Chinese Chicken Cabbage Stir-Fry

Chinese Chicken Cabbage Stir-Fry is a nourishing, flavor-packed one-pan dish that highlights the balance of tender chicken, crisp vegetables, and a savory, umami-rich sauce. This stir-fry is rooted in the tradition of quick cooking with fresh, wholesome ingredients—perfect for a healthy and satisfying weeknight meal. The use of Napa cabbage, shiitake mushrooms, scallions, garlic, and ginger creates a harmonious blend of textures and flavors that’s both comforting and refreshing.

What makes this recipe shine is the velvety texture of the chicken, achieved through a simple marinade that includes tapioca starch and baking soda—a classic Chinese cooking technique. The sauce combines coconut aminos, aged balsamic vinegar, and toasted sesame oil for a subtly sweet, salty, and tangy flavor without any refined sugars. With minimal ingredients, short cook time, and no need for a wok, this dish delivers authentic taste and nourishing benefits in under 30 minutes. It’s gluten-free, paleo-friendly, and easily adaptable, making it a staple for clean eating.

Why You’ll Love This Recipe

1. Healthy and Clean – Gluten-free, soy-free, and packed with vegetables and lean protein.
2. Quick Weeknight Dinner – Ready in about 30 minutes with one pan.
3. Velvety Tender Chicken – Marinated using authentic Chinese tenderizing technique.
4. Flavorful Sauce – Sweet, savory, and aromatic without added sugar or MSG.
5. Great for Meal Prep – Reheats beautifully and stays fresh for days.

Ingredients

For the Chicken:

• Chicken breast
• Coconut aminos
• Tapioca starch (or potato starch/cornstarch)
• Baking soda
• Sea salt
• Olive oil
• White or black pepper (optional)

For the Vegetables and Aromatics:

• Garlic
• Ginger
• Scallions (white and green parts separated)
• Shiitake mushrooms
• Napa cabbage (stems and leaves separated)
• Avocado oil
• Chicken broth
• Toasted sesame oil (for drizzling)

For the Stir-Fry Sauce:

• Coconut aminos (or soy sauce)
• Aged balsamic vinegar
• Toasted sesame oil
• Tapioca starch
• Chinese rice wine or Michu (optional)

Variations

Add Heat

Include chili flakes or sliced red chilies for a spicy kick.

Use Different Protein

Swap chicken for shrimp, pork, or tofu for a vegetarian option.

More Vegetables

Add carrots, bell peppers, or snow peas to make it even more colorful and nutrient-rich.

Low-Sodium Option

Use low-sodium soy sauce or dilute coconut aminos with water.

Serve Over Grains

Pair with steamed rice, cauliflower rice, or rice noodles for a heartier meal.

How to Make the Recipe

Step 1: Prepare and Marinate Chicken

Slice chicken breast thinly against the grain. Toss with coconut aminos, tapioca starch, baking soda, salt, oil, and pepper. Let marinate for 15–20 minutes.

Step 2: Make the Stir-Fry Sauce

In a small bowl, whisk together coconut aminos, balsamic vinegar, sesame oil, tapioca starch, and Chinese rice wine (if using). Set aside.

Step 3: Cook Chicken

Heat a large skillet with avocado oil. Sear marinated chicken until golden and just cooked through. Remove and set aside.

Step 4: Sauté Aromatics

In the same pan, add more oil if needed. Stir-fry garlic, ginger, and white parts of scallions until fragrant.

Step 5: Cook Vegetables

Add mushrooms and cabbage stems. Stir-fry until slightly softened. Then add cabbage leaves and a splash of chicken broth. Stir and cook until wilted.

Step 6: Combine and Finish

Return chicken to the skillet. Pour in the stir-fry sauce and toss to coat. Cook 1–2 minutes until sauce thickens. Drizzle with sesame oil and top with green scallions.

Tips for Making the Recipe

• Cut chicken thin and evenly for faster cooking.
• Separate cabbage stems and leaves—stems take longer to cook.
• Don’t overcrowd the pan when cooking chicken—cook in batches if needed.
• Stir sauce before pouring—it may settle.
• Finish with a drizzle of sesame oil for that signature nutty aroma.

How to Serve

• Serve over steamed jasmine rice, brown rice, or cauliflower rice.
• Enjoy as a low-carb main dish on its own.
• Pair with a light soup or egg drop soup for a full Chinese meal.
• Serve in lettuce wraps for a fun, low-carb presentation.
• Garnish with extra scallions, sesame seeds, or chili oil.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days.

Freezing

Not ideal due to the water content of cabbage, but you can freeze the chicken portion separately.

Reheating

Reheat in a skillet over medium heat or in the microwave in 30-second intervals, stirring between.

FAQs

1. Can I use regular soy sauce instead of coconut aminos?

Yes, just reduce the salt elsewhere in the recipe, as soy sauce is saltier.

2. What is the purpose of baking soda in the chicken marinade?

It helps tenderize the meat and gives it that silky texture common in Chinese takeout.

3. Can I skip the mushrooms?

Yes, you can omit them or substitute with another vegetable like zucchini or bell pepper.

4. Is this dish spicy?

Not by default—add red pepper flakes or chili if you prefer heat.

5. Can I meal prep this dish?

Yes, it reheats very well and keeps for several days.

6. What’s a good substitute for Napa cabbage?

Savoy cabbage or even green cabbage can work, though they take longer to cook.

7. Do I need a wok?

No—a large nonstick or stainless-steel skillet works perfectly.

8. Is this recipe gluten-free?

Yes, especially when using coconut aminos or gluten-free tamari.

9. Can I use pre-cooked chicken?

You can, but it won’t absorb the marinade or be as tender.

10. Can I double the sauce for extra flavor?

Absolutely—just don’t skip the thickener to keep the consistency right.

Conclusion

Chinese Chicken Cabbage Stir-Fry is a wholesome, flavorful dish that delivers all the best qualities of a home-cooked Asian meal—tender meat, vibrant veggies, and a perfectly balanced sauce. It’s simple, quick, and nourishing, making it a go-to for busy weeknights or healthy meal prepping. Whether you’re living gluten-free, paleo, or just want to eat more vegetables, this stir-fry will not disappoint.

Print