Chicken Stir Fry with Chinese Cabbage

Chinese cabbage is very common used in stir fry and you can often find this dish on the dining table in a Chinese home. Tasty and full of fibre.


  • 1 chicken breast, deboned and cut into bite size chunks
  • 1 medium Chinese cabbage, rinsed and cut into 2-inch chunks
  • 1 small carrot, thinly sliced
  • 1 clove fat garlic, thinly sliced
  • A few slices of ginger, finely chopped
  • 2 tablespoon soya sauce
  • 1 tablespoon oyster sauce
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon sugar
  • Small bowl of water
  • 1 tablespoon tapioca flour


  1. Marinate the chicken with a little oil and some salt and pepper for about an hour.
  2. Mix the soya sauce, oyster sauce, salt and sugar together, mix well and put aside for later.
  3. Heat the vegetable oil in a wok on high. Stir in the garlic and ginger and slightly brown them for a minute.
  4. Add in the chicken and carrot slices, stir fry for 3-4 minutes then add in the sauce mix and keep stir frying till the chicken is all cooked through.
  5. Stir in the cabbage and the water, put the lid on and let it simmer for a minute or so.
  6. Mix the tapioca flour with a little water into a paste. Stir it in to the stir fry to thicken the sauce.
  7. Once sauce is thick and smooth, remove from heat and serve with hot boiled rice.

Versatility Note:

  1. A whole cabbage may look like a lot but when cooked it will shrink a big deal. So don't be afraid to pick a thick one. After all, it as really low calories and high in fibre.
  2. Some may prefer to finely chop the garlic instead of slicing it.
  3. Customise the thickness of the gravy by increasing or reducing the amount of water to mix with the tapioca flour.