Chinese Chicken Cabbage Stir Fry

This Chinese Chicken Cabbage Stir Fry is an easy dinner made with tender marinated chicken and crisp-tender cabbage stir fried with garlic and a savory sauce.

Jump to:

• Why You'll Love This Chicken Cabbage Stir Fry
• About the Chicken
• What Kind of Cabbage Should I Use?
• About the Sauce
• How to cook Chicken Cabbage Stir Fry
• Storage and Reheating
• Frequently Asked Questions
• Chicken Cabbage Stir Fry
• More Delicious Cabbage Recipes to Try
• Pin for later!

It's one of those simple stir fries that doesn't need a ton of ingredients to be delicious! Serve it with some hot rice for an easy weeknight meal.

I usually make this with Taiwanese cabbage when I can find it because it's naturally sweeter and more tender than regular green cabbage. However, regular green cabbage works perfectly well too - I've made it both ways plenty of times!

Why You'll Love This Chicken Cabbage Stir Fry

This is a great recipe when you want something simple without having to buy a long list of vegetables.

The chicken is marinated before cooking, which helps keep it tender and flavorful, while the cabbage cooks quickly in the same pan and soaks up all that savory sauce.

It's also easy to customize. You can use chicken thighs or chicken breast, Taiwanese cabbage or regular green cabbage, and adjust the sauce depending on what you have at home.

About the Chicken

For this recipe I usually use chicken thighs because they stay tender and juicy when stir fried.

You can absolutely use chicken breast instead if you prefer. If using chicken breast, I especially recommend not skipping the marinade. Slice the chicken into thin, evenly sized pieces so it cooks quickly without drying out.

The cornstarch in the marinade also helps give the chicken that tender texture you often get in Chinese stir fries.

What Kind of Cabbage Should I Use?

There are many different types of cabbage, but my favorite for this recipe is Taiwanese cabbage.

Taiwanese cabbage has a flatter, rounder shape and lighter green leaves than regular green cabbage. It also tends to be sweeter, more tender, and a little crisper.

Because the leaves are softer, Taiwanese cabbage cooks very quickly, which makes it especially good for stir fries.

However, you do not need Taiwanese cabbage to make this recipe! Regular green cabbage works great too. I use it when Taiwanese cabbage isn't available.

If using regular green cabbage, you may just need to stir fry it a little longer until it reaches your preferred tenderness.

About the Sauce

This stir fry keeps the sauce pretty simple.

I marinate the chicken with just a little soy sauce before cooking. Then toward the end of the stir fry, I add oyster sauce and dark soy sauce to season the chicken and cabbage.

I actually prefer using vegetarian oyster sauce, which is made with mushrooms and has a delicious savory, umami flavor. That's what I usually use at home, but regular oyster sauce will also be delicious in this recipe.

Dark soy sauce has a deeper color and slightly richer flavor than regular light soy sauce, which gives the finished dish that beautiful darker color.

If you don't have dark soy sauce, you can use regular/light soy sauce instead. The finished dish just won't be quite as dark in color.

How to cook Chicken Cabbage Stir Fry

First, gather your ingredients:

• 1 lb chicken thighs, cut into bite-sized pieces
• 1 tablespoon soy sauce, for marinating
• 1 tablespoon cooking oil, plus more as needed
• 5 garlic cloves, roughly chopped
• 1 tablespoon thinly sliced ginger, optional
• 4 cups chopped or shredded cabbage
• ¼ cup chicken broth or water
• 2 tablespoons oyster sauce or vegetarian oyster sauce
• 1 tablespoon dark soy sauce, or regular/light soy sauce
• Salt, to taste if needed
• 1 stalk green onion, chopped, optional

First, cut the chicken into bite-sized pieces and add it to a bowl with soy sauce. Mix well and let it marinate while you prepare the cabbage, garlic, and other ingredients.

Heat cooking oil in a wok or large skillet over medium-high heat.

Add the garlic and ginger, if using, and stir fry briefly until fragrant.

Add the chicken and stir fry for about 2-3 minutes, or until lightly browned on the outside. Remove the chicken from the pan and set aside.

Add the cabbage to the same pan and stir fry for a minute or two. Then add a little chicken broth or water and cover the pan. Let the cabbage steam for about 2 minutes, or until it begins to soften.

I like using chicken broth because it adds a little extra flavor, but water works perfectly fine too.

Return the chicken to the pan.

Add oyster sauce and dark soy sauce and toss everything together until the chicken is completely cooked through and the cabbage is tender to your liking.

Taste and adjust the seasoning if needed.

Sprinkle with chopped green onions, if desired, and serve hot with rice.

Remove from heat and serve!

Storage and Reheating

Store leftover Chicken Cabbage Stir Fry in an airtight container in the refrigerator for up to 3-4 days.

Keep in mind that the cabbage will continue to soften as it sits, so the texture is best when the stir fry is fresh or within the first day or two.

To reheat, add the leftovers to a skillet or wok over medium heat and stir fry until heated through. You can add a small splash of chicken broth or water if the stir fry seems dry.

You can also reheat it in the microwave in short intervals until hot.

I prefer reheating it quickly rather than cooking it for too long so the cabbage doesn't become overly soft.

Frequently Asked Questions

What kind of cabbage should I use?

I love using Taiwanese cabbage because it is naturally sweeter and more tender than regular green cabbage.

However, regular green cabbage works perfectly well too. It may just need a little more time to soften.

Can I use chicken breast instead of chicken thighs?

Yes! I usually use chicken thighs because they stay juicy and tender, but chicken breast works too.

If using chicken breast, cut it into thin, evenly sized pieces and be careful not to overcook it.

Can I use regular soy sauce instead of dark soy sauce?

Yes. If you don't have dark soy sauce, you can use regular or light soy sauce instead.

Dark soy sauce gives the stir fry a deeper color and slightly richer flavor, so the dish will look lighter if you substitute regular soy sauce.

Can I use regular oyster sauce?

Absolutely.

I personally prefer vegetarian oyster sauce because it is made with mushrooms and adds lots of savory umami flavor, but regular oyster sauce is also delicious in this recipe.

Can I use water instead of chicken broth?

Yes.

I like using chicken broth because it adds a little extra flavor while the cabbage steams, but plain water works perfectly fine.

Why do you cover the cabbage while it cooks?

Covering the cabbage with a little chicken broth or water helps steam and soften it quickly without having to stir fry it for a long time.

This is especially helpful if you're using regular green cabbage, which can be firmer than Taiwanese cabbage.

Can I add other vegetables?

Definitely.

I intentionally keep this version simple with chicken and cabbage, but you can add mushrooms, carrots, bell peppers, bean sprouts, or other vegetables if you want.

Here is when I added shiitake mushrooms:

What should I serve with Chicken Cabbage Stir Fry?

I usually serve it with steamed white rice.

You can also serve it with brown rice, noodles, cauliflower rice, or alongside other Chinese dishes for a family-style meal.

More Delicious Cabbage Recipes to Try

• Shrimp Cabbage Stir Fry
  Marinated shrimp stir fried with cabbage in a savory sauce. Easy to make and perfect served family-style or over rice.
• Pork Belly Cabbage Stir Fry
  Quick, easy, and tasty! Crisp cabbage tossed with marinated pork belly in just 20 minutes.
• Cabbage Stir Fry with Dried Shrimp
  A traditional Chinese-style stir fry made with cabbage and dried shrimp - simple, quick, and full of umami flavor.
• Stir Fry Cabbage with Sichuan Peppercorn
  A bold and fragrant cabbage stir fry featuring numbing Sichuan peppercorns, soy sauce, and tender cabbage.

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