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This Chicken Cabbage Stir-Fry is an easy Chinese-style dinner with tender chicken, sweet napa cabbage, shiitake mushrooms, and a light garlic ginger sauce.
Readers love this one for a reason — it has 57+ five-star reviews and is one of the most popular chicken stir-fries on the blog. It’s simple enough for a weeknight, but those small prep details make the flavor and texture so much better
Why this chicken cabbage stir-fry works
- Tender chicken breast: The chicken is sliced thin and briefly marinated before stir-frying, so it stays juicy even though it’s lean. This is a simple Chinese cooking technique called velveting, and I’ll walk you through it below.
- Sweet napa cabbage with better texture: Napa cabbage cooks quickly and becomes naturally sweet in a hot pan. Cutting the stems and leaves slightly differently helps everything cook evenly, so each bite tastes juicy and tender-crisp.
- Light but flavorful sauce: Garlic, ginger, scallions, shiitake mushrooms, soy sauce, sesame oil, and a small splash of Chinese rice wine to bring the flavor together.
- Weeknight-friendly: Once the chicken, cabbage, aromatics, and sauce are prepped, everything cooks quickly in one pan.
Ingredient notes
This chicken cabbage stir-fry uses everyday ingredients with a few Chinese pantry staples. The list looks a little long, but most of it is for the quick chicken marinade and the light stir-fry sauce.
- Chicken breast: I use chicken breast because it cooks quickly and gives the stir-fry a clean, tender bite. In the instructions below, I’ll show you a quick Chinese velveting technique that makes chicken breast tender and flavorful, just like Chinese takeout.
- Napa cabbage: Napa cabbage is my first choice because it’s sweet, juicy, and more tender than regular green cabbage. It cooks quickly and pairs really well with chicken.
- Fresh shiitake mushrooms: Shiitake mushrooms add a deeper savory flavor and make the stir-fry taste fuller.
- Garlic, ginger, and scallions: These are the main aromatics. They give the dish that classic Chinese stir-fry flavor without needing a heavy sauce.
- Light soy sauce: Light soy sauce gives the chicken and sauce a savory base. Use gluten-free soy sauce if needed. Coconut aminos also work, but they are sweeter and less salty, so the recipe includes small adjustments.
- Starch: Tapioca starch or potato starch both work well. It helps make the chicken more tender and gives the sauce a light coating texture.
- Aged balsamic vinegar: This adds a little sweet-tangy balance to the sauce. Chinese black vinegar is also a good option.
- Toasted sesame oil: A small amount adds a warm, nutty aroma. A little goes a long way.
- Chinese rice wine or Taiwanese michiu: This is optional, but it adds more depth and a more Chinese-style flavor. Dry sherry or sake can also work.
- Chicken broth: You only need a small amount. It helps round out the sauce without making it too salty.
Tip
Napa cabbage substitute
Savoy cabbage is my first choice if you can’t find napa cabbage. Taiwanese cabbage, also called Korean white cabbage, is another great option because it’s sweet and juicy.
Green cabbage can also work, but slice it very thinly because it’s denser, firmer, and takes longer to cook. You may also want to increase the sauce slightly so the stir-fry doesn’t taste dry.
How to make chicken cabbage stir fry
This Chinese-style chicken cabbage stir-fry comes together quickly once everything is prepped. The key is to cook in the right order so the chicken stays tender, the napa cabbage keeps a nice bite, and the sauce coats everything evenly.
Step 1: Slice and marinate the chicken. Slice the chicken breast thinly against the grain so it cooks fast and stays tender. The quick marinade uses a simple Chinese velveting method to help the chicken stay juicy in the hot pan. For more details, see my guide on how to velvet chicken.
Step 2: Prep the napa cabbage and aromatics. Cut the napa cabbage into stems and leafy parts, then keep them separate. The stems are thicker and need a little more time, while the leafy parts cook much faster.
Mince the garlic, julienne the ginger, slice the scallions, and have the shiitake mushrooms ready before you turn on the heat.
Step 3: Mix the sauce. Stir the sauce ingredients together in a small bowl. The starch will settle as it sits, so give it another quick stir right before adding it to the pan.
Step 4: Sear the chicken first. Add the chicken to a hot pan and spread it into a single layer. Let it sear briefly so the outside turns lightly golden, then flip and cook the other side. Transfer the chicken out so it doesn’t overcook while the cabbage cooks.
Step 5: Build the flavor base. Use the same pan to cook the garlic, ginger, and white scallion parts until fragrant. This gives the stir-fry that savory Chinese-style aroma before the cabbage goes in.
Step 6: Cook the napa cabbage in stages. Add the thicker cabbage stems first, then add the leafy parts and shiitake mushrooms. This helps the cabbage turn sweet and tender-crisp, with a juicy bite in every forkful.
Step 7: Finish with chicken and sauce. Add the chicken back to the pan, stir the sauce again, and pour it in. Toss everything together just until the chicken and cabbage are lightly coated and glossy. Finish with green scallions and a small drizzle of toasted sesame oil.
Tip
How to cut napa cabbage for stir fry
For stir-fry, separate the thicker white stems from the leafy parts. The stems are sturdier and take longer to cook, while the leaves cook quickly. Cutting them differently helps the cabbage cook evenly and keeps a tender-crisp texture.
Remove any damaged outer leaves, cut the cabbage lengthwise into quarters, and slice out the tough core. Cut the stems into 1½ to 2-inch pieces and the leafy parts slightly larger, about 2 inches.
You can use the same method for Savoy cabbage. If using green cabbage, slice it crosswise into thin bite-size strips, about ¼ inch wide.
For more cutting styles, see my full guide on how to cut napa cabbage.
Tips for the best chicken cabbage stir-fry
- Thinly slice the chicken for quick, even cooking: A boning knife makes it easier to slice chicken breast thinly. Hold the knife at a 45-degree angle and cut against the grain so you get wider, thinner pieces instead of narrow strips. For more step-by-step details, see my guide on tenderizing chicken breast for stir-fry.
- Separate the napa cabbage stems and leaves: The white stems are sturdier and take longer to cook, so cut them smaller than the leafy parts. This helps the cabbage cook evenly and keeps a tender-crisp bite.
- Use a large, hot pan: A 12-inch pan or larger works best so the chicken and cabbage have enough room to sear and toss. If the pan is too crowded, the ingredients will steam instead of stir-fry.
- Prep everything before you start cooking: Once the pan is hot, this dish comes together quickly. Have the chicken, cabbage, aromatics, and sauce ready by the stove before you begin.
Chicken cabbage stir fry recipe
Video
Ingredients
For the chicken
- 1.25 lb chicken breast
- 2 tsp light soy sauce or 1 tbsp coconut aminos
- 1 tsp water skip if using coconut aminos
- ¼ tsp sugar skip if using coconut aminos
- ½ tsp baking soda
- ⅛ tsp coarse sea salt
- 2 tbsp olive oil
- ⅛ tsp white pepper or black pepper
- 1½ tsp tapioca starch or potato starch
Cabbage and aromatics
- 0.8 oz garlic cloves finely minced, about 6 large cloves
- 0.3 oz ginger julienned, about 1½ tbsp
- 3 scallions sliced, white and green parts separated
- 6 oz fresh shiitake mushrooms sliced
- 1.5 lb napa cabbage
- 2 to 2½ tbsp avocado oil
- ½ tbsp chicken broth to deglaze
- Drizzle Toasted sesame oil for finishing
Stir-fry sauce
- 1 tbsp light soy sauce or 2 tbsp coconut aminos
- 1 tbsp chicken stock skip if using coconut aminos
- 1½ to 2 tsp sugar skip if using coconut aminos
- 2 tsp aged balsamic vinegar or Chinese black vinegar
- 1 tsp toasted sesame oil
- 1 tsp tapioca starch or potato starch
- ½ tbsp Chinese rice wine michiu, dry sherry, or sake, optional
Instructions
Slice and velvet the chicken
- Hold your knife at a 45-degree angle and slice the chicken against the grain into thin pieces, about ⅛-inch thick. Add the chicken to a medium bowl with the soy sauce, water, sugar, baking soda, salt, olive oil, and white pepper. Mix well, then add the starch and toss again to coat.
- Set it aside in the fridge to marinate for 15 minutes.
Prepare the aromatics and shiitake
- Finely mince the garlic and julienne the ginger. Slice the scallions into small rounds, keeping the white and green parts separate. Slice the shiitake mushrooms into strips.
Prepare the napa cabbage
- Trim about ½ inch from the bottom of the napa cabbage and remove any bruised or dirty outer leaves. Quarter the cabbage and cut out the hard core at the bottom.
- Separate the thicker stems from the leafy parts. Cut the stems into smaller bite-size pieces and the leafy parts into larger pieces. Rinse and drain well, keeping the stems and leaves separate.
Make the sauce
- In a small bowl, combine the sauce ingredients from soy sauce to Chinese rice wine, if using. Stir well and set aside.
Sear the chicken
- Preheat a large sauté pan or wok over medium heat until it feels quite warm. Add 1 tbsp oil and swirl it around the pan.
- Add the chicken, turn the heat up to medium-high, and quickly spread the pieces into a single layer. Pan-fry without moving them until the bottom turns golden brown, about 2 to 3 minutes. Flip and sear the other side for 1 to 2 minutes, or until the chicken is cooked through and golden on the outside.
- Transfer the chicken to a plate and set aside.
Sauté the aromatics
- Use the same pan and add 1 tbsp oil. Add the garlic, ginger, and white scallion parts with a pinch of salt. Sauté over medium heat until fragrant, about 15 seconds.
Cook the cabbage stems
- Turn the heat up to medium-high. Add the napa cabbage stems and season with 2 pinches of salt. Stir-fry until the stems begin to turn tender, about 2 minutes. If the pan feels dry, add another ½ tbsp oil.
Add the cabbage leaves and shiitake
- Add the leafy parts of the cabbage, shiitake mushrooms, and ½ tbsp chicken broth to lightly deglaze the pan. Toss everything together, then lower the heat to medium and cover with a lid.
- Cook until the cabbage wilts slightly but still holds its shape, about 3 minutes.
Add the chicken and sauce
- Uncover and turn the heat back up to medium-high. Return the chicken to the pan. Stir the sauce again, then pour it into the skillet.
- Toss everything together for about 1 minute, until the sauce lightly coats the chicken and vegetables. Turn off the heat.
Garnish and serve
- Transfer to a large serving plate. Garnish with the green scallion parts and drizzle with toasted sesame oil. Serve hot or at room temperature.
Notes
- Make-ahead: Slice and marinate the chicken up to 1 day ahead. You can also cut, rinse, and dry the napa cabbage well, then store it in the crisper drawer overnight.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Microwave on high for 1 minute, stir, then heat for another 30 seconds to 1 minute, or until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with chicken cabbage stir-fry
This chicken cabbage stir-fry is hearty enough for a simple weeknight dinner, especially with rice or noodles. To round out the meal, add something crisp and tangy on the side, or pair it with a light soup or dumplings.
- Rice or noodles: Serve it over rice cooker white rice, pair it with air fryer fried rice, or add chili oil ramen for a more filling dinner.
- Crisp and pickled sides: Asian cucumber salad, Asian pickled cucumbers, or Taiwanese pickled daikon add a refreshing crunch that balances the savory stir-fry.
- Soups and dumplings: For a cozy Chinese-style meal, pair it with shrimp wonton soup, tomato egg drop soup, or rice paper chive dumplings.
More Asian cabbage recipes
If you love this chicken cabbage stir-fry, here are a few more Asian cabbage recipes to try next. Each one uses cabbage a little differently, from cozy napa cabbage dishes to quick Taiwanese-style sides.
- Lion’s Head Meatballs: Tender pork meatballs simmered with sweet napa cabbage and bok choy in a savory broth.
- Chinese Cabbage Stir-Fry: A quick Savoy cabbage stir-fry with carrots and a light savory sauce.
- Taiwanese Cabbage Stir-Fry: A super fast Taiwanese cabbage side dish made with just two main ingredients. It’s juicy, sweet, and simple.
- Sautéed Napa Cabbage: An easy napa cabbage side dish with shiitake mushrooms and savory Chinese-style flavor.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Another outstanding meal and so easy to prepare. I can now make a delicious and healthy meal in less than an hour. What more can you ask. Prep is easy and fun.
Wonderful. Thank you so much.
Can you substitute boneless skinless chicken thighs for the chicken breasts?
Yes with some adjustments – chicken thighs contain higher water content so it’s harder for chicken to crisp up. It also leaks more water during stir-fry which dilutes the sauce. To compensate this, lightly dust the thighs with starch. Use higher heat to pan fry them (i.e. quick sear to reduce moisture leaking). Also please adjust pan frying time to make sure they are cooked through (thighs take longer time to cook through than thinly sliced chicken breasts 🙂
So good! I did use regular cabbage because I had a head on hand. I used coconut aminos and rice wine, I subbed Chinese black vinegar instead of balsamic because I happen to really like the flavor of Chinese black vinegar. My husband didn’t believe me that chicken and cabbage stir fry would be good! Lol – he really like it and it’s going on my standard rotation. Thank you!!
I got a Napa cabbage in my coop veggie box and was like what am I going to do with this.. found this recipe and absolutely loved it.. highly recommend!
Thank you! I love Napa cabbage very much, too! There’s also a Napa cabbage soup that’s also super popular on the blog – https://iheartumami.com/napa-cabbage-egg-drop-soup/
Such recipes are so my world… haha.. cos at times you only have a few ingredients in your fridge and wondering how to dish out a dish quickly… this is a keeper… Thank your for sharing…
Thank you!
Spectacular. Followed directions as directed. Amazing dish. Thank you.
Thank you so much!
Can this be made and frozen in portions for easy work lunches when needed?
HI Megan, Napa cabbage does not freeze well – it’ll turn too soft after defrosting and reheating. The dish keeps well in the fridge 4-5 days so it should give you enough time to finish it.
Chihyu, you’re a life saver. I used to hate napa cabbage, my recipes always turned out watery and overall yak, but not this one. You managed to turn one of my most disliked vegetables into a dish I absolutely love! It’s easy to make, inexpensive and very very tasty. I added konjac noodles to turn it into a one pot meal, works great.
Aww, Lau. Thank you so much for your sweet message. I’m so happy to hear that. Napa cabbage is naturally sweet and I absolutely love this Chinese cabbage. Have you tried the soup version? It’s so so good! https://iheartumami.com/napa-cabbage-egg-drop-soup/
I have been making this fabulous dish regularly since you posted this recipe. We love the flavors and textures. The chicken becomes very tender after “marinating”. I love shitake mushrooms so always add extra!
We have eaten this both with rice and on its own.
One of our favs for sure! thank you for this wonderful recipe.
Wonderful! I want to make more now, too!