Chicken and Cabbage Stir Fry Recipe

I absolutely love this Chicken and Cabbage Stir Fry Recipe because it’s a perfect weeknight meal that comes together quickly and packs a punch of fresh flavors. The crisp-tender cabbage combined with juicy, seared chicken makes for a hearty dish that feels both comforting and light. You’ll find that this stir fry is wonderfully versatile—perfect for when you want something simple, healthy, but still exciting at the dinner table.

When I first tried this recipe, I was amazed at how the ginger and garlic truly elevate the dish without any complicated steps. It’s one of those recipes you can easily customize with whatever veggies you have on hand. Whether you’re cooking for your family or meal prepping for the week, this Chicken and Cabbage Stir Fry Recipe never fails to impress and satisfy.

this …

Ingredients You’ll Need

These ingredients come together to create a harmonious blend of savory and slightly sweet flavors. Shopping for fresh garlic, ginger, and crisp vegetables really makes this Chicken and Cabbage Stir Fry Recipe shine. I always look for a firm head of cabbage and fresh chicken breast for the best texture and taste.

• Boneless, skinless chicken breast: Choose fresh chicken for tender bites; cutting into uniform pieces ensures even cooking.
• Sea salt: Using sea salt adds a nice clean flavor compared to table salt.
• Black pepper: Freshly ground is best for a bright, bold peppery kick.
• Olive oil: A good-quality olive oil adds richness, and splitting it for different cooking steps prevents burning.
• Garlic cloves: Fresh minced garlic brings essential aroma and depth to the dish.
• Fresh ginger: It adds zing and warmth; if you’re in a pinch, ground ginger works too.
• Onion: Diced to soften and add a subtle sweetness that balances the stir fry.
• Bell pepper: Diced, adds vibrant color and a touch of natural sweetness.
• Cabbage (medium head): Provides crunchy texture and volume, perfect for soaking up the sauce.
• Carrots: Shredded for easy cooking and a pop of color.
• Coconut aminos: A great soy sauce alternative with a milder, slightly sweet flavor; use low-sodium soy sauce if preferred.
• Honey (optional): Adds a hint of sweetness that balances the savory elements in the stir fry.

Variations

I love to switch things up depending on the season or what’s in my fridge. You can make this Chicken and Cabbage Stir Fry Recipe your own by adding extra veggies, using different sauces, or playing with the spice level. Don’t hesitate to experiment – that’s part of the fun!

• Add heat: I sometimes toss in sliced chili peppers or a dash of sriracha for a spicy kick my family loves.
• Veggie swaps: Broccoli florets, snap peas, or mushrooms work wonderfully if you want more variety.
• Make it paleo or keto: Stick to coconut aminos and skip the honey for a lower-carb version.
• Protein alternatives: Ground turkey or even tofu are excellent swaps if you want to change up the protein.

How to Make Chicken and Cabbage Stir Fry Recipe

Step 1: Season and Sear the Chicken

First, pat your chicken pieces dry—that helps get a nice golden crust. Season them evenly with half the salt and black pepper. Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken in a single layer and let it sear undisturbed for 3-4 minutes until golden on the bottom. Flip and cook until the chicken is cooked through. Then, remove the chicken and set it aside. Getting this step right is key — don’t overcrowd the pan, or you’ll end up steaming the chicken instead of searing it.

Step 2: Sauté Aromatics and Vegetables

Into the same pan, add the remaining tablespoon of olive oil. Toss in the minced garlic and fresh ginger, sautéing for about 30 seconds until fragrant (be careful not to burn them!). Next, add the diced onion and bell pepper and cook until they soften, about 3-4 minutes. This step builds the flavor base, so take your time to let those aromatics bloom beautifully.

Step 3: Stir-Fry the Cabbage and Carrots

Raise the heat to medium-high and add the chopped cabbage and shredded carrots to the pan. If you’re using ground ginger instead of fresh, add it now along with the remaining salt and pepper. Pour in the coconut aminos mixed with honey (if using) and toss everything vigorously. Stir fry for about 5-7 minutes, stirring often, until the cabbage is tender but still has a little crunch. This timing ensures the veggies aren’t soggy but still perfectly cooked.

Step 4: Combine Chicken and Finish with Garnishes

Return the chicken to the pan and toss everything together to heat through, about 2 minutes. If you’d like, drizzle the toasted sesame oil over the stir fry for that final layer of nutty aroma. Then, garnish with sliced green onions and sesame seeds if you want to elevate the presentation and add texture. And voilà — your Chicken and Cabbage Stir Fry Recipe is ready to enjoy!

How to Serve Chicken and Cabbage Stir Fry Recipe

Garnishes

My go-to garnishes are sliced green onions and toasted sesame seeds—they add that pop of color and crunch that makes the dish feel a little special. Sometimes, a drizzle of toasted sesame oil right at the end gives the stir fry a lovely nutty aroma that I can’t resist.

Side Dishes

I usually serve this Chicken and Cabbage Stir Fry Recipe with steamed jasmine rice or cauliflower rice for a grain-free option. It also pairs well with simple sides like miso soup or a light cucumber salad for a refreshing contrast.

Creative Ways to Present

For special dinners, I’ve served this stir fry over crisp lettuce cups for a fun finger-food experience. Another time, I used it as a filling for rice paper wraps, turning it into a fresh spring roll appetizer. These little changes always impress guests and make the meal feel unique.

Make Ahead and Storage

Storing Leftovers

Leftovers store perfectly in an airtight container in the fridge for up to three days. I always let it cool completely before sealing and popping it in. When I reheat it, the veggies usually stay nicely tender rather than getting soggy, which is a win in my book.

Freezing

While I don’t usually freeze this stir fry because the cabbage can get a little watery when thawed, if you want to, try freezing the chicken separately and adding fresh veggies when reheating. This keeps the texture better and avoids that mushy feeling.

Reheating

Reheat leftovers in a hot skillet over medium heat with just a splash of water or broth. This helps steam things lightly and keeps the cabbage crisp-ish rather than limp. Avoid microwaving as much as possible if you want to preserve texture, but it will work in a pinch!

FAQs

Final Thoughts

This Chicken and Cabbage Stir Fry Recipe has become one of my absolute favorites because it’s so straightforward and always hits the spot. Whether you’re a seasoned cook or just starting out, you’ll enjoy how forgiving and adaptable this dish is. I hope you’ll give it a try and make it your own—this stir fry definitely brings a little extra warmth and comfort to your table without a lot of fuss.

Print