Name: Chinese Chicken Cabbage Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-Inspired
Ingredients: 1 pound boneless, skinless chicken breasts, thinly sliced; 4 cups green cabbage, shredded; 1 bell pepper, sliced; 2 carrots, julienned; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; Salt and pepper, to taste; Sesame seeds, for garnish; Green onions, chopped, for garnish

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Why You’ll Love This Recipe

I like this recipe because it’s simple, balanced, and so versatile. The chicken stays juicy, the cabbage adds crunch, and the garlic-ginger sauce brings everything together with a delicious savory kick. I can serve it as is for a low-carb meal or pair it with rice or noodles when I want something heartier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound boneless, skinless chicken breasts, thinly sliced
4 cups green cabbage, shredded
1 bell pepper, sliced
2 carrots, julienned
3 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
Salt and pepper, to taste
Sesame seeds, for garnish
Green onions, chopped, for garnish

Directions

I heat the vegetable oil in a large skillet or wok over medium-high heat.
I add the sliced chicken, season with salt and pepper, and stir-fry for 5–7 minutes until cooked through. I remove the chicken and set it aside.
In the same skillet, I sauté garlic and ginger for 30 seconds until fragrant.
I add the cabbage, bell pepper, and carrots, stir-frying for 4–5 minutes until tender-crisp.
I return the chicken to the skillet, then stir in soy sauce, oyster sauce, and sesame oil. I cook for another 2–3 minutes until everything is coated and heated through.
I remove from heat and garnish with sesame seeds and chopped green onions before serving.

Servings and timing

This recipe makes 4 servings. It takes about 15 minutes to prep and 15 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I swap the chicken for shrimp, beef, or tofu. I like adding mushrooms, snap peas, or baby corn for extra veggies. For a spicier version, I stir in chili flakes or a splash of sriracha. If I want a sweeter sauce, I add a teaspoon of honey or hoisin.

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 or in the microwave until hot. I avoid overcooking so the vegetables stay crisp.

FAQs

Can I use red cabbage instead of green?

Yes, red cabbage works fine, though it may slightly change the color of the stir-fry.

What’s the best oil for stir-frying?

I like vegetable or canola oil since they have a high smoke point. Sesame oil is for flavor, not frying.

Can I make this ahead of time?

Yes, I prep the vegetables and sauce ahead, then cook everything fresh for the best texture.

Can I serve this with noodles?

Absolutely—it pairs perfectly with rice noodles, lo mein, or even soba.

How do I keep the chicken tender?

I slice it thinly against the grain and avoid overcooking. Marinating in a little soy sauce ahead of time also helps.

Conclusion

Chinese chicken cabbage stir-fry is one of my go-to quick dinners because it’s healthy, flavorful, and so easy to make. I love the balance of tender chicken, crisp vegetables, and savory sauce. Whether I enjoy it on its own or with rice or noodles, it’s a dish I never get tired of.