Chinese Chicken and Napa Cabbage Stir-Fry Recipe

There is something truly comforting and vibrant about a well-made stir-fry, and this Chinese Chicken and Napa Cabbage Stir-Fry Recipe perfectly captures that magic. Tender chicken breast pieces bathed in a savory, slightly tangy sauce mingle with the crisp, fresh textures of Napa cabbage and earthy shiitake mushrooms, creating a dish that is as nourishing as it is delicious. Whether you’re craving a quick weeknight dinner or a flavorful way to elevate your meal routine, this recipe brings together simple ingredients for a big, satisfying flavor punch.

Ingredients You’ll Need

Gathering the right ingredients is key to making this Chinese Chicken and Napa Cabbage Stir-Fry Recipe come to life. Each one plays a distinct role in building the layers of taste and texture—the freshness of napa cabbage, the umami from shiitake mushrooms, and the mellow sweetness of coconut aminos all combine to create an unforgettable dish.

• 1.25 lb chicken breast: Choose fresh chicken breast for tender, juicy pieces that cook quickly and soak up the marinade perfectly.
• 1 tbsp coconut aminos: A slightly sweet and salty sauce that adds depth without overpowering the flavors.
• 1.5 tsp tapioca starch or potato starch: Acts as a velvety coating for the chicken, ensuring a lovely texture when seared.
• ½ tsp baking soda: Helps tenderize the chicken for a melt-in-your-mouth bite.
• ¼ tsp coarse sea salt: Enhances all the flavors—don’t forget a pinch for the stir-fry too!
• 2 tbsp olive oil: Used for marinating and adding a subtle fruity undertone during cooking.
• ⅛ tsp white or black pepper (optional): Light seasoning to gently elevate the dish’s warmth.
• 0.8 oz garlic cloves, finely minced (about 6 large cloves): Aromatic and bold, garlic lays a fragrant foundation for the stir-fry.
• 0.3 oz ginger, julienned (about 1.5 tbsp): Adds a refreshing zest and slight spiciness that brightens the dish.
• 3 bulb scallions, sliced (separate white and green parts): Whites provide a mild savory crunch while greens finish the dish with fresh color.
• 6 oz fresh shiitake mushrooms, sliced: Imparts earthy umami richness for added complexity.
• 1.5 lbs Napa cabbage, diced into 2-inch sections (separate stems from leaves): The crisp stems and tender leaves offer contrasting textures that keep this stir-fry lively.
• 2–2.5 tbsp avocado oil: A high smoke point oil that lets you stir-fry at the perfect heat without burning.
• 0.5 tbsp chicken broth: Keeps the veggies moist and helps deglaze the pan for flavor.
• Drizzle toasted sesame oil: Adds a nutty, warm finish that is signature to many Asian dishes.
• 2 tbsp coconut aminos (or soy sauce): Forms the savory backbone of the stir-fry sauce.
• 2 tsp aged balsamic vinegar: Introduces a subtle tang that balances sweetness and saltiness beautifully.
• 1 tsp toasted sesame oil: Enhances the aroma and depth of the stir-fry sauce.
• 1 tsp tapioca starch: Thickens the sauce, giving it that perfect cling to each bite.
• 0.5 tbsp Chinese rice wine or Michu (optional): Elevates flavor complexity with a subtle fermented note.

How to Make Chinese Chicken and Napa Cabbage Stir-Fry Recipe

Step 1: Marinate the Chicken

Start by combining your chicken breast with coconut aminos, tapioca starch, baking soda, coarse sea salt, olive oil, and white or black pepper in a bowl. This marinade works wonders by tenderizing the meat and infusing it with a gentle savory sweetness. Let it rest for at least 15 minutes so the flavors penetrate and the chicken becomes juicy and ready to sear.

Step 2: Prep the Vegetables

While the chicken marinates, get your veggies ready. Mince the garlic, julienne the fresh ginger, slice your scallions keeping the white and green parts separate, and slice the shiitake mushrooms. Chop the Napa cabbage into 2-inch sections, carefully separating the crisp stems from the tender leafy parts. This prep ensures each ingredient cooks perfectly and contributes its ideal texture and flavor to the dish.

Step 3: Whip Up the Stir-Fry Sauce

In a small bowl, mix together 2 tablespoons of coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and rice wine if using. This sauce is the heart of the Chinese Chicken and Napa Cabbage Stir-Fry Recipe, balancing sweet, tangy, and nutty notes with a glossy finish that clings to every morsel.

Step 4: Cook the Chicken

Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, which should take about 5 to 7 minutes depending on thickness. Once done, remove from the pan and set aside—don’t worry, you’ll bring it back soon to mingle with all the veggies and sauce.

Step 5: Sauté Aromatics

Add a little more avocado oil if needed, then toss in the finely minced garlic, julienned ginger, and the white parts of the scallions. Stir-fry for about a minute until the kitchen fills with an irresistible, fragrant aroma—that’s the signal to add the veggies.

Step 6: Stir-Fry Mushrooms and Cabbage Stems

Next, add the shiitake mushroom slices and Napa cabbage stems to the pan. Stir-fry for 2 to 3 minutes until the mushrooms soften and the cabbage stems begin to lose their raw crunch. This step gives the dish a nicely layered texture with both tender and crisp elements.

Step 7: Add Leaves, Broth, and Chicken

Now, toss in the Napa cabbage leaves, chicken broth, and the cooked chicken pieces back into the skillet. Pour the prepared sauce over everything and stir well. The broth keeps things juicy, while the sauce adds that perfect burst of flavor.

Step 8: Finish Cooking

Cook and stir for another 2 to 3 minutes until the sauce thickens, coats the chicken and vegetables evenly, and your Napa cabbage reaches a tender-crisp perfection. This last step blends all the wonderful ingredients together, readying the dish for the final touch.

Step 9: Add Toasted Sesame Oil and Scallion Greens

Just before serving, drizzle a bit of toasted sesame oil over the stir-fry and sprinkle it with the green parts of the scallions for a fresh, vibrant finish. This elevates the aroma, rounds out the flavors, and adds a lovely pop of color to your plate.

How to Serve Chinese Chicken and Napa Cabbage Stir-Fry Recipe

Garnishes

To really make this dish shine when serving, consider sprinkling toasted sesame seeds or chopped fresh cilantro on top. A wedge of lime on the side can add a zesty brightness that complements the rich sauce beautifully. These subtle garnishes turn your stir-fry into a celebration of flavors and textures.

Side Dishes

This Chinese Chicken and Napa Cabbage Stir-Fry Recipe pairs wonderfully with steamed jasmine rice or coconut rice to soak up the delicious sauce. If you prefer something lighter, serve it alongside a simple cucumber salad or some steamed bok choy for an extra boost of green freshness and crunch.

Creative Ways to Present

Serve the stir-fry in a rustic bowl topped with a handful of crunchy chopped peanuts or sliced roasted cashews for added texture. You can also use lettuce cups to create a fun, hand-held meal that’s both elegant and casual, perfect for sharing with friends at your next dinner gathering.

Make Ahead and Storage

Storing Leftovers

Leftover Chinese Chicken and Napa Cabbage Stir-Fry Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it a tasty next-day meal. Just be sure to cool it to room temperature before storing to maintain texture and freshness.

Freezing

You can freeze this stir-fry if you want to prepare in bulk, but the cabbage’s texture might soften slightly upon thawing. Store in a freezer-safe container or heavy-duty freezer bag for up to 2 months. For best results, reheat gently to preserve the vibrant flavors and textures.

Reheating

Reheat leftovers on the stovetop over medium heat with a splash of water or broth to refresh the sauce and prevent drying out. Stir often until heated through. Avoid microwaving if possible to better maintain the dish’s crisp textures and fresh flavors.

FAQs

Can I use soy sauce instead of coconut aminos?

Absolutely! Soy sauce works as a great substitute, adding a salty, umami kick to the dish. Just adjust the amount slightly to your taste, especially if it’s a saltier brand.

What can I use if I don’t have tapioca starch?

Potato starch or cornstarch are excellent alternatives and will provide the same thickening effect for the sauce and coating the chicken.

Is it important to separate Napa cabbage stems and leaves?

Yes, because the stems take longer to cook and provide a pleasant crunch, while the tender leaves wilt quickly. Separating them ensures even cooking and a great contrast in texture.

Can I make this recipe vegetarian?

Definitely! Substitute the chicken with firm tofu or tempeh, and use vegetable broth instead of chicken broth for a delicious vegetarian version.

How spicy is this stir-fry?

This recipe is mild and fragrant rather than spicy, but you can always add a dash of chili flakes or fresh sliced chilies if you want a little heat.

Final Thoughts

This Chinese Chicken and Napa Cabbage Stir-Fry Recipe is one of those dishes that feels like a warm hug at the end of a busy day. It’s simple enough to whip up any night but impressively flavorful to enjoy anytime. I encourage you to give it a try—you might just find it becomes your new go-to meal for comfort, health, and pure deliciousness.

Chinese Chicken and Napa Cabbage Stir-Fry Recipe

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3.9 from 34 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A flavorful and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, fresh shiitake mushrooms, and crisp Napa cabbage cooked quickly in a savory sauce with coconut aminos and toasted sesame oil. Perfect for a weeknight dinner, this stir-fry offers a balanced blend of textures and bold Asian-inspired flavors.

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Ingredients

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Chicken Marinade

• 1.25 lb chicken breast
• 1 tbsp coconut aminos
• 1.5 tsp tapioca starch (or potato starch or cornstarch)
• ½ tsp baking soda
• ¼ tsp coarse sea salt, plus more for stir-fry
• 2 tbsp olive oil
• ⅛ tsp white pepper or black pepper (optional)

Vegetables and Aromatics

• 0.8 oz garlic cloves, finely minced (about 6 large cloves)
• 0.3 oz ginger, julienned (about 1.5 tbsp)
• 3 bulb scallions, sliced (separate white and green parts)
• 6 oz fresh shiitake mushrooms, sliced
• 1.5 lbs Napa cabbage, diced into 2-inch sections (separate stems from leaves)

Cooking Oils and Liquids

• 2–2.5 tbsp avocado oil
• 0.5 tbsp chicken broth
• Drizzle toasted sesame oil

Stir-Fry Sauce

• 2 tbsp coconut aminos (or soy sauce)
• 2 tsp aged balsamic vinegar
• 1 tsp toasted sesame oil
• 1 tsp tapioca starch
• 0.5 tbsp Chinese rice wine or Michu (optional)

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Instructions

1. Marinate the Chicken: In a bowl, combine the chicken breast with coconut aminos, tapioca starch, baking soda, coarse sea salt, olive oil, and pepper if using. Mix thoroughly to coat the chicken evenly and let it marinate for at least 15 minutes to tenderize and infuse flavor.
2. Prepare Vegetables: While the chicken marinates, mince the garlic, julienne the ginger, slice the scallions keeping the white and green parts separate, slice the shiitake mushrooms, and dice the Napa cabbage into 2-inch sections, separating the stems from the leaves to allow for even cooking.
3. Make Stir-Fry Sauce: In a small bowl, whisk together coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and Chinese rice wine if using. Set this sauce aside to add later during stir-frying.
4. Cook the Chicken: Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry it until it is browned on the outside and cooked through, about 5 to 7 minutes. Remove the chicken from the pan and set it aside.
5. Cook Aromatics: If necessary, add a bit more avocado oil to the pan. Stir-fry the garlic, ginger, and white parts of the scallions in the hot oil until fragrant, about 1 minute, taking care not to burn the garlic.
6. Add Mushrooms and Cabbage Stems: Toss in the sliced shiitake mushrooms and Napa cabbage stems. Stir-fry these for 2 to 3 minutes until they begin to soften but still retain some crunch.
7. Add Cabbage Leaves, Broth, and Chicken: Add the Napa cabbage leaves, chicken broth, and the cooked chicken back into the pan. Pour in the prepared stir-fry sauce.
8. Finish Cooking: Stir everything briskly and cook for another 2 to 3 minutes until the sauce thickens slightly and the vegetables are tender-crisp, ensuring everything is well-coated with the sauce.
9. Garnish and Serve: Drizzle toasted sesame oil over the stir-fry, sprinkle the green parts of the scallions on top for freshness and color, then serve immediately while hot.

Notes

• Coconut aminos is a soy-free alternative to soy sauce and adds a slightly sweet, savory flavor. You may substitute with soy sauce if preferred.
• Marinating chicken with baking soda helps tenderize the meat for a juicier texture.
• Separating the Napa cabbage stems and leaves allows for proper cooking times due to their different textures.
• Feel free to use other meats or tofu as a substitution for chicken.
• Use a large skillet or wok for best results as it provides even heat and space for tossing.
• If unavailable, Michu (Chinese rice wine) can be omitted or substituted with dry sherry.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese