Some dinners feel heavy and fussy, but this chicken cabbage stir fry hits that sweet spot of being bold, flavorful, and totally effortless. Think juicy strips of chicken seared until golden, crunchy cabbage that still keeps its bite, and a garlicky soy sauce that coats everything with just the right amount of savoriness. The quick stir-fry method locks in tenderness while leaving the vegetables vibrant and colorful, so every forkful manages to be both light and hearty at the same time.
The real win here is how flexible and friendly this recipe is. In less than 30 minutes, you’ve got a meal that feels balanced and exciting, whether you keep it simple with just chicken and cabbage or toss in extras like carrots, mushrooms, or bell peppers. Scoop it over steaming rice, twirl it into noodles, or eat it straight from the skillet for a low-carb option that still delivers maximum flavor. It’s the kind of recipe that makes you think, Why didn’t I make this sooner?
Why You’ll Love This Recipe
What makes this chicken cabbage stir fry so good is the perfect mix of flavors, textures, and quick cooking:
Juicy chicken bites: Tender pieces of chicken sear beautifully, soaking up all the savory sauce.
Crisp-tender cabbage: Shredded cabbage cooks quickly while keeping a satisfying crunch.
Garlicky stir fry sauce: Soy sauce, garlic, and ginger blend into a bold, umami-packed glaze.
Colorful veggies: Bell peppers, carrots, and onions bring sweetness and balance.
Quick and versatile: Ready in under 30 minutes and easy to customize with your favorite vegetables.
Craving a little fire? Toss in some red pepper flakes or swirl in a splash of sriracha for that perfect kick. Looking for something deeper and more savory? A drizzle of sesame oil at the very end takes the flavor up a notch. And if texture is your love language, finish it off with a shower of toasted sesame seeds or even a handful of crushed peanuts for the ultimate crunchy bit
Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 4 cups green cabbage, thinly sliced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Salt and black pepper to taste
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil (optional)
- ½ tsp red pepper flakes (optional)
Step-by-Step Instructions
1. Prepare the Chicken
Pat the chicken dry and season lightly with salt and black pepper. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken slices and stir fry for 4–5 minutes until golden and cooked through. Remove and set aside.
2. Stir Fry the Veggies
In the same skillet, add the remaining oil. Toss in garlic, ginger, onions, bell pepper, carrot, and cabbage. Stir fry for 3–4 minutes until vegetables are slightly tender but still crisp.
3. Make the Sauce
Whisk together soy sauce, oyster sauce, rice vinegar, honey, and sesame oil in a small bowl.
4. Combine Everything
Return the cooked chicken to the skillet. Pour the sauce over the stir fry and toss well until everything is evenly coated and glossy.
5. Garnish and Serve
Remove from heat, sprinkle with sesame seeds or green onions if desired, and serve hot over rice, noodles, or on its own
Chicken Cabbage Stir Fry
Ingredients
For the Stir Fry:
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 4 cups green cabbage thinly sliced
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 1 small onion thinly sliced
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- Salt and black pepper to taste
For the Sauce:
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil optional
- ½ tsp red pepper flakes optional
Instructions
- Slice and season chicken, then stir-fry until golden.
- Stir fry garlic, ginger, and vegetables until crisp-tender.
- Whisk together sauce ingredients.
- Toss chicken and veggies in the sauce until coated.
- Garnish and serve hot over rice or noodles.
Tips & Variations
- Extra flavor: Add sesame oil at the end for a nutty aroma.
- Spicy kick: Stir in sriracha or crushed red pepper flakes.
- Veggie swap: Use mushrooms, snap peas, or broccoli for more variety.
- Meal prep: Stays fresh for up to 3 days in the fridge and reheats beautifully.
Serving Suggestions
Serve this chicken cabbage stir fry over a bed of fluffy steamed rice, fragrant jasmine rice, or twirl it into your favorite noodles for a heartier base. If you want to round it out into a full feast, pair it with crispy dumplings, golden egg rolls, or even a light cucumber salad to add a refreshing crunch. Whether you go simple or build it into a takeout-style spread at home, this stir fry plays beautifully with just about any side you love.
Final Thoughts
Chicken cabbage stir fry is one of those rare dishes that checks every single box; it’s quick to make, loaded with flavor, and fits just about any mood or craving. You start with juicy bites of chicken that sear up beautifully golden, then toss in crisp cabbage and whatever colorful vegetables you’ve got hanging around. Everything gets coated in a bold, garlicky sauce that’s savory, just a little sticky, and totally addictive. The whole thing comes together in under 30 minutes, making it a weeknight lifesaver.
