Easy Chinese Cabbage Stir Fry With Chicken
This Chinese cabbage stir fry with chicken is the kind of quick and delicious dish we all need for busy weeknights. It’s packed with flavor (and bacon!), surprisingly healthy, and done in minutes!

Cabbage is one of those vegetables worth rediscovering. If you think it’s synonymous with bland, boring, and mushy, this Chinese cabbage stir fry (and my Fried Cabbage) will change your mind!
Cabbage has a slightly sweet flavor when cooked, which makes it the perfect pairing for the spicy, savory, and sweet sauce in this stir fry recipe. The thicker parts of the cabbage retain their crunch, while the thinner outer leaves get meltingly tender and caramelized. The chicken is tender and juicy, and between that and the cabbage, you could make this stir fry into a light meal on its own. But I like it even better served over rice to soak up that fabulous sauce!
Although the flavor is definitely the biggest selling point here, we can’t forget that this recipe is also quick, easy to make, and adaptable. Put it all together and this Chinese cabbage stir fry is an excellent option for busy families since it’s on the table fast and it can be customized to your preferences.

Ingredients for Chinese Cabbage Stir Fry With Chicken
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Olive Oil – Or peanut oil, if you prefer that.
- Bacon – This is my little trick for adding extra flavor and a bit of smokiness. It’s so good!
- Garlic – Smash this by pressing down on it with the blade of a chef’s knife, then chop it up.
- Dried Red Chilies – If you’re cooking for kids or anyone else who doesn’t like a lot of heat, you can leave these out and then garnish each serving with chili crisp or red chili flakes.
- Chicken – Boneless, skinless chicken breast is my go-to, but you could also use boneless, skinless chicken thighs.
- Cabbage – Napa cabbage is the best choice for this recipe, but you can use another variety of green cabbage if you can’t find it.
- Shaoxing Wine or Mirin – These add a little bit of sweetness and some depth to the flavor.
- Soy Sauce – You can use tamari for a gluten-free stir fry sauce.
- Honey – I like using honey instead of sugar because it has a nice flavor in addition to the sweetness.
- Stock – You can use chicken stock or beef stock, which has a richer flavor.
- Chinese Black Vinegar – Or balsamic vinegar if you don’t have or can’t find Chinese black vinegar.
- Scallions – Cut into 2-inch pieces.
- Sesame Seeds – For garnish, if you’d like.
How to Make Chinese Cabbage Stir Fry With Chicken
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the bacon. Add the oil to a wok over high heat, then add the bacon and cook until it’s crisp. Transfer to a plate.
- Stir fry the garlic and chili. Add the garlic and chili to the pan and reduce the heat to medium. Cook for about a minute, then transfer this to a large plate.
- Cook the chicken. Add the chicken to the pan and stir fry. Once it’s cooked through, add the garlic and chilis to the pan. Stir to coat, then transfer back to the large plate.
- Stir fry the cabbage. Add the cabbage, wine, soy sauce, honey, and stock to the pan. Increase the heat to high, cover, and cook for a minute or two. Uncover and stir in the vinegar, scallions, and salt.
- Finish. Add the chicken and bacon back to the pan and stir to coat in the sauce. Add the sesame seeds, then serve.

Tips for Making Chinese Cabbage Stir Fry With Chicken
Here are some additional pointers to make sure this recipe turns out perfect.
- Have the ingredients ready to go. Stir-frying is a quick cooking method, so it’s important to have all your ingredients prepped and ready before you start cooking. You won’t be able to stop to chop or measure once you begin cooking!
- Use high heat. Make sure the wok is very hot before you start cooking. High heat ensures everything cooks quickly and evenly, with a nice sear and caramelization for the very best flavor.
- Add some cashews for crunch. Cashews are a TREAT in a stir fry! Toast them in an empty pan at the beginning of the recipe, remove them, and then stir them back in at the end of the cooking time.
How to Store and Reheat Leftovers
If you have any leftovers from this Chinese cabbage stir fry, transfer them to an airtight container and store in the refrigerator for 3-4 days. For longer storage, you can freeze the dish in a freezer-safe container for up to 2 months and thaw before reheating.
The best way to reheat this recipe is in a wok or skillet on the stovetop, but the microwave also works if the stove isn’t an option.

What to Serve With Chinese Cabbage Stir Fry With Chicken
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Get the Recipe: Chinese Cabbage Stir Fry with Chicken
Ingredients
- 2 tablespoons olive oil or peanut oil
- 4 slices bacon, cut into ½ inch pieces
- 5 cloves garlic, smashed and roughly chopped
- 5 dried red chilies, seeds removed and roughly chopped
- 1 boneless, skinless chicken breast sliced across the grain into ½ inch slices.
- 1 ½ lb. cabbage, hand-shredded into bite sized pieces, washed, and thoroughly dried
- 2 teaspoons Shaoxing wine or Mirin, rice wine
- 1 tablespoon soy sauce
- ½ teaspoon honey
- 2 tablespoons chicken stock or beef stock
- ½ teaspoon Chinese black vinegar
- 2 scallions, cut into 2 inch pieces
- Sesame seeds, optional
Instructions
- In a wok over high heat, add the oil. Add the bacon and cook until crisp, remove from the wok. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, being sure to not burn the garlic. Remove from the pan.
- Add the chicken and stir fry until cooked though. Return the garlic and chilies to the pan.
- Add the cabbage, wine, soy sauce, sugar, and chicken stock. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized.
- Stir in the chicken and sprinkle with sesame seeds, if using.
- Serve immediately with chili crisp, soy sauce and additional green onions, if desired.