Creamy Chicken Lasagna with White Sauce
Easy, creamy chicken lasagna with a velvety white sauce. Step-by-step tips, variations, storage and ...
20
total time
4
servings
280 kcal
calories
Introduction and Flavor Profile
Chinese chicken cabbage stir-fry is a fast, flavorful dish that showcases tender chicken, crisp cabbage, and bold Asian seasonings. It is ideal for weeknight dinners because it cooks quickly and uses simple ingredients you likely already have. The flavor profile balances savory soy, toasty sesame, aromatic garlic, and a touch of brightness from rice vinegar or ginger. Texture is equally important: thinly sliced chicken and shredded cabbage increase surface area so each bite carries sauce and char. This stir-fry adapts easily to different spice levels, proteins, or vegetables to suit dietary preferences. Use boneless chicken thighs for juiciness, or chicken breast for a leaner result. Napa or green cabbage both work well; Napa softens more while green cabbage keeps a firmer crunch. A hot wok or large skillet produces the best sear and slightly smoky wok hei when heated properly. Marinating briefly improves depth of flavor and helps the chicken caramelize. This recipe emphasizes clear steps, timing, and pantry-friendly substitutions so cooks at any level can replicate it. Read on for ingredient lists, detailed preparation, a step-by-step cooking guide, serving ideas, tips for storing leftovers, and variations to customize the dish. Follow tips below for consistent, restaurant-quality results every time.
Ingredients — What You'll Need
Ingredients for Chinese chicken cabbage stir-fry are simple, pantry-friendly, and scalable. Below are quantities for four servings; adjust proportions for smaller or larger batches. Main ingredients include 1 pound (450 g) boneless chicken (thigh or breast), 6 cups thinly sliced cabbage (Napa or green), 1 medium carrot julienned (optional for color), and 3 scallions cut into 1-inch pieces. Aromatics: 3 garlic cloves minced and 1 tablespoon fresh ginger minced. Sauce and seasoning: 3 tablespoons soy sauce (use low-sodium if preferred), 1 tablespoon oyster sauce (optional for umami), 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon sugar or honey, and 1/2 cup chicken stock or water to loosen the sauce. For cornstarch slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken the sauce and gloss the stir-fry. Oil for cooking: 2 tablespoons neutral oil with a high smoke point such as vegetable or peanut oil. Optional add-ins: a pinch of red pepper flakes or 1 fresh chili sliced for heat, 1/2 cup sliced mushrooms, or a handful of bean sprouts for extra crunch. Serve with steamed rice, plain noodles, or a side of pickled vegetables. Keep optional garnishes like toasted sesame seeds and extra sliced scallions.
Preparation: Cutting and Marinating
Proper preparation makes this stir-fry fast and ensures even cooking and great texture. Start by slicing the chicken against the grain into thin strips about one-quarter inch thick; this produces tender pieces that sear quickly. If using chicken breast, pat it dry with paper towels before slicing to encourage browning. For the cabbage, remove the core, then cut the head into quarters and shred thinly so the strands cook through without becoming mushy. If using Napa cabbage, separate the leaves and slice the thicker stems more thinly than the leafy parts to balance cooking time. Julienne carrots and slice scallions on the diagonal for color and fresh bite. Mince garlic and ginger finely and keep them together in a small bowl for quick addition to the wok. Marinate the chicken briefly to build flavor: combine 1 tablespoon soy sauce, 1 teaspoon rice wine or vinegar, and 1 teaspoon cornstarch with the chicken. Toss to coat and let it rest for 10 to 15 minutes while you prep other ingredients. Measure and mix the sauce ingredients ahead of time so everything goes into the wok. Prepare all utensils, a spatula, and a large measuring bowl so you can move swiftly during cooking. Organize plates and garnishes so plating is quick and the stir-fry is served hot.
Cooking Process: Stir-Frying Step-by-Step
Cooking this Chinese chicken cabbage stir-fry requires high heat, quick timing, and a clear sequence. Begin by heating a wok or large skillet over medium-high to high heat until it is very hot; add 1 tablespoon of neutral oil and swirl. Add the marinated chicken in a single layer and let it sear undisturbed for 30 to 60 seconds to form a golden crust, then stir-fry until mostly cooked through, about two to three minutes depending on slice thickness. Remove the chicken to a plate and reserve. Add more oil if needed, then toss in the garlic and ginger for only 15 to 30 seconds until fragrant; don’t let them burn. Add the carrots and the thicker cabbage stem pieces first, stir-frying for one to two minutes to begin softening. Return the chicken to the wok and add the sauce mixture along with the reserved meat juices. Stir vigorously so the cornstarch slurry activates and the sauce thickens, coating the chicken and vegetables. Add the leafy cabbage and scallions last; cook an additional 1 to 2 minutes until the cabbage is wilted but still crisp. Finish with a drizzle of sesame oil; taste for seasoning. Serve immediately hot and enjoy often. Avoid overcrowding the pan to preserve high heat and crisp texture.
Variations and Substitutions
This Chinese chicken cabbage stir-fry is highly adaptable; small swaps change the dish to suit tastes, dietary needs, or ingredient availability. For protein substitutions, replace chicken with thinly sliced pork loin, flank steak, firm tofu, tempeh, or shrimp. If using tofu, press it well, cut into small cubes, and pan-sear for texture before adding to the stir-fry. To make the dish gluten-free, use tamari or coconut aminos in place of soy sauce and ensure oyster sauce is substituted with a gluten-free alternative or omitted. For vegetarian or vegan versions, omit oyster sauce, double the mushrooms or add sliced king oyster mushrooms for meaty depth, and substitute vegetable stock for chicken stock. Adjust sweetness and acidity by balancing hoisin or a touch of sugar against rice vinegar or a squeeze of fresh lime. Spice can be dialed up with chili oil, crushed red pepper flakes, fresh chilies, or a drizzle of Sriracha. To increase fiber and color, toss in snow peas, bell peppers, or spinach during the last minute of cooking. For a lower-sodium plate, reduce soy sauce and enhance umami with a small amount of miso paste dissolved in stock. These substitutions preserve the core profile for cooks.
Serving, Plating and Final Presentation
Presentation elevates a simple stir-fry into a memorable meal, and plating Chinese chicken cabbage stir-fry is straightforward. Use warm plates or a shallow bowl to keep the dish hot. Spoon steamed rice or plain noodles onto the plate first as a base, or serve the stir-fry family-style in a warm shallow serving bowl. Mound the chicken and cabbage on top so the glossy sauce glazes the rice or noodles beneath. Garnish with sliced scallions, toasted sesame seeds, and a light scatter of chopped cilantro if desired. For contrast in color and texture, add thinly sliced fresh red chilies or a few pickled vegetable slices on the side. A small wedge of lime or a drizzle of seasoned rice vinegar brightens the dish at the table. If serving a group, provide extra soy sauce, chili oil, and a small bowl of crushed peanuts for customization. Pay attention to portion balance: aim for about one third protein, one third vegetables, and one third rice or noodles on each plate. Serve immediately while the cabbage retains a slight bite and the chicken remains juicy. A hot wok finish and quick transfer to the plate preserve contrast in textures, which guests notice and appreciate. Arrange garnishes just before serving for the best visual appeal.
Storage and Reheating
Storing leftovers correctly preserves flavor and texture of Chinese chicken cabbage stir-fry. Cool the stir-fry to room temperature for no more than one hour after cooking, then transfer to an airtight container. Refrigerate for up to three to four days. To freeze, portion into meal-sized containers, remove excess air, and freeze for up to three months. Note that cabbage softens further during refrigeration and freezing; for best texture, slightly undercook the cabbage during the initial cook if you plan to reheat later. When reheating, use a hot wok or skillet with a splash of oil to quickly revive texture and retain moisture. Add a few tablespoons of water or stock and cover briefly to steam through if the dish seems dry. Alternatively, reheat single portions in the microwave covered with a damp paper towel for one to two minutes, stirring midway to ensure even heating. For frozen portions, thaw overnight in the refrigerator before reheating, or use the defrost setting on a microwave then finish on the stovetop. Always reheat to 165°F (74°C). Re-season with a quick splash of soy sauce or a squeeze of vinegar to restore brightness before serving. Proper storage and reheating help maintain flavor and quality.
Nutrition, Tips and Troubleshooting
Understanding nutrition and common issues helps you cook this stir-fry confidently and healthfully. A typical serving with rice provides lean protein from chicken, fiber and vitamins from cabbage, and moderate carbohydrates from rice. To reduce calories and fat, use chicken breast, decrease cooking oil, or serve over cauliflower rice. Increase iron and B vitamins by choosing dark meat chicken thighs. For sodium control, use low-sodium soy sauce and reduce or omit oyster sauce, then boost flavor with fresh herbs, citrus, or garlic. Common problems include soggy cabbage, dry chicken, and a thin or gummy sauce. Soggy cabbage usually results from overcrowding the wok or using too much liquid; solve this by cooking in batches and adding leafy cabbage last. Dry chicken comes from overcooking; slice the meat thinly and remove it early to finish with the sauce briefly. A gummy sauce is caused by too much cornstarch or overheating; whisk the cornstarch slurry at room temperature and add it gradually while stirring. Wok temperature matters: if the pan isn’t hot enough you will not get good sear; if it smokes excessively lower the heat slightly. Taste and adjust seasonings at the end to refine techniques over time and enjoy often.
Chinese Chicken Cabbage Stir-Fry
Quick Chinese chicken and cabbage stir-fry — savory, wok-style weeknight recipe with simple ingredients, clear steps, and storage tips for delicious leftovers.
total time
20
servings
4
calories
280 kcal
ingredients
- 🍗 2 boneless, skinless chicken breasts, thinly sliced
- 🥬 1 small head of cabbage, chopped
- 🧄 3 garlic cloves, minced
- 🧅 1 small onion, sliced
- 🥕 1 medium carrot, julienned
- 🫑 1 bell pepper, sliced
- 🌿 2 tablespoons vegetable oil
- 🥄 2 tablespoons soy sauce
- 🥄 1 tablespoon oyster sauce
- 🥄 1 teaspoon sesame oil
- 🧂 ½ teaspoon salt
- 🌶️ ¼ teaspoon black pepper
- 🌾 1 teaspoon cornstarch (optional, for thickening)
- 💧 2 tablespoons water (optional, for sauce)
instructions
- 1. Prepare all vegetables and chicken by slicing and chopping as described.
- 2. In a small bowl, mix soy sauce, oyster sauce, sesame oil, and cornstarch with water until smooth; set aside.
- 3. Heat vegetable oil in a large pan or wok over medium-high heat.
- 4. Add the sliced chicken and stir-fry until it turns white and is nearly cooked through, about 4-5 minutes.
- 5. Add minced garlic and sliced onion, stir-frying for 1-2 minutes until fragrant.
- 6. Toss in the carrot, bell pepper, and cabbage, and stir-fry for another 4-5 minutes until vegetables are tender-crisp.
- 7. Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
- 8. Cook for an additional 2 minutes until the sauce thickens slightly and chicken is fully cooked.
- 9. Season with salt and black pepper to taste, mixing thoroughly.
- 10. Remove from heat and serve hot with steamed rice or noodles.
- Enjoy your delicious and healthy Chinese Chicken Cabbage Stir-Fry! ❤️
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