Quick & Delicious Chinese Chicken Cabbage Stir Fry Recipe

Sometimes, you need a dish that’s not just delicious but also quick to whip up on a busy weeknight. Enter the Chinese chicken cabbage stir fry, bursting with vibrant colors and flavors that dance on your palate. The tender chicken mingles with crunchy cabbage, all coated in a savory sauce that fills the kitchen with an irresistible aroma.

This recipe is more than just food; it’s a reminder of family dinners where laughter echoed as we devoured every last bite. Perfect for those moments when you want something satisfying yet uncomplicated, this stir fry will have everyone asking for seconds.

There was that time when I made this stir fry for my friends during our movie night. Each bite had them nodding in approval, and by the end of the evening, I was dubbed the “Stir Fry Queen.” Who knew cabbage could earn me such a reputation?

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; feel free to adjust based on how hungry your crowd is.

• Fresh Cabbage: Choose crisp green cabbage; it adds crunch and absorbs flavors beautifully.

• Bell Peppers: Use colorful bell peppers for sweetness and visual appeal; they brighten up your dish.

• Garlic: Fresh garlic cloves are essential for flavor; chop them finely to release their magic.

• Ginger: Fresh ginger adds warmth; peel and grate it for the best results.

• Soy Sauce: Opt for low-sodium soy sauce to keep control over the saltiness.

• Sesame Oil: A splash of sesame oil at the end brings a nutty aroma; don’t skip it!

• Green Onions: Chopped green onions add freshness; sprinkle them on top before serving.

• Cornstarch: To thicken the sauce slightly and give it that glossy finish; mix with water before adding.

• Rice or Noodles (optional): Serve over steamed rice or cooked noodles for a heartier meal.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by chopping the chicken into bite-sized pieces; aim for uniform sizes so they cook evenly. Slice your cabbage, bell peppers, garlic, and ginger while enjoying their fresh aromas.

Heat Up Your Wok or Pan: Place a large wok or skillet over medium-high heat and drizzle in some oil. Wait until it’s hot enough that a drop of water sizzles immediately upon contact.

Add the Chicken First: Toss in the chicken pieces and stir-fry until they turn golden brown and no longer pink in the center. This usually takes about 5-7 minutes—don’t forget to smell that amazing aroma!

Toss in Vegetables Next: Add your chopped cabbage, bell peppers, garlic, and ginger to the pan. Stir-fry everything together until the veggies are just tender but still crisp—around 3-4 minutes should do it.

Add Sauce Magic!: Pour in soy sauce mixed with cornstarch and a splash of sesame oil into your pan. Stir everything well until each piece is coated with that savory goodness—this will take about 1-2 minutes.

Finish with Green Onions: Finally, toss in chopped green onions right before serving. They add freshness and bright color to your dish—enjoy their delightful crunch!

Serve this Chinese chicken cabbage stir fry hot over rice or noodles and watch everyone dig into seconds!

And there you have it—a simple yet flavorful meal ready in no time! Enjoy every mouthful of this easy-to-make dish that brings smiles around the dinner table.

Perfecting the Cooking Process

Start by marinating the chicken for at least 30 minutes, then stir-fry the chicken until golden before adding the cabbage and sauce for perfectly cooked veggies.

Add Your Touch

Feel free to swap out cabbage for bok choy or add extra vegetables like bell peppers or snap peas for more crunch and color.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop with a splash of water to restore moisture.

Sharing this dish reminds me of that one dinner party where my friends couldn’t stop asking for seconds. The laughter and compliments made all the chopping worthwhile.

FAQ

Can I use frozen chicken for this recipe?

Yes, but make sure it’s fully thawed before cooking to achieve even cooking.

What can I substitute for soy sauce?

Try coconut aminos or tamari as excellent alternatives to soy sauce.

How do I make this dish spicier?

Add crushed red pepper flakes or sriracha sauce during cooking for an extra kick.