Chinese Chicken Cabbage Stir-Fry

Chinese Chicken and Cabbage Stir-Fry

This recipe features tender "velveted" chicken, crisp-tender napa cabbage, and a savory ginger-garlic sauce. It's a healthy, low-carb, and fast weeknight meal that tastes like authentic Chinese takeout.

Ingredients

The Chicken & Marinade

Chicken: 1 lb (450g) boneless, skinless chicken breast or thighs, sliced into thin bite-sized strips.

Soy Sauce: 1 tbsp

Shaoxing Wine: 1 tbsp (or dry sherry)

Cornstarch: 1 tsp (this is the secret to "velveting" the meat)

Baking Soda: 1/4 tsp (optional, makes breast meat incredibly tender)

The Stir-Fry Sauce

Chicken Broth: 1/4 cup

Soy Sauce: 2 tbsp

Dark Soy Sauce: 1 tsp (for a deep golden color)

Oyster Sauce: 1 tbsp

Sesame Oil: 1 tsp

Sugar: 1/2 tsp

Cornstarch: 1 tsp

The Aromatics & Vegetables

Cabbage: 1/2 head of Napa Cabbage (approx. 4-5 cups), sliced into 1-inch thick ribbons.

Carrot: 1 medium, julienned or thinly sliced.

Garlic: 3 cloves, minced.

Ginger: 1 tbsp, freshly minced.

Green Onions: 2 stalks, cut into 1-inch pieces.

Oil: 2-3 tbsp high-heat oil (vegetable, canola, or grapeseed).

Instructions

1. Marinate the Chicken

In a bowl, combine the sliced chicken with the marinade ingredients. Mix well and let it sit for at least 15–20 minutes. This process tenderizes the meat and prevents it from drying out.

2. Prepare the Sauce

Whisk all the sauce ingredients together in a small bowl until the cornstarch is completely dissolved. Set aside.

3. Sear the Chicken

Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer. Let it sear undisturbed for 1-2 minutes until golden, then stir-fry until just cooked through. Remove the chicken from the pan and set aside.

4. Stir-Fry Aromatics and Veggies

Wipe out the pan if necessary and add another tablespoon of oil. Add the ginger, garlic, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.

Add the carrots and napa cabbage. Stir-fry over high heat for 2-3 minutes. The cabbage should start to wilt but still retain a bit of crunch.

5. Combine and Finish

Add the cooked chicken back into the pan. Give the sauce a quick re-stir (cornstarch settles at the bottom) and pour it over the ingredients.

Toss everything constantly for 1 minute until the sauce thickens and coats everything in a glossy glaze. Fold in the remaining green onion tops.

Serving Suggestions

Rice: Serve over steamed jasmine rice or brown rice.

Low Carb: Enjoy it as-is for a high-protein, low-carb meal.

Spice: Add 1 tsp of chili garlic sauce or dried red chili flakes during the aromatic stage for a spicy kick.

Tips for Success

High Heat: Keep the heat high throughout the process to prevent the cabbage from releasing too much water and becoming soggy.

Napa vs. Green Cabbage: Napa cabbage is softer and sweeter. If using regular green cabbage, slice it very thinly as it takes longer to cook.