This quick Chinese chicken stir-fry is my weeknight savior when I’m too tired to think — just heat oil, toss in your water chestnuts, celery, and cabbage for that perfect crunch, add pre-baked chicken (because who has time?), then hit it with cornstarch-soy sauce mixture that creates this glossy magic coating. The whole thing takes maybe ten minutes, and honestly, it beats whatever sad cardboard you’d normally settle for on a Tuesday night when your brain’s already checked out.

Why You’ll Love this Quick Chinese Chicken Stir-Fry

When I tell you this stir-fry will change your weeknight dinner game forever, I’m not being dramatic—I’m being real because this dish is the perfect storm of crispy vegetables, tender chicken, and that glossy sauce that coats everything like edible silk.

This recipe’s a lifesaver when you’re dead tired but still want something that doesn’t taste like cardboard. The vegetables stay crunchy-fresh, the chicken’s already cooked so no fussing around, and that cornstarch slurry creates this silky sauce that’s basically liquid gold coating every single bite—shiok level maximum, guaranteed.

What Ingredients are in Quick Chinese Chicken Stir-Fry?

The beauty of this stir-fry lies in its simple ingredient list—you probably have most of these hanging around your kitchen already, which means dinner just got a whole lot easier. We’re talking basic pantry staples that transform into something restaurant-worthy when they come together in that hot skillet.

• 1 tablespoon oil
• 2 cups chicken, baked and diced
• 3 scallions, chopped
• 1 celery stalk, diced
• 1 carrot, shredded thin
• 2½ cups cabbage, shredded
• ½ cup chicken broth
• 1 tablespoon cornstarch
• ¼ cup water
• 2 tablespoons soy sauce
• 5 water chestnuts

Don’t stress too much about getting everything perfectly measured—cooking’s more art than science anyway, right. The pre-baked chicken is your secret weapon here because it cuts your cooking time in half, though you can absolutely use rotisserie chicken from the store if you’re feeling extra lazy (no judgment, we’ve all been there). Those water chestnuts add this amazing crunch that makes every bite interesting, but if you can’t find them fresh, the canned ones work just fine. Just give them a good rinse first because nobody wants that metallic taste sneaking into their dinner.

How to Make this Quick Chinese Chicken Stir-Fry

Making this quick Chinese chicken stir-fry is honestly way easier than ordering takeout, and you probably have most of these ingredients hanging around your kitchen already.

Start by heating 1 tablespoon of oil in a large skillet until it’s nice and hot—you want to hear that satisfying sizzle when the vegetables hit the pan. Toss in your 5 water chestnuts, 1 diced celery stalk, 1 thinly shredded carrot, and 2½ cups of shredded cabbage all at once.

Cover that skillet and let everything cook over medium-high heat for about 2 minutes, which gives the vegetables just enough time to start getting tender without turning into mush.

Now comes the part where things get interesting. Add your 2 cups of baked and diced chicken to the mix, then pour ½ cup of chicken broth right into the center of everything like you’re creating a little flavor volcano. Cover again and let it steam for just 1 minute—seriously, don’t walk away because this happens fast.

While that’s steaming, dissolve 1 tablespoon of cornstarch in ¼ cup of water, which is basically your secret weapon for making everything glossy and restaurant-quality. Add 2 tablespoons of soy sauce to that cornstarch mixture, then toss the whole thing with your chicken and vegetables.

The magic happens when that cornstarch mixture hits the hot pan and transforms into this gorgeous, glossy sauce that coats everything perfectly.

Don’t forget to sprinkle in those 3 chopped scallions for that fresh, oniony bite that makes everything pop. Serve this beauty immediately over rice, noodles, or chow mein noodles—whatever makes your heart happy—because nobody likes soggy vegetables, and this dish is all about that perfect crisp-tender texture. For an even more authentic experience, consider preparing your rice in a premium claypot rice cooker to achieve that traditional texture and flavor that pairs beautifully with this stir-fry.

Quick Chinese Chicken Stir-Fry Substitutions and Variations

Look, everyone’s got different stuff cluttering their fridge, and this stir-fry is basically bulletproof when it comes to swapping ingredients—I’ve thrown everything from leftover turkey to random vegetables at this recipe and it just keeps delivering.

No chicken? Turkey, pork, even tofu works damn well.

Cabbage making you cry? Bok choy, broccoli, snap peas—whatever’s not turning into science experiments in your crisper drawer.

Water chestnuts are fancy but mushrooms add that same crunch factor.

Hate celery? Skip it, nobody’s gonna call the food police on you, trust me on this one.

What to Serve with Quick Chinese Chicken Stir-Fry

Beyond the obvious rice pairing that everyone defaults to, this stir-fry becomes a proper feast when you think outside the grain box—steamed jasmine rice is classic lah, but I’m telling you that fried rice with garlic and egg takes this dish from good to “why didn’t I make extra” territory.

Fresh chow mein noodles soak up that soy sauce like nobody’s business, crispy noodles add textural fireworks that’ll make you question everything, and honestly?

Sometimes I just grab some crusty bread because carbs don’t discriminate and neither do I when I’m hangry.

Final Thoughts

This recipe honestly saved my sorry butt more times than I can count—it’s the kind of dish that makes you look like you’ve got your shizz together when really you just threw whatever vegetables were dying in your fridge into a hot pan with some leftover chicken.

The beauty’s in its flexibility, lah—swap vegetables, adjust seasonings, make it yours.

Twenty minutes max and you’re eating something that tastes like effort but required zero brain cells. Perfect for those nights when adulting feels impossible but you still need actual food.

Frequently Asked Questions

Can I Use Frozen Vegetables Instead of Fresh Ones?

Yes, I’d recommend using frozen vegetables! They’re convenient and work well in stir-fries. Just don’t thaw them first – add them directly to the hot skillet and they’ll cook perfectly.

How Long Does Leftover Stir-Fry Keep in the Refrigerator?

I’d store your leftover stir-fry in the refrigerator for up to three days. I’ll keep it in an airtight container to maintain freshness and prevent it from absorbing other flavors.

What’s the Best Way to Reheat This Dish?

I’d reheat it quickly in a hot skillet with a splash of oil, stirring frequently for about 2-3 minutes until heated through. This keeps the vegetables crisp and prevents overcooking.

Can I Make This Recipe Ahead of Time?

I don’t recommend making this ahead since stir-fries lose their crisp texture when stored. You can prep ingredients beforehand, but I’d cook it fresh for best results and immediate serving.

Is This Stir-Fry Gluten-Free?

Unfortunately, this stir-fry isn’t gluten-free because it contains soy sauce, which typically has wheat. I’d recommend substituting with tamari or gluten-free soy sauce to make it safe for you.