This Chinese Chicken Cabbage Stir-Fry is a fast, colorful, and flavorful dinner that comes together in just 30 minutes. Tender bites of chicken breast mingle with crisp cabbage, sweet bell pepper, and carrot, all coated in a savory soy–oyster sauce with a hint of sesame and gentle heat. It’s fresh, satisfying, and perfect for a weeknight when you want takeout flavors without the takeout bill.
Why You’ll Love It
- Quick & easy — on the table in under 30 minutes
- Packed with fresh veggies and lean protein
- Customizable — swap in your favorite vegetables or protein
- Pairs perfectly with rice or noodles
- Beginner-friendly stir-fry technique
Ingredients
Main Ingredients
- 15 g unsalted butter
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 450 g boneless, skinless chicken breast, diced
- 300 g green cabbage, chopped
- 1 medium bell pepper, thinly sliced
- 1 medium carrot, julienned
Sauce & Seasonings
- 30 ml soy sauce (naturally brewed)
- 15 ml oyster sauce
- 5 ml toasted sesame oil
- 2 g ground black pepper
- 0.5 g crushed red pepper flakes (optional)
- 3 g cornstarch mixed with 30 ml water (for thickening, optional)
Step-by-Step Instructions
1. Prep the Ingredients
Slice onion and bell pepper, julienne carrot, mince garlic, chop cabbage, and dice chicken into bite-size pieces.
2. Brown the Chicken
In a hot wok or large skillet over medium-high heat, melt butter. Add chicken and sauté 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer to a bowl.
3. Sauté the Aromatics & Veggies
In the same pan, add onion and garlic. Stir-fry 1–2 minutes until fragrant. Add cabbage, bell pepper, and carrot; cook about 5 minutes until crisp-tender.
4. Combine with Sauce
Return chicken to the pan. Add soy sauce, oyster sauce, sesame oil, pepper, and red pepper flakes. Stir well to coat all ingredients in the glossy sauce.
5. Optional Thickening
If you want a thicker sauce, stir in the cornstarch slurry and cook 1 minute until slightly thickened.
6. Serve Hot
Enjoy immediately over steamed jasmine rice or noodles.
Pro Tips
- Preheat your wok/skillet well for better sear and flavor.
- Cut all vegetables into similar sizes for even cooking.
- If using cornstarch, whisk until lump-free before adding.
Variations & Substitutions
- Protein swap: Use chicken thighs, turkey, pork, or tofu.
- Veggie swap: Try broccoli, snap peas, or mushrooms.
- Sauce variation: Replace oyster sauce with hoisin for a sweeter flavor.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat; add a splash of water if needed.
- Not recommended for freezing — veggies lose their crisp texture.
FAQ
Q: Can I make this vegetarian?
Yes! Use tofu or tempeh and a plant-based oyster sauce alternative.
Q: Is it spicy?
Only mildly — you can omit red pepper flakes for no heat.
Q: Which side dishes work best?
Steamed jasmine rice, brown rice, or stir-fried noodles.
