Chinese Chicken Cabbage Stir-Fry (Quick & Healthy)
Description
This dish features juicy chicken pieces stir-fried with crunchy cabbage in a savory garlic-soy sauce. It’s light yet satisfying, packed with protein and fiber, and ready in under 30 minutes. You can enjoy it on its own or serve with rice or noodles.
Flavor Profile: Savory, garlicky, slightly sweet, umami-rich
Skill Level: Beginner-friendly
Time Required
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
Main Ingredients
2 cups boneless chicken breast or thighs (thinly sliced)
4 cups green cabbage (shredded)
2 tablespoons cooking oil (vegetable or sesame)
4 garlic cloves (minced)
1 teaspoon ginger (grated)
1 small onion (sliced)
1 medium carrot (julienned — optional)
2 green onions (chopped, for garnish)
Stir-Fry Sauce
3 tablespoons soy sauce (low sodium preferred)
1 tablespoon oyster sauce (optional but recommended)
1 teaspoon rice vinegar
1 teaspoon sugar or honey
½ teaspoon black pepper
½ teaspoon chili flakes (optional)
2 tablespoons water or chicken broth
1 teaspoon cornstarch (for thickening)
Instructions
Step 1: Prepare Sauce
In a small bowl, mix soy sauce, oyster sauce, vinegar, sugar, pepper, chili flakes, water, and cornstarch.
Stir well and set aside.
Step 2: Cook Chicken
Heat 1 tablespoon oil in a wok or large pan over medium-high heat.
Add chicken slices and cook 4–5 minutes until browned and fully cooked.
Remove chicken and set aside.
Step 3: Stir-Fry Vegetables
Add remaining oil to the pan.
Sauté garlic, ginger, and onion for 1 minute until fragrant.
Add cabbage and carrots.
Stir-fry 3–4 minutes until slightly tender but still crisp.
Step 4: Combine & Finish
Return chicken to the pan.
Pour in prepared sauce and toss everything together.
Cook 2–3 minutes until sauce thickens.
Garnish with green onions and serve hot.
Serving Suggestions
Serve over steamed rice or brown rice.
Pair with noodles or fried rice.
Enjoy as a low-carb meal on its own.
Add chili oil or hot sauce for extra heat.
Frequently Asked Questions
1. Can I use chicken thighs instead of breast?
Yes — chicken thighs are juicier and more flavorful.
2. How do I make it low-carb or keto
Use low-sodium soy sauce, skip sugar, and serve without rice.
3. Can I add other vegetables
Absolutely — bell peppers, mushrooms, snap peas, or broccoli work well.
4. How do I store leftovers
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave.
5. Can I make it vegetarian
Yes — replace chicken with tofu or mushrooms and use vegetarian oyster sauce.
6. Why is my cabbage watery
Avoid overcrowding the pan and cook on high heat to keep vegetables crisp.
Nutritional Information (Per Serving — Approximate)
Calories: 240 kcal
Protein: 28 g
Carbohydrates: 12 g
Fiber: 3 g
Fat: 9 g
Sodium: 620 mg
Sugar: 4 g
(Values vary depending on ingredients and portion sizes.)
If you’d like, I can also give you a restaurant-style version, weight-loss version, or Pakistani-style spicy variation of this stir-fry.