Looking for a quick, healthy, and flavorful dish that can be whipped up in less than 30 minutes? This Chinese Chicken Cabbage Stir Fry is the perfect answer! With tender chicken, crispy cabbage, and a savory sauce, this dish brings the classic stir-fry flavors into your home without the need for a takeout menu. It’s a great weeknight dinner option that satisfies both your taste buds and nutritional needs.
This stir-fry recipe features chicken breast, a lean protein that pairs beautifully with the crunchiness of cabbage. The dish is cooked with a simple, yet delicious, sauce made from soy sauce, ginger, garlic, and a touch of sesame oil, creating a savory and aromatic experience in every bite. Cabbage, a low-calorie and nutrient-packed vegetable, adds both texture and health benefits, making this stir fry a great choice for those looking to eat healthier without sacrificing flavor.
The recipe is incredibly versatile too—you can easily add extra veggies like bell peppers, carrots, or onions to suit your taste. Plus, this dish is perfect for meal prep, as it stores well in the fridge and can be reheated for a quick lunch or dinner later in the week. Ready to dive into a tasty and wholesome stir fry? Let’s get started!
Why You Will Love Making This Recipe
Here’s why you’ll love making this Chinese Chicken Cabbage Stir Fry:
- Quick and Easy: This stir fry comes together in less than 30 minutes, making it the perfect meal for busy weeknights. With just a few simple ingredients and minimal cooking time, you’ll have a satisfying dinner ready in no time.
- Healthy and Nutritious: Packed with lean chicken, cabbage, and garlic, this dish is full of nutrients. Cabbage is rich in fiber and vitamin C, while chicken provides a great source of protein. The simple sauce adds flavor without overwhelming the dish with unnecessary calories.
- Flavorful and Savory: The combination of soy sauce, ginger, and sesame oil creates a rich, savory sauce that perfectly complements the chicken and cabbage. Each bite is full of flavor, with the vegetables offering a satisfying crunch.
- Customizable: You can easily customize this dish by adding more veggies like mushrooms, bell peppers, or carrots. If you prefer a spicy kick, add chili flakes or sriracha to the sauce. The possibilities are endless!
- Perfect for Meal Prep: This stir fry is great for meal prepping. You can make a large batch and store it in the fridge for up to a few days. It reheats well and can be served with rice or noodles for a complete meal.
- Low-Carb and Keto-Friendly: If you’re following a low-carb or keto diet, you can skip the rice and serve this dish on its own for a filling, low-carb meal.
Ingredients:
- 2 chicken breasts, thinly sliced
- 1 small head of cabbage, shredded
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce (optional)
- Salt and pepper, to taste
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, chopped (for garnish)
Equipment Used
- Wok or Large Skillet – A wok or large skillet is ideal for stir-frying the chicken, cabbage, and other ingredients quickly and evenly at high heat.
- Knife and Cutting Board – Essential for slicing the chicken, chopping the cabbage, and prepping the garlic and ginger.
- Measuring Spoons and Cups – To accurately measure the soy sauce, sesame oil, and other ingredients for the stir-fry sauce.
- Wooden Spoon or Spatula – For stirring and tossing the ingredients in the wok, ensuring they cook evenly without sticking.
- Small Mixing Bowl – To mix the stir-fry sauce ingredients together before adding them to the pan.
- Tongs or Tongs-like Utensils – Useful for flipping and stirring the chicken and vegetables during cooking without breaking them apart.
- Grater or Zester (optional) – If you want to finely grate ginger for a smoother texture in your stir-fry sauce.
Directions & Instructions
- Prepare the Ingredients: Slice the chicken breasts thinly against the grain. Shred the cabbage and mince the garlic and ginger.
- Cook the Chicken: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, or until it’s browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Garlic and Ginger: In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for 1-2 minutes, or until fragrant.
- Stir-Fry the Cabbage: Add the shredded cabbage to the pan and stir-fry for about 4-5 minutes, or until the cabbage is tender but still slightly crisp. Stir occasionally to ensure even cooking.
- Add the Sauce: While the cabbage is cooking, mix together the soy sauce, sesame oil, rice vinegar, and oyster sauce (if using). Pour the sauce over the cabbage and stir to coat evenly.
- Combine Chicken and Veggies: Return the cooked chicken to the pan and toss everything together to combine. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately as is, or with a side of rice or noodles.
Nutritional Information
This Chinese Chicken Cabbage Stir Fry is a balanced and nutritious meal, rich in protein and vegetables. Here’s an estimated breakdown of the nutritional information per serving (based on 4 servings):
- Calories: 250-300
- Protein: 30g
- Fat: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Sugar: 5g
- Sodium: 700-800mg
This stir fry is a great option for those looking to enjoy a low-carb, high-protein meal. The cabbage provides fiber and essential vitamins, while the chicken offers lean protein. The sauce adds flavor without excess calories, making this dish perfect for anyone aiming to eat healthier. If you’d like to reduce the sodium, consider using low-sodium soy sauce.
Variations
- Vegetarian Version: Swap the chicken for tofu or tempeh to make this dish vegetarian. Both options absorb the flavors of the sauce beautifully and provide a protein-packed alternative.
- Spicy Stir Fry: Add chili flakes, fresh chilies, or sriracha to the sauce to turn up the heat. The spice will complement the savory sauce and add an extra layer of flavor.
- Add More Veggies: Feel free to add other vegetables like bell peppers, mushrooms, or carrots to enhance the dish’s flavor and nutrition.
Frequently Asked Questions
Can I use other vegetables in this stir fry?
Yes! You can add vegetables like bell peppers, carrots, broccoli, or mushrooms to make the dish more colorful and nutrient-packed. Just be sure to adjust the cooking time based on the vegetables you add.
Can I make this dish ahead of time?
Yes, this dish is perfect for meal prep. You can cook it in advance and store it in the fridge for up to 3 days. Simply reheat in a pan or microwave before serving.
Can I use a different protein?
Absolutely! This recipe works well with chicken, tofu, shrimp, or even beef. Adjust the cooking times based on the protein you use to ensure it’s cooked through.
Pro Tips by Emma
- Thinly Slice the Chicken: Thin slices of chicken cook more quickly and absorb the sauce better, creating a more flavorful stir fry.
- Don’t Overcook the Cabbage: Stir-fry the cabbage until it’s tender but still crisp to retain its texture and flavor.
- Adjust the Sauce: Taste the sauce before adding it to the pan and adjust the seasonings to your liking. If you like it saltier, add a bit more soy sauce.
- Add Crunch with Nuts: Garnish with crushed peanuts or cashews for an extra layer of texture and flavor.
Serving Suggestions
This Chinese Chicken Cabbage Stir Fry is great on its own, but it can also be served with a side of steamed jasmine rice, fried rice, or noodles for a more filling meal. For a low-carb option, serve it with cauliflower rice or zucchini noodles. You can also enjoy it with a refreshing Asian cucumber salad for a light, fresh contrast.
Easy Chinese Chicken Cabbage Stir Fry Recipe: Quick & Healthy
Equipment
- Wok or Large Skillet – A wok or large skillet is ideal for stir-frying the chicken, cabbage, and other ingredients quickly and evenly at high heat.
- Knife and Cutting Board – Essential for slicing the chicken, chopping the cabbage, and prepping the garlic and ginger.
- Measuring Spoons and Cups – To accurately measure the soy sauce, sesame oil, and other ingredients for the stir-fry sauce.
- Wooden Spoon or Spatula – For stirring and tossing the ingredients in the wok, ensuring they cook evenly without sticking.
- Small Mixing Bowl – To mix the stir-fry sauce ingredients together before adding them to the pan.
- Tongs or Tongs-like Utensils – Useful for flipping and stirring the chicken and vegetables during cooking without breaking them apart.
- Grater or Zester (optional) – If you want to finely grate ginger for a smoother texture in your stir-fry sauce.
Ingredients
- 2 chicken breasts thinly sliced
- 1 small head of cabbage shredded
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce optional
- Salt and pepper to taste
- 1 tablespoon sesame seeds optional, for garnish
- 2 green onions chopped (for garnish)
Instructions
- Prepare the Ingredients: Slice the chicken breasts thinly against the grain. Shred the cabbage and mince the garlic and ginger.
- Cook the Chicken: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, or until it’s browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté the Garlic and Ginger: In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger and sauté for 1-2 minutes, or until fragrant.
- Stir-Fry the Cabbage: Add the shredded cabbage to the pan and stir-fry for about 4-5 minutes, or until the cabbage is tender but still slightly crisp. Stir occasionally to ensure even cooking.
- Add the Sauce: While the cabbage is cooking, mix together the soy sauce, sesame oil, rice vinegar, and oyster sauce (if using). Pour the sauce over the cabbage and stir to coat evenly.
- Combine Chicken and Veggies: Return the cooked chicken to the pan and toss everything together to combine. Cook for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Serve: Remove from heat and garnish with sesame seeds and chopped green onions. Serve immediately as is, or with a side of rice or noodles.