Chicken Cabbage Stir Fry – Fast, Flavorful, and Weeknight-Friendly

This Chicken Cabbage Stir Fry is the kind of meal you make once and keep on repeat. It’s quick, easy, and packed with satisfying flavor—just what you want on a busy night. Tender chicken, crisp cabbage, and a glossy, savory sauce come together in one pan with minimal fuss.

You don’t need fancy ingredients or a long prep list. Just simple pantry staples and a few minutes at the stove for a dinner that tastes fresh and comforting.

Chicken Cabbage Stir Fry - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
• 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
• 1 medium carrot, julienned or thinly sliced (optional but recommended)
• 3 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons neutral oil (canola, avocado, or peanut)
• 1 teaspoon sesame oil (for finishing)
• 1 tablespoon toasted sesame seeds (optional, for garnish)
• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon honey or brown sugar
• 1/3 cup chicken broth or water
• 1 teaspoon cornstarch
• 1/4 to 1/2 teaspoon red pepper flakes or chili-garlic sauce (optional, for heat)
• Steamed rice, cauliflower rice, or noodles
• Lime wedges for brightness

Method

 

1. Prep the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, broth, cornstarch, and your heat of choice. Set aside.
2. Slice everything thin: Cut chicken into thin strips. Slice cabbage and carrot into thin shreds. Separate green onion whites and greens. Mince garlic and ginger.
3. Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
4. Sear the chicken: Add chicken in a single layer. Season lightly with salt and pepper. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned. Transfer to a plate.
5. Sauté aromatics: Add the remaining 1 tablespoon oil. Add green onion whites, garlic, and ginger. Stir 30 seconds until fragrant.
6. Cook the vegetables: Add cabbage and carrot. Stir-fry 3–5 minutes until cabbage is crisp-tender. If the pan looks dry, splash in a tablespoon of water to create a little steam.
7. Combine and sauce: Return chicken to the pan. Give the sauce a quick stir (the cornstarch settles) and pour it in. Toss for 1–2 minutes until the sauce thickens and coats everything.
8. Finish: Turn off heat. Stir in sesame oil and green onion tops. Taste and adjust with a splash of soy for salt, vinegar for brightness, or honey for balance.
9. Serve: Spoon over rice or noodles. Sprinkle with sesame seeds and add a squeeze of lime if you like.

What Makes This Recipe So Good

• Quick to cook: From chopping board to table in about 25 minutes.
• One-pan simplicity: Less mess, faster cleanup, and fewer dishes.
• Balanced texture: Juicy chicken, crisp-tender cabbage, and a silky sauce.
• Customizable: Use the veggies you have and adjust the spice level to your taste.
• Great for meal prep: Reheats well and stays tasty for a few days.

Shopping List

• 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
• 1 small green cabbage (about 1.5 pounds), cored and thinly sliced
• 1 medium carrot, julienned or thinly sliced (optional but recommended)
• 3 green onions, sliced (whites and greens separated)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons neutral oil (canola, avocado, or peanut)
• 1 teaspoon sesame oil (for finishing)
• 1 tablespoon toasted sesame seeds (optional, for garnish)

Sauce:

• 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or hoisin for a sweeter profile)
• 1 tablespoon rice vinegar (or apple cider vinegar)
• 1 tablespoon honey or brown sugar
• 1/3 cup chicken broth or water
• 1 teaspoon cornstarch
• 1/4 to 1/2 teaspoon red pepper flakes or chili-garlic sauce (optional, for heat)

For serving (optional):

• Steamed rice, cauliflower rice, or noodles
• Lime wedges for brightness

Instructions

1. Prep the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, broth, cornstarch, and your heat of choice. Set aside.
2. Slice everything thin: Cut chicken into thin strips.

   Slice cabbage and carrot into thin shreds. Separate green onion whites and greens. Mince garlic and ginger.

3. Heat the pan: Set a large skillet or wok over medium-high heat.

   Add 1 tablespoon oil and swirl to coat.

4. Sear the chicken: Add chicken in a single layer. Season lightly with salt and pepper. Cook 3–4 minutes, stirring once or twice, until just cooked through and lightly browned.

   Transfer to a plate.

5. Sauté aromatics: Add the remaining 1 tablespoon oil. Add green onion whites, garlic, and ginger. Stir 30 seconds until fragrant.
6. Cook the vegetables: Add cabbage and carrot.

   Stir-fry 3–5 minutes until cabbage is crisp-tender. If the pan looks dry, splash in a tablespoon of water to create a little steam.

7. Combine and sauce: Return chicken to the pan. Give the sauce a quick stir (the cornstarch settles) and pour it in.

   Toss for 1–2 minutes until the sauce thickens and coats everything.

8. Finish: Turn off heat. Stir in sesame oil and green onion tops. Taste and adjust with a splash of soy for salt, vinegar for brightness, or honey for balance.
9. Serve: Spoon over rice or noodles.

   Sprinkle with sesame seeds and add a squeeze of lime if you like.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too—cover and heat in 45-second bursts, stirring between rounds.
• Freezing: You can freeze it, but cabbage softens when thawed. If that’s okay with you, freeze up to 2 months and thaw overnight in the fridge before reheating.
• Meal prep tip: Keep cooked rice separate so neither gets soggy.

  Add fresh green onion and sesame when serving to bring back brightness.

Why This is Good for You

• Lean protein: Chicken supports muscle maintenance and keeps you full.
• Fiber and vitamins: Cabbage is rich in vitamin C, vitamin K, and fiber for digestion and overall health.
• Lighter sauce: A small amount of cornstarch and a balanced, low-sodium soy base deliver flavor without heaviness.
• Smart fats: A little sesame oil goes a long way in flavor, so you don’t need much.

What Not to Do

• Don’t overcrowd the pan: Overcrowding steams the ingredients and prevents browning. Work in batches if needed.
• Don’t skip slicing thin: Thin, even cuts cook quickly and stay tender.
• Don’t add the sauce too early: The cornstarch can burn or thicken before the veggies are ready. Add it at the end.
• Don’t walk away: Stir-frying moves fast.

  Stay by the pan and keep things moving.

• Don’t overcook the cabbage: Aim for crisp-tender. Soft, limp cabbage loses texture and freshness.

Alternatives

• Protein swaps: Use shrimp, thinly sliced beef, ground chicken, or tofu. For tofu, press it well and pan-fry until golden before adding the vegetables.
• Veggie swaps: Try red cabbage, bell peppers, snap peas, mushrooms, or broccoli.

  Use what you have and keep total volume similar.

• Sauce tweaks: For gluten-free, use tamari and a gluten-free oyster sauce or coconut aminos (reduce honey since coconut aminos are sweeter). For extra heat, add chili crisp or sriracha.
• Noodle night: Toss with cooked rice noodles or udon instead of serving over rice. Add a splash more broth to keep it glossy.
• Low-carb: Serve over cauliflower rice and cut the honey in half or swap for a low-glycemic sweetener.

FAQ

Can I use pre-shredded coleslaw mix?

Yes.

It’s a great shortcut. Use about 5–6 cups and add it after the aromatics. It will cook even faster, so watch closely to keep it crisp.

What’s the best pan for stir-frying at home?

A large wok is ideal, but a wide, heavy skillet works well too.

The key is high heat and enough surface area so ingredients can sear instead of steam.

How do I keep the chicken tender?

Slice it thin across the grain and cook it hot and fast. You can also toss the raw chicken with 1 teaspoon soy sauce and 1/2 teaspoon cornstarch for a quick velveting effect before searing.

Is oyster sauce necessary?

It adds depth and savoriness, but you can skip it. Use extra soy sauce plus a small splash of fish sauce or a bit more honey to balance salt and sweetness.

Can I make this without cornstarch?

Yes.

The sauce will be thinner, but still flavorful. Simmer it an extra minute to reduce, or use arrowroot in the same amount for a similar thickening effect.

How spicy is this?

It’s mild unless you add chili flakes or chili-garlic sauce. Start small and adjust at the end so the heat doesn’t overpower the other flavors.

In Conclusion

This Chicken Cabbage Stir Fry is simple, speedy, and full of flavor.

It relies on basic ingredients, cooks in one pan, and offers the satisfying balance of tender chicken, crisp vegetables, and a savory-sweet sauce. Make it your own with easy swaps, keep a batch in the fridge for quick meals, and enjoy a weeknight dinner that never feels like a compromise.