Chicken Cabbage Stir Fry

Why You’ll Love This Recipe

I love how simple this stir fry is, especially for weeknights when I don’t want to spend too much time in the kitchen. It’s beginner-friendly, low in calories, and doesn’t require any fancy equipment or ingredients. I can switch up the veggies or the protein if I want, but the base of cabbage, garlic, and soy sauce always delivers. Plus, everything cooks in one pan, so cleanup is minimal.

Ingredients

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

For the Stir Fry
2–3 green onions (bulbs and stalks separated and sliced)
8.5 ounces boneless chicken (breast or thighs)
1 inch fresh ginger, chopped
2–3 garlic cloves, chopped
⅓ small head of green or napa cabbage, shredded
1 tablespoon oil (vegetable, canola, or sunflower)
2 tablespoons soy sauce (regular or low-sodium)
¼ cup water (omit if using napa cabbage)

To Garnish
Sesame seeds or a drizzle of sesame oil
Red chili pepper flakes

Directions

Prep the ingredients: I slice the green onions, separating the white bulbs and green stalks (I save the greens for garnish). I cut the chicken into bite-sized pieces, shred the cabbage, and chop the ginger and garlic.

Start the stir fry: I heat oil in a large skillet or wok over high heat and sauté the onion bulbs for about a minute.

Add aromatics: I stir in the chopped garlic and ginger and cook for another minute until fragrant.

Cook the cabbage: I add the shredded cabbage and stir-fry it for about 2 minutes on high heat until it begins to shrink and soften.

Add sauce: I pour in the soy sauce and water, mixing everything well. I continue to cook for 2–3 minutes until the water evaporates and the cabbage is cooked through. (If I’m using napa cabbage, I skip the water and reduce cooking time slightly.)

Cook the chicken: I push the cabbage aside, add the chicken to the center, and stir-fry it until cooked through on all sides. Then I mix everything together and cook for another couple of minutes until the liquid is mostly gone.

Finish and serve: I remove the pan from heat and sprinkle sesame seeds (or a drizzle of sesame oil) and chili flakes over the stir fry. I top it with the sliced green onion stalks and serve immediately while it’s hot and fresh.

Servings and timing

This recipe makes 2 servings.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

• Add more veggies: I often throw in bell peppers, shredded carrots, or mushrooms for extra color and nutrition.

• Swap proteins: I’ve used shrimp, ground turkey, or tofu instead of chicken—it all works beautifully.

• Make it spicy: A dash of sriracha or a spoonful of chili garlic sauce kicks it up a notch.

• Low-sodium option: I use low-sodium soy sauce and skip the extra salt if I’m watching sodium intake.

• Serve it with rice or noodles: I sometimes pair it with steamed rice, rice noodles, or cauliflower rice for a complete meal.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I toss it back in the skillet with a splash of water or soy sauce and warm over medium heat until heated through. It can also be microwaved, though I prefer the texture when reheated on the stovetop.

FAQs

Can I use pre-shredded cabbage?

Yes, I’ve used bagged coleslaw mix when I’m short on time—it works great and speeds things up even more.

What type of chicken is best?

I usually go with chicken breast for a lean option, but thighs are juicier and more forgiving if slightly overcooked.

Do I need a wok for this?

Nope. I make this in a regular non-stick or stainless-steel skillet, and it turns out great every time.

Can I make this ahead?

It’s best fresh, but I’ve made it ahead for meal prep. It reheats well and makes a great packed lunch.

Is this dish low-carb?

Yes, it’s naturally low in carbs and high in protein, making it a great option for low-carb or keto-friendly meals.

Conclusion

This Chicken Cabbage Stir Fry is a staple in my kitchen for good reason—it’s fast, healthy, flavorful, and flexible. Whether I’m cleaning out the fridge or just need a no-fuss dinner, this recipe always comes through. It’s simple enough for beginners but flavorful enough to keep in regular rotation.

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