This chicken cabbage stir fry is my go-to when I want something quick, healthy, and bursting with flavor. The tender chicken pairs perfectly with the slightly crisp cabbage, all coated in a savory-sweet sauce that makes me go back for seconds. It’s ready in just 20 minutes, which means I can have a satisfying dinner on the table even on my busiest days.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts, thinly sliced
4 cups cabbage, shredded
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon ginger, minced
½ teaspoon red pepper flakes (optional)
2 green onions, chopped
Salt and pepper to taste
Directions
I heat olive oil in a large skillet or wok over medium-high heat.
I add the sliced chicken and cook for 5–6 minutes, until browned and cooked through. I remove the chicken from the skillet and set it aside.
In the same skillet, I add sesame oil, garlic, ginger, and red pepper flakes (if I’m using them). I sauté for 1–2 minutes, until fragrant.
I add the shredded cabbage and stir-fry for 4–5 minutes, until it starts to soften but still has some crunch.
I return the cooked chicken to the skillet and stir in soy sauce, honey, and green onions. I cook for 2–3 minutes more, stirring constantly, until everything is well combined and heated through.
I season with salt and pepper to taste and serve hot.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 280 kcal
Variations
I sometimes swap chicken breasts for chicken thighs for extra juiciness.
For a low-sodium version, I use reduced-sodium soy sauce.
When I’m craving extra veggies, I toss in bell peppers, carrots, or snap peas.
To make it spicy, I increase the red pepper flakes or add a drizzle of sriracha.
For a heartier meal, I serve it over brown rice, quinoa, or noodles.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I like to use a skillet over medium heat with a splash of water to keep the cabbage from drying out. The microwave also works well—just 1–2 minutes on medium heat, stirring halfway through.
FAQs
Can I make this dish ahead of time?
Yes, I often prepare it in advance for meal prep. It stores and reheats really well without losing flavor or texture.
Can I use pre-shredded cabbage?
Absolutely. I use pre-shredded cabbage when I’m short on time, and it works perfectly.
How can I make this dish vegetarian?
I swap the chicken for tofu or tempeh, adjusting the cooking time to get a nice golden sear.
Is this recipe gluten-free?
It can be. I just replace the soy sauce with tamari or a gluten-free alternative.
Can I freeze chicken cabbage stir fry?
Yes, but I prefer eating it fresh or refrigerated. Freezing can make the cabbage a bit softer after reheating, but the flavor remains delicious.
Conclusion
This chicken cabbage stir fry is one of those recipes I keep coming back to because it’s quick, wholesome, and incredibly satisfying. Whether I’m making it for a busy weeknight dinner or prepping meals for the week ahead, it never fails to hit the spot. It’s simple, adaptable, and proof that healthy food can also be crave-worthy.
Recipe:
Chicken Cabbage Stir Fry
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A quick, healthy, and flavorful chicken cabbage stir fry with tender chicken, crisp cabbage, and a savory-sweet sauce. Ready in just 20 minutes, perfect for busy weeknights or meal prep.
Ingredients
2 chicken breasts, thinly sliced
4 cups cabbage, shredded
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon ginger, minced
½ teaspoon red pepper flakes (optional)
2 green onions, chopped
Salt and pepper, to taste
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook for 5–6 minutes until browned and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, add sesame oil, garlic, ginger, and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant.
- Add shredded cabbage and stir-fry for 4–5 minutes until slightly softened but still crisp.
- Return cooked chicken to skillet. Stir in soy sauce, honey, and green onions. Cook for 2–3 minutes more, stirring constantly.
- Season with salt and pepper to taste. Serve hot.
Notes
Swap chicken breasts with thighs for extra juiciness.
Use reduced-sodium soy sauce for a low-sodium version.
Add extra vegetables like bell peppers, carrots, or snap peas for variety.
Serve over rice, quinoa, or noodles for a heartier meal.
Store leftovers in the fridge for up to 4 days; reheat with a splash of water to keep cabbage moist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 7g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
