If you need dinner on the table fast but want something utterly delicious, this Chicken Cabbage Stir Fry Recipe is a total lifesaver! Crisp, vibrant cabbage and tender chicken come together in a savory, garlicky sauce—ready in barely 20 minutes and guaranteed to leave you craving every last bite.
Why You’ll Love This Recipe
- Ultra-Fast & Simple: Start to finish, this Chicken Cabbage Stir Fry Recipe takes just about 20 minutes and everything cooks in a single pan—no stress, no mess.
- Incredible Texture & Flavor: The stir fry balances tender chicken, crisp-tender cabbage, and a punch of fresh ginger and garlic, all coated in that irresistible soy-based sauce.
- Versatile & Customizable: It’s easy to swap veggies, adjust protein, or bump up the heat—perfect for everything from clean-out-the-fridge nights to planned healthy dinners.
- Naturally Nutritious: Packed with lean protein, vitamin-rich veggies, and nothing artificial, this is a weeknight meal you can genuinely feel good about.
Ingredients You’ll Need
The beauty of this Chicken Cabbage Stir Fry Recipe is how just a few everyday staples can create something so bold and vibrant. Each ingredient really works its magic—whether adding crunch, flavor, or that satisfying heartiness we all crave in a great stir fry.
- Chicken (Boneless): I like using chicken breast or thighs, chopped into bite-size pieces so they stay juicy and cook quickly.
- Cabbage (Green or Napa): Both work beautifully—green cabbage brings more crunch, while napa is delicate and slightly sweeter.
- Green Onions: Sliced bulbs add mild sharpness to the stir fry base, while the green tops are a fresh, colorful garnish.
- Fresh Ginger: Just an inch gives your stir fry zing and aroma that can’t be beat—grate or finely chop for best flavor impact.
- Garlic Cloves: A couple cloves infuse the dish with rich, savory undertones. Go for fresh, not jarred, if you can!
- Soy Sauce (Thin/Regular): This provides essential umami and saltiness—low-sodium versions work if you’re watching salt.
- Cooking Oil: Any neutral oil like canola, vegetable, or sunflower helps everything sizzle without stealing the spotlight.
- Water: A splash loosens the sauce and helps cabbage cook—skip it if using napa cabbage, which is already tender and releases water naturally.
- To Garnish – Sesame Seeds/Sesame Oil, Chili Flakes: These optional finishing touches boost aroma and give a lovely pop of heat and nuttiness.
Variations
One of my favorite things about this Chicken Cabbage Stir Fry Recipe is how you can adapt it on the fly for your cravings or dietary needs. Give it your own twist—no need to play by the rules unless you want to!
- Swap the Protein: Try thinly sliced beef, shrimp, extra-firm tofu, or even tempeh for a totally different spin (and it stays just as speedy and flavorful).
- Add More Veggies: Toss in thinly sliced bell peppers, shredded carrots, broccoli florets, or snap peas for even more color and crunch.
- Make It Gluten-Free: Use tamari or coconut aminos instead of regular soy sauce—taste stays fantastic.
- Adjust the Spice: More (or less!) chili flakes, or a splash of sriracha, makes it as mild or fiery as your heart desires.
- Go Low-Carb or Keto: Skip the water and use napa cabbage, piling on other low-carb veggies if you like—no rice needed!
How to Make Chicken Cabbage Stir Fry Recipe
Step 1: Prep All Your Ingredients
This step sets you up for stir-fry success—you want everything chopped, shredded, and ready because stir fries cook fast! Slice the green onions, keeping the bulbs and green stalks separate, mince the garlic and ginger, cut chicken into bite-size pieces, and shred your cabbage. Trust me, having it all within reach makes the cooking part fun and completely stress-free.
Step 2: Sizzle the Green Onions
Heat up your oil in a large pan or wok over high heat. Add just the sliced green onion bulbs (not the green tops yet!) and stir fry them for about 1 minute—this brings out their subtle sweetness and lays a savory base for your stir fry.
Step 3: Add Fresh Ginger and Garlic
Stir in the chopped ginger and garlic and let them sizzle for another minute, lowering the heat just a touch if they begin to color too quickly. The aroma right now is going to have you hungry already!
Step 4: Toss in the Cabbage
Add the shredded cabbage to your pan and stir over high heat for 2 minutes. You want it to start wilting and taking up less space, but not get soggy—think crisp-tender. If you’re using chopsticks, now’s their moment to shine!
Step 5: Sauce & Steam
Quickly pour in your soy sauce and water (skip the water if using napa cabbage) and stir well. Keep things moving for 2–3 minutes until your cabbage is sweet and softened, and the liquid has mostly evaporated.
Step 6: Stir Fry Chicken
Push the veggies to the edges and add your chicken to the hot center of the pan. Stir fry those pieces so they get color on all sides, then toss the cabbage over top again and continue cooking until the chicken is just cooked through. Try not to overdo it so the chicken stays tender and juicy.
Step 7: Finish and Garnish
Once your chicken is done, take the pan off the heat. Sprinkle with sesame seeds or a drizzle of sesame oil, scatter over those fresh green onion tops, and add red chili flakes if you like extra heat. Serve right away while it’s still piping hot!
Pro Tips for Making Chicken Cabbage Stir Fry Recipe
- High Heat Magic: Use a big skillet or wok and keep that heat cranked up—this ensures your cabbage stays crisp and your chicken cooks evenly, not stews.
- Prep First, Cook Second: Have every ingredient prepped and ready to go before you start—the secret to fast, stress-free stir fry is zero distractions while cooking!
- Chicken Choice: If using chicken thighs, expect even juicier results—you can cut them smaller for faster cooking and unbeatable tenderness.
- Add the Sauce Last: Pouring the soy sauce and water over the hot cabbage ensures maximum flavor absorption and those beautiful, slightly caramelized edges.
How to Serve Chicken Cabbage Stir Fry Recipe
Garnishes
A sprinkle of toasted sesame seeds or a light drizzle of pure sesame oil gives your Chicken Cabbage Stir Fry Recipe that nutty, aromatic boost that makes it taste restaurant-special. I love a shower of sliced green onion tops for color and a few red chili flakes for those who want a kick of heat.
Side Dishes
Serve your stir fry piled onto steamed jasmine rice, fluffy brown rice, or even alongside noodles for something extra comforting. For a lighter vibe, try it over cauliflower rice, or just straight from the skillet for a low-carb, protein-rich dinner!
Creative Ways to Present
Scoop your stir fry into lettuce cups for a fresh, hand-held dinner, or serve it family-style from a sizzling wok right at the table—everyone helps themselves! For meal prep, pack it with rice in bento boxes, topping with extra veggies and garnishes just before eating.
Make Ahead and Storage
Storing Leftovers
Chicken Cabbage Stir Fry Recipe leftovers keep really well in the fridge! Store in an airtight container and refrigerate for up to 3 days. The cabbage stays flavorful and the chicken tender, making lunch the next day a treat—not a compromise.
Freezing
If you want to freeze, let your stir fry cool completely, then portion into freezer-safe bags or containers. Freeze for up to 2 months. Note: cabbage will lose its crunch after thawing, but the flavors stay wonderful.
Reheating
Reheat gently in a skillet or wok over medium heat until hot, tossing occasionally for even warming. A splash of water or soy sauce can refresh the sauce if it’s looking dry. The microwave works too—just cover to prevent drying out.
FAQs
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Can I use pre-shredded cabbage for this Chicken Cabbage Stir Fry Recipe?
Absolutely! Pre-shredded cabbage is a huge time-saver and works perfectly in this recipe. Just be sure to check for any big chunks that might need chopping, and adjust the cooking time if it’s very finely sliced (it will cook even faster).
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What’s the best soy sauce to use in this stir fry?
Regular thin soy sauce is the classic choice for Chicken Cabbage Stir Fry Recipe, but you can swap in low-sodium soy sauce or even tamari for a gluten-free version. Avoid thick, sweet soy sauces—they’ll alter the flavor too much.
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Can I make this stir fry vegetarian or vegan?
Definitely! Replace the chicken with tofu, tempeh, or even chickpeas for a plant-based take. Everything else in the recipe is already vegan-friendly—just check your soy sauce for animal-derived ingredients if vegan is a concern.
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Is this Chicken Cabbage Stir Fry Recipe good for meal prep?
It’s fantastic for meal prep! The flavors meld beautifully as it sits, and you can portion it into lunch boxes with rice or other sides for easy grab-and-go meals. Just wait to add garnishes like green onions or sesame seeds until ready to serve.
Final Thoughts
There’s something so comforting yet exciting about this Chicken Cabbage Stir Fry Recipe—it’s lightning fast, deeply satisfying, and endlessly adaptable. I hope it becomes one of your weekday go-tos. Give it a try, have fun with those mix-ins and garnishes, and let it bring some joyful flavor to your dinner table!
Print
Chicken Cabbage Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Low Calorie
Description
A quick and easy Chicken Cabbage Stir Fry recipe that is packed with flavor and perfect for a simple weeknight meal. Tender chicken strips stir-fried with cabbage, ginger, garlic, and soy sauce, garnished with sesame seeds and red chili flakes.
Ingredients
For the Stir Fry:
- 2–3 Green Onions, bulb and stalks separated and sliced
- 8.5 ounces Chicken Boneless
- 1 inch Ginger, Fresh
- 2–3 Garlic Cloves, Fresh
- 1/3 small head Cabbage, shredded Green or napa
- 1 Tablespoon Oil, e.g., vegetable, canola, sunflower
- 2 Tablespoon Soy Sauce, Thin regular type
- 1/4 cup Water (not needed if you use napa cabbage)
To garnish:
- Sesame Seeds or Sesame Oil
- Red Chili Pepper Flakes, aka Red Chili Flakes
Instructions
- Prepare Ingredients: Slice green onions, cut chicken into bite-sized pieces, shred cabbage, and chop ginger and garlic.
- Stir Fry: Heat oil in a pan, stir-fry onion bulb slices, add ginger and garlic, then cabbage. Cook, add soy sauce and water, cook through. Add chicken, mix well, and cook until done.
- Garnish and Serve: Sprinkle sesame seeds or oil, red pepper flakes, and green onion over the dish. Serve hot.
Notes
- 8.5 ounces of chicken is approximately 1 very large chicken breast or 1 ½ cups of uncooked chicken.
- You can use regular or napa cabbage in this recipe. Napa cabbage cooks faster and does not require water.
- Use regular soy sauce, or low-sodium soy sauce.
Nutrition
- Serving Size: 338g
- Calories: 258 kcal
- Sugar: 5g
- Sodium: 1176mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 77mg
