Easy Chinese Chicken and Cabbage Stir Fry

The aroma of sizzling garlic and savory soy fills my kitchen. I whip up this Chinese Chicken and Cabbage Stir Fry on hectic weeknights. Tender slices of marinated chicken pair perfectly with crisp cabbage. A quick umami-packed sauce coats everything. It all comes together in under 25 minutes. This recipe brings Asian flavors home easily. No fuss required.

This dish fits busy schedules perfectly. It reheats well for next-day lunch. The fresh crunch stays intact. My family loves the balanced veggies and protein. It’s versatile too. Serve it over rice or noodles. Everyone enjoys the hearty meal.

Why We Love This Recipe

• Quick Prep Time: It’s ready in just 25 minutes. This makes it ideal for weeknight dinners. Flavor stays rich.
• Family Friendly: Tender chicken appeals to kids. Crisp cabbage works for all ages. Customize heat levels easily.
• Versatile and Healthy: It packs in veggies and lean protein. Pair it with rice. Or enjoy it alone for a light meal.
• Budget Friendly: Use affordable staples like soy sauce. Cabbage keeps costs low. Perfect for everyday cooking.

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Ingredients to make Chinese Chicken and Cabbage Stir Fry

These ingredients create a balanced stir-fry. The marinade tenderizes the chicken nicely. The sauce adds umami depth. I always use fresh garlic. Good-quality soy sauce elevates the flavors. It tastes restaurant-worthy every time.

• Boneless skinless chicken – I slice it thinly. This ensures quick cooking. It stays tender too.
• Soy sauce – I use it in the marinade. Also in the sauce. It gives a salty base.
• Sesame oil – This adds nutty aroma. I mix it into the chicken marinade.
• Cornstarch – It coats the chicken well. This creates a silky texture. Perfect for stir-frying.
• Baking soda – Just a pinch does it. This tenderizes the meat. It melts in your mouth.
• Green cabbage – I chop it roughly. It gives crisp, hearty bites. It holds up during cooking.
• Garlic – I mince it fresh. This infuses a fragrant base. It flavors the whole dish.
• Neutral cooking oil – Canola works great. Use it for high-heat stir-frying. It won’t burn.
• Dark soy sauce – Optional for color. I swap with regular if needed. It adds richness.
• Oyster sauce – This brings umami sweetness. I stir it into the final sauce.
• Shaoxing cooking wine – Optional for depth. I use mirin instead sometimes. It enhances authenticity.
• Green onions – I slice and separate parts. Use for fresh garnish. It adds aroma too.

How to Make Chinese Chicken and Cabbage Stir Fry

Step 1: Marinate the Chicken

I slice the boneless skinless chicken thinly. Cut against the grain for even cooking. In a bowl, I toss it with 1 tablespoon soy sauce. Then add 1 teaspoon sesame oil. Mix in 1 teaspoon cornstarch. Include a pinch of baking soda. Let it marinate for at least 15 minutes. This ensures great tenderness.

Step 2: Sear the Chicken

I heat a wok or large skillet over high heat. I add 1-2 tablespoons neutral cooking oil. Wait until it shimmers. Add the marinated chicken in a single layer. Sear until lightly browned. Cook mostly through, about 2-3 minutes per side. Then remove and set aside.

Step 3: Sauté Aromatics

I add another tablespoon of oil to the hot pan. Toss in the minced garlic. Add the white parts of the sliced green onions. Stir quickly for 30 seconds. Do this until fragrant. Be careful not to burn them. This keeps the best flavor.

Step 4: Stir-Fry the Cabbage

I introduce the roughly chopped green cabbage. Stir-fry over high heat. Cook for 2-3 minutes. It softens slightly. But keep a crisp texture. This balance is key.

Step 5: Combine Chicken and Veggies

I return the seared chicken to the pan. Add it to the cabbage. Stir to mix everything evenly. Let it reheat as you go.

Step 6: Prepare and Add Sauce

In a small bowl, I whisk 1 tablespoon regular soy sauce. Add 1 teaspoon dark soy sauce if using. Include 1 tablespoon oyster sauce. Mix in 1 teaspoon Shaoxing wine if using. Pour the sauce over the mixture. Toss for 1 minute. Coat everything thoroughly.

Step 7: Finish and Serve

I stir in the green parts of the green onions. Do this just before removing from heat. Serve the Chinese Chicken and Cabbage Stir Fry immediately. Enjoy it while hot.

Pro Tips for Success

• Marinate Fully: I let the chicken sit for the full 15 minutes. This gives a tender, velvety texture. No toughness at all.
• Use High Heat: Keep the wok screaming hot. This sears quickly. It locks in juices. Prevents sogginess too.
• Don’t Overcrowd: I sear chicken in batches if needed. This maintains crispness in the cabbage. Results are better.
• Taste the Sauce: I adjust soy or oyster sauce before pouring. This achieves perfect savory balance. Always.

How to Serve Chinese Chicken and Cabbage Stir Fry

Garnishes

I love topping this stir-fry with extra sliced green onions. It gives a fresh, bright pop. This contrasts the savory sauce nicely. A sprinkle of toasted sesame seeds adds nutty crunch. A dash of chili flakes brings subtle heat. My family enjoys spice sometimes.

Side Dishes

I pair it with steamed jasmine rice. The rice soaks up the flavorful sauce. Or try thin rice noodles for authenticity. A simple cucumber salad works too. Use rice vinegar for it. This offers a cool, crisp contrast. Perfect with the warm dish.

Creative Ways to Present

I spoon the golden stir-fry into lettuce wraps. It’s a fun, low-carb option. Great for casual dinners. Or layer it over quinoa. This boosts protein. Create a vibrant bowl easily. Customize with extra veggies. Everyone can make it their own.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container. Keep it in the fridge. They last up to 3 days. Crispness doesn’t fade much. Let the pan cool slightly first. This avoids condensation inside.

Freezing

I portion the cooled Chinese Chicken and Cabbage Stir Fry into freezer bags. Press out the air. It stores well for up to 2 months. Thaw overnight in the fridge. Texture stays mostly intact. Cabbage may soften a bit, though.

Reheating

I reheat in a skillet over medium heat. Add a splash of water. This revives the sauce. Stir until hot throughout. For quicker options, use the microwave. Cover with a damp paper towel. Heat in short bursts. Prevent drying this way. Aim for even warmth in about 2 minutes.