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Chinese Cabbage Stir Fry

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This Chinese stir fry combines velveted chicken with crisp napa cabbage and mushrooms in a savory sauce. Using authentic techniques, it's both healthy and quick to make.
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Aisha
Updated on Fri, 17 Jan 2025 00:22:44 GMT
A bowl of chicken stir-fry with cabbage, mushrooms, and green onions in a savory sauce. Pin it
A bowl of chicken stir-fry with cabbage, mushrooms, and green onions in a savory sauce. | www.cookingflavor.com

The moment I discovered this Chinese stir fry technique my weeknight dinners changed forever. The way the velveted chicken turns out so incredibly tender alongside those sweet crunchy pieces of napa cabbage is pure magic. I've made this countless times in my kitchen and the combination of shiitake mushrooms with that savory sauce creates the most amazing flavors.

Why You'll Love It

This recipe has become my ultimate kitchen lifesaver. The cabbage gets these gorgeous caramelized edges while the chicken stays perfectly juicy. My favorite part is how everything comes together in one pan I can't tell you how many busy nights this dish has saved me. Plus it leaves enough leftovers for lunch the next day if you can resist eating it all at once.

Ingredients You'll Need

  • Chicken: Boneless breasts, sliced thin
  • Starch: To thicken the sauce
  • Aromatics: Garlic, ginger, and green onions
  • Mushrooms: Shiitakes for flavor
  • Cabbage: Napa is ideal, but green works too
  • Sauce: Coconut aminos, balsamic, sesame oil
  • Optional: Broth and Chinese wine for extra depth

Step-by-Step Preparation

Velvet the Chicken
Slice chicken thinly, toss with coconut aminos, baking soda, and starch. Let it rest for 15 minutes.
Prepare the Veggies
Cut cabbage into chunks, keeping stems separate from leaves. Chop garlic, ginger, scallions, and mushrooms.
Make the Sauce
Mix coconut aminos, balsamic vinegar, sesame oil, and starch. Add a splash of Chinese wine if available.

Cooking Instructions

Watch the magic happen as your pan gets nice and hot. I love the sizzle when the chicken hits the surface getting those perfect golden edges before setting it aside. Then in goes the fragrant mix of garlic ginger and scallions filling the kitchen with the most amazing aroma. The cabbage stems and mushrooms need a bit more time to get tender while the leaves cook quickly creating different textures in every bite.

Combine and Finish

The best part is bringing it all together. When that sauce hits the hot pan it starts bubbling and coating everything in its glossy goodness. I love watching it transform into this beautiful glaze. A sprinkle of bright green onions and that final drizzle of sesame oil makes the whole dish sing.

A close-up of a bowl of stir-fried chicken with mushrooms and cabbage drizzled in a glossy sauce, garnished with green onions. Pin it
A close-up of a bowl of stir-fried chicken with mushrooms and cabbage drizzled in a glossy sauce, garnished with green onions. | www.cookingflavor.com

Expert Tips

After years of making this dish I've learned that size really matters when cutting everything. Keep those pieces consistent and you'll get that perfect stir fry every time. My secret is working in small batches even when I'm starving and tempted to throw it all in at once. That high heat is your friend here it's what gives you those irresistible caramelized bits.

Variations to Try

Sometimes I switch things up using pork when it's on sale or beef for a change of pace. The recipe works beautifully with any cabbage you have on hand and adding colorful veggies makes it even more appealing. My spice loving friends always add their favorite chili sauce and I've even made it for vegetarian guests using tofu which soaks up all those wonderful flavors.

Final Thoughts

This stir fry has become such a staple in my weekly rotation. Whether I'm serving it over fluffy rice on busy weeknights or dressing it up with special sides for weekend guests it never disappoints. The way everything comes together with those perfectly balanced flavors makes this so much more than just another chicken and veggie dish.

A bowl of stir-fried chicken with lettuce, mushrooms, and green onions, garnished with sesame seeds. Pin it
A bowl of stir-fried chicken with lettuce, mushrooms, and green onions, garnished with sesame seeds. | www.cookingflavor.com

Frequently Asked Questions

→ What is velveting chicken?
Velveting is a Chinese cooking technique where meat is marinated in cornstarch and seasonings before cooking. This creates an extra tender texture and helps seal in the juices.
→ Can I substitute napa cabbage?
Regular green or savoy cabbage can work in place of napa cabbage. The cooking time might need slight adjustment as napa cabbage is more tender than other varieties.
→ What makes this dish gluten-free?
This recipe uses coconut aminos instead of regular soy sauce. Always check your other ingredients like vinegar and rice wine to ensure they're certified gluten-free.
→ Can I make this ahead?
You can prep the ingredients ahead but the stir fry is best cooked just before serving. This keeps the vegetables crisp and the chicken tender.
→ Why separate the cabbage stems and leaves?
The stems take longer to cook than the leaves. Adding them first ensures even cooking and prevents the leaves from becoming too soft.

Chinese Cabbage Chicken

A quick and healthy stir fry featuring tender chicken and crisp napa cabbage in a savory Chinese sauce. Perfect for busy weeknights.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Aicha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Chinese

Yield: 6 Servings (1 dish)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 1.25 lb chicken breast.
02 1 tbsp coconut aminos.
03 1.5 tsp tapioca starch.
04 1/2 tsp baking soda.
05 1/4 tsp sea salt.
06 2 tbsp olive oil.
07 1/8 tsp white pepper.
08 6 large garlic cloves, minced.
09 1.5 tbsp julienned ginger.
10 3 scallions, separated.
11 6 oz shiitake mushrooms.
12 1.5 lbs napa cabbage.
13 2-2.5 tbsp avocado oil.
14 0.5 tbsp chicken broth.
15 Sesame oil for drizzling.
16 2 tbsp coconut aminos.
17 2 tsp balsamic vinegar.
18 1 tsp sesame oil.
19 1 tsp tapioca starch.
20 0.5 tbsp Chinese rice wine.

Instructions

Step 01

Slice chicken against grain at 45-degree angle, then combine with marinade ingredients and refrigerate fifteen minutes.

Step 02

Prepare all vegetables, keeping aromatics separate from cabbage, and mix sauce ingredients in small bowl.

Step 03

Heat large pan over medium heat, add oil, then sear marinated chicken until golden brown on both sides.

Step 04

Remove chicken, add oil and sauté garlic, ginger, and white scallion parts until fragrant.

Step 05

Increase heat to medium-high, add cabbage stems with salt and stir-fry until slightly softened.

Step 06

Add cabbage leaves, mushrooms, and broth, cover and cook three minutes until tender-crisp.

Step 07

Uncover, return chicken to pan, add sauce and toss everything together for one minute. Transfer to plate, garnish with green scallions and drizzle with sesame oil.

Notes

  1. Can substitute cabbage types.
  2. Great healthy weeknight meal.
  3. Gluten-free with coconut aminos.
  4. Authentic Chinese technique.

Tools You'll Need

  • Large wok or sauté pan.
  • Sharp knife.
  • Cutting board.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None when using coconut aminos.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 15 g
  • Total Carbohydrate: 12 g
  • Protein: 28 g