I share a 15-minute chicken and cabbage stir fry that pairs bold, savory flavors with simple pantry staples for a quick, healthy weeknight meal #wholesomeyum.

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I love quick dinners that punch above their weight, and this Cabbage Stir Fry with chicken is exactly that. I used chicken breast and green cabbage and the result surprised me, in the best way.

It’s fast, bright, and kinda addictive, the kind of Quick Chicken meal that makes you promise you’ll make it again even if you swore you were done with takeout. I won’t list every trick here, but little shifts in timing and heat turn simple stuff into something that feels special.

If you’re curious about a fast, flavorful weeknight win, this one’s worth trying.

Ingredients

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Chicken breast: Lean protein, keeps you full, builds muscle, its great at soaking up flavors.
Cabbage: High in fiber and vitamin C, crunchy bulk low calorie, adds gentle sweetness.
Garlic: Punch of savory, immune friendly compounds, browns fast, can get bitter if burnt.
Ginger: Gives zing and warmth, aids digestion, use sparingly ’cause bright heat.
Soy sauce: Salty umami backbone, brings savory depth, choose low sodium to limit salt.
Sesame oil: Tiny drizzle adds nutty aroma, potent so a little goes far.
Rice vinegar: Light tang that brightens, cuts richness, keeps flavors balanced.
Green onions: Fresh pop, mild onion flavor, add color and crunch at the finish.

Ingredient Quantities

1 lb boneless skinless chicken breast

1 small green cabbage (about 1.5 lb)

2 tbsp vegetable oil

3 cloves garlic

1 tbsp fresh ginger

3 green onions

3 tbsp low sodium soy sauce

1 tbsp oyster sauce (optional)

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp cornstarch

1/4 cup chicken broth or water

1 tsp sugar or honey

pinch red pepper flakes or black pepper

salt to taste

How to Make this

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1. Slice 1 lb chicken breast very thin across the grain, toss with 1 tbsp soy sauce, 1/2 tsp cornstarch and a pinch of salt, let sit while you prep the veg (this tenderizes it so it stays juicy).

2. Cut the small green cabbage into thin shreds, mince 3 cloves garlic and 1 tbsp fresh ginger, slice 3 green onions separating whites from greens for garnish.

3. Whisk the sauce: 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce (optional), 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup chicken broth (or water), 1 tsp sugar or honey and a pinch red pepper flakes or black pepper.

4. In a tiny cup dissolve the remaining 1/2 tsp cornstarch in about 1 tbsp of the broth or water and set aside as a slurry.

5. Heat a large skillet or wok over high heat until very hot, add 2 tbsp vegetable oil and swirl, then add the chicken in a single layer; stir fry 2 to 3 minutes until just cooked and lightly browned, remove to a plate (don’t crowd the pan or it’ll steam).

6. If pan looks dry add a little more oil, toss in the garlic, ginger and the white parts of the green onions and cook 20 to 30 seconds until fragrant, dont let it burn.

7. Add the shredded cabbage and stir fry 3 to 4 minutes until it softens but still has a little bite, season lightly with salt to taste.

8. Return the chicken to the pan, pour the prepared sauce over everything, stir to combine, then stir in the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens and coats the chicken and cabbage.

9. Taste and adjust salt, pepper or sugar if needed, finish with the green onion tops and a tiny extra drizzle of sesame oil if you like, serve immediately over rice or noodles.

Equipment Needed

1. Sharp chef’s knife (you’ll need it very sharp to slice the chicken thin across the grain)
2. Cutting board (one for meat, or two if you want to avoid cross contamination)
3. Large skillet or wok (get it very hot for stir frying)
4. Medium bowl for marinating the chicken
5. Small ramekin or cup for the cornstarch slurry and another small bowl to whisk the sauce
6. Measuring spoons and 1/4 cup measure (for soy, vinegar, broth etc)
7. Spatula or tongs for stir frying and turning the chicken
8. Large plate for resting the cooked chicken and a serving spoon for rice or noodles

FAQ

Q: Can I swap the chicken for something else? A: Yeah, no problem. Firm tofu, shrimp or thinly sliced pork work great. Press and pat tofu dry and sear it first so it doesn't fall apart, and use veggie broth instead of chicken broth if you go meatless.

Q: How do I prep the cabbage so it cooks evenly? A: Cut the cabbage into quarters, remove the core, then slice across into thin strips. Thinner pieces cook faster and get a nice bit of char, thicker pieces take longer and stay crunchier.

Q: My cabbage gets watery or soggy, how do I stop that? A: Cook on high heat and don’t crowd the pan, work in batches if needed. Toss the cabbage in near the end so it wilts but still has bite. Salt lightly, taste as you go, and avoid over-steaming it in the pan.

Q: How do I make the sauce thick and glossy? A: Mix the 1 tsp cornstarch with the 1/4 cup cold chicken broth or water until smooth, then pour into the pan and simmer a few seconds till it thickens. Add the sesame oil last for aroma, not for cooking.

Q: Is the chicken fully cooked when it’s no longer pink? Any temp I should hit? A: Check with a meat thermometer, chicken should reach 165 F (74 C) in the thickest part. No pink and juices run clear is a decent visual guide but temp is best.

Q: How long can I store leftovers and can I freeze it? A: Keep leftovers in an airtight container in the fridge for 3 to 4 days. You can freeze it, but cabbage softens a lot when frozen. If freezing, consider freezing the cooked chicken separately for better texture, and reheat gently in a skillet with a splash of water or broth.

Cabbage Stir Fry Recipe Substitutions and Variations

Chicken breast: swap for boneless skinless chicken thighs (more forgiving, juicier), pork tenderloin (similar cook time), or firm tofu (press well if you want a veg option).
Green cabbage: use napa or savoy cabbage for a milder, softer bite, or baby bok choy for a leafier texture that wilts faster.
Low sodium soy sauce: use tamari for gluten free, coconut aminos for soy free and slightly sweeter, or regular soy sauce if that’s all you got (cut back on added salt).
Cornstarch: substitute arrowroot or potato starch 1:1, or mix 1 tbsp all purpose flour with 1 tbsp water as a quick thickener (won’t be as glossy).

Pro Tips

– Slice the chicken very thin while it’s still a bit cold or slightly frozen, it makes slicing easier and the pieces cook fast and stay tender. Tossing the chicken with that little cornstarch and soy early helps too, but don’t over-marinate or it can get mushy.

– Never crowd the pan. Cook the chicken in a single layer, or in two quick batches, so it browns instead of steaming. A hot pan and a high smoke point oil will give you better color and flavor.

– Keep the cabbage texture lively by shredding it evenly and stir frying fast on high heat. If the pan looks like it’s drying out or the cabbage is too crisp, add a splash of broth or water and cover for 30 seconds, then uncover and let the liquid evaporate so the sauce can thicken properly.

– Make the cornstarch slurry with cold liquid and whisk until totally smooth, then add it near the end while the sauce is simmering. Overcooking after it thickens makes the sauce gluey, so take it off the heat as soon as it coats the chicken. Finish with a tiny drizzle of sesame oil and green onion tops for brightness.

Cabbage Stir Fry Recipe

Recipe by Sarah level

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I share a 15-minute chicken and cabbage stir fry that pairs bold, savory flavors with simple pantry staples for a quick, healthy weeknight meal #wholesomeyum.

Servings

servings

Calories

305

kcal

Equipment: 1. Sharp chef’s knife (you’ll need it very sharp to slice the chicken thin across the grain)
2. Cutting board (one for meat, or two if you want to avoid cross contamination)
3. Large skillet or wok (get it very hot for stir frying)
4. Medium bowl for marinating the chicken
5. Small ramekin or cup for the cornstarch slurry and another small bowl to whisk the sauce
6. Measuring spoons and 1/4 cup measure (for soy, vinegar, broth etc)
7. Spatula or tongs for stir frying and turning the chicken
8. Large plate for resting the cooked chicken and a serving spoon for rice or noodles

Ingredients

1 lb boneless skinless chicken breast
1 small green cabbage (about 1.5 lb)
2 tbsp vegetable oil
3 cloves garlic
1 tbsp fresh ginger
3 green onions
3 tbsp low sodium soy sauce
1 tbsp oyster sauce (optional)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch
1/4 cup chicken broth or water
1 tsp sugar or honey
pinch red pepper flakes or black pepper
salt to taste

Directions

Slice 1 lb chicken breast very thin across the grain, toss with 1 tbsp soy sauce, 1/2 tsp cornstarch and a pinch of salt, let sit while you prep the veg (this tenderizes it so it stays juicy).
Cut the small green cabbage into thin shreds, mince 3 cloves garlic and 1 tbsp fresh ginger, slice 3 green onions separating whites from greens for garnish.
Whisk the sauce: 2 tbsp low sodium soy sauce, 1 tbsp oyster sauce (optional), 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 cup chicken broth (or water), 1 tsp sugar or honey and a pinch red pepper flakes or black pepper.
In a tiny cup dissolve the remaining 1/2 tsp cornstarch in about 1 tbsp of the broth or water and set aside as a slurry.
Heat a large skillet or wok over high heat until very hot, add 2 tbsp vegetable oil and swirl, then add the chicken in a single layer; stir fry 2 to 3 minutes until just cooked and lightly browned, remove to a plate (don't crowd the pan or it'll steam).
If pan looks dry add a little more oil, toss in the garlic, ginger and the white parts of the green onions and cook 20 to 30 seconds until fragrant, dont let it burn.
Add the shredded cabbage and stir fry 3 to 4 minutes until it softens but still has a little bite, season lightly with salt to taste.
Return the chicken to the pan, pour the prepared sauce over everything, stir to combine, then stir in the cornstarch slurry and cook 1 to 2 minutes until the sauce thickens and coats the chicken and cabbage.
Taste and adjust salt, pepper or sugar if needed, finish with the green onion tops and a tiny extra drizzle of sesame oil if you like, serve immediately over rice or noodles.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.