Chinese Chicken Cabbage Stir-Fry: A Flavorful, Healthy Meal in Minutes

Looking for a quick and healthy meal that’s bursting with flavor? This Chinese Chicken Cabbage Stir-Fry is just what you need. Packed with tender chicken breast, crispy cabbage, earthy shiitake mushrooms, and vibrant scallions, this dish is a perfect balance of textures and flavors. The stir-fry sauce, made with coconut aminos, balsamic vinegar, and toasted sesame oil, gives the dish a rich, savory umami kick that will leave your taste buds craving more.

Stir-fries are a go-to meal for busy weeknights because they come together quickly, and this recipe is no exception. The combination of fresh vegetables and lean protein makes it a nutritious option that doesn’t sacrifice flavor. Whether you’re a fan of Asian-inspired cuisine or just looking for a fresh way to enjoy chicken and cabbage, this stir-fry will hit all the right notes.

With simple ingredients and a straightforward cooking method, this Chinese Chicken Cabbage Stir-Fry is an easy, yet satisfying meal that’s sure to become a regular in your meal rotation.

Why You’ll Love This Recipe

1. Quick and Easy – This dish comes together in under 30 minutes, making it perfect for busy weeknights.
2. Healthy and Light – Packed with lean chicken, mushrooms, and cabbage, it’s a light yet satisfying meal.
3. Flavor-Packed Stir-Fry Sauce – The savory stir-fry sauce with coconut aminos and sesame oil brings incredible depth of flavor.
4. Customizable – Add your favorite vegetables or adjust the seasoning to suit your taste.
5. Low-Carb and Gluten-Free – A perfect meal for those following a low-carb or gluten-free lifestyle.

Ingredients

For the Chicken:

• Chicken breast
• Coconut aminos
• Tapioca starch (or potato starch, or cornstarch)
• Baking soda
• Coarse sea salt
• Olive oil
• White or black pepper (optional)

Vegetables and Aromatics:

• Garlic cloves (minced)
• Ginger (julienned)
• Scallions (sliced, separate white and green parts)
• Fresh shiitake mushrooms (sliced)
• Napa cabbage (diced into 2-inch sections, separating stems from leaves)
• Avocado oil
• Chicken broth
• Toasted sesame oil

For the Stir-Fry Sauce:

• Coconut aminos (or soy sauce)
• Aged balsamic vinegar
• Toasted sesame oil
• Tapioca starch
• Chinese rice wine or Michu (optional)

Variations

Different Protein Options

You can easily swap the chicken for other proteins such as beef, shrimp, or tofu. Just make sure to adjust the cooking time depending on the protein.

Add More Vegetables

Feel free to add extra vegetables like bell peppers, carrots, or snap peas for more color and crunch.

Use Soy Sauce

If you’re not following a soy-free or gluten-free diet, you can substitute coconut aminos with traditional soy sauce for a more authentic flavor.

Spice it Up

For a bit of heat, add chili flakes or a small diced chili pepper to the stir-fry sauce.

Make it Veggie-Only

For a vegetarian version, omit the chicken and add more vegetables or tofu to make the dish even heartier.

How to Make the Recipe

Step 1: Prepare the Chicken

Slice the chicken breasts into bite-sized pieces. In a bowl, mix the chicken with coconut aminos, tapioca starch, baking soda, salt, and white pepper. Set aside for 10 minutes to marinate.

Step 2: Make the Stir-Fry Sauce

In a small bowl, whisk together the coconut aminos, balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine (if using). Set the sauce aside.

Step 3: Cook the Chicken

Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add another tablespoon of avocado oil. Stir-fry the garlic, ginger, and white parts of the scallions for about 1 minute until fragrant. Add the shiitake mushrooms and napa cabbage stems, cooking for another 3-4 minutes until the vegetables begin to soften.

Step 5: Combine Everything

Return the cooked chicken to the pan, along with the napa cabbage leaves, and pour in the stir-fry sauce. Add chicken broth to help loosen the sauce and cook everything together for another 3-4 minutes until the cabbage wilts and the sauce thickens.

Step 6: Serve

Drizzle a little toasted sesame oil over the top and garnish with the green parts of the scallions. Serve immediately over rice, cauliflower rice, or enjoy it on its own for a low-carb meal.

Tips for Making the Recipe

• Slice the Chicken Thinly – Cutting the chicken into bite-sized pieces ensures it cooks quickly and evenly.
• Use a Hot Pan – Make sure the pan or wok is hot enough before adding the chicken to get that crispy sear.
• Don’t Overcook the Vegetables – Keep the vegetables slightly crisp to retain their freshness and crunch.
• Adjust the Sauce – Feel free to tweak the amount of coconut aminos and vinegar to balance the sweetness and acidity to your taste.
• Cook in Batches – If you have a small pan, consider cooking the chicken in batches to ensure it browns properly.

How to Serve

This Chinese Chicken Cabbage Stir-Fry is perfect served on its own for a healthy meal. You can also serve it with steamed white rice, brown rice, or cauliflower rice for a complete dish. For added flavor, drizzle some extra toasted sesame oil over the top before serving.

Make Ahead and Storage

Storing Leftovers

Store any leftover stir-fry in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain the texture.

Freezing

You can freeze the stir-fry for up to 1 month. Just make sure to store it in an airtight container or freezer bag. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a skillet over medium heat, adding a splash of chicken broth to keep the dish moist. You can also microwave in short intervals, stirring in between.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes! Chicken thighs will add a bit more flavor and moisture to the dish, and they work well in stir-fries.

2. Can I use soy sauce instead of coconut aminos?

Yes, you can use soy sauce if you’re not following a soy-free or gluten-free diet.

3. Can I use other vegetables besides napa cabbage?

Absolutely! You can substitute napa cabbage with bok choy, regular cabbage, or even kale.

4. How do I make the stir-fry spicier?

Add chili flakes, a diced fresh chili, or a dash of hot sauce to the stir-fry sauce to increase the heat.

5. Can I make this dish vegetarian?

Yes! Simply omit the chicken and add extra vegetables or tofu for a hearty vegetarian version.

6. Can I prepare this recipe in advance?

Yes, you can chop the vegetables and marinate the chicken ahead of time. Just stir-fry everything when you’re ready to cook.

7. What can I serve this stir-fry with?

This dish is great on its own, or you can serve it with rice, quinoa, or cauliflower rice for a complete meal.

8. Can I use dried shiitake mushrooms?

Fresh shiitake mushrooms are best for this recipe, but you can rehydrate dried shiitake mushrooms in warm water if needed.

9. Is this recipe gluten-free?

Yes, as long as you use coconut aminos instead of soy sauce, this recipe is naturally gluten-free.

10. How do I get the chicken tender?

The baking soda and starch mixture helps tenderize the chicken, ensuring it’s juicy and soft.

Conclusion

This Chinese Chicken Cabbage Stir-Fry is a flavorful, healthy, and easy-to-make dish that’s perfect for any weeknight meal. Packed with fresh vegetables, lean protein, and a savory stir-fry sauce, it’s sure to become a staple in your recipe collection. Whether you’re craving something light and delicious or looking for a dish that’s full of flavor, this stir-fry has it all. Give it a try and enjoy a quick, satisfying meal in under 30 minutes!

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