Chinese Chicken Cabbage Stir-Fry – A Quick and Healthy Takeout-Inspired Favorite

Bylina

When you’re craving the bold flavors of Chinese takeout but want something lighter, healthier, and quicker to make at home, this Chinese Chicken Cabbage Stir-Fry delivers in every way. Tender chicken, crisp cabbage, garlic, ginger, and a savory sauce come together in under 30 minutes — all in one pan. It’s weeknight perfection.

Whether you’re new to stir-frying or just need another go-to for busy nights, this dish is simple, satisfying, and full of fresh flavor.

Why You’ll Love This Stir-Fry

  • Quick and Easy: Dinner’s on the table in less than 30 minutes.
  • Healthy & Low-Carb: Cabbage is nutrient-rich and naturally low in carbs.
  • Versatile: Use what you have—this recipe is very forgiving.
  • Great for Meal Prep: Stays tasty for days in the fridge and reheats like a champ.

Ingredients You’ll Need

For the stir-fry:

  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
  • 4 cups green cabbage, thinly sliced (about ½ a medium head)
  • 1 carrot, julienned or thinly sliced (optional)
  • 2 tablespoons vegetable oil (or sesame oil for added flavor)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, sliced (plus extra for garnish)

For the sauce:

  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional, but adds great umami)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar or honey
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions

Step 1: Prep your ingredients first.
Stir-frying goes fast, so have everything chopped and ready to go before you start cooking.

Step 2: Sauté the chicken.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 4–5 minutes until fully cooked and lightly golden. Remove and set aside.

Step 3: Stir-fry the veggies.
In the same pan, add the remaining oil. Toss in the garlic, ginger, and green onions. Stir for about 30 seconds until fragrant. Then add the cabbage (and carrots if using). Cook for 4–5 minutes, stirring often, until just tender but still a little crisp.

Step 4: Add sauce and chicken.
Return the chicken to the pan. Stir in the sauce mixture. Let it bubble for a minute or two until the sauce thickens and everything is coated.

Step 5: Garnish and serve.
Top with extra green onions or sesame seeds if desired. Serve hot over steamed rice, cauliflower rice, or noodles.

Tips for Stir-Fry Success

  • Slice evenly: Keep your chicken and cabbage pieces uniform for quick, even cooking.
  • Don’t crowd the pan: Use a large skillet or wok so everything has space to sear, not steam.
  • Adjust seasoning: Like it spicier? Add a dash of chili flakes or sriracha to the sauce.

Variations to Try

  • Make it spicy: Add sliced red chilies or chili garlic sauce.
  • Add other veggies: Mushrooms, bell peppers, snow peas, or bok choy all work well.
  • Go vegetarian: Swap chicken for tofu or tempeh and use mushroom-based stir-fry sauce.

Serving Suggestions

  • Over jasmine or brown rice for a comforting, balanced meal.
  • With rice noodles or lo mein for a more filling, takeout-style vibe.
  • In lettuce wraps for a low-carb, crunchy twist.
  • As a meal prep bowl with a scoop of quinoa and fresh cucumber slices.

Storing & Reheating

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze portions for up to 2 months. Thaw overnight and reheat in a skillet.
  • Reheat: Warm gently on the stove or microwave until heated through.

Final Thoughts

This Chinese Chicken Cabbage Stir-Fry proves that healthy eating doesn’t have to be boring or bland. It’s fresh, flavorful, and fast — exactly the kind of recipe you’ll reach for again and again. The crispy cabbage paired with tender chicken and that savory, slightly sweet sauce is an unbeatable combo.

Next time takeout cravings hit, skip the delivery app and whip this up in your own kitchen instead. You’ll be glad you did.