There’s nothing quite like the satisfying sizzle of a perfect stir fry hitting a hot wok, and this Chinese chicken cabbage stir fry delivers exactly that magic to your home kitchen. This homemade Chinese recipe transforms simple ingredients into a restaurant-quality dish that’s become my go-to weeknight dinner solution. What started as my attempt to recreate my favorite takeout dish has evolved into a family favorite that never fails to impress.
The beauty of this stir fry with shredded chicken lies in its incredible versatility and speed – you can have this flavorful Chinese food homemade on your table in just 20 minutes. Whether you’re looking for small batch main dishes for a cozy dinner or feeding a hungry family, this recipe adapts beautifully. The tender chicken paired with crisp flat cabbage creates the perfect texture contrast that makes every bite absolutely irresistible.
Recipe Information
- Difficulty: Easy
- Preparation Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 people
- Cost: Affordable
- Cuisine: Chinese-American
Ingredients for Chinese Chicken Cabbage Stir Fry
For the Chicken:
- 1 pound boneless, skinless chicken breast or thighs, cut into thin strips
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
For the Stir Fry:
- 1 medium head of flat cabbage (about 2 pounds), chopped into bite-sized pieces
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, sliced diagonally
- 1 medium carrot, julienned (optional)
- 1 red bell pepper, sliced thin (optional)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon sugar
- 1/4 cup chicken broth
- 1/4 teaspoon red pepper flakes (optional)
Equipment Required
- Large wok or heavy-bottomed skillet
- Sharp knife and cutting board
- Two medium mixing bowls
- Measuring cups and spoons
- Wooden spoon or wok spatula
- Small whisk
Recipe Preparation
Step 1: Prepare the Chicken
Marinate the chicken strips in a medium bowl with cornstarch, soy sauce, sesame oil, and white pepper. Mix thoroughly to ensure each piece is well-coated. Let this sit while you prepare the vegetables – this marinating time helps tenderize the meat and creates that signature velvety texture you’ll find in the best Chinese restaurants.
Step 2: Prepare the Sauce
Whisk together all sauce ingredients in a small bowl until the cornstarch is completely dissolved. The key to great homemade Chinese recipes is having your sauce ready before you start cooking, as stir-frying happens quickly and you won’t have time to mix ingredients once the wok is hot.
Step 3: Prep Your Vegetables
Cut the flat cabbage into uniform bite-sized pieces, discarding the tough core. The beauty of cabbage in stir fry is how it maintains a slight crunch while absorbing all those wonderful flavors. Mince the garlic and ginger, and slice your green onions. Having everything prepped and within arm’s reach is crucial for successful stir-frying.
Step 4: Cook the Chicken
Heat 2 tablespoons of oil in your wok over medium-high heat until it shimmers. Add the marinated chicken in a single layer, allowing it to sear without stirring for 2-3 minutes. This creates those delicious golden edges that add texture to your stir fry bowl recipes. Stir-fry for another 3-4 minutes until the chicken is cooked through and golden. Remove chicken to a plate and set aside.
Step 5: Stir Fry the Vegetables
Add the remaining tablespoon of oil to the same wok. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant – be careful not to burn them. Add the chopped cabbage and any additional vegetables you’re using. Stir-fry for 3-4 minutes until the cabbage is tender-crisp and has reduced in volume by about half.
Step 6: Combine and Finish
Return the cooked chicken to the wok with the vegetables. Give the sauce mixture a quick stir and pour it over the chicken and cabbage. Stir everything together for 1-2 minutes until the sauce thickens and coats everything beautifully. Garnish with sliced green onions and serve immediately over steamed rice.
Chef’s Tips and Variations
Pro Tips for Perfect Results:
The secret to restaurant-quality Chinese chicken cabbage stir fry lies in high heat and quick cooking. Make sure your wok is properly heated before adding ingredients – you should hear that characteristic sizzle when food hits the pan. Don’t overcrowd the wok; if doubling the recipe, cook in batches to maintain the high temperature essential for proper stir-frying.
What Pairs With Cabbage:
This versatile dish pairs beautifully with steamed jasmine rice, fried rice, or even lo mein noodles for a more substantial meal. For a complete Chinese dinner experience, serve alongside egg rolls, pot stickers, or hot and sour soup. The mild flavor of the cabbage also complements spicier dishes if you’re creating a multi-course Chinese feast.
Recipes for Boiled Chicken Adaptation:
If you have leftover boiled chicken, this recipe adapts perfectly for using pre-cooked chicken. Simply shred the boiled chicken and add it during the last minute of cooking to heat through. This makes it an excellent way to transform plain boiled chicken into an exciting, flavorful meal.
Storage and Reheating:
Store leftovers in the refrigerator for up to 3 days in an airtight container. To reheat, use a wok or large skillet over medium-high heat, adding a splash of water or broth if needed to refresh the dish. The cabbage may lose some of its crispness, but the flavors actually develop and deepen overnight.
Delicious Variations:
- Protein Swaps: Try this recipe with beef strips, pork, shrimp, or tofu for vegetarian option
- Vegetable Additions: Snow peas, mushrooms, baby corn, or water chestnuts make excellent additions
- Spice Level: Adjust heat with more red pepper flakes, fresh chilies, or a drizzle of chili oil
- Sauce Variations: Add a tablespoon of black bean sauce or hoisin sauce for different flavor profiles
Nutrition Information (Per Serving)
- Calories: 285
- Protein: 28g
- Carbohydrates: 12g
- Fat: 14g
- Fiber: 4g
- Sodium: 890mg
This Chinese chicken cabbage stir fry provides an excellent source of lean protein while being relatively low in calories. The cabbage contributes valuable fiber and vitamin C, making this both delicious and nutritious.
The Story Behind This Chinese Foods Recipe
This particular combination of chicken and cabbage has roots in both traditional Chinese cooking and Chinese-American adaptations. In traditional Chinese cuisine, cabbage is often stir-fried as a simple, elegant dish that highlights the vegetable’s natural sweetness. The addition of chicken makes it a complete meal, perfect for busy families seeking healthy, homemade Chinese recipes.
What makes this dish special is its accessibility – you don’t need exotic ingredients or specialized equipment to create authentic flavors. The technique of velveting the chicken (marinating in cornstarch and oil) is a classic Chinese cooking method that ensures tender, restaurant-quality results every time.
Perfect for Any Occasion
This versatile stir fry works equally well as a quick weeknight dinner or as part of a larger Chinese feast. It’s one of those small batch main dishes that scales up easily when you’re entertaining, yet remains perfectly portioned for intimate family dinners. The combination of textures and flavors makes it appealing to both adults and children, solving the eternal question of what to cook that everyone will enjoy.
The dish also represents the beautiful simplicity of Chinese home cooking – using basic ingredients and fundamental techniques to create something greater than the sum of its parts. Every bite delivers that perfect balance of tender protein, crisp vegetables, and savory sauce that defines excellent stir fry bowl recipes.
Conclusion
This easy Chinese chicken cabbage stir fry proves that exceptional Chinese food homemade doesn’t require complicated techniques or hard-to-find ingredients. With just 25 minutes from start to finish, you can create a restaurant-quality meal that rivals your favorite takeout spot. The combination of tender chicken, crisp cabbage, and savory sauce creates a perfectly balanced dish that’s both satisfying and nutritious.
Have you tried this recipe? I’d love to hear about your experience! Leave a comment below sharing your results, any modifications you made, or questions you might have. Don’t forget to share photos of your delicious creation on social media – there’s nothing quite like inspiring others to try homemade Chinese recipes!
For more authentic Chinese cooking inspiration, check out my other homemade Chinese recipes including Kung Pao Chicken, Sweet and Sour Pork, and Classic Fried Rice. Happy cooking!
Frequently Asked Questions
Q: Can I use pre-cooked rotisserie chicken for this recipe? A: Absolutely! Shred the rotisserie chicken and add it during the last 2 minutes of cooking just to heat through. This makes it perfect for quick weeknight meals when you need dinner on the table fast.
Q: What’s the best way to cut flat cabbage for stir fry? A: Remove the tough outer leaves and core, then chop the cabbage into bite-sized pieces about 1-2 inches. Cut against the grain for the most tender results, and don’t worry about perfect uniformity – slight variations in size actually add nice texture.
Q: Can I make this stir fry ahead of time? A: While stir fry is best served immediately, you can prep all ingredients ahead of time. Store cut vegetables and marinated chicken separately in the refrigerator for up to 24 hours before cooking.
Q: How do I prevent my stir fry from becoming soggy? A: The key is high heat and not overcrowding the pan. Cook the chicken completely before adding vegetables, and make sure your wok is hot enough that ingredients sizzle when they hit the surface. Also, don’t cover the pan during cooking.
Q: What other vegetables pair well with cabbage in this stir fry? A: Bell peppers, snap peas, mushrooms, carrots, and bean sprouts all complement cabbage beautifully. Add harder vegetables like carrots first, then softer ones like mushrooms toward the end of cooking to ensure everything finishes at the same time.
