If you are craving a dish that brings a burst of flavor with a satisfying crunch in every bite, this Chicken and Cabbage Stir Fry Recipe is your new best friend in the kitchen. It’s a delightful mix of tender, juicy chicken paired with crisp cabbage, all brought together by a savory, glossy sauce that’s both comforting and fresh. This recipe is perfect for a quick weekday dinner when you want something that feels special but comes together in just 30 minutes. Trust me, once you try this Chicken and Cabbage Stir Fry Recipe, it’ll quickly become a go-to favorite.
Ingredients You’ll Need
The beauty of this Chicken and Cabbage Stir Fry Recipe lies in its simplicity, yet each ingredient plays a crucial role in building its incredible depth of flavor and texture. Here’s what you need to pull off this delicious dish effortlessly:
- 250 grams Chicken breast: Boneless and skinless for easy slicing and quick cooking.
- 300 grams Cabbage: Adds a refreshing crunch and healthy volume to the stir fry.
- 3 cloves Garlic: Mincing garlic releases aromatic oils that flavor the entire dish.
- 1 tsp Sesame oil: Used twice in the recipe to add a toasty aroma and rich finish.
- 2-3 tbsp Cooking oil (neutral): For stir-frying without interfering with flavors.
- 2 tsp Soy sauce: Adds the essential salty umami punch to the chicken marinade.
- 1 tsp Cornstarch: Helps tenderize the chicken and create the silky sauce texture.
- 2 tsp Sesame oil: A second addition for that signature nutty flavor finishing touch.
- ¼ tsp Baking soda: Keeps the chicken tender and juicy during cooking.
- 1 tbsp Soy sauce (regular/all-purpose): Adds balanced depth when cooking the stir fry.
- 1 tsp Dark soy sauce: Gives the dish a lovely rich color and extra flavor.
- 1 tbsp Oyster sauce: Brings a savory sweetness and complexity.
- 1 tsp Shao Xing cooking wine (optional): Elevates the flavor with a gentle aromatic lift, can substitute with Japanese mirin.
How to Make Chicken and Cabbage Stir Fry Recipe
Step 1: Marinate the Chicken
Start by thinly slicing the chicken breast, then toss it in a bowl with 2 teaspoons of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and a pinch of baking soda. This marinating step is a secret weapon to make sure the chicken comes out tender and juicy, soaking up all those lovely flavors. Let it sit for at least 15 minutes for the best results.
Step 2: Prep the Veggies and Aromatics
While the chicken marinates, chop your cabbage into 2-inch squares, discarding the thick white stems to avoid overly tough bites. Mince the garlic cloves finely—it’s the flavor base that will infuse the entire dish. For the spring onions, separate the white parts from the green; slice the white parts thinly for sautéing and the green parts into 2-inch pieces to add fresh bursts toward the end. Also, mix a cornstarch slurry by combining cornstarch with water—this will help thicken the sauce later on.
Step 3: Sauté the Cabbage First
Heat 2 tablespoons of your neutral cooking oil in a large wok or frying pan over high heat. Toss in the cabbage and stir-fry just until it softens slightly but retains its crunch. You want that perfect texture contrast in every bite. Once ready, remove the cabbage from the pan and set it aside – this keeps it crisp and prevents overcooking.
Step 4: Sear the Chicken
Return your pan to the heat and drizzle in more oil if needed. Spread the marinated chicken slices out in a single layer letting them sear undisturbed so they get a beautiful light golden crust. As the chicken cooks through about 80%, add the minced garlic and sliced white parts of the spring onions. This combo will release an irresistible fragrance as the garlic softens.
Step 5: Add Sauces and Combine
Now for the magic. Pour in 1 tablespoon of regular soy sauce, 1 teaspoon of dark soy sauce for color, and 1 tablespoon of oyster sauce. Optionally, splash in 1 teaspoon of Shao Xing cooking wine or mirin for an extra layer of flavor. Toss the cabbage back into the pan, then pour in the cornstarch slurry. Stir everything together until the sauce thickens slightly and becomes glossy, coating each ingredient perfectly. Finish with a drizzle of sesame oil for that nutty aroma that will make your kitchen smell like a dream.
How to Serve Chicken and Cabbage Stir Fry Recipe
Garnishes
For a simple but impactful finish, lightly sprinkle some toasted sesame seeds on top for extra crunch and nuttiness. You can also add freshly chopped spring onion greens to bring a fresh, vibrant lift and a pop of color. These small touches make the dish feel extra special.
Side Dishes
This stir fry is fantastic on its own, but pairing it with a bowl of steamed jasmine rice or fluffy brown rice perfectly balances the savory sauce and keeps things wholesome. For something lighter, try it alongside a simple cucumber salad dressed with rice vinegar and a hint of sugar to cut through the richness.
Creative Ways to Present
Serve your Chicken and Cabbage Stir Fry Recipe in a rustic cast iron skillet for a cozy, family-style vibe. Or, pile it high in pretty shallow bowls for an elegant rustic look. To impress guests or switch things up, wrap the stir fry in soft lettuce leaves for handheld bites that feel fresh and fun.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be transferred to an airtight container and kept in the refrigerator for up to 3 days. The cabbage might soften a bit over time, but the flavors will actually deepen and meld beautifully.
Freezing
While freezing is possible, it’s best to avoid it if you want to keep the freshness and crunch of the cabbage. If you need to freeze, store in freezer-safe containers for up to 1 month, then thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat to preserve the texture of the chicken and cabbage. Adding a splash of water can help loosen the sauce if it has thickened too much in the fridge. Avoid microwaving for long periods as it can make the cabbage soggy.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs add more juiciness and flavor, making this stir fry even more tender. Just slice them thinly like you would the breast to ensure quick and even cooking.
What can I substitute for Shao Xing cooking wine?
If you don’t have Shao Xing wine, Japanese mirin is a great alternative offering a similar sweetness and depth. If neither is available, you can skip it, and the dish will still be delicious.
Is this dish spicy?
This Chicken and Cabbage Stir Fry Recipe is mild and savory by default, but if you prefer a kick, add some sliced fresh chili or a dash of chili oil while cooking to your taste.
How can I make this dish vegetarian?
Swap the chicken for firm tofu, sliced thin and marinated similarly. Use vegetarian oyster sauce or a mushroom-based sauce to keep the umami flavor intact while making it completely meat-free.
Can I prepare this recipe ahead for meal prep?
Definitely! The chicken can be marinated, and vegetables prepped a day ahead. Then just quickly stir fry everything when you’re ready to eat, making it perfect for busy weeknights or packed lunches.
Final Thoughts
I cannot recommend this Chicken and Cabbage Stir Fry Recipe enough if you want a dish that’s quick, flavorful, and endlessly satisfying. It combines simple ingredients into something truly special that will impress your taste buds and anyone you share it with. Give it a try, and I promise you’ll find yourself coming back to this recipe time and time again.
Print
Chicken and Cabbage Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
A quick and flavorful Chicken and Cabbage Stir Fry combining tender marinated chicken with crunchy cabbage and a savory blend of soy-based sauces. This easy skillet recipe is perfect for a nutritious weeknight dinner, delivering a balance of textures and authentic Asian-inspired flavors.
Ingredients
Chicken Marinade
- 250 grams boneless skinless chicken breast or thigh, sliced
- 1 tbsp soy sauce (regular/all-purpose)
- 2 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp baking soda
Vegetables & Aromatics
- 300 grams cabbage, chopped into 2-inch squares (discard thick white parts)
- 3 cloves garlic, minced
- White part of spring onions, thinly sliced
- Green part of spring onions, cut into 2-inch pieces
Sauce & Cooking Ingredients
- 2–3 tbsp neutral cooking oil (e.g., vegetable or canola oil)
- 1 tsp dark soy sauce (for color)
- 1 tbsp oyster sauce
- 1 tsp Shao Xing cooking wine or Japanese mirin (optional)
- Mixed slurry: cornstarch mixed with water (quantity enough to coat, about 1 tsp cornstarch + 2 tbsp water)
- 1 tsp sesame oil (for finishing drizzle)
Instructions
- Marinate the Chicken: Slice the chicken breast or thigh thinly and combine with 1 tbsp regular soy sauce, 2 tsp sesame oil, 1 tsp cornstarch, and ¼ tsp baking soda. Mix well and let it marinate for at least 15 minutes. This step ensures the chicken turns out tender and juicy once cooked.
- Prep the Veggies and Aromatics: Chop the cabbage into 2-inch squares, discarding any thick white parts for better texture. Mince the garlic cloves. Separate the spring onions into white and green parts; thinly slice the white parts and cut the green parts into 2-inch pieces. Prepare a cornstarch slurry by mixing cornstarch with water in a small bowl for later use.
- Sauté the Cabbage: Heat 1-2 tbsp of neutral cooking oil in a large pan or wok over high heat. Add the chopped cabbage and stir-fry briefly until it’s slightly softened but retains its crunch. Remove the cabbage from the pan and set aside to prevent overcooking.
- Sear the Chicken: In the same pan, add a little more cooking oil as needed. Spread the marinated chicken in a single layer and sear it on high heat. When the chicken is about halfway cooked, flip it and add the minced garlic and the white parts of the spring onions. Stir-fry together until the chicken is nearly cooked through.
- Add Sauces and Combine: Add 1 tbsp regular soy sauce, 1 tsp dark soy sauce for color, 1 tbsp oyster sauce, and 1 tsp Shao Xing cooking wine or mirin if using. Toss the sautéed cabbage back into the pan with the chicken. Pour in the prepared cornstarch slurry and stir continuously, allowing the sauce to thicken and coat all ingredients evenly with a glossy finish.
- Finish and Serve: Drizzle 1 tsp of sesame oil over the stir fry for aroma and extra flavor. Add the green parts of the spring onions as garnish. Give everything a final toss and remove from heat. Serve hot and enjoy your delicious Chicken and Cabbage Stir Fry!
Notes
- Baking soda in the marinade helps to tenderize the chicken but should be used sparingly to avoid altering the texture too much.
- Discarding thick white parts of the cabbage ensures a better texture and easier stir-frying.
- If Shao Xing wine or mirin is not available, you may omit it or replace with a teaspoon of dry sherry for flavor.
- Adjust soy sauce amounts based on your preference for saltiness.
- Use high heat and quick cooking to retain the crunch and freshness of the vegetables.
- The cornstarch slurry is crucial to create a glossy, thickened sauce that clings well to chicken and cabbage.
