Can I make this recipe less spicy?

Yes, absolutely. If you prefer a milder dish, you can skip the jalapeño entirely or substitute it with a pinch of red pepper flakes for a gentler heat.

What can I use instead of oyster sauce?

If you don’t have oyster sauce or want a shellfish-free option, try hoisin sauce or a mix of soy sauce with a touch of brown sugar to replicate the sweetness.

Can I use pre-shredded cabbage?

Yes, using pre-shredded cabbage or coleslaw mix is a great time-saving alternative and works well in this stir-fry.

How do I know if the chicken is cooked through?

The chicken should be opaque, firm to the touch, and lightly golden on the edges. You can also slice into the thickest piece—it should be white with no pink center.

Chinese Chicken Cabbage Stir-Fry

Name: Chinese Chicken Cabbage Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese-inspired
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced; 1 tablespoon butter; 1 medium onion, sliced; 2 cloves garlic, minced; ½ head green cabbage, shredded; ½ jalapeño pepper, finely diced; 1 orange bell pepper, diced; ½ cup chicken stock; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; Salt and pepper, to taste

Description

This Chinese Chicken Cabbage Stir-Fry is a quick and healthy meal perfect for busy weeknights. With tender chicken, vibrant cabbage, and a savory sauce, it’s a satisfying and beginner-friendly dish full of color, crunch, and comforting flavor.

Ingredients

Scale

2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon butter
1 medium onion, sliced
2 cloves garlic, minced
½ head green cabbage, shredded
½ jalapeño pepper, finely diced
1 orange bell pepper, diced
½ cup chicken stock
2 tablespoons oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste

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Instructions

Prepare the Ingredients: Slice the chicken breasts thinly against the grain for tenderness. Mince the garlic, slice the onion and bell pepper, shred the cabbage, and finely dice the jalapeño.
Sear the Chicken: In a large skillet or wok, melt the butter over medium-high heat. Add the sliced chicken in a single layer and season with salt and pepper. Let it cook undisturbed for about 2 minutes to get a good sear, then stir and cook until lightly browned and no longer pink in the center. Remove from the pan and set aside.
Cook the Aromatics: In the same skillet, add the onions and sauté until they begin to soften. Stir in the garlic and jalapeño, cooking for about a minute until fragrant. Be careful not to burn the garlic.
Add the Vegetables: Stir in the shredded cabbage and bell pepper. Add in batches if needed to avoid overcrowding. Let the vegetables cook down for a few minutes, stirring occasionally until the cabbage begins to wilt but remains crisp.
Make the Sauce: Pour the chicken stock into the skillet, letting it create steam to help the vegetables cook. Stir in the oyster sauce and soy sauce until everything is evenly coated. Let simmer for 5–7 minutes, allowing the sauce to reduce slightly.
Combine and Finish: Return the cooked chicken to the skillet and mix everything together until heated through. Taste and adjust seasoning if needed. Serve hot over rice, noodles, or in lettuce wraps.

Notes

You can use boneless chicken thighs for a richer flavor. Add vegetables like mushrooms, carrots, or snap peas for more variety. For a dairy-free version, swap the butter with neutral oil. To reduce sodium, opt for low-sodium soy sauce and use unsalted chicken stock. Leftovers keep well for up to 3 days in the refrigerator.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Chinese-inspired

Nutrition

Serving Size: 1 plate (approx. 1/4 of recipe)
Calories: 250
Sugar: 6g
Sodium: 720mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg