Name: Chinese Chicken Cabbage Stir-Fry
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 pound boneless, skinless chicken breasts (sliced thinly into strips); 1/2 head green cabbage (thinly sliced into ribbons); 1 medium red bell pepper (seeded and sliced into thin strips); 1 medium onion (thinly sliced); 2 cloves garlic (minced); 2 tablespoons soy sauce (regular or low-sodium); 2 tablespoons oyster sauce; 1 tablespoon sesame oil; to taste salt and pepper; 4 servings cooked rice (for serving)

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Creamy, juicy, and packed with savory-sweet flavors, this Chinese Chicken Cabbage Stir-Fry is the kind of weeknight dinner that feels special without the fuss. In about 20 minutes you’ll have tender slices of chicken, crisp-tender cabbage, and bright bell pepper all coated in a glossy, comforting sauce — perfect over steaming rice for an instant family favorite. Fun fact: cabbage was once considered a peasant food that magically transforms into comfort cuisine with the right seasonings — proof that humble ingredients can become stars. If you love quick stir-fries, you might also enjoy a crunchy, nutty twist in our cashew chicken stir-fry, which shares the same fast-cook vibe. Give this recipe a try tonight — it’s simple, speedy, and made for sharing.

What is Chinese Chicken Cabbage Stir-Fry?

What’s in a name? Chinese Chicken Cabbage Stir-Fry says it all: a Chinese-style stir-fry starring chicken and cabbage — simple, right? But don’t be fooled — this dish balances sweet, salty, and savory notes with textures from tender meat to slightly crunchy cabbage. Who named it? Maybe a practical home cook who needed a dinner that’s fast, frugal, and filling. Could it also be the love potion behind the old saying “the way to a man’s heart is through his stomach.”? Probably. Try it and see who it wins over in your house. Give it a spin and tell me how your family reacted!

Why You’ll Love This:

Main highlight: Bright, savory sauce clings to juicy chicken and cabbage, delivering big flavor in every bite. The sesame oil adds a toasty aroma while soy and oyster sauce bring umami depth.
Cost-saving: Uses inexpensive cabbage and minimal pantry staples, so you can feed a family without breaking the bank. One head of cabbage stretches a long way.
Flavorful toppings: Finish with a drizzle of sesame oil, a scatter of sliced green onions, or toasted sesame seeds for crunch and a flavor lift.

If you enjoy lighter stir-fries but crave a satisfying, saucier finish, this recipe sits perfectly between a simple veggie stir-fry and richer dishes — similar to our other Chinese chicken cabbage stir-fry variations on the blog. Ready to cook? You’ll love how fast it comes together.

How to Make:

Quick Overview

This recipe is straightforward: slice, stir-fry, and toss with sauce. Preparation is minimal and the cooking is high-heat and fast, so textures stay bright — tender chicken, crisp-tender cabbage, and slightly softened bell pepper. The standout element is the glossy umami sauce that clings to every bite. Prep time: about 10 minutes. Cook time: about 10–12 minutes. Total: ~20–22 minutes.

Ingredients

1 pound boneless, skinless chicken breasts, sliced thinly into strips
1/2 head green cabbage, thinly sliced into ribbons
1 red bell pepper, seeded and sliced into thin strips
1 onion, thinly sliced
2 cloves garlic, minced
2 tablespoons soy sauce, regular or low-sodium
2 tablespoons oyster sauce
1 tablespoon sesame oil
Salt and pepper to taste
Cooked rice (for serving), hot

Directions

Heat sesame oil in a large skillet or wok over medium-high heat. Allow the oil to shimmer but not smoke — this gives the dish its toasty base.
Add sliced chicken breasts in a single layer and cook until browned and cooked through, about 4–6 minutes, stirring once or twice. Avoid overcrowding so the chicken browns instead of stews.
Remove chicken from the skillet and set aside on a plate. Let it rest while you cook the vegetables so it stays juicy.
In the same skillet, add minced garlic, thinly sliced onion, and red bell pepper. Stir-fry for 2–3 minutes until the onion becomes translucent and the pepper starts to soften. Scrape up any browned bits from the pan for extra flavor.
Add the thinly sliced cabbage and continue to stir-fry for another 3–4 minutes until wilted but still slightly crisp. Use a spatula to toss constantly so the cabbage cooks evenly.
Return the chicken to the skillet and nestle it into the vegetables so everything reheats together.
Pour in soy sauce and oyster sauce, stirring well to coat the chicken and vegetables. Cook 1–2 minutes more to let the sauce thicken slightly and become glossy. If you like a saucier finish, add a tablespoon of water and cook a little longer.
Season with salt and pepper to taste — remember soy and oyster sauce add salt, so taste first. Finish with an extra drizzle of sesame oil if desired.
Serve hot over cooked rice, dividing evenly among plates and finishing with sliced green onions or toasted sesame seeds if you like.

Chinese Chicken Cabbage Stir-Fry

What to Serve With:

Steamed jasmine or brown rice to soak up the sauce.
Simple cucumber salad with rice vinegar and a pinch of sugar for a refreshing contrast.
Quick garlic green beans or bok choy stir-fried with a splash of soy sauce.
A light miso soup or clear broth to start the meal.
Cold beer, jasmine tea, or a crisp white wine (like Sauvignon Blanc) for drinks.

Top Tips for Perfecting:

Substitutions: Swap chicken for thinly sliced pork loin, firm tofu, or shrimp. Use low-sodium soy sauce if watching salt.
Timing: Slice ingredients uniformly so everything cooks evenly; prepare all ingredients before heating the pan (mise en place).
Heat control: Keep the pan hot but not smoking. A hot pan gives great sear and prevents soggy vegetables.
Sauce balance: Adjust soy/oyster ratio to taste — more oyster for sweetness and depth, more soy for saltiness. Add a teaspoon of sugar or honey if you like a touch of sweetness.
Avoid overcrowding: Cook chicken in a single layer so it browns. If making a large batch, cook in batches and combine at the end.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
Freezing: This stir-fry can be frozen, but cabbage softens after thawing. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce and prevent drying. Microwaving works — cover and heat in 30-second intervals, stirring in between. For best texture, reheat quickly on the stovetop to restore some snap to the cabbage.

FAQs

Can I use frozen cabbage or pre-shredded cabbage?
Yes. Frozen cabbage will release more water, so cook a little longer to evaporate excess moisture. Pre-shredded fresh cabbage is convenient and works well.

Is oyster sauce necessary?
Oyster sauce adds depth and savory sweetness. For a vegetarian option, use mushroom stir-fry sauce or add a touch of hoisin and soy to mimic the flavor.

How can I make this spicier?
Add sliced fresh chili, a pinch of red pepper flakes, or a dash of chili oil when tossing with the sauce.

Can I prepare parts of this ahead of time?
Yes. Slice the chicken and vegetables up to a day ahead and store covered in the fridge. Cook just before serving for best texture.

What side dishes go best with this stir-fry for a family meal?
Steamed rice, a quick cucumber salad, and a simple soup make a balanced family meal that’s colorful and comforting.

Conclusion

This Chinese Chicken Cabbage Stir-Fry proves that quick, budget-friendly meals can still be packed with flavor — a perfect weeknight solution that the whole family will enjoy. It’s easy to adapt, fast to cook, and comforting on a busy evening. For more variations and inspiration, check out this colorful version with vegetables on Chicken Cabbage Stir Fry – w/ Red Pepper, Peas, & Carrot and another flavorful take here: Chicken Cabbage Stir Fry Recipe. Try it tonight and share the results with friends or family — good food brings people together.