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–+ servings
Chinese Chicken Cabbage Stir-Fry

Quick and Flavorful Chinese Chicken Cabbage Stir-Fry at Home

Enjoy this vibrant Chinese Chicken Cabbage Stir-Fry that combines tender chicken and crisp cabbage, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 2 tablespoons unsalted butter can substitute with vegetable oil for a dairy-free option
  • 1 medium yellow onion any onion type works as a substitute
  • 3 cloves garlic fresh garlic is preferred for best taste
  • 1 pound boneless skinless chicken breast diced for even cooking; chicken thighs can be used for juicier results
  • 4 cups green cabbage Napa or savoy cabbage can serve as alternatives
  • 1 medium bell pepper swap with other varieties or use snap peas for a crisp texture
  • 1 medium carrot any root vegetable can be a good substitute
For the Sauce
  • 2 tablespoons soy sauce use low-sodium soy sauce for a healthier option
  • 1 tablespoon oyster sauce substitute with mushroom sauce for vegetarian option
  • 1 tablespoon toasted sesame oil regular sesame oil can be used if unavailable
  • 1 teaspoon ground black pepper adjust based on your preference
  • 1 teaspoon crushed red pepper flakes adjust quantity according to desired spice level
  • 1 tablespoon cornstarch mixed with water optional for those preferring a thinner sauce

Equipment

  • Large skillet
  • wok

Method
 

Steps
  1. Melt 2 tablespoons of unsalted butter in a large skillet or wok over medium-high heat.
  2. Add 1 pound of diced boneless skinless chicken breast and cook for 5–7 minutes until the chicken is browned and cooked through.
  3. In the same skillet, add 1 diced yellow onion and 3 minced garlic cloves. Sauté for 1–2 minutes until translucent.
  4. Stir in 4 cups of chopped green cabbage, 1 sliced bell pepper, and 1 julienned carrot. Cook for about 5 minutes until crisp-tender.
  5. Return the cooked chicken to the skillet, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of toasted sesame oil. Stir well and cook for an additional 2 minutes.
  6. If desired, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water and cook for 1 minute until the sauce thickens.
  7. Serve hot over steamed rice or noodles, garnished with sesame seeds or green onions if desired.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For best results, ensure uniform cuts for even cooking and avoid overcrowding the pan to maintain the right texture.

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