I remember a particular winter evening a few years ago, when the chill outside seemed to seep into our bones, making us yearn for a comforting, hearty meal. My mom had just returned from a trip to a bustling street market in Shanghai, her bags filled with exotic spices and sauces that whispered tales of far-off lands. As the smell of freshly minced garlic and ginger filled our kitchen, she began to prepare a dish that would become a cherished family favorite: Chinese Chicken Cabbage Stir-Fry.
The recipe was simple yet packed with flavor—a vibrant medley of chicken, crisp vegetables, and savory-sweet sauce. It was one of those meals where every bite felt like a warm hug, the kind that makes you feel instantly at home no matter where you are. We gathered around the table, our laughter mingling with the fragrant steam rising from the skillet. That night, amidst the clinking of chopsticks and the sharing of stories, we weren’t just eating; we were creating memories.
Fast forward to today, and this stir-fry has become a staple in our home. It’s not just about the delicious blend of flavors but also the nostalgia it evokes. The recipe itself is incredibly versatile, allowing for substitutions based on what you have on hand. Whether you’re using fresh ginger or ground ginger, honey or coconut aminos, each variation tells a slightly different story. And while I’ve since ventured on many culinary journeys, this dish always brings me back to that cozy kitchen, surrounded by the people I love.
What makes this Chinese Chicken Cabbage Stir-Fry truly special is its ease and adaptability. In just 25 minutes, you can whip up a meal that’s not only quick but also deeply satisfying. The crisp cabbage, tender chicken, and the hint of sesame oil create a harmony of textures and tastes that are sure to please everyone at your table. It’s a reminder of how food can connect us to our past, present, and future, bridging gaps and creating bonds.
So, whether you’re looking for a speedy weeknight dinner or a comforting dish to share with friends and family, this stir-fry is your go-to. Embrace the ease, savor the flavors, and enjoy the delicious sense of home it brings to your kitchen.
Making Chinese Chicken Cabbage Stir-Fry
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 1 tsp sea salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil, divided
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, minced (or use 1/2 tsp ground ginger)
- 1/2 large onion, chopped
- 1 large bell pepper, chopped
- 1 medium head cabbage, chopped or coarsely shredded (about 8-10 cups)
- 2 medium carrots, shredded
- 1/4 cup coconut aminos (or low-sodium soy sauce)
- 2 tbsp honey
- 2 tsp toasted sesame oil
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds (optional)
Directions
- Pat the chicken pieces dry with paper towels. Season them with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper in a large bowl or on a cutting board.
- In a large skillet, Dutch oven, or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook for 4-6 minutes, stirring occasionally, until browned and fully cooked. Transfer the chicken to a plate and cover to keep warm.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Sauté the garlic and minced ginger (if using) for 1-2 minutes until fragrant.
- Add the chopped onion and bell pepper to the pan. Cook for 5-7 minutes, until the onion is translucent and slightly browned, and the bell pepper is tender.
- If using honey, mix it with the coconut aminos in a small bowl. Otherwise, just use the coconut aminos.
- Increase the heat to medium-high. Add the shredded cabbage, carrots, and the coconut aminos mixture (or just coconut aminos if not using honey). Season with ground ginger (if not using fresh ginger), and the remaining sea salt and black pepper. Stir-fry for 3-5 minutes until the cabbage is tender and the excess liquid has evaporated. Adjust the heat as needed.
- Add the chicken back to the pan and cook for an additional 1-2 minutes, or until heated through.
- Remove from heat and stir in the toasted sesame oil, if using. Garnish with chopped green onions and sesame seeds if desired.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the stir-fry in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Cooking Tips
Feel free to adjust the spice level by adding more or less ginger or pepper. For a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and add it to the stir-fry during the last minute of cooking.
Serving Suggestions
This stir-fry pairs well with steamed rice or noodles. For a complete meal, consider serving it with a side of sautéed greens or a fresh salad.
Ingredient Substitutions
Replace coconut aminos with low-sodium soy sauce if preferred. You can use pre-grated ginger instead of fresh ginger if needed.
Seasonal Variations
In spring, try adding snap peas or asparagus. In fall, consider using shredded Brussels sprouts or sweet potatoes for a seasonal twist.
Allergen Information
This recipe contains chicken and soy (from coconut aminos or soy sauce). For a soy-free alternative, use tamari or coconut aminos. Ensure the honey is suitable for your dietary needs.
FAQ:
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely and pat it dry before cooking to avoid excess moisture in the stir-fry.
Can I make this dish in advance?
Yes, you can prepare the stir-fry ahead of time. Store it in an airtight container in the refrigerator and reheat it before serving.
Can I use other vegetables in this stir-fry?
Absolutely! Feel free to add vegetables like broccoli, snap peas, or mushrooms based on your preferences or what you have on hand.
What can I use instead of honey?
Maple syrup or agave nectar can be used as substitutes for honey. Adjust the amount to taste.
How do I make this recipe spicier?
Add red pepper flakes or a sliced chili pepper to the stir-fry for extra heat. Adjust to your taste preference.
Can I use ground ginger instead of fresh ginger?
Yes, you can use ground ginger as a substitute for fresh ginger. Use 1/2 teaspoon of ground ginger to replace the 2 tablespoons of fresh ginger.
Chinese Chicken Cabbage Stir-Fry
Ingredients
- 1 lb Chicken breast boneless and skinless (cut into 1-inch chunks)
- 1 tsp Sea salt divided
- 1/2 tsp Black pepper divided
- 2 tbsp Olive oil divided
- 6 cloves Garlic minced
- 2 tbsp Fresh ginger minced; or use 1/2 tsp ground ginger - see instructions
- 1/2 large Onion chopped
- 1 large Bell pepper chopped
- 1 medium head Cabbage chopped or coarsely shredded; about 8-10 cups
- 2 medium Carrots shredded
- 1/4 cup Coconut aminos or low-sodium soy sauce
- 2 tbsp Honey
- 2 tsp Toasted sesame oil
- 1/4 cup Green onions chopped
- 1 tbsp Sesame seeds optional
Instructions
- Dry the chicken pieces with paper towels. Season them with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper evenly in a large bowl or on a cutting board.
- Heat 1 tablespoon of olive oil in a large skillet, Dutch oven, or wok over medium-high heat. Add the chicken and cook for 4-6 minutes, stirring occasionally to allow browning, until the chicken is golden brown and cooked through. Transfer to a plate and cover to keep warm.
- Lower the heat to medium. Add the remaining 1 tablespoon of olive oil to the pan. Sauté the garlic and fresh ginger (if using) for 1-2 minutes until fragrant.
- Add the chopped onions and bell peppers. Cook for 5-7 minutes, until the onions are translucent and slightly brown, and the peppers are tender.
- If using honey, whisk it with the coconut aminos in a small bowl.
- Raise the heat to medium-high. Add the shredded cabbage, carrots, and coconut aminos mixture (or just coconut aminos if not using honey). Season with ground ginger (if not using fresh ginger), and the remaining salt and pepper. Stir-fry for 3-5 minutes until the cabbage is tender and any excess liquid evaporates. Increase heat to high if needed.
- Return the chicken to the pan. If it’s not warm, cook for 1-2 minutes until heated through.
- Remove from heat. Stir in the toasted sesame oil, if using. Garnish with green onions and sesame seeds if desired.
