Chinese Chicken Cabbage Stir-Fry is the kind of recipe that checks all the boxes: quick to make, incredibly flavorful, packed with veggies, and light enough for a healthy dinner. With tender ground chicken, crisp cabbage, aromatic garlic and ginger, and a savory soy-maple glaze, this one-pan wonder brings classic takeout flavor to your kitchen—minus the excess oil or MSG.
Whether you’re trying to eat low-carb, meal prep for the week, or just clean out the fridge, this stir-fry is a fast, flexible option that’s easy to make and hard to mess up. Serve it over rice, noodles, or enjoy it as-is for a lighter bite. Chinese Chicken Cabbage Stir-Fry is a flexible option for any night of the week.
Table of Contents
Table of Contents
❤️ Why You’ll Love This Chinese Chicken Cabbage Stir-Fry
If you’re after a meal that’s both fast and packed with flavor, this Chinese Chicken Cabbage Stir-Fry delivers every time. It’s a go-to for busy nights when you need something easy, but still crave something satisfying and homemade.
Here’s what makes this dish a favorite:
- One pan, no stress – Everything comes together in a single skillet, saving time on cleanup.
- Wholesome and filling – A good dose of lean protein, fresh vegetables, and aromatic herbs makes this a complete meal.
- Bold flavor profile – Chinese Chicken Cabbage Stir-Fry blends Garlic, ginger, soy sauce, and a hint of sweetness combine for that crave-worthy, takeout-style flavor.
- Easily adaptable – Swap the ground chicken for turkey, beef, pork, or tofu depending on what’s in your fridge.
- Great for leftovers – This stir-fry stores well and tastes just as good (if not better) the next day.
🥗 Bonus: Serve it over brown rice or noodles—or keep it low-carb by enjoying it as is. Either way, it’s nourishing and deeply satisfying.
🧄 What You’ll Need: Ingredients for Chinese Chicken Cabbage Stir-Fry
This Chinese Chicken Cabbage Stir-Fry recipe is built on simple, everyday ingredients that come together to create bold, restaurant-style flavor.
🥬 Fresh Ingredients:
- 1 small green cabbage (about 1 to 1½ pounds) – thinly sliced for fast cooking and crisp-tender texture
- 5 cloves garlic, minced – adds punchy flavor
- 2 tablespoons fresh ginger, minced – for warmth and aroma
- 2 cups shredded carrots – natural sweetness and color
- 1 small bunch green onions – use both white and green parts for depth
- ½ cup chopped cilantro – adds brightness and freshness
🍗 Protein:
- 1 pound lean ground chicken – quick-cooking and flavorful (can substitute ground turkey, pork, or beef)
🧂 Pantry Staples:
- 4 tablespoons low-sodium soy sauce, divided – savory base of the sauce
- 2 tablespoons rice vinegar – brings tang and balance
- 1½ tablespoons maple syrup – subtle sweetness that ties the flavors together
- ½ teaspoon red pepper flakes – for gentle heat (use less for mild version)
- ¼ teaspoon ground cloves – a warm, unexpected twist that adds depth
- 2 tablespoons olive oil, divided – for sautéing
🍚 Optional for Serving:
- Cooked brown rice or rice noodles – for a hearty, complete meal
🥄 Tip: Want to keep it low-carb? Enjoy this stir-fry on its own—it’s filling enough without the starch!
👨🍳 How to Make Chinese Chicken Cabbage Stir-Fry (Step-by-Step)
This dish comes together quickly, so it’s best to have all your ingredients prepped before you start. Here’s how to bring this flavorful stir-fry to life:
🔪 Step 1: Prep Your Aromatics & Sauce
- In one small bowl, combine the minced garlic, ginger, red pepper flakes, and ground cloves.
- In another, mix together 2 tablespoons soy sauce, rice vinegar, and maple syrup. Set both mixtures aside — you’ll need them fast once things start cooking.
🥬 Step 2: Chop the Cabbage
- Remove the stem end of the cabbage, slice it in half lengthwise, then cut each half into quarters.
- Turn each quarter sideways and slice into thin, ribbon-like strips (about 1/8 inch thick).
- Place the chopped cabbage in a bowl and keep it nearby.
🍳 Step 3: Cook the Chicken
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add the ground chicken, breaking it up as it cooks.
- Once the chicken is browned and cooked through, stir in the remaining 2 tablespoons of soy sauce.
- Continue cooking for a couple of minutes until most of the liquid has evaporated.
- Transfer the cooked meat to a plate and keep warm.
🥕 Step 4: Stir-Fry the Vegetables
- Add the remaining 1 tablespoon oil to the same pan.
- Toss in the shredded cabbage and carrots, and stir-fry for 2 minutes.
- Pour in both the soy-vinegar-maple mixture and the spice mix.
- Cover the pan and allow everything to steam on high for 1 minute — this helps wilt the cabbage just enough without overcooking it.
🧄 Step 5: Finish It Off
- Remove the lid, and stir in the green onions, chopped cilantro, and reserved chicken.
- Cook for 30 seconds more, just enough to bring all the flavors together.
- Serve hot over your choice of brown rice, rice noodles, or simply on its own with an extra splash of soy sauce.
🔥 Tip: For a deeper flavor, garnish with toasted sesame seeds or a dash of chili oil before serving!
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🔄 Variations & Add-In Ideas
One of the best things about this Chinese Chicken Cabbage Stir-Fry is how adaptable it is. Whether you’re cooking for picky eaters, working with what’s in your fridge, or just want to change things up, here are a few simple ways to remix this dish:
🐔 Swap the Protein
- Ground turkey or pork: Just as lean and flavorful, these are easy substitutes for ground chicken.
- Firm tofu or tempeh: For a vegetarian version, pan-fry cubed tofu until golden, then toss it in with the sauce and veggies.
- Shrimp: Adds a sweet, briny element — cook them separately, then mix in during the final step.
Craving red meat instead? Try our [Chinese Beef and Onion Stir Fry] for a similarly satisfying flavor.
🥬 Play With the Veggies
- Bell peppers, snap peas, or zucchini can be added for more color and crunch.
- Mushrooms give the dish an earthy depth and pair well with the savory sauce.
- Try Napa cabbage or bok choy in place of regular cabbage for a more traditional twist.
🌶️ Adjust the Heat
- Want it spicier? Add extra red pepper flakes, a splash of chili oil, or even sriracha.
- Prefer mild? Cut the pepper flakes in half or omit entirely.
🍜 Serving Suggestions for Chinese Chicken Cabbage Stir-Fry
- Serve it over jasmine rice, brown rice, or noodles for a full meal.
- Or enjoy it low-carb by skipping the starch — the cabbage and chicken are hearty enough on their own.
📝 Tip: Double the batch and store leftovers for lunch.
🧊 Storage & Reheating Tips for Chinese Chicken Cabbage Stir-Fry
This Chinese Chicken Cabbage Stir-Fry is just as good the next day, making it a smart choice for meal prepping or quick weekday lunches.
🥡 How to Store It
- Refrigerate: After letting the stir-fry cool, transfer it to a sealed container. It will stay good in the refrigerator for around four days without losing flavor.
- Freeze: Want to stash some away? Spoon the cooled stir-fry into freezer-safe containers or zip bags. You can freeze it for up to a month. Just note: the cabbage might soften slightly once defrosted — but it still tastes delicious.
🔥 Warming It Up
- Skillet reheating: For best results, reheat in a pan with a little oil or water over medium heat. Stir occasionally until everything is hot — this keeps the veggies from going limp.
- Microwave method: Place a portion in a microwave-safe bowl. Cover loosely (a paper towel works well) and heat in short bursts, stirring in between for even warmth.
💡 Flavor boost: Add a splash of soy sauce or a drizzle of sesame oil before serving to wake up the flavor.
🥗 Health Benefits of Chinese Chicken Cabbage Stir-Fry
This Chinese Chicken Cabbage Stir-Fry isn’t just fast and flavorful — it’s packed with nutritional value that makes it a smart, feel-good choice for any meal.
- Lean protein boost: Ground chicken is naturally lower in fat than many other meats and provides the protein you need to stay full and energized.
- Cabbage power: Rich in fiber, low in calories, and full of antioxidants and vitamin C, cabbage is an underrated veggie that adds texture and nourishment to every bite.
- Immune-boosting ingredients: Garlic, ginger, and green onions do more than add flavor — they’re known to support immune health and digestion.
- Lighter on carbs: Skip the rice or serve over cauliflower rice, and this Chinese Chicken Cabbage Stir-Fry becomes a satisfying low-carb option.
It’s simple, nutritious, and bold in flavor — the kind of Chinese Chicken Cabbage Stir-Fry that leaves you feeling full and good about what’s on your plate.
🧄 Why This Chinese Chicken Cabbage Stir-Fry Belongs in Your Weekly Rotation
Quick to prepare, budget-friendly, and endlessly versatile, this Chinese Chicken Cabbage Stir-Fry is one of those meals that fits every occasion — whether you’re short on time or craving something healthy and satisfying. The ingredients are easy to find, and the flavors are anything but ordinary.
📝 Conclusion About Chinese Chicken Cabbage Stir-Fry
Chinese Chicken Cabbage Stir-Fry is proof that a quick meal doesn’t have to be boring. With tender chicken, crisp cabbage, fragrant spices, and a well-balanced sauce, it delivers bold flavor with minimal effort. Whether you’re feeding a hungry family or meal-prepping for the week, this dish is simple, wholesome, and incredibly satisfying.
Ready in under 30 minutes and easy to customize, it’s one of those recipes you’ll come back to again and again. Try it over rice, toss it with noodles, or enjoy it straight from the skillet — there’s no wrong way to dig in.
Feeling inspired? Explore more easy Asian-inspired dishes or rice-based recipes on RecipesTasteful.com, such as:
- Cast Iron Asian Inspired Fish
- Crunchy Asian Sesame Chicken Salad
- Crispy Vegetable Pancakes with Asian Dipping Sauce
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🍽️ Don’t forget to bookmark this recipe, share it with a friend, or leave a review if you tried it. Happy cooking!
FAQ’s About Chinese Chicken Cabbage Stir-Fry
🥡 What are the ingredients in Chinese chicken cabbage stir fry?
A classic Chinese chicken cabbage stir-fry typically includes sliced or shredded cabbage, lean ground chicken (or sliced chicken breast), garlic, ginger, soy sauce, and a splash of vinegar or sesame oil. Many versions also add carrots, green onions, and red pepper flakes for flavor and texture. This dish is endlessly flexible and easy to customize based on what you have in your fridge.
🥬 Do you need to boil cabbage before stir frying?
No boiling needed! Stir-frying cabbage directly allows it to retain its crunch and flavor. Overcooking or boiling it beforehand can make the cabbage too soft or watery. Simply slice it thin and let the high heat from your skillet or wok do the work — the cabbage will soften just enough while staying slightly crisp.
🍗 Why is Chinese stir-fry chicken so tender?
The secret lies in the cooking method and prep. In traditional Chinese cuisine, a technique called “velveting” is often used, where chicken is marinated in a mixture of cornstarch, soy sauce, and sometimes egg white before being briefly blanched or stir-fried. This creates a smooth, tender texture. In this recipe, using ground chicken skips that step but still keeps things juicy thanks to quick cooking and a flavorful sauce.
🥢 How to cook stir-fry Chinese cabbage?
To stir-fry Chinese cabbage, slice it into thin ribbons, heat oil in a wok or skillet, and cook over high heat for just a few minutes. Add seasonings like garlic, ginger, and soy sauce. Cover briefly to let it steam and wilt, then uncover and stir to finish. The goal is to keep the cabbage tender-crisp, not mushy.
Chinese Chicken Cabbage Stir-Fry
- Total Time: 30 minutes
- Yield: 4 Serving
- Diet: Gluten Free
Description
One of my go-to weeknight meals, this easy Chinese Chicken Cabbage Stir-Fry brings together tender ground chicken (or beef) and crisp cabbage in a quick, flavorful sauce. It’s a dish I often make when I want something nourishing, bold, and ready in minutes — no fuss, just real flavor.
Ingredients
- 1 tbsp butter
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1/2 head green cabbage, shredded
- 2 chicken breasts, thinly sliced
- 1/2 jalapeño pepper, finely diced
- 1 orange pepper, diced
- 1/2 cup chicken stock
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- Salt and pepper, to taste
Instructions
- Prep the Ingredients: Thinly slice the chicken breasts into strips. Slice the onion and orange pepper. Mince the garlic and finely dice the jalapeño pepper. Shred the cabbage.
- Cook the Chicken: In a large skillet or wok, melt the butter over medium-high heat. Add the sliced chicken, season with salt and pepper, and stir-fry for 5-7 minutes until cooked through and browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, add the onion and cook for about 3 minutes until softened. Stir in the garlic and jalapeño, cooking for another minute. Add the shredded cabbage and diced orange pepper, followed by the chicken stock. Stir well to combine.
- Add Sauces: Stir in the oyster sauce and soy sauce, ensuring the vegetables are evenly coated. Cook for 5-7 minutes, stirring occasionally, until the cabbage is tender yet slightly crisp.
- Combine and Serve: Return the chicken to the skillet and mix with the vegetables and sauce. Cook for another 2-3 minutes to heat everything through and allow the flavors to meld. Taste and adjust seasoning if needed.
- Serve: Serve the stir-fry hot, either on its own or over a bed of steamed rice or noodles.
Notes
- For added spice, consider including more jalapeño or a splash of chili sauce.
- Feel free to substitute other vegetables based on your preference.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Category: main course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg