This chicken cabbage stir-fry is one of those recipes that proves simple can still be so good. Tender chicken is seared until golden, cabbage gets just the right amount of caramelization, and everything gets tossed in a savory, garlicky stir-fry sauce that clings to every bite.
It’s light but filling, loaded with protein and fiber, and totally customizable based on what you’ve got in the fridge. I’ve made this with just cabbage and chicken—and other times tossed in bell peppers, carrots, even rice noodles. It’s a clean-out-the-fridge kind of dish that always hits the spot.
Why You’ll Love This Stir-Fry
- One pan, under 30 minutes.
- Packed with lean protein and veggies.
- Customizable stir-fry sauce. Sweet, savory, garlicky perfection.
- Great for meal prep. Tastes amazing reheated.
- Halal-friendly and gluten-free optional.
Time & Servings
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 3–4
- Calories per serving: ~320
- Protein: 28g | Carbs: 14g | Fat: 16g
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon cornstarch (optional, for extra crisp edges)
- Salt and pepper, to taste
- 1 tablespoon oil (avocado, canola, or sesame)
For the Stir-Fry:
- 3 cups green cabbage, thinly sliced
- 1 cup purple cabbage (optional, for color)
- 1 carrot, julienned or thinly sliced
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 tablespoon oil, for sautéing
For the Sauce:
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or hoisin for a sweeter version)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1 teaspoon cornstarch, mixed with 1 tablespoon water (optional, for thickening)
Ingredient tip: You can skip the carrot or swap in bell peppers, snap peas, or mushrooms—whatever you’ve got!
Step-by-Step Instructions
1. Prep the Chicken
- Slice chicken thinly (about ¼ inch thick) against the grain.
- Toss with a bit of salt, pepper, and cornstarch (if using).
- Set aside while you prep the veggies and sauce.
2. Make the Sauce
In a small bowl, whisk together:
- Soy sauce
- Oyster sauce
- Vinegar
- Sesame oil
- Honey
- Cornstarch slurry (if using)
Set aside.
3. Sear the Chicken
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer. Sear 2–3 minutes per side, until golden and cooked through.
- Remove and set aside on a plate.
Pro tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
4. Stir-Fry the Veggies
- In the same pan, add another tablespoon of oil.
- Sauté garlic and ginger for 30 seconds until fragrant.
- Add cabbage and carrots. Stir-fry 3–4 minutes, until slightly softened but still crisp.
- Toss in green onions and cook 1 more minute.
5. Combine & Sauce It Up
- Return the chicken to the pan.
- Pour in the sauce and toss everything together.
- Cook for another 1–2 minutes, until everything’s well coated and the sauce thickens slightly.
How to Serve It
- Over jasmine or brown rice for a hearty meal.
- Toss with rice noodles for a stir-fry bowl vibe.
- On its own for a low-carb, protein-rich dinner.
- In lettuce wraps with a squeeze of lime for a fresh twist.
- With a fried or soft-boiled egg on top. Game changer.
Tips for Success
- Slice everything thin. It cooks faster and more evenly.
- Use a big pan or wok. More space = better sear and no soggy stir-fry.
- Don’t skip the aromatics. Garlic + ginger = flavor power duo.
- Cook chicken first. Removes excess moisture and keeps it crisp.
- Stir-fry fast. High heat and constant movement is key.
Variations to Try
- Spicy Chicken Cabbage Stir-Fry: Add chili flakes or sriracha to the sauce.
- Peanut Sauce Twist: Sub in a spoonful of peanut butter and a splash of lime.
- Add crunch: Top with chopped cashews or sesame seeds.
- Sweet & Savory: Toss in pineapple chunks at the end.
- Make it vegetarian: Swap chicken for tofu or tempeh.
Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Reheat: In a skillet over medium heat with a splash of water or soy sauce.
- Freezer: Not ideal—cabbage can get mushy.
Meal Prep Tip: Prep everything in advance and stir-fry just before eating for max texture and flavor.
FAQ
Can I use pre-shredded coleslaw mix?
Yes! Huge time-saver—just toss it in and sauté until crisp-tender.
What cut of chicken is best?
Thighs are juicier, but breasts work great too if not overcooked.
Is this halal?
Absolutely—just use halal-certified chicken and sauces (many soy sauces are naturally halal, but double-check to be sure).
Can I double this?
Yes—just cook the chicken and veggies in batches to avoid overcrowding.
Final Thoughts
This Chicken Cabbage Stir-Fry is everything a good stir-fry should be: fast, flavorful, nourishing, and so satisfying. It’s one of those easy recipes you can whip up with what’s in your fridge and still feel like a rockstar cook.
Whether it’s a weeknight dinner, a meal prep staple, or your new favorite takeout swap, this one’s a keeper.
