Chicken and Cabbage Stir-Fry

This Chicken and Cabbage Stir-Fry is a quick, colorful, and healthy meal that’s perfect for busy weeknights. I love how the crisp vegetables and tender chicken soak up the savory sesame-soy flavor, making each bite both light and satisfying. It’s packed with protein, low in carbs, and full of texture and flavor.

Why You’ll Love This Recipe

I love how easy and fast this recipe is—it’s one of those meals I can whip up in under 30 minutes without compromising on flavor. It’s packed with lean protein, crunchy vegetables, and a punchy stir-fry sauce that brings everything together. I also like how flexible it is—I can switch up the veggies or protein depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound boneless, skinless chicken breast, sliced into thin strips
• 4 cups green cabbage, shredded
• 1 bell pepper, sliced (any color)
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Directions

1. I start by heating the vegetable oil in a large skillet or wok over medium-high heat. I add the chicken, season with salt and pepper, and cook for about 5–7 minutes until it’s browned and cooked through. Then I remove the chicken and set it aside.
2. In the same skillet, I add the sesame oil along with the garlic and ginger. I sauté them for about 30 seconds until fragrant.
3. I toss in the cabbage, bell pepper, and carrots. I stir-fry for about 5–6 minutes, keeping the heat high so the veggies stay crisp-tender.
4. I return the chicken to the skillet, pour in the soy sauce, and add red pepper flakes if I’m using them. I stir everything together and let it cook for another 2–3 minutes to heat through and let the flavors blend.
5. I take the skillet off the heat and sprinkle green onions on top before serving.

Servings and timing

This recipe makes 4 servings. I spend about 10 minutes on prep and 15 minutes on cooking, so it’s ready in around 25 minutes.

Variations

• I sometimes swap the chicken for shrimp, tofu, or even ground turkey depending on what I’m in the mood for.
• A splash of rice vinegar or lime juice adds a fresh, tangy touch.
• If I want more crunch, I sprinkle chopped peanuts or cashews on top before serving.
• I add mushrooms, snap peas, or baby corn when I want to bulk up the veggies.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat or microwave it in short bursts until warmed through. If it seems dry, I splash in a little water or soy sauce before reheating.

FAQs

Can I use pre-shredded cabbage?

Yes, I often use pre-shredded cabbage to save time. It works just as well in this stir-fry.

What’s the best way to slice the chicken?

I slice it thinly against the grain so it cooks quickly and stays tender. Partially freezing the chicken for 15 minutes makes slicing even easier.

Can I make this dish spicy?

Definitely. I add red pepper flakes, a dash of hot sauce, or sliced fresh chili peppers to give it a kick.

Is this recipe gluten-free?

It can be if I use a gluten-free soy sauce or tamari instead of regular soy sauce.

What should I serve this with?

It’s great on its own, but I also serve it over steamed rice, cauliflower rice, or noodles when I want to stretch it further.

Conclusion

Chicken and Cabbage Stir-Fry is one of those simple recipes I turn to when I want something fast, healthy, and flavorful. It’s full of vibrant veggies, protein-packed chicken, and a savory sauce that pulls it all together. Whether I make it for lunch or dinner, it’s always a hit—and the leftovers are just as tasty the next day.

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