This Chinese Chicken Cabbage Stir-Fry is a vibrant, flavorful dish that brings together tender chicken strips with crisp vegetables in a savory Asian-inspired sauce. Drawing inspiration from traditional Chinese cooking techniques, this quick stir-fry combines the natural sweetness of cabbage with umami-rich oyster and soy sauces to create a balanced meal that’s both satisfying and nutritious.

Why You’ll Love This Recipe

• Ready in under 30 minutes, making it perfect for busy weeknights
• One-pan cooking means minimal cleanup
• Packed with vegetables for a nutritious, balanced meal
• Versatile recipe that can be easily customized with your favorite vegetables
• Budget-friendly dish that transforms simple ingredients into something special

Ingredients

• Chicken Breasts: Use boneless, skinless breasts sliced thinly against the grain for the most tender results. Chicken thighs can be substituted for a juicier alternative.
• Cabbage: Green cabbage works beautifully with its mild flavor and satisfying crunch. Make sure to shred it into bite-sized pieces for even cooking.
• Butter: Adds richness to the stir-fry base. For a dairy-free alternative, use neutral cooking oil or sesame oil for added Asian flavor.
• Onion: Medium yellow or white onion adds sweetness and depth. Slice it thinly for quick cooking and even distribution throughout the dish.
• Garlic: Fresh minced garlic provides aromatic foundation. Pre-minced garlic works in a pinch, but fresh delivers the best flavor.
• Jalapeño Pepper: Adds a gentle heat that complements the other flavors. Remove the seeds and membrane for less spice, or omit entirely for a milder dish.
• Orange Pepper: Provides vibrant color, sweet flavor, and vitamin C. Any color bell pepper works well as a substitute.
• Chicken Stock: Creates steam for cooking and forms the base of the sauce. Vegetable stock or water with a bouillon cube can be used instead.
• Oyster Sauce: Delivers that distinctive umami flavor essential to Chinese cooking. Vegetarian oyster sauce (made with mushrooms) is an excellent alternative.
• Soy Sauce: Adds saltiness and depth. Use low-sodium soy sauce to better control the salt level, or tamari for a gluten-free option.

Variations

Vegetarian Version

Transform this dish into a vegetarian delight by replacing the chicken with firm tofu or tempeh. Press the tofu well before cooking to remove excess moisture, then cut into cubes and pan-fry until golden before adding to the stir-fry. Substitute vegetable stock for chicken stock and use mushroom-based vegetarian oyster sauce for that essential umami flavor.

Spicy Sichuan Style

Kick up the heat by adding 1-2 teaspoons of Sichuan peppercorns (toasted and ground) and dried red chili flakes. Include more jalapeños or add some sliced Thai bird chilies for additional spice. Finish with a drizzle of chili oil for an authentic Sichuan experience that will leave your taste buds tingling.

Noodle Stir-Fry

Transform this dish into a complete one-pot meal by adding pre-cooked noodles. Cook the stir-fry as directed, then toss in cooked lo mein, udon, or rice noodles during the final few minutes of cooking. Add a touch more sauce (equal parts oyster sauce, soy sauce, and stock) to coat the noodles properly.

How to Make the Recipe

Step 1: Prepare the Ingredients

Start by slicing the chicken breasts into thin, even strips against the grain. This cutting technique ensures tender pieces that cook quickly and evenly. Next, prepare all your vegetables: slice the onion and orange pepper, mince the garlic, finely dice the jalapeño, and shred the cabbage into bite-sized pieces. Having everything ready before you start cooking (mise en place) is essential for a successful stir-fry, as the cooking process moves quickly.

Step 2: Cook the Chicken

Melt butter in a large skillet or wok over medium-high heat until it begins to sizzle. Add the sliced chicken breasts and season with a pinch of salt and pepper. Stir-fry the chicken continuously for 5-7 minutes until it’s fully cooked through and develops a light golden-brown color on the edges. The high heat will help seal in the juices, keeping the chicken tender. Once cooked, transfer the chicken to a clean plate and set aside.

Step 3: Stir-Fry the Vegetables and Combine

In the same skillet, add the sliced onion and stir-fry for about 3 minutes until it begins to soften and become translucent. Add the minced garlic and diced jalapeño, cooking for just one minute while stirring constantly to prevent burning. Next, add the shredded cabbage and diced orange pepper, then pour in the chicken stock to create steam. Add the oyster sauce and soy sauce, tossing everything together to ensure the vegetables are evenly coated. Cook for 5-7 minutes until the cabbage is tender but still retains some crispness. Finally, return the cooked chicken to the skillet and mix everything together. Cook for an additional 2-3 minutes to warm the chicken and allow all the flavors to meld beautifully. Taste and adjust seasoning if needed before serving hot.

Tips for Making the Recipe

• Slice the chicken when it’s still partially frozen for easier, thinner cuts
• Don’t overcrowd the pan—cook in batches if necessary to maintain high heat
• Use a large wok or skillet to allow proper tossing without ingredients spilling over
• Keep ingredients moving constantly to prevent burning—stir-frying is an active cooking method
• Add a teaspoon of cornstarch mixed with water at the end if you prefer a slightly thicker sauce
• For extra flavor, add a splash of Chinese rice wine or mirin during the cooking process

How to Serve

Serve this vibrant stir-fry hot, straight from the wok for the best flavor and texture. For a complete meal, spoon it over steamed jasmine rice or brown rice, which will soak up the delicious sauce. Alternatively, serve alongside noodles such as lo mein or rice noodles.

Garnish with sliced green onions, sesame seeds, or fresh cilantro for added color and flavor. For an authentic touch, serve with additional condiments on the side such as chili oil, sriracha, or extra soy sauce so diners can adjust to their taste preferences.

This stir-fry pairs wonderfully with a simple cucumber salad dressed with rice vinegar and sesame oil, or steamed edamame as a starter. For a family-style Asian meal, serve alongside other dishes like egg drop soup or vegetable spring rolls.

Make Ahead

While stir-fries are best enjoyed fresh, you can prepare components ahead of time to streamline the cooking process:

Prep all vegetables up to 24 hours in advance. Store sliced onions, peppers, and shredded cabbage in separate airtight containers or resealable bags in the refrigerator. Minced garlic and jalapeño can be stored together in a small container.

Slice the chicken up to one day ahead and store it in an airtight container in the refrigerator. For even better results, you can marinate the sliced chicken in a tablespoon of soy sauce and a teaspoon of cornstarch, which will tenderize the meat and help it retain moisture during cooking.

Mix the sauce ingredients (chicken stock, oyster sauce, and soy sauce) in advance and refrigerate in a jar or container until ready to use.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of water or stock if needed to refresh the sauce.

FAQs

Can I use pre-shredded cabbage to save time?

Yes, pre-shredded cabbage or coleslaw mix works perfectly in this recipe and is a great time-saver. Just make sure it’s fresh and doesn’t contain any added dressings or seasonings. You may need to adjust the cooking time slightly as pre-shredded cabbage is often cut finer than home-shredded.

I don’t have oyster sauce. What can I substitute?

If you don’t have oyster sauce, you can substitute with 1 tablespoon of hoisin sauce mixed with 1 teaspoon of soy sauce. Alternatively, a combination of soy sauce and a pinch of sugar will provide some of the flavor complexity, though it won’t have the same richness. Fish sauce can also work in a pinch, but use less as it’s more potent.

How can I make this dish gluten-free?

To make this dish gluten-free, use tamari instead of regular soy sauce and ensure your oyster sauce is gluten-free (some brands contain wheat). Also, check your chicken stock ingredients if using store-bought. Serve with rice instead of wheat-based noodles for a completely gluten-free meal.

Can I add other vegetables to this stir-fry?

Absolutely! This recipe is very adaptable. Great additions include snow peas, broccoli florets, carrots, mushrooms, or bean sprouts. Just adjust cooking times accordingly—add harder vegetables earlier and quick-cooking ones later in the process. Keep the total volume of vegetables similar to maintain the proper sauce ratio.

Conclusion

This Chinese Chicken Cabbage Stir-Fry is the perfect solution for busy weeknights when you want something nutritious, flavorful, and quick. With its delightful combination of tender chicken, crisp vegetables, and savory sauce, it delivers authentic Asian flavors without complicated techniques or hard-to-find ingredients. Whether you follow the recipe exactly or customize it with your favorite additions, this versatile stir-fry is sure to become a regular in your meal rotation. Give it a try tonight and discover how simple ingredients can transform into an extraordinarily delicious meal in just minutes!

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