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Chinese Chicken Cabbage Stir-Fry

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This Chinese Chicken Cabbage Stir-Fry is a quick, healthy weeknight dinner packed with lean chicken breast, crisp cabbage, and colorful vegetables in a savory soy-oyster sauce. Made in under 30 minutes, it’s perfect over rice or noodles for a simple, satisfying meal that’s full of flavor and texture.

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)

Instructions

  1. Slice onion, bell pepper, and carrot; mince garlic; chop cabbage; dice chicken.
  2. In a large skillet or wok, melt butter over medium-high heat. Cook chicken 5–7 minutes until golden and fully cooked. Remove and set aside.
  3. Add onion and garlic to the same pan and stir-fry 1–2 minutes.
  4. Add cabbage, bell pepper, and carrot. Stir-fry 5 minutes until slightly tender but still crisp.
  5. Return chicken to pan. Add soy sauce, oyster sauce, sesame oil, black pepper, and red pepper flakes. Stir to coat evenly.
  6. If using, add cornstarch mixture to the pan and stir until sauce thickens.
  7. Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.

Notes

  • Swap chicken for beef or tofu as a variation.
  • For extra texture, add snow peas or water chestnuts.
  • A splash of rice vinegar or hoisin sauce boosts flavor.
  • Best served immediately; reheats well for 3 days but not ideal for freezing.

Nutrition

Find it online: https://cookedbymaya.com/chinese-chicken-cabbage-stir-fry/