This Chinese-style stir-fry is a fast, healthy, and delicious meal made with juicy chicken breast, crunchy cabbage, and aromatic garlic – all tossed in a sizzling hot pan. Perfect for a weeknight dinner in under 20 minutes!
✅ Servings & Timing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 2–3
- Dietary Tags: 🐔 High-Protein | 🥬 Low-Carb | 🍳 Gluten-Free (with substitutions)
🛒 Ingredients Checklist
(Exact measurements in instructions below)
- Boneless chicken breast, diced
- Chinese cabbage (also known as Napa cabbage)
- Garlic (fresh)
- Soy sauce or tamari
- Oil for stir-frying (like sesame or vegetable oil)
- Optional: chili flakes, ginger, scallions, oyster sauce, cornstarch
👨🍳 Quick Instructions
- Chop chicken and cabbage; mince garlic.
- Heat oil in wok or skillet. Add garlic (and optional ginger/chili).
- Stir-fry chicken until golden and cooked through.
- Add cabbage, stir-fry 2–3 minutes until slightly softened.
- Splash in soy sauce and cook another minute. Serve hot!
📝 Additional Notes
- Naturally low-carb and packed with protein.
- Customize with spice, extra veggies, or sauce tweaks.
- Gluten-free? Use tamari or coconut aminos instead of soy sauce.
🌟 About This Recipe
This stir-fry is the ultimate quick meal: only a few ingredients, one pan, and zero fuss. It’s got the crunchy texture of stir-fried cabbage, tender bites of chicken, and a deeply savory flavor from garlic and soy sauce. You can scale it up for meal prep or toss in extras for variety.
Bonus: It’s ready faster than takeout!
📸 Step-by-Step Guide
1. Prepare the Ingredients
- Dice 1 lb boneless chicken breast into bite-size pieces.
- Chop 1 small Chinese cabbage (Napa) into thin strips.
- Mince 2 cloves of garlic.
- Optional: Grate 1 tsp fresh ginger, slice 1 scallion, or sprinkle chili flakes for heat.
2. Cook the Chicken
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add garlic (and ginger if using), then immediately add chicken.
Tip: Don’t overcrowd the pan — let the chicken sear.
Cook for 5–6 minutes until browned and cooked through. Set aside if needed.
3. Add the Cabbage
Toss in the chopped cabbage. Stir-fry for 2–3 minutes until it softens slightly but retains some crunch.
Tip: For tender-crisp texture, don’t overcook the cabbage.
4. Season and Finish
Add 1–2 tbsp soy sauce (or tamari) and stir everything together. Cook for another minute until the sauce coats the ingredients.
Taste and adjust seasoning. Serve immediately.
🧄 Ingredient Details & Substitutions
Ingredient Highlights:
- Chinese Cabbage (Napa): Softer and sweeter than regular green cabbage, great for fast stir-fries.
- Chicken Breast: Lean and quick-cooking – can sub with thigh meat for juicier texture.
- Garlic: Classic Chinese flavor base.
Easy Swaps:
- No Napa cabbage? Use savoy or green cabbage sliced thin.
- Low-Sodium: Use reduced-sodium soy sauce or coconut aminos.
- Extra Flavor: Add 1 tsp oyster sauce or hoisin for richness.
- Vegetarian: Swap chicken for tofu or mushrooms.
🔪 Equipment Tips
- Wok Preferred: If you have one, use it for high-heat stir-frying. A large nonstick skillet works too.
- No garlic press? Smash and mince with the side of your knife.
🍽️ Variations & Serving Ideas
Flavor Variations:
- Add 1/2 tsp chili flakes or chili oil for heat.
- Toss in sliced bell peppers or shredded carrots for color.
- Finish with sesame seeds or chopped scallions for garnish.
Dietary Adaptations:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Low-Carb/Keto: This recipe is naturally low in carbs!
Serving Suggestions:
- Serve over steamed jasmine rice, brown rice, or cauliflower rice.
- Pair with hot tea, or a light Asian cucumber salad on the side.
🧊 Storage & Make-Ahead Info
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating:
- Microwave: 1–2 minutes
- Skillet: Reheat with a splash of water or soy sauce over medium heat.
Make-Ahead:
- Chop all ingredients ahead and store separately.
- Cook just before serving for freshest flavor and texture.
Note: Cabbage may release more water on reheating. Simply drain or sauté off excess moisture.
🔢 Nutrition (Estimated per serving)
- Calories: ~290
- Protein: 30g
- Fat: 12g
- Carbohydrates: 8g
- Fiber: 2g
- Net Carbs: ~6g
- Allergens: Soy (optional: gluten)
Nutritional Highlights: High-Protein • Low-Carb • Naturally Dairy-Free
❓ FAQs
Q: Can I use regular cabbage instead of Chinese/Napa cabbage?
A: Yes! Just slice it thin and cook slightly longer.
Q: Is this dish spicy?
A: Not by default, but you can add chili oil or red pepper flakes for heat.
Q: Can I use leftover rotisserie chicken?
A: Definitely. Just skip the chicken cooking step and add it during the final stir-fry with cabbage.
Q: Can I make this vegetarian?
A: Yes! Use tofu cubes, mushrooms, or tempeh instead of chicken.
💬 My Inspiration for This Dish
This dish was inspired by a quick lunch my Chinese friend’s mother used to whip up in under 15 minutes. No frills, just high heat, fresh garlic, and a sizzling wok. I’ve adapted it for simplicity, but the flavor takes me right back to those lively family-style dinners.
👇 Try It & Share!
Love this recipe? Let me know how it turned out!
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