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

This Chinese chicken and cabbage stir-fry with a savory soy sauce glaze is one of my favorite quick meals that’s full of flavor, texture, and satisfying crunch. With tender chicken strips, crisp cabbage, and a glossy glaze made with soy sauce, garlic, and a touch of sweetness, it’s a go-to when I want a fast and tasty meal that doesn’t skimp on flavor.

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and incredibly satisfying. The cabbage soaks up the rich, savory glaze while staying crisp, and the chicken stays juicy and tender. Everything cooks in one pan, making cleanup easy, and I can have dinner on the table in under 30 minutes. It’s also easy to adjust based on what I have in the fridge.

Ingredients

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

• Boneless, skinless chicken thighs or breasts, thinly sliced

• Napa or green cabbage, shredded

• Garlic, minced

• Ginger, minced

• Soy sauce

• Oyster sauce

• Sesame oil

• Cornstarch

• Sugar or honey

• Vegetable oil (for stir-frying)

• Optional: chili flakes or sliced green onions for garnish

Directions

1. I toss the sliced chicken in a little soy sauce, cornstarch, and sesame oil and let it marinate for 10–15 minutes while I prep the vegetables.

2. In a small bowl, I whisk together the soy sauce, oyster sauce, sugar (or honey), and a splash of water to create the stir-fry glaze.

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

4. In the same pan, I add more oil if needed and sauté the garlic and ginger until fragrant.

5. I add the cabbage and stir-fry for 2–3 minutes until slightly wilted but still crisp.

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

7. I remove it from the heat and serve immediately with steamed rice, garnished with green onions or chili flakes if I want extra heat.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 15 minutes to cook, so I can have it ready in 30 minutes or less.

Variations

Sometimes I add shredded carrots, bell peppers, or snap peas to bulk up the veggies. I’ve also made it with ground chicken or tofu for a variation. When I want it spicier, I stir in a bit of chili garlic sauce or Szechuan peppercorns. For a gluten-free version, I use tamari or coconut aminos in place of soy sauce.

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 with a splash of water or in the microwave in short bursts. The cabbage softens a bit but still tastes great.

FAQs

Can I use chicken breasts instead of thighs?

Yes, I use either depending on what I have. Thighs stay juicier, but thin-sliced breasts work well and cook quickly.

What type of cabbage works best?

I usually go with Napa cabbage for its tenderness, but green cabbage holds up well too. I just slice it thinly so it cooks quickly.

How do I keep the chicken tender?

I slice it thinly and marinate it in soy sauce and cornstarch, which helps seal in moisture and gives it that velvety texture.

Can I make this ahead?

Yes, I often prep the sauce and chop the veggies earlier in the day. I stir-fry everything fresh for the best texture.

What should I serve this with?

I usually pair it with steamed jasmine rice or brown rice, but noodles work great too for a more filling meal.

Conclusion

This Chinese chicken and cabbage stir-fry with savory soy sauce glaze is a fast, flavorful dish that’s easy to throw together and packed with texture and taste. With tender chicken, crunchy cabbage, and a glossy, garlicky sauce, it’s a satisfying meal that always hits the spot. Whether I’m cooking for a busy weeknight or a relaxed dinner, this stir-fry is one of my go-to comfort meals.