I love how this stir-fry brings together simple ingredients to make a dish that tastes like takeout—but even fresher. The combination of juicy chicken and crunchy vegetables in a savory sauce gives it the perfect balance. It’s done in 30 minutes, so I can whip it up without stressing about time. Plus, I can easily tweak the vegetables or spices based on what I have in the fridge.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon unsalted butter
1 medium yellow onion, sliced
2 cloves garlic, minced
1 pound boneless skinless chicken breast, diced
2 cups green cabbage, chopped
1 medium bell pepper, sliced
1 medium carrot, julienned
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon toasted sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
Directions
Ingredient Preparation I start by slicing the onion and bell pepper, julienning the carrot, mincing the garlic, chopping the cabbage, and dicing the chicken breast into bite-sized pieces.
Sauté Chicken In a large skillet or wok, I heat butter over medium-high heat. Then I add the diced chicken and cook for 5–7 minutes until it’s golden and fully cooked. I transfer the chicken to a bowl and set it aside.
Cook Aromatics & Vegetables In the same pan, I stir-fry the sliced onion and minced garlic for 1–2 minutes until fragrant. Then I add the cabbage, bell pepper, and carrot, cooking for about 5 minutes until they’re crisp-tender.
Combine with Sauce I return the cooked chicken to the pan and pour in the soy sauce, oyster sauce, sesame oil, black pepper, and crushed red pepper flakes. I stir until everything is well coated.
Thicken Sauce (Optional) If I want a thicker sauce, I stir in the cornstarch-water mixture and cook for another minute until the sauce thickens.
Final Serving I serve it hot, often with a side of steamed rice or noodles to complete the meal.
Servings and timing
This recipe serves 4 people and takes about 30 minutes from start to finish. It’s ideal for a quick dinner that doesn’t sacrifice flavor or nutrition.
Variations
I sometimes use chicken thighs for extra juiciness.
To make it vegetarian, I swap the chicken with tofu or tempeh.
I add broccoli, snap peas, or mushrooms if I have them on hand.
For a low-sodium version, I opt for low-sodium soy sauce and skip the oyster sauce.
A squeeze of lime juice at the end brightens up the flavor beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat until hot, or microwave it in 30-second intervals, stirring between each, until heated through. If it gets a little dry, I add a splash of water or soy sauce while reheating.
FAQs
How do I make this dish spicier?
I add extra crushed red pepper flakes or a dash of chili garlic sauce if I want more heat.
Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage works perfectly and saves a bit of prep time.
What’s the best pan to use for stir-fry?
I use a wok or a large skillet with high sides for even heat and room to toss the ingredients.
Can I freeze leftovers?
I don’t recommend freezing because the vegetables might lose their texture, but the flavor will still be there if I do.
Is this dish gluten-free?
Not by default, but I make it gluten-free by using gluten-free soy sauce and a gluten-free version of oyster sauce.
Conclusion
This Chinese Chicken Cabbage Stir-Fry is a flavorful, colorful, and healthy meal I love turning to on weeknights. It’s easy to customize, fast to prepare, and full of bold, comforting flavors that make dinner feel special without the extra effort.
