Chinese Chicken Cabbage Stir-Fry
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I grew up watching my parents turn simple pantry staples into fast, flavorful dinners — and this Chinese chicken cabbage stir-fry is one of those go-to recipes. It’s a no-fuss skillet meal: tender diced chicken, crisp cabbage, sweet bell pepper and a punch of sautéed onion and garlic. Ready in about 20 minutes, it’s perfect for busy weeknights or when you want something light but satisfying. If you like variations with beef, you might also enjoy this take on a healthy Chinese beef cabbage stir-fry that uses similar techniques.
Why you’ll love this dish
This stir-fry shines because it’s quick, inexpensive, and adaptable. With just one skillet, you get protein and vegetables in a single pan — minimal cleanup and maximum flavor. The cabbage softens but still keeps a bit of crunch, and the bell pepper adds color and sweetness. It’s a reliable weeknight winner for picky eaters and anyone trying to eat lighter without sacrificing taste.
“A weeknight lifesaver — fast, clean flavors, and everyone in my family asks for seconds.” — home cook
The cooking process explained
Think of this recipe as a simple three-act play: aromatics first (butter, onion, garlic) to build flavor, chicken next to brown and seal in juices, then veggies to finish and pick up any pan fond. Timing matters — you want the onion translucent and the chicken fully cooked but still moist, and the cabbage tender-crisp, not soggy. This overview gets you comfortable with the sequence so the actual cooking feels effortless.
Gather these items
- 1 tbsp butter (or use 1 tbsp vegetable oil for less dairy)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 lb chicken breast, diced into bite-sized pieces
- 2 cups cabbage, chopped (green or napa both work)
- 1 bell pepper, sliced (any color)
Notes and substitutions:
- Swap butter for neutral oil (canola, vegetable, or peanut) if you want a higher smoke point.
- Use boneless chicken thighs instead of breast for richer flavor and more forgiving cooking.
- Add a splash of soy sauce or oyster sauce at the end for an umami boost if desired.
Step-by-step instructions
- Heat a large skillet over medium heat and melt the butter until foaming.
- Add the sliced onion and minced garlic; sauté, stirring, until the onion is translucent and fragrant (about 2–3 minutes).
- Increase heat slightly if needed, add the diced chicken, and cook, stirring occasionally, until all pieces are opaque and no longer pink inside (about 6–8 minutes).
- Stir in the chopped cabbage and sliced bell pepper so they coat in the pan juices.
- Cook for another 5–7 minutes, stirring occasionally, until vegetables are tender but still have some bite.
- Season with salt and pepper to taste. Serve immediately while hot.
Best ways to enjoy it
This dish is lovely on its own for a low-carb meal, or served over a bed of steamed rice or quick-cooked noodles to soak up the pan juices. For a heartier plate, spoon the stir-fry over fried rice or serve with steamed jasmine rice and a side of pickled cucumbers. For ideas that pair well with cabbage-forward dishes, check out this guide to cabbage stir-fry techniques for complementary sides and prep tips.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Cool to room temperature no more than 2 hours after cooking before refrigerating.
- Reheating: Reheat gently in a skillet over medium-low heat with a teaspoon of water or a splash of oil to refresh the vegetables and chicken, or microwave in 30-second bursts until hot throughout.
- Freezing: Not ideal for texture (cabbage can become limp), but you can freeze cooked chicken separately for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety: Ensure the chicken reaches 165°F (74°C) while cooking and reheat leftovers to 165°F before eating.
Pro chef tips
- Cut pieces uniformly: Dice chicken and slice veggies to roughly the same size so everything cooks evenly.
- Don’t overcrowd the pan: If you toss too much at once the chicken will steam instead of sear; use a wide skillet.
- Layer flavor: Let the onion and garlic soften before adding chicken so their flavors infuse the fat.
- Finish with acid if desired: A squeeze of lime or a splash of rice vinegar brightens the whole dish at the end.
Creative twists
- Make it saucy: Add 1–2 tbsp soy sauce and 1 tsp sesame oil at the end for a classic finish.
- Spicy kick: Stir in red pepper flakes or a dash of chili paste with the chicken.
- Vegetarian version: Replace chicken with firm tofu, Press and cube it, then brown before adding veggies.
- Add more veg: Carrots, snow peas, or sliced mushrooms all work well and bulk up the meal.
Common questions
Q: How long does this take from start to finish?
A: Plan on 18–25 minutes total — 5 minutes prep and about 13–20 minutes cooking depending on chop size and skillet heat.
Q: Can I use pre-shredded cabbage?
A: Yes — it saves time. Watch the cooking time closely; shredded cabbage will soften faster than chopped.
Q: Is this kid-friendly?
A: Absolutely. It’s mild by default; keep seasonings simple and serve with rice for younger palates.
Q: Can I meal-prep this?
A: You can cook and refrigerate, but for best texture, prepare the vegetables fresh or reheat gently so they don’t become overly soft.
Conclusion
This Chinese chicken cabbage stir-fry is a weeknight workhorse: fast, adaptable, and satisfying. If you want inspiration for a version with extra vegetables like peas and carrots, try the Chicken Cabbage Stir Fry – w/ Red Pepper, Peas, & Carrot. For another recipe take on the classic with slightly different seasonings, see this Chicken Cabbage Stir Fry Recipe.
Chinese Chicken Cabbage Stir-Fry
Ingredients
Method
- Heat a large skillet over medium heat and melt the butter until foaming.
- Add the sliced onion and minced garlic; sauté, stirring, until the onion is translucent and fragrant (about 2–3 minutes).
- Increase heat slightly if needed, add the diced chicken, and cook, stirring occasionally, until all pieces are opaque and no longer pink inside (about 6–8 minutes).
- Stir in the chopped cabbage and sliced bell pepper so they coat in the pan juices.
- Cook for another 5–7 minutes, stirring occasionally, until vegetables are tender but still have some bite.
- Season with salt and pepper to taste. Serve immediately while hot.
