Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is a quick and healthy 30 minute meal with 28 grams of protein per serving. It’s made with simple ingredients but big on flavor!

This cabbage stir fry and chicken asparagus stir fry are other stir fry night favorites.

For this chicken cabbage stir fry recipe I wanted to keep it high in protein, loaded with veggies, and simple. Sure, you can add many more veggies and ingredients, but I like things simple.

I grew up in Ukraine eating lots of cabbage and it’s such an underrated vegetable and becomes so delish with simple sauteing.

Why You’ll Love This Recipe

• Simple ingredients: Made with pantry staples and fresh produce, nothing fancy required.
• Quick and flavorful: Like all stir fry recipes, chicken and cabbage stir fry cooks up fast and locks in flavor.
• Packed with nutrients: An impressive healthy dinner that’s loaded with fiber, 28 grams of protein, and 24 grams of complex carbohydrates.
• Perfect flavor combo: The juicy chicken, tender cabbage and veggies, and savory sauce hit all the right notes!

Ingredients for Chicken Cabbage Stir Fry

• Chicken: Cubed boneless skinless chicken breasts sear quickly. You can also use chicken thighs, if you prefer.
• Aromatics: Chopped onion and minced garlic cloves to add flavor and fragrance.
• Bell pepper: I love red bell pepper for its sweet flavor and vibrant color. You can also use yellow or orange bell peppers.
• Cabbage: I went with good old green cabbage, but feel free to use any variety or color like savoy cabbage or napa cabbage.
• Avocado oil: Perfect for frying thanks to its high smoke point, plus its rich in healthy fats and nutrients!
• Chicken broth: Serves as a savory base for the stir fry sauce. I always use low sodium chicken broth to keep the sodium content in check.
• Soy sauce: Use whatever you have on hand, I used regular soy sauce. If using low sodium soy sauce, you will need more of it. Tamari or coconut aminos will work for gluten free version.
• Brown sugar: I like the dark color it adds to the sauce. You can also use honey or maple syrup.
• Toasted sesame seed oil: This oil adds a bold, authentic Asian flavor.
• Cornstarch: Thickening agent needed for the sauce. You can also use arrowroot powder or tapioca flour.
• Aromatics for the sauce: Minced garlic and ginger add warmth and depth. I recommend using fresh garlic for the best flavor. If you don’t have minced ginger, dried ginger works well too.
• Spices: Salt and pepper to taste.
• Green onion: The sprigs add zesty flavor and a pop of color.
• Sesame seeds: A tiny finishing touch that brings a delightful crunch and nutty taste.

How to Make Chicken Cabbage Stir Fry

Here’s a snapshot and step-by-step photos to show just how quick and easy this weeknight favorite really is.

There is a full recipe card below.

• Combine sauce ingredients: In a medium bowl, mix together the chicken broth, soy sauce, brown sugar, toasted sesame oil, cornstarch, garlic, and ginger. Give it a good whisk and set aside.
• Cook the chicken: Heat a large non-stick skillet over medium-high heat and a tablespoon of oil. Toss in the chicken, sprinkle with salt and pepper, and cook for about 5-7 minutes until nicely browned. Transfer to a large plate and set aside.
• Saute aromatics and peppers: Add the remaining tablespoon of oil to the skillet along with the onion, bell peppers, and garlic. Cook for 3 minutes on medium-high heat, stirring occasionally until they start to brown.
• Add cabbage: Lower the heat to low-medium and add the cabbage. Stir it in, cover, and let it cook for 7 minutes, stirring occasionally. Add a splash of water halfway through to help it soften.
• Combine and thicken: Add the cooked chicken to the pan, give the sauce a quick stir, and pour it in. Gently mix everything together and cook for another minute or two until the sauce thickens.

Tips for Best Results

• Have all ingredients ready: Use the 15 minutes of prep time to chop and mince everything before heating your skillet, so you’re ready to cook quickly over high heat.
• Make sure skillet is hot: A hot skillet is key for that perfect sear. When water droplets sizzle and evaporate, you know you’re ready to cook.
• Be sure to use large enough skillet: Cabbage takes up a lot of room before it cooks down so be sure to use a skillet with tall walls, or a Dutch oven will work great too.
• Cook cabbage covered: Otherwise it will burn and remain tough within the short time frame.

Variations

You can easily tailor this dish to your tastes by changing up the protein, vegetables, and sauce ingredients.

• Ground chicken: Brown the ground chicken first, then follow the remaining steps. You can also use ground turkey.
• Store-bought cabbage slaw: Will work great just like I use it in my turkey egg roll in a bowl. You will need 2 bags of it.
• Add other vegetables: You can add carrots, shelled edamame, broccoli, snap peas, zucchini or mushrooms. Add them in with the cabbage.
• Using leftover rotisserie chicken: Shred or chop your leftover rotisserie chicken and add it into the stir fry at the end.
• For a spicy kick: Add a pinch of red pepper flakes while cooking for a consistent heat, or use it as a garnish for a milder kick. You can also add a drizzle of sriracha before serving.
• Brown sugar replacement: I like the color brown sugar gives. In fact, I used coconut sugar. But you can totally use maple syrup, honey or your favorite sugar-free alternative.
• If you don’t have toasted sesame oil: Just omit it. It’s used for its flavor and regular sesame oil will not work.

Serving Suggestion

I like carb-heavy side dishes with my chicken cabbage stir fry since it’s already loaded with veggies.

Classic Instant Pot white rice or Instant Pot brown rice soaks up the sauce perfectly. Or you could go for stir-fried egg noodles, rice noodles, or even buttered noodles for a nice filling option.

If you want to switch it up, quinoa adds a boost of protein, or cauliflower rice keeps it low carb. For something a bit more comforting, serve it with potato wedges, dumplings, soft rolls, or naan!

How to Store and Reheat

Store: Keep your leftovers in an airtight container and in the refrigerator for up to 5 days.

Freeze: I do not recommend freezing this one because the cabbage changes texture when frozen.

Reheat: Simmer the stir fry on the stove with a splash of water or broth, stirring occasionally.

More Stir Fry Recipes to Try

• Peanut chicken soba noodles stir fry
• Ground turkey egg roll in a bowl
• Shrimp egg roll in a bowl
• Shrimp and vegetable stir fry