because it holds up well and becomes sweet as it cooks, but Napa cabbage or even savoy will work too.

Can I use pre-cooked chicken?

Yes, I can stir it in after the vegetables are nearly done just to heat through. It’s a great way to use leftovers.

How do I keep the vegetables from getting mushy?

I cook them over high heat and stir frequently. This keeps them tender-crisp and full of flavor.

Is oyster sauce necessary?

It adds rich umami and depth, but if I don’t have it, I use hoisin sauce or add a splash of soy with a bit of brown sugar as a substitute.

Can I make it vegetarian?

Definitely. I replace the chicken with tofu or mushrooms and stick with vegetable broth-based sauces.

Conclusion

This Chinese Chicken Cabbage Stir-Fry is one of my easiest go-to dinners when I want something flavorful, colorful, and nutritious. It’s fast to make, easy to customize, and always hits that sweet spot between comfort food and clean eating. Whether I’m feeding a family or just myself, it’s a stir-fry I’ll keep making again and again.