When it comes to quick and delicious dinners, stir-fries are always a winner in my book. They’re fast, packed with flavor, and a great way to sneak in extra veggies without making it feel like a chore. This Chinese Chicken Cabbage Stir-Fry is no exception! With tender chicken, crisp cabbage, and a perfectly balanced savory-sweet sauce, this dish will quickly become a go-to in your meal rotation.

What I love most about this recipe is its versatility. You can serve it with rice, toss it over noodles, or enjoy it on its own for a lighter meal. Plus, it’s a great way to clean out the fridge—just toss in whatever extra veggies you have on hand! If you’re looking for a restaurant-quality stir-fry that’s easy to whip up in your own kitchen, you’re in the right place.

Let’s get started!

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
• Healthy & Nutritious – Packed with lean protein and fresh vegetables.
• Customizable – Swap out the protein or veggies based on what you have.
• Better Than Takeout – Fresh, homemade, and free of unnecessary additives.

Now, let’s dive into the recipe step by step!

Step 1: Prepare the Sauce

Every great stir-fry starts with a flavorful sauce, and this one is no exception. The combination of soy sauce, hoisin sauce, oyster sauce, sesame oil, and a touch of honey creates the perfect balance of savory, slightly sweet, and umami-packed flavors.

Here’s what you’ll need:

• Soy sauce – The salty, umami-rich base of the sauce.
• Oyster sauce (optional) – Adds depth and an extra boost of flavor.
• Hoisin sauce – A little sweetness and complexity.
• Sesame oil – Just a teaspoon gives a nice toasty aroma.
• Cornstarch slurry – Helps thicken the sauce to coat everything evenly.
• Honey or sugar (optional) – Balances out the savory notes.
• Crushed red pepper flakes (optional) – For those who love a little heat.

To prepare, simply whisk all the ingredients together in a small bowl and set it aside. This step only takes a minute, but it’s essential for a smooth cooking process. You want your sauce ready to go when it’s time to bring everything together in the pan.

Step 2: Cook the Chicken

Now that the sauce is prepped, it’s time to cook the star of the dish—the chicken! You can use either boneless, skinless chicken breasts or thighs, depending on your preference. Thighs tend to be juicier, but breasts work just as well if you slice them thinly.

How to Cook the Chicken Perfectly

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the thinly sliced chicken and cook for about 5–6 minutes, stirring occasionally, until it’s golden brown and fully cooked.
3. Once done, transfer the chicken to a plate and set it aside.

Pro tip: Avoid overcrowding the pan! If the chicken is too close together, it will steam instead of searing. Cook in batches if needed for the best texture.

At this point, your kitchen is already smelling amazing, but we’re just getting started! Up next: sautéing the veggies to bring everything together.

Step 3: Sauté the Vegetables

Now that the chicken is cooked and set aside, it’s time to bring in the vegetables. This is where the dish really comes to life with color, crunch, and freshness. The combination of cabbage, carrots, and bell peppers adds a great mix of textures, making each bite incredibly satisfying.

How to Stir-Fry the Vegetables for the Best Texture

1. In the same skillet or wok, heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
2. Add minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Be careful not to burn them—this step is quick but adds a ton of flavor.
3. Toss in the shredded cabbage, julienned carrots, and sliced red bell pepper. Stir-fry for 3–4 minutes, just until the vegetables are slightly softened but still crisp.

At this point, the veggies should be vibrant and fragrant. If you prefer them softer, you can cook them for another minute or two, but be careful not to overdo it—you want them to retain some crunch for the best texture.

Step 4: Combine Everything and Finish the Dish

Now it’s time to bring it all together!

1. Return the cooked chicken to the skillet with the sautéed vegetables.
2. Give the sauce a quick stir (since the cornstarch may settle at the bottom) and pour it over the stir-fry.
3. Toss everything together, making sure the sauce evenly coats the chicken and vegetables.
4. Let it cook for 2–3 more minutes until the sauce thickens slightly and everything is heated through.

This step allows all the flavors to meld together beautifully. The sauce should lightly coat everything, creating a glossy, restaurant-quality finish.

Step 5: Garnish and Serve

No stir-fry is complete without a final touch! Once the dish is off the heat, garnish with sliced green onions and sesame seeds for a little extra flavor and crunch.

Serving Suggestions

• With Steamed Rice – The classic pairing that soaks up all the delicious sauce.
• Over Noodles – Serve it over cooked rice noodles, lo mein, or even spaghetti for a fun twist.
• On Its Own – A great low-carb option that’s still packed with flavor and nutrients.

If you like a bit more heat, you can also drizzle some sriracha or chili oil on top before serving.

Customization Tips

One of the best things about this stir-fry is how easy it is to customize. Here are a few ways to switch things up:

• Add More Vegetables – Mushrooms, snap peas, or broccoli make great additions.
• Swap the Protein – Try shrimp, beef, or tofu instead of chicken.
• Make It Gluten-Free – Use tamari instead of soy sauce and skip the hoisin sauce.
• Boost the Spice – Add extra red pepper flakes or a splash of chili paste for a kick.

This dish is super adaptable, so feel free to mix and match based on what you have on hand.

Frequently Asked Questions

Cooking stir-fry at home is simple, but there are always a few common questions that come up. Here are some helpful answers to ensure your Chinese Chicken Cabbage Stir-Fry turns out perfect every time.

1. Can I use a different type of cabbage?

Absolutely! Green cabbage works great, but you can also use Napa cabbage for a softer texture or purple cabbage for a pop of color. Just keep in mind that different types of cabbage may cook at slightly different rates.

2. What’s the best way to slice the chicken for stir-fry?

For the most tender chicken, slice it thinly against the grain. If you have trouble slicing it evenly, try putting the chicken in the freezer for about 15–20 minutes before cutting—it makes it much easier to handle.

3. Can I make this stir-fry ahead of time?

Yes! You can prep the ingredients ahead by slicing the chicken and vegetables and making the sauce in advance. However, for the best texture, it’s best to cook the stir-fry fresh. If you need to reheat leftovers, use a skillet over medium heat instead of the microwave to prevent soggy veggies.

4. What if I don’t have hoisin or oyster sauce?

No problem! While these sauces add extra depth of flavor, you can still make a delicious stir-fry with just soy sauce, a bit of sugar or honey, and a splash of rice vinegar for balance.

5. How can I make this dish spicier?

If you love heat, there are a few ways to spice it up:

• Add extra crushed red pepper flakes.
• Drizzle in some sriracha or chili oil before serving.
• Stir in a teaspoon of Sichuan chili paste for a bold, authentic kick.

6. What’s the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat with a splash of water or soy sauce to bring back moisture.

Final Thoughts

This Chinese Chicken Cabbage Stir-Fry is one of those recipes that checks all the boxes—quick, easy, healthy, and packed with flavor. Whether you’re making it for a busy weeknight dinner or meal prepping for the week, it’s a dish that delivers every time.

The best part? It’s completely customizable. You can swap in your favorite proteins, add extra veggies, or adjust the spice level to suit your taste. Once you master this simple stir-fry, you’ll never need takeout again!

If you try this recipe, I’d love to hear how it turned out for you. Let me know in the comments what variations you made or if you have any favorite stir-fry tips of your own. Happy cooking!