Introduction
This Chinese Chicken Cabbage Stir‑Fry transforms simple, everyday ingredients into a vibrant, flavorful dish that warms both the body and soul. Tender strips of chicken mingle with crisp, slightly sweet cabbage, bell pepper and onion, all brought to life by garlic, ginger, soy and oyster sauces. In under half an hour, you’ll have a satisfying meal that balances lean protein, crunchy vegetables, and rich, savory flavors — perfect for a busy weeknight when you want something quick, wholesome and delicious without compromising on taste.
Ingredients
- 1 pound boneless, skinless chicken breasts, thinly sliced into strips
- 4 cups green cabbage, shredded
- 1 bell pepper (any color), sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil (or other neutral high‑heat oil)
- Salt and pepper, to taste
- 2 green onions (scallions), thinly sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Begin by prepping all your ingredients: slice the chicken breasts into thin, even strips for uniform cooking; shred the cabbage; slice the bell pepper and onion; mince the garlic and ginger; and thinly slice the green onions for garnish.
- Season the chicken strips lightly with salt and pepper to accentuate their natural flavor, then set aside while you prepare the vegetables.
- Heat the vegetable oil in a large skillet or a wok over medium-high heat until shimmering. Add the seasoned chicken strips and stir‑fry them, tossing frequently, for about 5–7 minutes. Continue until the chicken is cooked through and no longer pink on the inside. Once done, remove the chicken from the pan and transfer it to a plate; leave any juices behind — they’ll add flavor to the vegetables.
- In the same hot pan, add the sliced onion, bell pepper, minced garlic and ginger. Stir‑fry these aromatics for 3–4 minutes. At this stage the onion and pepper should begin to soften, releasing their natural sweetness and fragrance, while the garlic and ginger infuse the oil with warm, enticing aromas.
- Add the shredded cabbage to the pan. Stir continuously for another 3–4 minutes: the cabbage will wilt and soften, yet retain a slight crunch. The mixture should become fragrant, colorful, and lightly tender — the contrast between the softened vegetables and crisp cabbage adds a pleasant texture to the dish.
- Return the cooked chicken to the pan, nestling it among the vegetables. Drizzle in the soy sauce, oyster sauce, and sesame oil. Toss the chicken and vegetable mixture thoroughly so every piece is coated in sauce, and continue cooking for 2–3 more minutes. This allows the flavors to meld: the salty‑umami of soy, the subtle deep sweetness from oyster sauce, and the nutty aroma of sesame oil will permeate every bite. Adjust seasoning with a pinch of salt or pepper if needed.
- Remove the pan from heat. Immediately transfer the stir‑fry into a serving dish and garnish generously with the sliced green onions and, if you like, a sprinkling of sesame seeds. The green onions add freshness and color; the sesame seeds bring a subtle crunch and visual appeal. Serve hot, ideally over a bed of steamed rice to soak up the flavorful sauce.
Notes & Tips for Success
- Always have your ingredients prepped and ready before you start — stir‑frying moves fast, and you don’t want anything burning or overcooking.
- Use a wok or a large heavy skillet to allow for even heat distribution and easy tossing.
- Don’t overcrowd the pan. Fries in batches if your pan is small — crowding causes steaming instead of proper stir‑frying, which can turn vegetables soggy and chicken rubbery.
- For best texture, aim to keep the cabbage slightly crisp — avoid over‑cooking.
- Feel free to experiment by adding other crunchy vegetables such as snap peas, water chestnuts, or even thinly sliced carrots for extra color and texture — just be mindful of cooking times so everything stays balanced.
Serving Suggestions
Serve the stir‑fry immediately while hot. Pair it with fluffy steamed white or brown rice to soak up the savory sauce and complete the meal. A simple side of fresh cucumber salad or pickles works beautifully for a refreshing contrast.
Whether you’re cooking for one or feeding a family of four, this Chinese Chicken Cabbage Stir‑Fry offers a fast, nourishing, and flavor‑packed dinner that doesn’t require hours of prep or cooking. Enjoy!