This Chinese Chicken Stir-Fry recipe makes life easier on a busy night. With just a few ingredients and only one pan, this healthy dinner can be on the table in half an hour. Although I try my best to meal plan, it’s always good to have a meal like this up your sleeve for those nights that just don’t go the way you think!
I love Asian flavors, and in my opinion this recipe beats takeout any night!
How to Make Chinese Chicken Stir-Fry
You can use regular cabbage in this recipe, but my favorite kind of cabbage to use (when in season) is Napa cabbage, which is softer and has thinner leaves. Napa cabbage makes for a more delicate texture. Homemade Five-Spice mix is also great on this recipe.
In place of the usual soy sauce, this recipe uses coconut aminos. Made from the sap of coconut trees, coconut aminos boasts a number of health benefits and avoids the soy, wheat, and MSG found in most commercially produced soy sauce.
The slight sweetness of the honey and coconut aminos pairs well with the tang of the apple cider vinegar and the nuttiness of the sesame seeds for a complex but simple flavor. It’s got all the flavors of comfort food with the freshness of healthy ingredients!
Stir-Fry: The Perfect Go-To Meal for Wellness Mamas
I’ve said it before and I’ll say it again … stir-fry is my go-to! Whatever the flavors and ingredients use, stir-fry is always quick, easy, and makes it easy to incorporate lots of seasonal veggies. In fact, I bet you’ll find more variations of stir-fry in my recipes than almost any other. Sausage Squash Stir-Fry, Beef and Cabbage Stir-Fry, Apple Chicken Stir-Fry … you name it, I’ve put it together, trying to use up the ingredients in my fridge.
Practice makes perfect, and after a while we’ve settled on our family favorites. (All of which I include in my Wellness Mama Cookbook, of course!)
Check out some of my other favorite stir-fry recipes in my recipe index.
Chinese Chicken Stir-Fry
A simple stir-fry using chicken, napa cabbage or cabbage, and spices with coconut aminos, honey and vinegar.
- 4 chicken breasts
- 1 large head of cabbage (napa cabbage, preferably)
- 1 onion, thinly sliced
- 3 TBSP butter or coconut oil
- 1/2 tsp each of ginger, garlic, salt, and pepper (or 1 TBSP of five spice)
- 1/2 tsp sesame oil
- ¼ cup coconut aminos
- ¼ cup honey (optional)
- 3 TBSP apple cider vinegar
- toasted sesame seeds (optional)
- 1 red bell pepper, sliced (optional)
- Thinly slice chicken and season with salt, pepper, ginger, and garlic and sprinkle with apple cider vinegar. Let sit 5 minutes to marinate.
- Heat 1-2 TBSP of butter or coconut oil in large skillet or wok. Sauté chicken and remove when cooked and slightly brown.
- Thinly slice cabbage, pepper (optional) and onion. Sauté in remaining coconut oil or butter in the same pan until soft.
- Add the chicken back to the skillet/wok and add soy sauce and honey, if using.
- Drizzle sparingly with sesame oil.
- Add more seasoning to taste, if desired.
- Portion out individual servings and garnish with sesame seeds (optional).
Other Chicken Stir-Fry Recipes to Try
- Vegetable Chicken Stir-Fry – Chicken stir-fry without any of the Asian flavors. Features zucchini and broccoli instead of cabbage.
- Beef and Zucchini Stir-Fry – This one uses a spiralizer to make zucchini noodles for a different texture.
- Moroccan Chicken Stir-Fry – Bold flavors of cumin, cinnamon, and turmeric break out of the usual stir-fry mode. Add raisins or olives for a sweet or salty twist.
- Curried Shrimp and Vegetable Stir-Fry – Curry can’t be beat for flavor or its anti-inflammatory benefits.
- Pizza Stir-Fry – Yes … pizza! This recipe replicates all the flavors of pizza with pepperoni, Italian sausage, and marinara sauce over veggies. Add cheese if you’re not dairy free!
What meal do you count on for busy nights? Do you have a favorite chicken stir-fry recipe (or other kind of stir-fry)? Please share!