Flavorful Chinese Chicken and Cabbage Stir-Fry with a Savory Soy Sauce Glaze

Flavorful Chinese Chicken and Cabbage Stir-Fry with a Savory Soy Sauce Glaze is a quick and satisfying meal packed with tender chicken, crisp cabbage, and a glossy, umami-rich sauce. This stir-fry comes together fast, making it a perfect weeknight dinner that’s both hearty and healthy.

Why You’ll Love This Recipe

I love how this dish delivers big flavor with simple ingredients. The cabbage adds a slightly sweet crunch, the chicken soaks up the savory glaze beautifully, and the whole meal comes together in one pan in under 30 minutes. It’s lighter than takeout but just as satisfying, and I can easily adjust the flavors to suit my taste.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (sliced thin)
green or napa cabbage (shredded)
carrots (julienned, optional)
garlic (minced)
ginger (minced)
soy sauce
oyster sauce
sesame oil
rice vinegar or Chinese black vinegar
cornstarch
water
vegetable oil
green onions or sesame seeds for garnish (optional)

directions

1. I slice the chicken into thin strips and toss it with a bit of cornstarch, soy sauce, and sesame oil to marinate while I prep the vegetables.

2. In a small bowl, I mix soy sauce, oyster sauce, rice vinegar, a little water, and more cornstarch to create the glaze. I set it aside.

3. I heat vegetable oil in a large skillet or wok over medium-high heat. I add the chicken and stir-fry until it’s golden and cooked through. Then I remove it and set it aside.

4. In the same pan, I add a bit more oil and stir-fry the garlic and ginger until fragrant, about 30 seconds.

5. I toss in the shredded cabbage (and carrots, if using) and stir-fry for 3–4 minutes until just tender but still crisp.

6. I return the chicken to the pan and pour in the sauce. I stir everything together and cook for another 2–3 minutes until the sauce thickens and coats the chicken and cabbage.

7. I garnish with green onions or sesame seeds if I like, and serve it hot over steamed rice or noodles.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so it’s ready in under 30 minutes.

Variations

Sometimes I add bell peppers, mushrooms, or snow peas for more veggies. For a spicier version, I stir in some chili garlic sauce or crushed red pepper flakes. I’ve also made this with ground chicken or pork for a different texture. If I want a low-carb version, I serve it over cauliflower rice or on its own as a bowl.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or in the microwave until hot. The cabbage will soften more after reheating, but the flavor stays delicious.

FAQs

Can I use pre-shredded cabbage?

Yes, I use bagged shredded cabbage when I’m short on time. It works just as well and cuts down on prep.

Is this recipe gluten-free?

To make it gluten-free, I use tamari or a gluten-free soy sauce and check that the oyster sauce is also gluten-free.

What cut of chicken works best?

I like using chicken thighs for their juiciness, but chicken breast works fine too—just don’t overcook it.

Can I make the sauce thicker?

Yes, I add a little more cornstarch to the sauce if I want a thicker glaze. It thickens quickly as it cooks.

What should I serve this with?

I usually serve it with steamed jasmine rice, brown rice, or stir-fried noodles. It’s also great with a side of pickled cucumbers or egg rolls.

Conclusion

Flavorful Chinese Chicken and Cabbage Stir-Fry with a Savory Soy Sauce Glaze is a fast, satisfying meal full of texture and rich, bold flavor. It’s perfect for busy nights when I want something homemade but don’t have a lot of time. With its glossy glaze, crisp cabbage, and tender chicken, it’s a simple dish that always delivers big results.

Print