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The Boat Shed Kitchen

Chinese Chicken Cabbage Stir-Fry

This easy chicken cabbage stir-fry is made with tender chicken, crisp veggies, and a savory-sweet soy butter sauce. Ready in under 30 minutes, it’s perfect served over rice or noodles for a satisfying, one-pan meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound chicken breast or thighs thinly sliced
  • 4 cups cabbage thinly sliced
  • 1 large carrot julienned
  • 1 red bell pepper sliced
  • 1 small onion sliced
  • 3 tablespoons butter divided
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon oyster sauce optional
  • 1 tablespoon cornstarch + 2 tablespoons water optional for thickening

Method
 

  1. Slice all ingredients thinly.
  2. Heat skillet with butter and stir fry chicken until cooked.
  3. Remove and set aside.
  4. Stir fry onion, carrot, and bell pepper for 2–3 minutes.
  5. Add cabbage and stir for 1–2 minutes.
  6. Return chicken to the pan. Add sauces and toss to coat.
  7. (Optional) Add cornstarch slurry to thicken.
  8. See full steps with tips & photos → https://theboatshedcafe.com/chinese-chicken-cabbage-stir-fry/

Notes

  • Chicken thighs stay extra juicy, but breasts also work well for a leaner version.
  • You can skip the cornstarch if you like a lighter, thinner sauce.
  • Add chili flakes or fresh ginger for a spicy kick.