Sometimes the best dinners come from the most humble ingredients. This chicken cabbage stir fry is proof that a head of cabbage and a couple of chicken breasts can turn into something seriously delicious.
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It's fast (about 30 minutes start to finish), budget-friendly, and packed with protein and veggies. Perfect for busy weeknights when you don't feel like spending hours in the kitchen.
If you love quick skillet meals like this, you'll also enjoy Chicken and broccoli stir fry for another healthy dinner idea.
Ingredients
For the stir fry
- 1 lb boneless skinless chicken breast (cut into 1-inch pieces)
- 1 teaspoon sea salt (divided)
- ½ teaspoon black pepper (divided)
- 2 tablespoon olive oil (divided)
- 6 cloves garlic (minced)
- 2 tablespoon fresh ginger (minced; or ½ teaspoon ground ginger)
- ½ large onion (diced)
- 1 large bell pepper (diced)
- 1 medium head cabbage (chopped or coarsely shredded; about 8-10 cups)
- 2 medium carrots (shredded)
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoon honey (optional)
Optional garnishes
- 2 teaspoon toasted sesame oil
- ¼ cup green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
Step 1: season and cook the chicken
Pat chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper.
Heat 1 tablespoon olive oil in a large skillet, Dutch oven, or wok over medium-high heat. Add chicken and sear 4-6 minutes, stirring occasionally, until golden and cooked through. Remove to a plate and cover.
Step 2: Sauté the aromatics
Lower heat to medium. Add the remaining olive oil, garlic, and ginger. Cook 1-2 minutes until fragrant.
Step 3: Cook the onions and peppers
Add diced onion and bell pepper. Cook 5-7 minutes, until onions are soft and peppers tender.
Step 4: Add cabbage and carrots
Whisk coconut aminos with honey (if using). Turn heat to medium-high. Add cabbage, carrots, and the sauce mixture. Season with remaining salt, pepper, and ground ginger (if you didn't use fresh earlier). Stir fry 3-5 minutes until cabbage is tender and liquid cooks off.
Step 5: Finish the stir fry
Return chicken to pan and stir 1-2 minutes until heated through.
Remove from heat. Stir in sesame oil if using. Garnish with green onions and sesame seeds.
Why you'll love this recipe
- One-pan meal - everything cooks in one skillet for easy cleanup.
- Healthy & filling - lean chicken, lots of veggies, and light seasoning.
- Fast - ready in about half an hour.
- cCustomizable - add your favorite veggies or swap chicken for tofu.
Key ingredients and swaps
- Chicken: chicken breasts are lean, but thighs work great too.
- Cabbage: green cabbage is classic, but napa or savoy will also work.
- Coconut aminos: use soy sauce if you prefer.
- Honey: optional for sweetness-skip it for a lower-carb meal.
Tips for success
- Pat the chicken dry before cooking-it helps with browning.
- Don't overcook the cabbage, you want it tender but still with a little bite.
- Cook the chicken first, then add it back at the end to stay juicy.
Variations
- Spicy: add chili flakes or sriracha.
- Low-carb: skip the honey and serve with cauliflower rice.
- Vegetarian: swap chicken for tofu or chickpeas.
Storage and reheating
- Fridge: keep leftovers in an airtight container up to 3 days.
- Reheat: warm in a skillet with a splash of broth or water, or microwave until hot.
Serving ideas
This stir fry pairs well with:
- Steamed rice
- Quinoa
- Cauliflower rice
- Warm flatbread or crusty bread
FAQ
Yes, just thaw fully before cooking so it browns evenly.
Yes! Chop the veggies and season the chicken earlier in the day. Cook just before serving.
Mushrooms, zucchini, or snap peas are great additions.
Yes, if you use coconut aminos or tamari instead of soy sauce.
Conclusion
This chicken cabbage stir fry is a recipe I come back to again and again. It's quick, nourishing, and flexible enough to fit whatever's in the fridge. Whether you're cooking for family or meal-prepping for the week, it's a keeper.
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📖 Recipe
Easy Chicken Cabbage Stir Fry | Healthy Weeknight Meal
Tender chicken pieces are seared until golden, then tossed with cabbage, peppers, and carrots in a light garlic-ginger sauce. Quick, healthy, and flavorful — perfect for busy weeknights!
Ingredients
- 1 lb boneless skinless chicken breast (cut into 1-inch pieces)
- 1 teaspoon sea salt (divided)
- ½ teaspoon black pepper (divided)
- 2 tablespoon olive oil (divided)
- 6 cloves garlic (minced)
- 2 tablespoon fresh ginger (minced; or ½ teaspoon ground ginger)
- ½ large onion (diced)
- 1 large bell pepper (diced)
- 1 medium head cabbage (chopped or coarsely shredded; about 8–10 cups)
- 2 medium carrots (shredded)
- ¼ cup coconut aminos (or low-sodium soy sauce)
- 2 tablespoon honey (optional)
- 2 teaspoon toasted sesame oil (optional)
- ¼ cup green onions (sliced)
- 1 tablespoon sesame seeds
Instructions
- Pat chicken dry with paper towels. Season with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon olive oil in a large skillet, Dutch oven, or wok over medium-high heat. Add chicken and sear 4–6 minutes, stirring occasionally, until golden and cooked through. Remove to a plate and cover.
- Lower heat to medium. Add the remaining olive oil, garlic, and ginger. Cook 1–2 minutes until fragrant.
- Add diced onion and bell pepper. Cook 5–7 minutes, until onions are soft and peppers tender.
- Whisk coconut aminos with honey (if using). Turn heat to medium-high. Add cabbage, carrots, and the sauce mixture. Season with remaining salt, pepper, and ground ginger (if you didn’t use fresh earlier). Stir fry 3–5 minutes until cabbage is tender and liquid cooks off.
- Return chicken to pan and stir 1–2 minutes until heated through. Remove from heat. Stir in sesame oil if using. Garnish with green onions and sesame seeds. Serve hot.
Notes
Tips: Pat the chicken dry before cooking for better browning. Don’t overcook the cabbage — it should be tender but still slightly crisp. Cook the chicken first, then add it back at the end so it stays juicy.
Variations: Add chili flakes or sriracha for spice, skip honey for low-carb, or swap chicken for tofu/chickpeas for vegetarian.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 0.3Total Fat: 12gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 18gFiber: 4gSugar: 0gProtein: 28g
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