Chinese Chicken Cabbage Stir-Fry Recipe

There is nothing quite like a warm, flavorful, and wonderfully textured Chinese Chicken Cabbage Stir-Fry Recipe to brighten up your dinner table. This dish combines tender, marinated chicken breast with crisp Napa cabbage and earthy shiitake mushrooms, all coated in a savory and slightly tangy sauce. It’s a vibrant, colorful, and nourishing meal that comes together quickly, making it a perfect choice for busy weeknights or anytime you crave a wholesome, satisfying stir-fry bursting with fresh and familiar flavors.

Ingredients You’ll Need

The magic of this Chinese Chicken Cabbage Stir-Fry Recipe lies in its simple, fresh ingredients. Each one has a role, whether it’s adding a punch of flavor, a satisfying crunch, or that irresistible aroma that fills your kitchen.

• Chicken breast (1.25 lb): The tender protein base that soaks up the marinade beautifully for juicy bites.
• Coconut aminos (3 tbsp total): A deliciously sweet and salty substitute for soy sauce that enriches the marinade and stir-fry sauce.
• Tapioca starch (1.5 tsp plus 1 tsp): Keeps the chicken wonderfully tender and helps thicken the sauce to a silky consistency.
• Baking soda (½ tsp): Works a tenderizing magic on the chicken for a luscious texture.
• Coarse sea salt (¼ tsp plus more for stir-frying): Enhances all the flavors, giving the dish just the right seasoning.
• Olive oil (2 tbsp): Used in marinating the chicken for moisture and flavor depth.
• White or black pepper (⅛ tsp, optional): Adds a subtle warmth to the marinade.
• Garlic cloves (0.8 oz, finely minced): Gives the stir-fry an irresistible aromatic base.
• Ginger (0.3 oz, julienned): Adds brightness and a little zing.
• Scallions (3 bulbs, sliced): The white parts build the flavor early on, while the green parts shine as garnish.
• Fresh shiitake mushrooms (6 oz, sliced): Earthy and savory, they bring a wonderful texture contrast.
• Napa cabbage (1.5 lbs, diced into 2-inch sections): The star vegetable that adds crispness and a touch of sweetness when cooked.
• Avocado oil (2–2.5 tbsp): Preferred for high heat stir-frying, helping everything cook perfectly without burning.
• Chicken broth (0.5 tbsp): Adds a splash of umami to the stir-fry.
• Toasted sesame oil (2 tsp total): Gives the dish a subtle nutty aroma and depth both in the sauce and as a finishing drizzle.
• Aged balsamic vinegar (2 tsp): Surprises with a mild sweetness and acidity that rounds out the flavors beautifully.
• Chinese rice wine or Michu (0.5 tbsp, optional): Adds complexity and helps tenderize the chicken further.

How to Make Chinese Chicken Cabbage Stir-Fry Recipe

Step 1: Marinate the chicken

Begin by combining the chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and a touch of pepper in a bowl. Mixing these ingredients thoroughly before allowing the chicken to marinate for at least 15 minutes ensures every bite is juicy and infused with flavor. This marinating step is essential for tender meat that pairs perfectly with the crunchy vegetables.

Step 2: Prep the vegetables

While the chicken marinates, use this time to get the vegetables ready. Finely mince the garlic cloves and julienne the ginger. Slice the scallions, keeping the white parts separate from the greens. Cleanly slice the shiitake mushrooms and dice the Napa cabbage into 2-inch pieces, separating the crisp stems from the tender leaves. Proper prep here means a smoother cooking experience and nicely balanced textures in the final dish.

Step 3: Mix the stir-fry sauce

In a small bowl, whisk together the coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine if you’re using it. This mixture forms the savory, slightly tangy, and thick sauce that will coat your stir-fry at the end. Setting this aside until the vegetables and chicken are ready keeps the cooking flow seamless.

Step 4: Cook the chicken

Heat avocado oil in a large skillet or wok over medium-high heat — high enough to get a nice sear on the chicken but not so high that it burns. Add the marinated chicken and cook it until it’s browned and cooked through, roughly 5 to 7 minutes. Then remove it from the pan and set it aside. This step locks in the chicken’s juices, creating a lovely base for your stir-fry.

Step 5: Stir-fry aromatics

Add a little more avocado oil if needed, then toss in the minced garlic, ginger, and the white parts of the scallions. Stir-fry these aromatics for about a minute until their fragrance fills the kitchen — this step is the flavor foundation that will lift the entire dish.

Step 6: Add mushrooms and cabbage stems

Next, add sliced shiitake mushrooms and Napa cabbage stems. Stir-fry them together for 2 to 3 minutes until the mushrooms soften slightly and the cabbage stems begin to lose their raw crunch but still hold some bite. This combination gives your dish earthy depth and delightful texture.

Step 7: Finish with leaves, broth, and chicken

Now, add the Napa cabbage leaves, a splash of chicken broth, and return the cooked chicken to the pan. Immediately pour in your prepared stir-fry sauce and stir everything together. This step allows the flavors to meld while the sauce thickens, coating the ingredients beautifully.

Step 8: Final cooking and seasoning

Cook and stir for an additional 2 to 3 minutes until the sauce is glossy and has thickened just right, and the cabbage is tender-crisp — perfectly cooked with a slight bite that makes this dish so enjoyable. The sauce should cling to every piece, making each forkful a burst of delightful flavor and texture.

Step 9: Add finishing touches

Turn off the heat and drizzle toasted sesame oil over the top to enhance the nutty aroma. Sprinkle the green parts of the scallions generously over the stir-fry as a fresh and colorful garnish. Now your Chinese Chicken Cabbage Stir-Fry Recipe is ready to serve and impress!

How to Serve Chinese Chicken Cabbage Stir-Fry Recipe

Garnishes

Garnishing your stir-fry with the bright green scallion tops adds a fresh pop of color and a subtle onion punch that contrasts perfectly with the rich, savory sauce. A light sprinkle of toasted sesame seeds can also add a lovely crunch and visual appeal. These small touches work wonders in elevating the dish to a restaurant-worthy presentation.

Side Dishes

This stir-fry pairs beautifully with simple steamed jasmine or brown rice to soak up every bit of the delicious sauce. You can also serve it alongside a light cucumber salad or steamed dumplings for a complete, balanced meal. The clean flavors of the cabbage and chicken mingle nicely with these classic sides to create a comforting and satisfying dining experience.

Creative Ways to Present

For a fun twist, serve this stir-fry over cauliflower rice or nestled inside warm lettuce cups for a low-carb, fresh approach. You might also plate it with noodles tossed lightly in sesame oil and scallions to turn it into a more filling, noodle-centric dinner. Presentation really is all about what you enjoy and how you want to customize your Chinese Chicken Cabbage Stir-Fry Recipe experience.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Chinese Chicken Cabbage Stir-Fry Recipe keep exceptionally well in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, and reheating gently helps retain the vegetables’ tender-crisp texture without drying out the chicken.

Freezing

You can freeze this dish, although the texture of the Napa cabbage may soften a bit upon thawing. If freezing, place portions in freezer-safe containers or bags and use within one month for best flavor. Thaw overnight in the fridge before reheating to maintain the best consistency.

Reheating

Reheat the stir-fry in a skillet over medium heat to prevent sogginess, adding a splash of water or broth if needed to refresh the sauce. Avoid microwaving when possible to keep the texture crisp and the chicken tender. A gentle reheat works wonders to bring back that fresh-from-the-wok feeling.

FAQs

Can I use other types of cabbage for this stir-fry?

Absolutely! While Napa cabbage is preferred for its sweetness and tender texture, you can substitute with savoy or even green cabbage. Just remember that traditional green cabbage is a little tougher and might take slightly longer to cook.

Is there a vegetarian version of this recipe?

Yes! You can swap the chicken with firm tofu or additional mushrooms to keep it hearty and flavorful. Just marinate the tofu and follow the same steps to maintain that classic stir-fry texture and taste.

What can I substitute for coconut aminos?

Soy sauce works well as a substitute if you don’t have coconut aminos on hand. Coconut aminos are slightly sweeter and less salty, so if you use soy sauce, consider reducing added salt elsewhere in the recipe.

Can I make this stir-fry spicy?

Definitely! Add sliced fresh chili peppers, red pepper flakes, or a dash of chili garlic sauce when stir-frying the aromatics to spice things up according to your heat tolerance.

Why is baking soda used in the marinade?

Baking soda helps tenderize the chicken by breaking down proteins, resulting in an exceptionally soft and juicy texture, especially important in quick stir-fry cooking methods.

Final Thoughts

This Chinese Chicken Cabbage Stir-Fry Recipe is a delightful mix of textures, colors, and flavors that will quickly make its way into your regular dinner rotation. With straightforward ingredients and an easy cooking process, it offers a rewarding way to enjoy a fresh, healthy, and deeply satisfying meal any day of the week. Give it a try and watch how it brightens up your kitchen and your taste buds!

Chinese Chicken Cabbage Stir-Fry Recipe

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4.3 from 81 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

A vibrant and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, fresh shiitake mushrooms, and crisp Napa cabbage tossed in a flavorful stir-fry sauce with sesame and balsamic vinegar accents. Ready in just 35 minutes, this dish blends savory marinated chicken and delicate vegetables for a quick and satisfying meal perfect for weeknights.

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Ingredients

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Chicken Marinade

• 1.25 lb chicken breast
• 1 tbsp coconut aminos
• 1.5 tsp tapioca starch or potato starch (or cornstarch)
• ½ tsp baking soda
• ¼ tsp coarse sea salt, plus more for stir-fry
• 2 tbsp olive oil
• ⅛ tsp white pepper or black pepper (optional)

Vegetables

• 0.8 oz garlic cloves, finely minced (about 6 large cloves)
• 0.3 oz ginger, julienned (about 1.5 tbsp)
• 3 bulb scallions, sliced (separate white and green parts)
• 6 oz fresh shiitake mushrooms, sliced
• 1.5 lbs Napa cabbage, diced into 2-inch sections (separate stems from leaves)

Stir-Fry Sauce

• 2 tbsp coconut aminos (or soy sauce)
• 2 tsp aged balsamic vinegar
• 1 tsp toasted sesame oil
• 1 tsp tapioca starch
• 0.5 tbsp Chinese rice wine or Michu (optional)

Cooking

• 2–2.5 tbsp avocado oil
• 0.5 tbsp chicken broth
• Drizzle toasted sesame oil (for finishing)

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Instructions

1. Marinate Chicken: In a bowl, combine chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and optional pepper. Mix well to coat and let marinate for at least 15 minutes to tenderize and infuse flavor.
2. Prepare Vegetables: Mince the garlic cloves finely, julienne the ginger, slice the scallions separating white and green parts, slice the shiitake mushrooms, and dice the Napa cabbage into 2-inch sections, separating stems from leaves for even cooking.
3. Make Stir-Fry Sauce: In a small bowl, whisk together coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine if using. Set this sauce aside to be added later.
4. Cook Chicken: Heat avocado oil in a large skillet or wok on medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5 to 7 minutes. Remove chicken from the pan and set aside.
5. Stir-Fry Aromatics: Add more avocado oil if needed. Stir-fry garlic, ginger, and the white parts of scallions in the pan until fragrant, about 1 minute, being careful not to burn the garlic.
6. Add Mushrooms and Cabbage Stems: Toss in shiitake mushroom slices and Napa cabbage stems, stir-frying for 2 to 3 minutes until they are slightly softened but still retain some texture.
7. Add Leaves, Broth and Chicken: Add the Napa cabbage leaves, chicken broth, and the cooked chicken back into the skillet. Pour in the prepared stir-fry sauce and stir to combine evenly.
8. Finish Cooking: Cook and stir continuously for another 2 to 3 minutes until the sauce thickens and the vegetables are tender-crisp, ensuring all ingredients are well coated.
9. Garnish and Serve: Drizzle toasted sesame oil over the top and sprinkle the green parts of scallions before serving to add aroma and a fresh bite.

Notes

• Marinating the chicken with baking soda tenderizes the meat, making it extra juicy and soft.
• Coconut aminos can be substituted with soy sauce for a saltier, traditional flavor.
• Keeping the cabbage stems and leaves separate ensures even cooking and texture contrast.
• Use avocado oil or another high smoke point oil to prevent burning during the high-heat stir-fry.
• The optional Chinese rice wine adds depth, but can be omitted if unavailable.
• Serve this stir-fry over steamed rice, noodles, or enjoy it as is for a low-carb option.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese