This Chicken Cabbage Stir Fry is a fast, flavorful weeknight dinner that brings together tender strips of chicken, crunchy cabbage, sweet bell pepper, and carrots in a savory garlic-ginger soy sauce. Everything cooks in one pan in under 30 minutes, making it a satisfying, veggie-packed meal that’s perfect over rice, noodles, or on its own for a lighter option.
Ingredients
- 1 lb (450 g) chicken breast, thinly sliced
- 4 cups green cabbage, shredded
- 1 bell pepper, any color, sliced
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (optional, for richer flavor)
- 2 tablespoons vegetable oil (or other neutral oil)
- Salt, to taste
- Black pepper, to taste
- 1–2 teaspoons sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced chicken breast and stir-fry for 5–7 minutes, until cooked through and no longer pink. Season lightly with salt and pepper while cooking.
- Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds, just until fragrant, stirring constantly to prevent burning.
- Add the shredded cabbage, sliced bell pepper, and julienned carrots to the skillet. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp but still bright in color.
- Return the cooked chicken and any juices to the skillet. Pour in the soy sauce and oyster sauce (if using). Toss everything together until well coated and heated through, 2–3 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.
Variation
- Swap the protein: Use thinly sliced beef, pork, shrimp, or extra-firm tofu instead of chicken. Adjust cooking times so the protein cooks through but stays tender.
- Make it spicy: Add 1–2 teaspoons of chili garlic sauce, sriracha, or red pepper flakes along with the soy sauce for a kick.
- Low-carb or keto twist: Skip carrots if desired, add more cabbage or leafy greens, and use a low-carb sweetener-free soy alternative if needed.
Cooking Notes
- Slice the chicken against the grain into thin strips so it cooks quickly and stays tender in the stir fry.
- Cook over medium-high heat; too low and the ingredients will steam instead of sear, too high and the garlic/ginger can burn.
- Have all ingredients prepped before you start cooking, as stir-fries move quickly once the pan is hot.
Serving Suggestions
- Serve over steamed jasmine or brown rice to soak up the savory sauce.
- Pair with noodles (rice noodles, egg noodles, or soba) for a heartier meal toss the noodles directly into the pan at the end.
- Keep it light by serving the stir fry on its own or over cauliflower rice for a lower-carb option.
Tips
- Pat the chicken dry with paper towels before slicing and cooking to help it brown better and avoid excess moisture in the pan.
- Do not overcrowd the pan; if your skillet is small, cook the chicken in two batches so it sears instead of steams.
- Taste before salting at the end soy sauce and oyster sauce already contribute a good amount of saltiness.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 30 g
- Sodium: 750 mg
Frequently Asked Questions
- Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless thighs work very well and stay extra juicy. Just slice them thinly and cook until no longer pink and juices run clear. - How can I make this recipe gluten-free?
Use tamari or certified gluten-free soy sauce and a gluten-free oyster sauce (or omit oyster sauce). Always double-check labels. - Can I make this ahead of time?
You can prep and slice all ingredients ahead. The cooked stir fry is best fresh, but leftovers keep in the fridge for up to 3 days and reheat well in a skillet. - What vegetables can I substitute?
You can swap or add broccoli, snow peas, snap peas, mushrooms, or baby corn. Just keep total veggie volume similar so the pan doesn’t overcrowd.
Conclusion
This Chicken Cabbage Stir Fry is a quick, colorful way to get protein and veggies on the table fast. Tender chicken, crunchy cabbage, and a savory garlic-ginger soy sauce come together in one pan for an easy weeknight dinner. Customize the veggies, add spice, or keep it mild either way, it’s a fresh, satisfying meal in under 30 minutes.
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Chicken Cabbage Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free option (use tamari and gluten-free oyster sauce)
Description
This Chicken Cabbage Stir Fry is a fast, flavorful weeknight dinner that brings together tender strips of chicken, crunchy cabbage, sweet bell pepper, and carrots in a savory garlic-ginger soy sauce. Everything cooks in one pan in under 30 minutes, making it a satisfying, veggie-packed meal that’s perfect over rice, noodles, or on its own for a lighter option.
Ingredients
Scale
- 1 lb (450 g) chicken breast, thinly sliced
- 4 cups green cabbage, shredded
- 1 bell pepper, any color, sliced
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (optional, for richer flavor)
- 2 tablespoons vegetable oil (or other neutral oil)
- Salt, to taste
- Black pepper, to taste
- 1–2 teaspoons sesame seeds, for garnish
- 2 green onions, chopped, for garnish
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the thinly sliced chicken breast and stir-fry for 5–7 minutes, until cooked through and no longer pink. Season lightly with salt and pepper while cooking.
- Transfer the cooked chicken to a plate and set aside.
- In the same skillet, add the minced garlic and ginger. Stir-fry for about 30 seconds, just until fragrant, stirring constantly to prevent burning.
- Add the shredded cabbage, sliced bell pepper, and julienned carrots to the skillet. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp but still bright in color.
- Return the cooked chicken and any juices to the skillet. Pour in the soy sauce and oyster sauce (if using). Toss everything together until well coated and heated through, 2–3 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Remove from heat and sprinkle with sesame seeds and chopped green onions before serving.
Notes
- For a lighter dish, reduce the oil to 1 tablespoon and use skinless chicken breast or chicken tenderloins.
- If using regular (not low-sodium) soy sauce, go easy on the added salt to avoid over-seasoning.
- Vegetable sizes affect cook time: thinner cuts cook faster and stay more tender-crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320 kcal
- Sugar: 6 g (approx.)
- Sodium: 750 mg (approx., using regular soy sauce)
- Fat: 14 g (approx.)
- Saturated Fat: 3 g (approx.)
- Unsaturated Fat: 10 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 18 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 30 g (approx.)
- Cholesterol: 80 mg (approx.)
Keywords: chicken cabbage stir fry, easy stir fry, healthy chicken dinner, weeknight meal, low carb stir fry