Chicken & Cabbage Stir Fry – Quick, Flavorful, and Weeknight-Friendly

A good stir fry is the kind of dinner you make once and then keep in your back pocket forever. This Chicken & Cabbage Stir Fry checks all the boxes: fast, tasty, budget-friendly, and full of crisp texture. It’s the kind of dish that uses simple ingredients you probably already have, and it cooks in one pan.

No fuss, no complicated techniques—just a hot pan and a few smart steps. If you’re craving something satisfying without spending an hour in the kitchen, this is it.

Chicken & Cabbage Stir Fry - Quick, Flavorful, and Weeknight-Friendly

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
• 1/2 medium green cabbage, core removed and thinly shredded (about 5–6 cups)
• 1 medium carrot, julienned or thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated or minced
• 2 tablespoons neutral oil (avocado, canola, or peanut), divided
• 2 green onions, sliced (white and green parts separated)
• 1 tablespoon sesame oil (optional but recommended)
• 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
• 1–2 teaspoons honey or brown sugar (to taste)
• 1/4 teaspoon crushed red pepper flakes or a dash of chili oil (optional)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry), optional for a thicker glaze
• Cooked rice or noodles
• Toasted sesame seeds
• Lime wedges

Instructions

 

• Prep everything first. Stir fries move fast. Slice the chicken thinly against the grain. Shred the cabbage, slice the onion and carrot, and mince the garlic and ginger. Stir the sauce ingredients together in a small bowl; add the cornstarch slurry if you want a glossy, thicker finish.
• Heat the pan properly. Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer before adding anything else.
• Sear the chicken. Add the chicken in a single layer. Sprinkle with a pinch of salt. Cook 3–4 minutes, stirring occasionally, until lightly browned and just cooked through. Transfer to a plate.
• Aromatics time. Add the remaining 1 tablespoon oil. Toss in the onion, garlic, ginger, and the white parts of the green onion. Stir fry 30–45 seconds until fragrant.
• Add the veggies. Add the carrot and shredded cabbage. Stir fry 3–5 minutes until the cabbage softens slightly but still has crunch. You want steam and sizzle—if the pan looks dry, add a splash of water to help it along.
• Combine and sauce. Return the chicken to the pan. Pour in the sauce and toss to coat. If using a cornstarch slurry, you’ll see it thicken in about 30–60 seconds. Add sesame oil and the green parts of the green onion. Taste and adjust with a bit more soy or vinegar as needed.
• Serve hot. Spoon over rice or toss with noodles. Finish with sesame seeds and a squeeze of lime if you like.

What Makes This Recipe So Good

• Fast and flexible: From chopping to plate in about 25 minutes, and easy to customize with whatever veggies you have.
• Balanced flavors: Savory soy, a touch of sweetness, a hint of ginger and garlic, and a splash of rice vinegar for brightness.
• Great texture: Tender chicken with cabbage that stays pleasantly crisp—no soggy vegetables here.
• Budget-friendly: Cabbage stretches the meal without stretching your wallet.
• Meal prep friendly: Holds up well for a couple of days and reheats nicely.

Ingredients

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, thinly sliced
• 1/2 medium green cabbage, core removed and thinly shredded (about 5–6 cups)
• 1 medium carrot, julienned or thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated or minced
• 2 tablespoons neutral oil (avocado, canola, or peanut), divided
• 2 green onions, sliced (white and green parts separated)
• 1 tablespoon sesame oil (optional but recommended)

For the 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
• 1–2 teaspoons honey or brown sugar (to taste)
• 1/4 teaspoon crushed red pepper flakes or a dash of chili oil (optional)
• 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry), optional for a thicker glaze

To serve (optional):

• Cooked rice or noodles
• Toasted sesame seeds
• Lime wedges

Instructions

1. Prep everything first. Stir fries move fast. Slice the chicken thinly against the grain.

   Shred the cabbage, slice the onion and carrot, and mince the garlic and ginger. Stir the sauce ingredients together in a small bowl; add the cornstarch slurry if you want a glossy, thicker finish.

2. Heat the pan properly. Use a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer before adding anything else.
3. Sear the chicken. Add the chicken in a single layer.

   Sprinkle with a pinch of salt. Cook 3–4 minutes, stirring occasionally, until lightly browned and just cooked through. Transfer to a plate.

4. Aromatics time. Add the remaining 1 tablespoon oil.

   Toss in the onion, garlic, ginger, and the white parts of the green onion. Stir fry 30–45 seconds until fragrant.

5. Add the veggies. Add the carrot and shredded cabbage. Stir fry 3–5 minutes until the cabbage softens slightly but still has crunch.

   You want steam and sizzle—if the pan looks dry, add a splash of water to help it along.

6. Combine and sauce. Return the chicken to the pan. Pour in the sauce and toss to coat. If using a cornstarch slurry, you’ll see it thicken in about 30–60 seconds.

   Add sesame oil and the green parts of the green onion. Taste and adjust with a bit more soy or vinegar as needed.

7. Serve hot. Spoon over rice or toss with noodles. Finish with sesame seeds and 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 3 days.
• Reheating: Use a hot skillet for 2–3 minutes to revive texture.

  A microwave works in a pinch—heat in short bursts and stir.

• Avoid sogginess: Keep sauce slightly thicker if you plan to meal prep, and store rice or noodles separately.
• Freezing: Possible, but texture suffers. If freezing, undercook the cabbage slightly and freeze for up to 1 month. Thaw in the fridge and reheat in a hot pan.

Health Benefits

• Lean protein: Chicken provides essential amino acids for muscle repair and steady energy.
• High-fiber veggies: Cabbage and carrot bring fiber for digestion and satiety without extra calories.
• Micronutrient boost: Cabbage offers vitamin C and K, while carrots contribute beta carotene.
• Balanced plate: Protein, fiber, and smart seasoning keep you full and satisfied without heavy sauces.
• Lower sodium options: Using low-sodium soy sauce and controlling the salt gives you flavor with less sodium.

Pitfalls to Watch Out For

• Overcrowding the pan: This traps steam and leads to soggy vegetables.

  Cook in batches if needed.

• Skipping the preheat: A hot pan is key for color and quick cooking.
• Too much sauce too early: Add the sauce after the cabbage softens. Early sauce can make everything watery.
• Overcooking the chicken: Thin slices cook fast. Pull them once they’re just done to keep them tender.
• Underseasoning: Taste at the end and adjust with soy for salt, vinegar for brightness, and a touch of sugar to balance.

Recipe Variations

• Low-carb: Serve it as is or over cauliflower rice.

  Skip the cornstarch for a lighter sauce.

• Spicy version: Add chili crisp, fresh sliced chilies, or more red pepper flakes. A dash of sriracha works too.
• Peanut twist: Stir in 1–2 tablespoons peanut butter and a splash of water to the sauce for a creamy finish.
• Teriyaki style: Swap the sauce for a simple mix of soy, mirin, and a bit more sugar or honey. Thicken with cornstarch.
• Extra veg: Bell peppers, snap peas, mushrooms, or bean sprouts all fit right in.

  Add quick-cooking veggies later so they don’t overcook.

• Protein swap: Try turkey, thinly sliced beef, shrimp, or tofu. For tofu, press and sear until golden before adding the veggies.
• Gluten-free: Use tamari instead of soy sauce and check your oyster or hoisin sauce labels.

FAQ

Can I use pre-shredded coleslaw mix?

Yes. It’s a great shortcut.

Choose a mix with mostly cabbage and carrot, and add it in the same step as the cabbage. Cook just until crisp-tender.

What’s the best cut of chicken for this?

Thighs are more forgiving and stay juicy, but breasts work well if sliced thin and not overcooked. Either way, slice against the grain for tenderness.

Do I need a wok?

No.

A large, heavy skillet works fine. The key is high heat, a bit of oil, and not crowding the pan.

How can I make it saucier?

Double the sauce and use the cornstarch slurry. Add a splash of water or chicken stock if it gets too thick.

What can I use instead of oyster sauce?

Hoisin adds sweetness and depth, though it’s a bit sweeter.

For a simpler swap, add an extra teaspoon of soy and a tiny pinch of sugar.

How do I keep the cabbage from getting soggy?

Use high heat, don’t overload the pan, and cook just until it softens. If you see liquid pooling, increase the heat and stir more frequently.

Is this good for meal prep?

Definitely. Portion it with rice in separate containers and refrigerate.

Reheat quickly in a pan for the best texture.

Can I make it without sugar?

Yes. You can leave it out or use a sugar-free sweetener. Keep a small amount of sweetness, though—it balances the salty and tangy notes.

Wrapping Up

This Chicken & Cabbage Stir Fry is the kind of weeknight hero that tastes great and doesn’t ask for much.

A few pantry staples, a hot pan, and a handful of fresh veggies are all you need. Keep the heat high, the sauce simple, and the veggies crisp. You’ll have a flavorful, satisfying meal in minutes—and probably a new go-to for busy nights.