Chinese Chicken Cabbage Stir Fry
I still remember the first time I tossed shredded cabbage and thinly sliced chicken in a hot pan — five minutes later we had a saucy, crunchy meal that felt fresh and comforting. This Chinese-style chicken cabbage stir fry is exactly that: quick, low-cost, and bright with garlic and ginger. It’s a weeknight staple when you want something fast, healthy, and very satisfying without a long ingredient list.
Why cook this at home
This stir fry hits a lot of home-cooking sweet spots: it’s fast, uses pantry-friendly ingredients, and stretches chicken into a sizable meal with crisp cabbage. You’ll reach for it when the fridge is thin but you still want bold flavor — think tired weeknights, packed lunches, or a light dinner after a long day. It’s also forgiving: swap in what you have and still get a great result.
"A perfect weeknight rescue — crunchy cabbage, fragrant garlic and ginger, and juicy chicken in under 20 minutes."
If you like other quick chicken stir-fries, you may also enjoy a pepper-forward option like this black pepper chicken stir-fry that uses onions and rice for a heartier finish.
How this recipe comes together
Before you start, here’s the simple flow so you know what to expect: warm the pan, bloom garlic and ginger, sear thinly sliced chicken until just done, toss in shredded cabbage to wilt but retain bite, and finish with soy sauce and seasonings. The whole process is high-heat and fast — keep your ingredients prepped and your pan hot.
For a different texture or nutty finish, try the same fast technique applied to a cashew chicken stir-fry with peppers.
What you’ll need
- Chicken breast, thinly sliced (about 1 pound) — slice against the grain for tenderness.
- Cabbage, shredded (about 4 cups) — green or napa work well.
- Garlic, minced (2–3 cloves)
- Ginger, minced (1 tablespoon)
- Soy sauce (2–3 tablespoons) — use low-sodium if preferred.
- Vegetable oil (2 tablespoons) — or any high-heat oil.
- Salt and black pepper, to taste
- Green onions, chopped for garnish
Notes and substitutions:
- Use boneless skinless thighs for more flavor and moisture.
- Swap soy for tamari to make it gluten-free.
- Add a splash of sesame oil at the end for aroma (1/2 teaspoon).
Step-by-step instructions
- Heat a large pan or wok over medium-high heat and add the vegetable oil until shimmering.
- Add the minced garlic and ginger; sauté just 30–60 seconds until aromatic but not browned.
- Increase heat if needed and add the sliced chicken in a single layer. Stir and cook until pieces are no longer pink inside (about 4–6 minutes), turning so they brown lightly.
- Push the chicken to the side, add the shredded cabbage, and toss everything together. Cook until the cabbage wilts but still has some crunch (2–3 minutes).
- Pour in the soy sauce and season with salt and pepper. Stir to coat evenly and let the sauce reduce slightly for 1–2 minutes.
- Taste and adjust seasoning. Remove from heat and sprinkle with chopped green onions. Serve immediately.
If you want a glossy sauce, toss the chicken in a teaspoon of cornstarch mixed with a tablespoon of water before cooking to help thicken the soy sauce.
Best ways to enjoy it
- Serve over steamed jasmine or brown rice for a classic meal.
- Spoon over rice noodles or toss the stir fry with cooked noodles for a looser, noodle-forward dish.
- Use as a filling for lettuce wraps and top with chopped peanuts for crunch.
- Plate simply in a shallow bowl and garnish with sesame seeds, a drizzle of toasted sesame oil, and extra green onions.
Pair with a quick cucumber salad or simple soup to round out the meal.
Storage and reheating tips
- Refrigerate leftovers within 2 hours in an airtight container. Consume within 3–4 days.
- Reheat gently in a skillet over medium heat with a splash of water or broth to keep the cabbage from drying out; microwaving is fine for single portions but cover to retain moisture.
- To freeze: cool completely, place in freezer-safe containers, and freeze up to 2 months. Thaw in the refrigerator overnight before reheating.
- Food safety note: cook chicken to an internal temperature of 165°F (74°C) and avoid leaving cooked chicken at room temperature for extended periods.
Pro chef tips
- Slice the chicken very thin so it cooks quickly and stays tender. Place the breast in the freezer for 10–15 minutes to firm it up — it’s easier to slice thinly.
- Keep the pan hot and don’t overcrowd it; if needed, cook chicken in two batches to ensure a good sear.
- Cut the cabbage into wide shreds — thinner shreds can become limp quickly.
- Add aromatic heat with a pinch of crushed red pepper or a drizzle of chili oil right at the end.
- For extra umami, stir in a teaspoon of oyster sauce or a splash of rice wine during the final step.
Creative twists
- Add sliced red bell pepper and shredded carrot for color and sweetness.
- Make it spicy: toss in sliced chilies or a spoonful of chili-garlic paste.
- Vegetarian swap: replace chicken with firm tofu (press and cube) and sear until golden.
- Coconut-ginger version: finish with a tablespoon of coconut milk for a creamier sauce.
- For a crunchy finish, top with toasted sesame seeds or chopped cashews.
If you’re experimenting with bolder garlic-chili flavors, compare techniques with this chicken and mushroom stir-fry to see how aromatics change the dish.
Your questions answered
Q: How long does this take from start to finish?
A: With prep (slicing and shredding) it’s about 20–25 minutes. Active cooking is roughly 10–12 minutes.
Q: Can I use frozen cabbage or pre-shredded bagged cabbage?
A: Bagged shredded cabbage works fine — drain any excess moisture. Avoid frozen cabbage if you want crisp texture; it tends to be softer when thawed.
Q: How can I make the sauce thicker?
A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the pan in the last minute of cooking. Let it bubble until slightly thickened.
Q: Is this dish kid-friendly?
A: Yes — mild flavors and familiar ingredients make it easy to adapt. Hold the chilies and keep the soy moderate for little palates.
Q: Can I meal-prep this for lunches?
A: Yes. Pack rice and stir fry separately if possible to preserve texture. Reheat in a skillet with a splash of water to revive the cabbage.
Conclusion
For more variations that add vegetables and color to a chicken-cabbage base, the recipe Chicken Cabbage Stir Fry – w/ Red Pepper, Peas, & Carrot offers a bright, veggie-forward take. If you want a slightly different seasoning profile and method notes, see the Chicken Cabbage Stir Fry Recipe for extra inspiration.
Chinese-Style Chicken Cabbage Stir Fry
Ingredients
Main Ingredients
- 1 pound Chicken breast, thinly sliced Slice against the grain for tenderness.
- 4 cups Cabbage, shredded Green or napa variety works well.
- 2–3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2–3 tablespoons Soy sauce Use low-sodium if preferred.
- 2 tablespoons Vegetable oil Or any high-heat oil.
- to taste Salt and black pepper
- for garnish Green onions, chopped
Instructions
Cooking Instructions
- Heat a large pan or wok over medium-high heat and add the vegetable oil until shimmering.
- Add the minced garlic and ginger; sauté just for 30–60 seconds until aromatic but not browned.
- Increase heat if needed and add the sliced chicken in a single layer. Stir and cook until pieces are no longer pink inside (about 4–6 minutes), turning to brown lightly.
- Push the chicken to the side, add the shredded cabbage, and toss everything together. Cook until the cabbage wilts but still has some crunch (2–3 minutes).
- Pour in the soy sauce and season with salt and pepper. Stir to coat evenly and let the sauce reduce slightly for 1–2 minutes.
- Taste and adjust seasoning. Remove from heat and sprinkle with chopped green onions. Serve immediately.
