If you are craving a vibrant, wholesome dish that comes together quickly and delivers a satisfying burst of flavor, this Chicken and Cabbage Stir Fry Recipe is an absolute winner. With tender chicken breast pieces tossed alongside crisp cabbage and colorful bell peppers in a savory, slightly sweet sauce, this stir fry is a perfect weeknight dinner that feels both comforting and fresh. Whether you’re short on time or simply want a dish that balances protein, veggies, and bold Asian-inspired flavors, this recipe is sure to become one of your favorites to make again and again.
Ingredients You’ll Need
The magic of this Chicken and Cabbage Stir Fry Recipe really starts with its simple, straightforward ingredients. Each component plays a crucial role, from the juicy chicken that provides the protein, to the crunchy cabbage and peppers that add texture and color, and the sauce ingredients that bring everything together with umami and a touch of sweetness.
- Chicken breasts: Boneless and skinless, cut into 1-inch pieces for quick, even cooking.
- Green cabbage: Coarsely chopped to retain some bite and absorb the delicious sauce.
- Red bell pepper: Adds vibrant color and sweet crunchiness to every forkful.
- Onion: Provides a savory base and sweetness as it cooks down.
- Garlic and ginger: Minced fresh for that unmistakable fragrant punch in the sauce.
- Avocado oil: Use for frying; it has a high smoke point and a mild flavor.
- Chicken broth (low sodium): The liquid base for the sauce, enhancing the overall depth without overpowering.
- Soy sauce: Brings savory, salty umami that ties the flavors together perfectly.
- Brown sugar: Balances the saltiness with a gentle sweetness.
- Toasted sesame seed oil: Adds a rich, nutty aroma that elevates the stir fry.
- Cornstarch: Used to thicken the sauce for that glossy, clingy finish.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
- Green onion and sesame seeds: Fresh garnishes to add a final touch of color and crunch.
How to Make Chicken and Cabbage Stir Fry Recipe
Step 1: Prepare the Stir Fry Sauce
Start by mixing together the chicken broth, soy sauce, brown sugar, toasted sesame seed oil, cornstarch, garlic, and ginger in a medium bowl. Whisk everything well until the brown sugar and cornstarch are fully dissolved. This sauce is the heart of the recipe, delivering flavor and helping the stir fry come together with a perfect silky texture.
Step 2: Cook the Chicken
Heat a large non-stick skillet over medium-high heat and add one tablespoon of avocado oil. Toss in the chicken pieces, sprinkle with salt and pepper, and cook for about 5 to 7 minutes. Stir occasionally, allowing the chicken to brown nicely on the edges without overcrowding. Once cooked through, transfer the chicken to a plate and set it aside. This step ensures juicy, flavorful chicken with a pleasant caramelized finish.
Step 3: Sauté the Vegetables
Return the skillet to the heat and add the remaining avocado oil. Toss in the chopped onion, red bell pepper, and garlic, stirring occasionally for about 3 minutes until the vegetables soften and develop a little golden color. Lower the heat to medium-low, then add in the chopped cabbage. Stir well, cover the pan, and let it cook for 7 minutes, stirring a few times. Adding a splash of water halfway keeps the cabbage crisp-tender and avoids burning.
Step 4: Combine and Thicken Sauce
Return the cooked chicken back to the skillet with the vegetables. Give the sauce another quick stir, then pour it over the chicken and veggies. Stir gently to combine everything, and cook for another 1 or 2 minutes. The cornstarch in the sauce will thicken it, creating a beautiful glossy coating that clings to all the ingredients.
Step 5: Garnish and Serve
Turn off the heat and sprinkle the stir fry with chopped green onions and toasted sesame seeds. These garnishes not only add pops of freshness and crunch but make the dish look irresistible. Serve it right away for the best flavor and texture experience.
How to Serve Chicken and Cabbage Stir Fry Recipe
Garnishes
Green onions and sesame seeds are the classic finishing touches for this dish. They add subtle oniony brightness and a nutty crunch that contrast beautifully with the tender chicken and cabbage. You can also experiment with a sprinkle of crushed peanuts or a drizzle of sriracha if you want a bit of heat.
Side Dishes
This Chicken and Cabbage Stir Fry Recipe pairs wonderfully with steamed jasmine rice or brown rice to soak up the flavorful sauce. For a lighter option, serve it alongside cauliflower rice or quinoa. Simple sides like a cucumber salad or pickled vegetables complement the bold flavors and keep the meal balanced.
Creative Ways to Present
For a fresh twist, serve the stir fry over warm lettuce leaves as wraps or roll it into rice paper rolls with herbs for a handheld treat. You can also pile it onto a bed of noodles or even inside steamed bao buns for a fun fusion meal. Each presentation shifts the experience while keeping the delicious heart of the recipe intact.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Cabbage Stir Fry Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a perfect make-ahead meal for busy days when you want a quick, nourishing dinner.
Freezing
This stir fry can be frozen, but for best texture, freeze without rice or noodles. Let the dish cool completely and transfer to a freezer-safe container or bag. It will stay good for up to 2 months. Thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
Reheat the Chicken and Cabbage Stir Fry Recipe in a skillet over medium heat, stirring occasionally until warmed through. You may want to splash in a little water or broth to refresh the sauce and keep everything moist. Avoid the microwave if possible to maintain better texture.
FAQs
Can I use other types of cabbage?
Absolutely! While green cabbage is traditional here, you can swap in Napa cabbage or Savoy for a slightly different texture and flavor profile. Just adjust cooking times since some varieties cook faster than others.
Is this recipe spicy?
The Chicken and Cabbage Stir Fry Recipe itself is mild, focusing on savory and sweet notes, but you can easily add chili flakes or sriracha if you want to turn up the heat.
Can I make this recipe vegetarian?
To make a vegetarian version, replace the chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth. The sauce and veggies still shine in this version!
What can I substitute for avocado oil?
If you don’t have avocado oil, neutral oils with a high smoke point like canola, grapeseed, or peanut oil work just as well for the stir frying steps.
How do I prevent the cabbage from getting soggy?
Cooking cabbage on medium-low heat while stirring occasionally with a splash of water keeps it tender but crisp. Avoid over-covering or overcooking it to maintain a nice texture in your stir fry.
Final Thoughts
This Chicken and Cabbage Stir Fry Recipe is such a joy to make and even more delightful to eat. It balances quick prep with incredible flavor, satisfying textures, and gorgeous colors all on one plate. Whether you’re cooking for family or treating yourself, this dish will bring warmth and happiness to your table — so give it a try and enjoy every delicious bite!
Print
Chicken and Cabbage Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
This Chicken Cabbage Stir Fry is a quick and flavorful meal perfect for busy weeknights. Tender pieces of chicken breast are stir-fried with fresh cabbage, bell peppers, and aromatic garlic and ginger, all coated in a savory, slightly sweet sauce made from soy, brown sugar, and toasted sesame oil. Garnished with green onions and sesame seeds, this dish delivers satisfying texture and vibrant flavors in just 30 minutes.
Ingredients
Protein
- 3 large boneless skinless chicken breasts, cut into 1-inch pieces
Vegetables
- 1 large onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 2 pounds green cabbage, coarsely chopped
- 2 large garlic cloves, minced (plus 2 additional large garlic cloves minced for the sauce)
- 1 tablespoon ginger, minced (or 2 teaspoons dried ginger)
- 2 green onion sprigs, for garnish
Pantry & Sauces
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons avocado oil, divided (1 tbsp for cooking chicken, 1 tbsp for vegetables)
- 1 cup low sodium chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame seed oil
- 2 tablespoons cornstarch
- 1 tablespoon sesame seeds, for garnish
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, combine 1 cup chicken broth, 3 tablespoons soy sauce, 3 tablespoons brown sugar, 1 tablespoon toasted sesame seed oil, 2 tablespoons cornstarch, 2 large minced garlic cloves, and 1 tablespoon minced ginger. Whisk well until smooth and set aside.
- Cook Chicken: Preheat a large non-stick skillet over medium-high heat and add 1 tablespoon avocado oil. Add the chicken pieces, sprinkle with ¼ teaspoon salt and ¼ teaspoon ground black pepper, and cook for 5-7 minutes, stirring occasionally, until browned on the edges and cooked through. Remove chicken to a plate and set aside.
- Sauté Vegetables: Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add the chopped onion, red bell pepper, and 2 minced garlic cloves. Cook for 3 minutes, stirring occasionally, until vegetables begin to brown.
- Cook Cabbage: Reduce heat to medium-low, add the chopped cabbage to the skillet, stir well, then cover and cook for 7 minutes, stirring occasionally. Add a splash of water halfway through to help steam and soften the cabbage.
- Combine and Thicken Sauce: Return the cooked chicken to the skillet with the vegetables. Stir the prepared stir fry sauce once more and pour it into the skillet. Gently stir to combine and cook for an additional 1-2 minutes until the sauce thickens and coats the ingredients well.
- Garnish and Serve: Turn off the heat, garnish the stir fry with chopped green onion sprigs and 1 tablespoon sesame seeds. Serve immediately while hot.
Notes
- For a spicier kick, add red pepper flakes or fresh chili with the garlic when sautéing vegetables.
- Use gluten-free soy sauce if avoiding gluten.
- To make it low-fat, reduce the oil slightly or use a cooking spray.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Adding other vegetables like carrots or snap peas can increase nutritional variety.
