If you’re anything like me, the best kind of dinner is one that hits all the high notes—quick to make, packed with flavor, and doesn’t leave you with a mountain of dishes. That’s exactly why I keep coming back to this Chinese Chicken Cabbage Stir-Fry. It’s got that perfect balance of savory, sweet, and just a touch of heat, and it’s all wrapped up in a single skillet meal that comes together in under 30 minutes. Yes, please!

Let me paint the picture: tender chicken slices seared to golden perfection, tossed with crisp cabbage, vibrant carrots, and sweet red bell peppers. Everything’s coated in a glossy, garlicky sauce that clings to each bite. It’s the kind of dish that satisfies your takeout cravings without the extra oil, cost, or mystery ingredients.

This recipe has become a staple in our house. I first whipped it up on a busy Tuesday when the fridge was down to the basics—some leftover cabbage, a lone bell pepper, and a pack of chicken thighs. I threw it all in a pan with a few pantry staples, crossed my fingers, and… let’s just say it was love at first bite. Now, it’s on rotation at least once a week.

In Part 1 of this post, we’ll dive into the ingredients and walk through the first steps of this delicious stir-fry. Let’s get cooking!

Ingredients You’ll Need

Here’s everything you need to bring this stir-fry to life:

For the Stir-Fry:

1 lb boneless, skinless chicken breast or thighs, thinly sliced
1/2 medium green cabbage, shredded
1 medium carrot, julienned or sliced thinly
1 red bell pepper, thinly sliced
3 cloves garlic, minced
1-inch piece of fresh ginger, minced or grated
2 tablespoons vegetable oil
2 green onions, sliced (for garnish)
1 tablespoon sesame seeds (optional, for garnish)

For the Sauce:

3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 2 teaspoons water
1 teaspoon honey or sugar (optional)
1/4 teaspoon crushed red pepper flakes (optional)

This sauce is the real flavor bomb here. The combination of soy, hoisin, and sesame oil gives it that deep umami richness that makes every bite extra satisfying.

STEPS: Making the Sauce and Cooking the Chicken

1. Whisk Together the Sauce

First things first—get your sauce ready. In a small bowl, mix together:

Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Cornstarch slurry (this helps thicken the sauce)
Honey or sugar for a hint of sweetness
Red pepper flakes for a little kick

Give everything a good whisk until smooth and set it aside. Having the sauce prepped ahead of time makes the cooking process so much easier once things get sizzling.

2. Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When it’s hot, add the sliced chicken in a single layer and cook for about 5–6 minutes. You want it golden and cooked through—don’t rush this part! Once it’s ready, transfer the chicken to a plate and set aside. You’ll add it back in later.

A quick tip here: if you have an extra 15 minutes, try marinating the chicken with a tablespoon of soy sauce and a little cornstarch before cooking. It helps the meat stay extra juicy and gives it a silkier texture that’s just like your favorite takeout spot.

Welcome back! If you’re following along from Part 1, we’ve already prepped our sauce and cooked up some golden, juicy chicken. Now it’s time to bring the whole dish together—and this is where things really start to smell amazing.

One of the reasons I love this recipe so much is that it makes the most of humble ingredients. Cabbage, carrots, bell peppers—they’re easy to find, budget-friendly, and full of texture and natural sweetness. When they hit that hot pan with garlic and ginger? Pure stir-fry magic.

In this next part, we’ll dive into stir-frying the veggies, finishing the dish with our savory sauce, and I’ll also share some quick tips to customize your stir-fry based on what you’ve got in the fridge.

Let’s get right back into the action.

STEPS: Sauté the Veggies and Combine Everything

3. Stir-Fry the Aromatics

With the chicken set aside, add the remaining tablespoon of vegetable oil to your skillet or wok. Keep the heat at medium-high.

Toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds, just until they’re fragrant. You don’t want them to brown—just wake them up a bit to release their flavor.

This step lays the foundation for everything else, so don’t skip it. The combo of garlic and ginger is what gives this dish its unmistakable Chinese stir-fry aroma.

4. Cook the Vegetables

Next, add the shredded cabbage, sliced bell pepper, and julienned carrots to the skillet. Stir-fry everything for 3 to 4 minutes.

The goal here is tender-crisp. You want the veggies to still have a little bite and color. If you cook them too long, the cabbage will get soggy and the bell pepper can lose its sweetness.

Pro tip: If your pan feels crowded, it’s okay to stir-fry the veggies in batches so they sear instead of steam.

5. Add the Chicken and Sauce

Now it’s time to bring everything together. Add the cooked chicken back to the skillet with the vegetables.

Give your pre-mixed sauce another quick stir (the cornstarch tends to settle) and pour it over the chicken and veggies. Toss everything well to coat evenly.

Let the stir-fry cook for another 2 to 3 minutes. The sauce should bubble slightly and thicken enough to cling to each bite. That glossy finish is exactly what we’re after.

Tips & Easy Variations

This recipe is incredibly flexible, and you can easily tweak it to match your taste or ingredients on hand. Here are a few of my favorite ideas:

Swap the Protein:
Not feeling chicken? This recipe works just as well with thinly sliced beef, pork, or even tofu. If you go with tofu, be sure to press it first so it crisps up nicely.

Change the Veggies:
No cabbage? Use thinly sliced bok choy, broccoli, snow peas, or even zucchini. This is a great clean-out-the-fridge kind of meal.

Make it Spicier:
If you like things with more kick, double the red pepper flakes or add a splash of sriracha or chili garlic sauce to the mix.

Low-Carb or Gluten-Free?
Serve the stir-fry on its own or over cauliflower rice for a low-carb option. To keep it gluten-free, just sub tamari for the soy sauce and make sure your hoisin and oyster sauces are gluten-free varieties.

Meal Prep Friendly:
This dish stores beautifully. Make a double batch and keep the leftovers in the fridge for up to 4 days. It reheats well in the microwave or a hot skillet.

We’ve sautéed, stirred, and simmered our way to one seriously delicious homemade stir-fry. Whether you’re brand new to cooking or a seasoned pro looking for a quick dinner solution, this Chinese Chicken Cabbage Stir-Fry has your back. Before we wrap things up, I wanted to answer some of the most common questions I get about this recipe.

This section is all about making sure you feel confident recreating this dish in your own kitchen—and maybe even making it your own.

FAQ: Your Stir-Fry Questions Answered

1. Can I make this stir-fry ahead of time?
Absolutely. This dish stores well in an airtight container in the fridge for up to 4 days. Just reheat it gently in a skillet or microwave until warmed through. If you’re meal prepping, keep the rice or noodles separate until ready to serve to avoid sogginess.

2. How do I keep the vegetables from getting soggy?
The key is high heat and short cooking time. Don’t overcrowd the pan—cook in batches if necessary so the veggies sear instead of steam. And make sure your vegetables are dry before adding them to the pan (wet veggies steam more easily).

3. What’s the best substitute for oyster or hoisin sauce?
If you don’t have oyster sauce, you can skip it or use a little extra soy sauce with a pinch of sugar. For hoisin, you can substitute a mix of soy sauce and a dash of peanut butter or barbecue sauce for a similar sweet-savory depth.

4. Can I use frozen vegetables?
Yes, just be sure to thaw and drain them first to avoid adding extra moisture to the pan. Frozen stir-fry blends can be a great time-saver, but keep an eye on the texture—they tend to cook faster than fresh veggies.

5. Is this recipe spicy?
Not overly! The red pepper flakes add a mild kick, but it’s easy to tone it down (or amp it up) based on your preference. Just leave out the flakes for a milder version or add sriracha for more heat.

6. Can I use pre-cooked chicken?
You sure can. If you’ve got leftover rotisserie chicken or cooked chicken breast, just skip the chicken-cooking step and add it in during the final toss with the sauce. It’s a great way to speed up the process even more.

7. What should I serve this with?
This stir-fry is great on its own, especially if you’re going for a low-carb meal. But it’s also delicious over jasmine rice, brown rice, or noodles. I’ve even served it in lettuce wraps for a fun, hands-on dinner option.

Final Thoughts: A Weeknight Keeper You’ll Make Again and Again

And that’s a wrap on this easy, flavorful stir-fry! I hope this Chinese Chicken Cabbage Stir-Fry becomes one of those go-to recipes you reach for when you want something quick, nourishing, and packed with flavor.

It’s the kind of dish that fits into your life—whether you’re meal prepping for the week, trying to clean out the fridge, or just need to get dinner on the table fast. I love that it uses everyday ingredients and comes together in one pan, with a sauce that tastes like it came straight from your favorite takeout place.

If you give it a try, I’d love to hear how it turned out. Did you add your own twist? Use different veggies? Crank up the spice? Drop a comment below and let’s chat. Recipes like this are made to be shared, tweaked, and enjoyed around the dinner table—whatever that looks like in your world.

Thanks for cooking with me, and I’ll see you next time with another easy, flavor-packed recipe!

Chinese Chicken Cabbage Stir-Fry