When life is busy and you’re craving something quick yet nutritious, this Chinese Chicken Cabbage Stir-Fry is your new best friend. It’s the perfect meal to bring a little flavor and a lot of veggies into your day! Packed with tender chicken, crispy napa cabbage, and a hint of savory goodness from ginger, garlic, and soy sauce, it’s everything you need in one skillet. Plus, it’s a healthy chicken stir fry recipe that won’t keep you slaving away in the kitchen for hours.
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Whether you’re looking to jazz up your dinner routine or need something that’s both satisfying and good for you, this Chinese Chicken Cabbage Stir-Fry is an easy go-to. Made with vegetable napa cabbage for an extra boost of nutrients, it’s a dish that your whole family will enjoy. Let’s dive in and make this delicious, wholesome stir-fry that’ll impress your family or satisfy your cravings in no time!
Why You’ll Love This Chinese Chicken Cabbage Stir-Fry
This stir-fry isn’t just about flavor—it’s about balance. You’ve got lean chicken breast, vitamin-rich napa cabbage, and a medley of delicious veggies like shiitake mushrooms and scallions. All of that goodness is brought together in a savory stir-fry sauce that’s just the right blend of sweet, salty, and a little umami.
What makes it so great? It’s a quick and healthy chicken stir fry recipe, perfect for those nights when you need dinner on the table fast, yet still want to feed your body with something wholesome and delicious. Plus, you can easily adjust the spice level and flavors to suit your family’s preferences. This Chinese Chicken Cabbage Stir-Fry is versatile, tasty, and a fantastic way to get vegetable napa cabbage into your diet. A flexible, tasty, and healthy chicken stir fry recipe? Count me in!
Ingredients You’ll Need:
- For the Chicken: Tender chicken breast is the star of this dish, marinated to perfection with coconut aminos, tapioca starch, and a few pantry staples.
- For the Veggies: A colorful mix of napa cabbage (or Chinese cabbage), shiitake mushrooms, and scallions adds loads of texture and flavor. Napa cabbage, with its slightly sweet flavor, is perfect for stir-fries because it holds up well under heat and provides a delightful crunch.
- For the Stir-Fry Sauce: The sauce has just the right balance of coconut aminos, balsamic vinegar, and a dash of sesame oil—it’s everything you want in a stir-fry sauce. The tapioca starch in the sauce helps thicken it just enough to coat the chicken and veggies without being too heavy.
Step-by-Step Instructions
1. Marinate the Chicken
Start by slicing the chicken breast thinly against the grain—this helps ensure the meat stays tender when cooked. Then, in a bowl, combine the chicken with coconut aminos, tapioca starch (or your choice of starch), baking soda, sea salt, and a touch of white or black pepper if you like a little heat. Pop it in the fridge for 15 minutes to let all those flavors soak in.
2. Prep the Veggies and Sauce
While the chicken is marinating, prepare the garlic, ginger, and the white parts of the scallions on a small plate. Slice the shiitake mushrooms and set aside. For the napa cabbage, cut it into 2-inch sections, separating the stems from the leafy greens. You’ll want to treat them separately as they cook at different speeds.
Now, mix together the sauce ingredients—coconut aminos, balsamic vinegar, sesame oil, and tapioca starch. If you’re using Chinese rice wine or Michu, add that too! Give it a good stir to combine.
3. Cook the Chicken
Heat a large sauté pan or wok over medium heat, adding a tablespoon of olive oil. When the pan is hot, toss in the marinated chicken in a single layer. Let it sear without stirring for about 2-3 minutes until golden brown. Then, flip and sear the other side for another 1-2 minutes. The chicken should be fully cooked and beautifully golden. Once done, transfer it to a plate and set aside.
4. Stir-Fry the Veggies
In the same pan, add another tablespoon of oil and sauté the garlic, ginger, and white parts of the scallions for about 15 seconds. The fragrance will start to hit you right away!
Turn the heat up to medium-high and toss in the napa cabbage stems. Season with a couple of pinches of salt and stir-fry until they begin to soften (about 2 minutes). If it’s looking a little dry, add a splash of oil.
Now, add the leafy parts of the napa cabbage, shiitake mushrooms, and a dash of chicken broth to deglaze the pan. Toss everything together and cover with a lid. Let it cook for about 3 minutes—until the cabbage is tender but not mushy.
5. Bring It All Together
Uncover the pan, turn the heat up to medium-high, and add the chicken back in. Give the stir-fry sauce a quick stir, then pour it over the chicken and veggies. Toss everything together for about 1 minute to let the flavors meld.
6. Serve and Garnish
Transfer your stir-fry to a large serving plate, garnish with the green parts of the scallions, and drizzle with a little extra toasted sesame oil. Serve it hot or at room temperature. Either way, it’s a crowd-pleaser!
Estimated Nutrition
- Calories: 350-400 per serving
- Protein: 35g
- Carbs: 18g (from napa cabbage and mushrooms)
- Fat: 22g (thanks to the olive and avocado oils)
- Fiber: 6g
This stir-fry is light yet filling and gives you the perfect balance of lean protein and nutrient-packed veggies. It’s a great choice if you’re looking for a healthy chicken stir fry recipe without the hassle!
Cooking Tips & Tricks
- Make it Spicy: If you love a bit of heat, throw in some red pepper flakes when sautéing the garlic and ginger for an extra kick.
- Don’t Skip the Marinade: Even though it only needs 15 minutes, marinating the chicken really helps to lock in flavor and keep it tender.
- Use Other Veggies: Don’t have napa cabbage? No problem! You can substitute it with regular cabbage or even bok choy. The stir-fry sauce will still work wonders with whatever you choose.
- Double the Recipe: This stir-fry keeps really well in the fridge, so go ahead and make extra for lunch tomorrow!
Serving Suggestions
Serve this Chinese Chicken Cabbage Stir-Fry on its own, or pair it with a bowl of steamed rice or cauliflower rice for a low-carb option. It’s a complete meal in one pan, so you don’t need much on the side. However, if you’re looking to go the extra mile, a simple cucumber salad or some steamed edamame would be a nice addition.
Preparing Ahead and Storing Leftovers
This dish is great for meal prep! You can make it ahead and store it in an airtight container in the fridge for up to 3 days. It reheats beautifully in the microwave or on the stovetop. Just add a splash of water or chicken broth to loosen up the sauce if needed.
You can also freeze it! Simply let it cool completely before transferring it into a freezer-safe container. It will keep for up to 3 months. When you’re ready to eat, defrost it overnight in the fridge and reheat.
Personal Anecdote
I first stumbled upon this recipe when I was trying to find a way to sneak more veggies into my family’s dinner routine. My kids were convinced they didn’t like cabbage (I mean, who can blame them, right?), but after a few tries, they couldn’t get enough of this stir-fry! Now, it’s become one of our weeknight staples, and I’m pretty sure I’ve earned the title of “Cabbage Queen” in my household.
FAQ
1. Can I use regular cabbage instead of napa cabbage?
Yes! Napa cabbage has a slightly sweeter, more delicate flavor, but regular cabbage will work too. Just slice it thinly and adjust the cooking time since it may take a little longer to soften.
2. What can I substitute for coconut aminos?
If you prefer soy sauce, feel free to use it in place of coconut aminos. If you’re watching your sodium intake, low-sodium soy sauce is a great alternative.
3. Is this recipe gluten-free?
Yes, this stir-fry is gluten-free if you use coconut aminos instead of soy sauce and ensure you’re using gluten-free tapioca starch.
4. How do I make this dish spicier?
To add a kick of spice, throw in some red pepper flakes when you’re sautéing the garlic and ginger. You can also use a spicy chili paste if you prefer.
5. Can I use frozen chicken breast?
Fresh chicken is ideal for this recipe, but if you’re using frozen, make sure it’s fully thawed and patted dry before marinating and cooking.
6. Can I prepare this ahead of time?
Absolutely! You can marinate the chicken ahead of time and store it in the fridge for up to 24 hours. The stir-fry itself keeps well in the fridge for about 3 days.
7. What other vegetables can I add?
Feel free to toss in extra veggies like bell peppers, zucchini, or baby corn. The beauty of stir-fry is how versatile it is!
8. How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months.
Conclusion
This Chinese Chicken Cabbage Stir-Fry is everything you could want in a weeknight dinner: quick, easy, healthy, and packed with flavor. Whether you’re in the mood for a comforting stir-fry or want to add some extra veggies to your routine, this dish has got you covered. So grab your wok or skillet, and let’s get cooking!
Don’t forget, this recipe is a perfect way to incorporate more healthy chicken stir fry recipes into your menu without sacrificing flavor or time! It’s also a fantastic way to enjoy the nutritious benefits of vegetable napa cabbage.
If you enjoyed this Chinese Chicken Cabbage Stir-Fry, you might also like our other healthy recipes such as Chinese Beef and Broccoli with Rice , Garlic Parmesan Chicken Pasta: A Creamy, Flavorful Delight. Explore more tasty and nutritious options on our site!
