Serves: 4
Prep: 15 minutes
Cook: 15–20 minutes
Total: about 30–35 minutes
Ingredients
Chicken
500 g boneless chicken breast or thighs, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
½ tsp black pepper
1 tsp sesame oil
¼ tsp baking soda — optional, for extra-tender chicken
Vegetables
4 cups cabbage, roughly chopped/shredded
1 medium onion, sliced
1 medium carrot, julienned
1 red bell pepper, sliced
1 green bell pepper, sliced
3–4 cloves garlic, minced
1 tbsp fresh ginger, minced/grated
2–3 green onions, sliced
1–2 green/red chilies, optional
Stir-fry sauce
Mix together:
2 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce — optional, mainly for color
1 tsp rice vinegar
1 tsp honey or brown sugar
½ tsp black pepper
¼–½ tsp chili flakes, optional
3 tbsp water or chicken stock
1 tsp cornstarch
For cooking
1½–2 tbsp neutral cooking oil
1 tsp toasted sesame oil, added at the end
1 tbsp sesame seeds, optional
The combination of a small amount of cornstarch with the sauce helps it cling to the chicken and vegetables, while sesame oil is best added toward the end for aroma.
C
Cooked By Lina
+1
Detailed Method
1. Prepare the chicken
Slice the chicken thinly against the grain.
Put it in a bowl and add:
1 tbsp soy sauce
1 tsp cornstarch
½ tsp black pepper
1 tsp sesame oil
optional ¼ tsp baking soda
Mix thoroughly and leave for 10–15 minutes.
Don’t use too much baking soda—it can give chicken an unusual taste.
2. Prepare everything before cooking
Stir-frying happens quickly, so have all your vegetables chopped before turning on the stove.
Keep the garlic and ginger together, and mix the sauce in a separate bowl.
3. Cook the chicken
Heat a large wok or frying pan over high/medium-high heat.
Add about 1 tbsp oil.
Add the chicken in a single layer. If your pan is small, cook it in two batches.
Cook for approximately 3–5 minutes, turning occasionally, until browned and cooked through.
Remove the chicken to a plate.
4. Cook the aromatics
Add another small splash of oil if necessary.
Add:
onion
garlic
ginger
Stir-fry for about 30–60 seconds.
Don’t let the garlic burn.
5. Add the vegetables
Add the:
carrot
bell peppers
cabbage
Stir-fry over high heat for 3–5 minutes.
You want the cabbage to become tender but retain some crunch. Several Chinese-style versions specifically use high heat and short cooking to prevent the cabbage from becoming soggy.
W
Wilingga Recipes
+1
6. Return the chicken
Put the cooked chicken back into the wok.
Give your sauce another stir—the cornstarch settles at the bottom—and pour it over everything.
Toss continuously for 1–2 minutes.
The sauce should become glossy and lightly thickened.
7. Finish
Turn off the heat.
Add:
1 tsp toasted sesame oil
green onions
sesame seeds
fresh chili, if desired
Toss once more.
Serve immediately.
What to Serve With It
You can serve it with:
steamed white rice
brown rice
fried rice
egg noodles
chow mein noodles
cauliflower rice
lettuce cups
For a lower-carb meal, simply eat the stir-fry on its own.
Nut Information
The basic recipe is naturally peanut-free and tree-nut-free.
However, sesame is a seed, not a tree nut, but it is a major allergen in many countries and can cause serious allergic reactions.
Potential allergens
Ingredient Allergen concern
Chicken Usually none
Cabbage/vegetables Usually none
Soy sauce Soy + usually wheat
Oyster sauce Usually seafood/shellfish; check label
Sesame oil Sesame
Sesame seeds Sesame
Cornstarch Usually gluten-free, but check packaging
Chicken stock Check label for allergens
Chili sauce Check label
If you have a peanut or tree-nut allergy, check the labels of packaged sauces because cross-contamination can occur.
Nut-free version
For a completely nut-free approach:
use certified nut-free soy sauce
use nut-free oyster sauce
check sesame products according to your allergy requirements
omit sesame seeds/oil if you also need sesame-free
use a clean wok/pan and utensils if cross-contact is a concern.
Easy Substitutions
No chicken?
Use beef, shrimp, turkey, tofu or mushrooms.
No oyster sauce?
Use an additional 1 tbsp soy sauce plus ½ tsp sugar. The flavor won’t be identical, but it works.
No sesame oil?
Use neutral oil; the dish will still work.
No rice vinegar?
Use a small amount of lemon juice or white vinegar.
No cabbage?
Try Napa cabbage, bok choy, broccoli or a combination of vegetables.
Want it spicy?
Add fresh chilies, chili flakes, or chili-garlic sauce.
Q&A
Q: Can I use chicken breast?
Yes. Slice it thinly and avoid overcooking. Chicken thighs are more forgiving and remain juicier.
Q: Why is my stir-fry watery?
Usually because the pan isn’t hot enough, the pan is overcrowded, or the vegetables release too much water. Cook in batches and use high heat.
Q: Can I make it without cornstarch?
Yes. The sauce will be thinner and won’t cling quite as well, but it will still taste good.
Q: Can I prepare it ahead of time?
Yes. Refrigerate in a covered container for up to 3–4 days and reheat thoroughly.
Q: Can I freeze it?
You can, although the cabbage and peppers will become softer after thawing. For the best texture, freeze the cooked chicken separately from freshly cooked vegetables when possible.
Q: Can I make this vegetarian?
Absolutely. Replace chicken with tofu, mushrooms, or extra vegetables. Use vegetarian mushroom/”oyster” sauce instead of oyster sauce.
Q: Is this actually traditional Chinese food?
It’s better described as a Chinese-style/home-style stir-fry rather than one single canonical Chinese dish. There are many regional and household versions of chicken-and-cabbage stir-fries, with variations in seasonings and vegetables.
K
Khin’s Kitchen
+1
Q: How do I get restaurant-style chicken?
Slice against the grain, marinate briefly with soy sauce and cornstarch, cook over high heat without overcrowding, and remove the chicken before cooking the vegetables. This technique is widely used in chicken-cabbage stir-fry recipes to keep the chicken tender and browned.
C
Chefscribe Recipes
+1
Q: What makes the pictured version look so glossy?
The combination of high-heat stir-frying, oil, soy/oyster sauce and a small amount of cornstarch creates that glossy coating. Sesame oil added at the end provides the characteristic toasted aroma.
C
Cooked By Lina
+1
Tip: For the closest result to your photo, use chicken thighs, green + red bell peppers, plenty of onion, carrots, cabbage, garlic, black pepper and sesame seeds, and keep the vegetables slightly crisp rather than cooking them until soft.