If you’re craving something fresh, vibrant, and packed with flavor, this Chinese Chicken and Napa Cabbage Stir-Fry Recipe is exactly what you need. It brilliantly balances tender chicken breast with the subtle crunch of Napa cabbage and earthy shiitake mushrooms, all brought together by a lively sauce that brightens every bite. Whether you’re new to stir-frying or an experienced cook looking for a quick weeknight favorite, this dish impresses with its comforting, wholesome goodness and a touch of Asian flair that feels like a warm hug in food form.
Ingredients You’ll Need
This Chinese Chicken and Napa Cabbage Stir-Fry Recipe uses a handful of simple ingredients that each bring something special to the table—textural contrasts, savory depth, and aromatic punches. Once you have these essentials prepped, the cooking process zooms by with delightful taste payoffs.
- Chicken breast (1.25 lb): Lean and tender, it absorbs the marinade beautifully for a juicy bite every time.
- Coconut aminos (3 tbsp total): A soy-free, slightly sweet seasoning that adds umami without overpowering the other flavors.
- Tapioca starch (1.5 tsp plus 1 tsp): Helps thicken the sauce and gives the chicken a delicate crispness.
- Baking soda (½ tsp): A secret ingredient for super tender chicken.
- Coarse sea salt (¼ tsp plus more): Essential for seasoning and layering flavors.
- Olive oil (2 tbsp): Used in the marinade, it locks in moisture and richness.
- White or black pepper (â…› tsp, optional): Adds a gentle spice to balance the savory elements.
- Garlic cloves (about 6 large): Minced finely to infuse warm, pungent aroma.
- Ginger (1.5 tbsp julienned): Brightens the dish with subtle zest and spice.
- Scallions (3 bulbs, separated white and green parts): Give both texture and a fresh, oniony bite in different stages of cooking.
- Shiitake mushrooms (6 oz, sliced): Add a rich earthiness and meaty texture.
- Napa cabbage (1.5 lbs, diced into 2-inch pieces, stems and leaves separated): Crisp, tender, and slightly sweet—this vegetable is the real star.
- Avocado oil (2–2.5 tbsp): Perfect for high-heat stir-frying with a clean flavor.
- Chicken broth (½ tbsp): Adds subtle savory depth and moisture.
- Toasted sesame oil (drizzle plus 1 tsp): Brings that irresistible toasted nuttiness that rounds out the dish.
- Aged balsamic vinegar (2 tsp): Offers a mild tang and complexity to the sauce.
- Chinese rice wine or Michiu (½ tbsp, optional): For a classic touch and extra aroma in the stir-fry sauce.
How to Make Chinese Chicken and Napa Cabbage Stir-Fry Recipe
Step 1: Marinate the Chicken
Start by mixing your chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and a pinch of pepper if you like. This marinade does more than flavor; it tenderizes the meat and lays the foundation for juicy, flavorful chicken pieces that take center stage later.
Step 2: Prep Your Vegetables
While the chicken marinates, get your produce ready. Mince the garlic, julienne the ginger, slice the scallions (keeping whites and greens separate), slice your shiitake mushrooms, and dice the Napa cabbage while separating the crunchy stems from the tender leaves. Prepping these carefully ensures the textures and flavors meld perfectly during cooking.
Step 3: Mix the Stir-Fry Sauce
Combine coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and rice wine if you have it. This sauce is where the magic happens, offering a glossy, slightly sweet, and tangy coat that pulls all the ingredients together beautifully.
Step 4: Cook the Chicken
Heat avocado oil over medium-high heat in a large skillet or wok, then add your marinated chicken. Let it brown and cook through until it reaches that perfect golden sear, about 5 to 7 minutes. Once done, remove it and set it aside—your chicken is now ready to join the veggies in a delicious dance.
Step 5: Sauté Aromatics
Add more avocado oil if necessary, then toss in your minced garlic, julienned ginger, and the white parts of your scallions. Stir-fry these until fragrant and lively, around 1 minute, filling your kitchen with an irresistible aroma.
Step 6: Add Mushrooms and Napa Cabbage Stems
In go your shiitake mushrooms and Napa cabbage stems. Sauté everything together for 2 to 3 minutes to begin softening the veggies and intensifying the flavors.
Step 7: Combine and Stir in Leaves, Broth, and Chicken
Now add the Napa cabbage leaves, a splash of chicken broth for moisture, and the cooked chicken back into the pan. Pour over your carefully made stir-fry sauce and get ready to bring it all home.
Step 8: Final Cook and Sauce Thickening
Continue to cook and stir for another 2 to 3 minutes, allowing the sauce to thicken and the vegetables to become tender-crisp. This moment is crucial to locking in flavor and texture simultaneously.
Step 9: The Finishing Touch
Just before serving, drizzle a bit more toasted sesame oil and scatter the green parts of the scallions on top. This final flourish adds a fresh crunch and luxurious aroma that elevates the entire dish.
How to Serve Chinese Chicken and Napa Cabbage Stir-Fry Recipe
Garnishes
A sprinkle of fresh green scallions is a simple but effective way to brighten the dish visually and add a mild onion flavor that contrasts beautifully with the nuttiness of sesame oil. You can also sprinkle toasted sesame seeds for texture or even a few red pepper flakes if you like a gentle kick.
Side Dishes
This Chinese Chicken and Napa Cabbage Stir-Fry Recipe pairs wonderfully with steamed jasmine rice or brown rice for a wholesome meal. If you prefer something lighter, toss together a simple cucumber salad with rice vinegar and sesame seeds to complement the garlicky richness of the stir-fry.
Creative Ways to Present
For a fun twist, serve the stir-fry over cauliflower rice or wrapped inside crisp lettuce cups for a low-carb option. You can also plate it alongside some stir-fried noodles or drizzle a bit more balsamic glaze over the top to elevate the vinegar notes and create an eye-catching presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover stir-fry in an airtight container and refrigerate for up to 3 days. The flavors meld even more after resting, making your next meal just as delicious as the first.
Freezing
If you want to stash some for longer, freeze this stir-fry in a freezer-safe container for up to 2 months. Keep in mind the Napa cabbage may lose some crispness after freezing but will still taste fantastic.
Reheating
Reheat gently in a skillet over medium heat or microwave with a splash of water or broth to revive the moisture and prevent drying out. Stir occasionally until warmed through to enjoy the full flavors and textures again.
FAQs
Can I substitute the chicken breast with another protein?
Absolutely! This Chinese Chicken and Napa Cabbage Stir-Fry Recipe works well with thinly sliced pork, beef, or even firm tofu for a vegetarian spin. Just adjust cooking times accordingly to ensure everything is cooked perfectly.
What if I don’t have coconut aminos? Can I use soy sauce?
Yes, soy sauce is a fine substitute in equal amounts. Coconut aminos offer a slightly sweeter, soy-free alternative, but soy sauce will provide that classic umami punch if you’re not avoiding soy.
Is tapioca starch necessary, or can I use cornstarch?
You can swap tapioca starch for cornstarch without any issues. Both work as excellent thickeners and help the chicken get that silky texture in this Chinese Chicken and Napa Cabbage Stir-Fry Recipe.
How do I keep the Napa cabbage crisp and not soggy?
Separate the stems from the leaves and add them to the pan at different times. Stems take longer to cook, so adding leaves later helps maintain a tender-crisp texture instead of turning mushy.
Can I make this recipe vegan?
Definitely! Use tofu or tempeh instead of chicken and vegetable broth instead of chicken broth. Also, skip the optional Chinese rice wine if you prefer. The flavor profile will still be incredibly delicious and satisfying.
Final Thoughts
This Chinese Chicken and Napa Cabbage Stir-Fry Recipe is one of those dishes that feels both nourishing and exciting—a real joy to make and eat. Its quick preparation, wholesome ingredients, and balanced flavors make it a perfect go-to whether you’re feeding family or impressing friends. I hope you give it a try and find yourself coming back to it again and again as a comforting, tasty staple.
Print
Chinese Chicken and Napa Cabbage Stir-Fry Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Description
A flavorful and healthy Chinese Chicken Cabbage Stir-Fry featuring tender chicken breast, fresh Napa cabbage, shiitake mushrooms, and a savory sauce made with coconut aminos and toasted sesame oil. This quick and easy stir-fry is perfect for a nutritious weeknight meal.
Ingredients
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
- â…› tsp white pepper or black pepper (optional)
Vegetables
- 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)
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)
- 0.5 tbsp chicken broth
- 2–2.5 tbsp avocado oil (for cooking)
- Drizzle toasted sesame oil (for finishing)
Instructions
- Marinate the Chicken: In a bowl, combine chicken breast with coconut aminos, tapioca starch, baking soda, sea salt, olive oil, and pepper. Mix well and let marinate for at least 15 minutes to tenderize and enhance flavor.
- Prepare the Vegetables: Mince garlic, julienne ginger, slice scallions (keeping white and green parts separate), slice shiitake mushrooms, and dice Napa cabbage, separating stems and leaves for different cooking times.
- Make the Stir-Fry Sauce: In a small bowl, mix coconut aminos, aged balsamic vinegar, toasted sesame oil, tapioca starch, and rice wine if using. Set this sauce mixture aside for later use.
- Cook the Chicken: Heat avocado oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook for 5–7 minutes until browned and fully cooked. Remove chicken and set aside on a plate.
- Stir-Fry Aromatics: If needed, add more avocado oil. Stir-fry garlic, ginger, and the white parts of scallions in the hot pan until fragrant, about 1 minute, releasing their aromatic flavors.
- Cook Mushrooms and Cabbage Stems: Add sliced shiitake mushrooms and Napa cabbage stems to the pan. Stir-fry for 2–3 minutes until they begin to soften but still retain some crunch.
- Add Remaining Ingredients: Add Napa cabbage leaves, chicken broth, and the cooked chicken back into the pan. Pour in the prepared stir-fry sauce to combine all flavors.
- Finish Stir-Fry: Cook and stir the mixture for another 2–3 minutes until the sauce thickens and the vegetables become tender-crisp, ensuring everything is well coated and heated through.
- Garnish and Serve: Drizzle with toasted sesame oil and sprinkle the green parts of the scallions over the top before serving for added aroma and color.
Notes
- To keep the dish gluten-free, use coconut aminos instead of soy sauce.
- If you prefer, substitute tapioca starch with cornstarch or potato starch for marinating and sauce thickening.
- Chinese rice wine is optional but adds a subtle depth to the sauce; you can omit if unavailable.
- Adjust salt to taste; the coconut aminos and soy sauce contain sodium.
- Make sure to separate the white and green parts of scallions, as whites provide flavor during cooking and greens add freshness at the end.
