Dinner

Chinese Chicken Cabbage Stir-Fry Recipe

Name: Chinese Chicken Cabbage Stir-Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced; 3 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp sesame oil; 1/4 tsp black pepper; 4 cups green cabbage, shredded; 1 medium carrot, julienned; 3 cloves garlic, minced; 1-inch piece ginger, minced; 2 green onions, sliced (for garnish); Sesame seeds (optional, for garnish); 1 tbsp vegetable oil; 1 tsp cornstarch; 2 tbsp water

ByCharlotte Montgomery January 13, 2026January 13, 2026

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Introduction

This Chinese Chicken Cabbage Stir-Fry is a quick and flavorful weeknight meal that combines tender chicken with crisp vegetables. The savory sauce ties everything together for a satisfying and healthy dish you can enjoy with steamed rice.

This image shows a close-up view of a stir-fry dish in a black pan, with several layers of food. The bottom layer consists of glossy, cooked pieces of chicken that are light brown with a shiny sauce coating. Mixed throughout are layers of vegetables: green celery slices, pale translucent onion chunks, bright orange carrot strips, and some fresh green chives on top. Red chili flakes are scattered across the dish, adding splashes of deep red color and a slightly rough texture. The dish is full and colorful, with a mix of smooth, shiny, and slightly crisp textures. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless, skinless chicken thighs, thinly sliced
4 cups green cabbage, shredded
1 medium carrot, julienned
3 cloves garlic, minced
1-inch piece ginger, minced
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp vegetable oil
1 tsp cornstarch
2 tbsp water
1/4 tsp black pepper
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Instructions

Step 1: In a small bowl, mix soy sauce, oyster sauce, sesame oil, and black pepper. Set aside.
Step 2: In another small bowl, combine cornstarch and water to make a slurry. Set aside.
Step 3: Heat vegetable oil in a large skillet or wok over medium-high heat.
Step 4: Add chicken slices and cook until lightly browned, about 3-4 minutes. Remove and set aside.
Step 5: In the same skillet, add garlic and ginger. Sauté for 30 seconds until fragrant.
Step 6: Add cabbage and carrot. Stir-fry for 3-4 minutes until slightly softened.
Step 7: Return the chicken to the skillet. Pour the sauce over the mixture and stir to combine.
Step 8: Add the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Step 9: Garnish with green onions and sesame seeds if desired. Serve hot with steamed rice.

Tips & Variations

Use chicken breast instead of thighs for a leaner option, but be careful not to overcook it.
Add bell peppers or snap peas for more color and crunch.
If you prefer a spicier dish, include a pinch of red pepper flakes or a sliced chili.
Marinate the chicken in the sauce for 15 minutes before cooking to enhance flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce has thickened too much.