This Chicken and Cabbage Stir Fry is one of our go-to meals that’s super quick to throw together, packed with savoury flavour. Loaded with juicy chicken slices, crisp tender cabbage, and a garlicky savoury sauce. Made with simple ingredients you probably already have at home. It’s fast, satisfying, and tastes better than takeout!
A Stir Fry That Brings Back Memories
This chicken and cabbage recipe brings back a bit of nostalgia for me. Growing up, my dad often made chicken stir fry, and cabbage was one of the staple ingredients.
He’d slice up a fresh head from the local wet market, and the moment it hit the pan with garlic, the kitchen would fill with the most delicious aroma.
This simple version has become our family’s favourite when we’re craving something healthy, economical, and tasty.
Quick Tips From Khin’s Kitchen to Yours
Over the years of cooking quick dinners for my family, I’ve learned that little tweaks make a big difference. We switch things up, sometimes tossing in carrots, onions, green beans, other times adding a splash of vinegar, black bean sauce, or a kick of spicy chili oil.
I always marinate the chicken ahead of time, even just 15 minutes helps it stay juicy when you stir fry it.
I keep chopped cabbage in the fridge for easy meals like this. Don’t stress about fancy ingredients; if you don’t have Shao Xing wine, a splash of rice vinegar works great.
Importance of Choosing the Right Cabbage and Prepartion
Cabbage Type
I usually use Asian flat cabbage (also known as Taiwanese cabbage) or sweetheart cabbage for this recipe. They’re both tender, slightly sweet, and hold up well in a hot wok for Chinese-style stir-fries. Their natural sweetness pairs beautifully with the savoury sauce and juicy chicken.
Feel free to use whatever cabbage you have on hand. Napa cabbage, green cabbage, savoy cabbage, bok choy, or pak choi all work great too. I don’t personally like to use white cabbage or red cabbage for stir-fries. Try my Chicken and Asparagus Stir Fry recipe, if you love it try it out with asparagus.
No matter which cabbage you choose, the key is not to overcook.
How to Wash and Prepare
To prepare cabbage, it's important to wash it properly because there's hidden dirt and sand between the leaves.
- First, discard the outer wilted thick leaves.
- Slice the cabbage into quarters or halves, depending on the size, then cut out the core. Separate the leaves.
- Place them in a large bowl of cold water. Swish it around gently to loosen any dirt. Wash 1-2 times as necessary.
- Let the cabbage drain in a colander and shake off any excess water. You can use a salad spinner if you’ve already cut it. Now your cabbage is ready to cut and hit the wok!
Basic Ingredients You’ll Need
You don’t need much to make this delicious dinner, just a few kitchen staples:
Main Ingredients:
- Chicken breast or thigh
- Cabbage
- Garlic
- Sesame oil
- Neutral oil
Seasonings Sauces
- Soy sauce - all-purpose soy sauce
- Oyster sauce
- Dark soy sauce
- Shao Xing wine or rice vinegar
Tip: Swap the chicken for tofu or tempeh if you want to make it vegetarian. Just use vegetarian oyster sauce and you're good to go!
How to Stir Fry Chicken and Cabbage
- Start by slicing your chicken and mixing it with soy sauce, sesame oil, cornstarch, and a pinch of baking soda. Let it marinate for at least 15 minutes. This helps the chicken stay tender and juicy.
- Next, chop the cabbage, remove the thick white parts and cut it into 2-inch squares.
- Mince some garlic cloves. Separate the spring onions' white part and green part. Cut the white part into thin slices and slice the green part into 2-inch pieces. You’ll also want a cornstarch slurry ready to thicken everything at the end.
- Heat some oil in a large hot pan or wok and stir-fry the cabbage first. Stir just until slightly softened but still crunchy. Remove from the pan and set it aside.
- In the same pan, drizzle more oil, sear the chicken in a single layer, then flip and add garlic and spring onions white part. Once it’s about 80% cooked, add the seasonings, regular soy sauce, dark soy sauce, and oyster sauce.
- Toss the cabbage back in the pan. Pour in the cornstarch slurry and stir until everything’s well coated and glossy. Finish with a drizzle of sesame oil, and that’s it!
What We Love Have to Have it With
This cabbage and chicken stir fry is one of those dishes that doesn’t need much fuss, simply serve it with a bowl of steamed jasmine or basmati rice.
If you’re in the mood for a complete meal, it also pairs nicely with egg drop soup, hot and sour soup, or a simple wonton soup. Add some sides and appetisers like. Simple, cosy, and full of flavour.
Got Leftovers? Here’s What We Do
This dish keeps well in the fridge for up to 3 days in an airtight container.
Reheat it in a skillet over medium heat or pop it in the microwave if you’re short on time. You can also freeze it, but keep in mind that the cabbage may lose some of its texture after defrosting.
Some FAQs You Might Be Wondering
Why do you stir fry the cabbage first?
Cabbage cooks quickly and can become soggy if left in the pan for too long. Stir-frying it first helps keep it crisp and vibrant. Simply toss it back in at the end for the perfect texture.
Can I make this spicier?
Absolutely! Add chilli flakes, fresh red chilli, or your favourite chilli oil to taste.
How do I thicken the sauce?
Mix cornstarch with a splash of water and add it near the end. It’ll give you that glossy, restaurant-style finish.
Tried it and Loved It?
I’d love to hear how your Chicken and Cabbage Stir Fry recipe turned out! Drop a comment below, leave a ⭐ rating, and let me know your own twist.
This dish is a regular in our home, and I hope it becomes one in yours too. Don’t forget to save the recipe, share it with friends, and follow along for more easy, family-friendly meals!
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📖 Recipe
Chicken and Cabbage Stir Fry
Ingredients
Main Ingredients
- 250 gram Chicken breast boneless skinless chicken breast or thigh
- 300 gram Cabbage
- 3 cloves Garlic
- 1 tsp Sesame oil
- 2-3 tbsp Cooking oil Neutral oil
For Chicken Marinade
- 2 tsp Soy sauce
- 1 tsp Cornstarch
- 2 tsp Sesame oil
- ¼ tsp Baking soda
Stir Fry Seasonings
- 1 tbsp Soy sauce Regular/all-purpose
- 1 tsp Dark soy sauce added for colour
- 1 tbsp Oyster sauce
- 1 tsp Shao Xing cooking wine Chinese cooking rice wine or Japanese mirin ( optional )
Instructions
Marinate the Chicken
- Start by slicing your chicken and mixing it with soy sauce, sesame oil, cornstarch, and a pinch of baking soda. Let it marinate for at least 15 minutes. This helps the chicken stay tender and juicy.
Prep the Veggies and Aromatics
- Next, chop the cabbage, discard the thick white parts and cut it into 2-inch squares. Mince some garlic cloves. Separate the spring onions' white part and green part. Cut the white part into thin slices and slice the green part into 2-inch pieces. Mix cornstarch and water in a small bowl.
Saute the Cabbage First
- Heat some oil in a large hot pan or wok and stir-fry the cabbage first. Stir just until slightly softened but still crunchy. Remove from the pan and set it aside.
Sear the Chicken
- In the same pan, drizzle more oil, sear the chicken in a single layer, then flip and add minced garlic and white part of spring onions.
Add Sauces and Combine
- Once it’s about 80% cooked, add the seasonings, regular soy sauce, dark soy sauce, and oyster sauce. Toss the cabbage back in the pan. Pour in the slurry and stir until everything’s well coated and glossy. Finish with a drizzle of sesame oil, and that’s it!
L. Robinson says
Delicious, easy, accessible recipe. Marinading the chicken for the suggested time is essential to adding flavor and giving it a lovely texture. I used savoy cabbage and made sure not to overcook, so it still had a bit of a crunch. Tossed in and got a slight char to about 3 cups of cooked squiggly noodles, which also added texture to the dish. Family loved it and I'll definitely be making it again soon.