Chinese Chicken Cabbage Stir-Fry

Chinese stir-fries are all about speed, freshness, and bold flavors — and this Chicken Cabbage Stir-Fry delivers just that. Tender slices of chicken breast are seared until golden, then tossed with crisp cabbage, vibrant bell peppers, and aromatic garlic. Everything comes together in a savory-sweet stir-fry sauce that clings to every bite, balancing flavor and texture perfectly.

This dish is quick enough for busy weeknights (ready in 25 minutes) but impressive enough to serve to guests. It’s also highly customizable — add more vegetables, adjust the spice, or switch the protein. Serve it with rice, noodles, or even cauliflower rice for a healthy, satisfying meal.

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🛒 Ingredients

For the stir-fry:

• 1 lb (450g) boneless, skinless chicken breast (thinly sliced)

• ½ head green cabbage (thinly sliced)

• 1 red bell pepper (sliced into strips)

• 1 medium onion (thinly sliced)

• 2 cloves garlic (minced)

• 2 tbsp vegetable oil (or sesame oil for extra flavor)

• 2 green onions (chopped, for garnish)

For the sauce:

• 3 tbsp soy sauce (low sodium if preferred)

• 1 tbsp oyster sauce (for depth)

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tsp cornstarch (mixed with 2 tbsp water, optional, for thickening)

• 1 tsp honey or brown sugar (balances flavors)

• ½ tsp red pepper flakes (optional, for heat)

• ½ tsp ground black pepper

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👩‍🍳 Instructions

1. Prepare the Ingredients

• Slice chicken breasts thinly for faster cooking.

• Chop cabbage, bell pepper, onion, and garlic.

• Mix all sauce ingredients in a small bowl and set aside.

2. Cook the Chicken

• Heat 1 tbsp oil in a large wok or skillet over medium-high heat.

• Add chicken slices and cook for 5–6 minutes, stirring occasionally until golden and cooked through.

• Remove chicken and set aside.

3. Stir-Fry the Vegetables

• Add another 1 tbsp oil to the pan.

• Toss in garlic and onion, stir-frying until fragrant (30 seconds).

• Add bell pepper and cabbage. Stir-fry for 3–4 minutes until slightly tender but still crisp.

4. Combine & Sauce

• Return cooked chicken to the pan.

• Pour in the sauce mixture and toss well.

• Cook for another 2 minutes, allowing the sauce to coat everything evenly.

5. Garnish & Serve

• Sprinkle with chopped green onions.

• Serve hot over steamed rice, fried rice, or noodles.

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🌟 Tips & Variations

• For extra flavor: Add fresh ginger or a splash of sesame oil at the end.

• Low-carb version: Serve over cauliflower rice or zucchini noodles.

• Make it spicy: Toss in sliced fresh chili peppers or extra chili flakes.

• Swap proteins: Try shrimp, beef strips, or tofu instead of chicken.

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🍴 Serving Suggestions

• With steamed jasmine rice for a traditional Chinese-style meal.

• Over garlic noodles for a hearty dinner.

• With a side of spring rolls or dumplings for an Asian-inspired spread.

• As a meal-prep option — stays fresh in the fridge for 3–4 days.

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❓ Related Questions

1. Can I use red cabbage instead of green?

Yes! Red cabbage works fine, but it may slightly change the dish’s color.

2. How do I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce, and ensure your oyster sauce is gluten-free.

3. Can I meal-prep this stir-fry?

Absolutely. Store in airtight containers in the fridge for 3–4 days. Reheat in a skillet to retain texture.

4. What makes Chinese stir-fries taste authentic?

The balance of savory (soy sauce), umami (oyster sauce), sweet (sugar), and aromatic ingredients (garlic, onion, ginger) gives them their signature flavor.

5. Can I add more vegetables?

Definitely! Broccoli, carrots, snap peas, or mushrooms would all work well.