Chicken and Cabbage Stir Fry Recipe

If you’re craving a quick, healthy dinner that doesn’t skimp on flavor, this Chicken and Cabbage Stir Fry Recipe is exactly what you need. I absolutely love how vibrant and satisfying this dish is — the tender chicken paired with crisp, sautéed cabbage and a touch of sweetness from honey makes every bite a little celebration in your mouth.

When I first tried this recipe, I was amazed by how easily the ingredients come together and how versatile it is. Whether you’re cooking for a busy weeknight or meal prepping for the week, this Chicken and Cabbage Stir Fry Recipe works wonderfully. Plus, it’s packed with nutrients and tons of fresh veggies, so you can feel good about what you’re eating.

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Ingredients You’ll Need

Each ingredient in this Chicken and Cabbage Stir Fry Recipe brings something special to the table—simple, fresh, and easy to find at any grocery store. I always recommend using fresh garlic and ginger for the best flavor, but ground ginger works fine if you’re short on time.

• Boneless, skinless chicken breast: Slicing it into bite-sized pieces helps it cook quickly and evenly.
• Sea salt: Use good-quality sea salt to enhance all the flavors naturally.
• Black pepper: Freshly ground if possible, for that little spicy kick.
• Olive oil: A heart-healthy fat perfect for sautéing.
• Garlic: Minced fresh garlic brings that aromatic punch I love in stir-fries.
• Fresh ginger or ground ginger: Fresh if you have it, but ground is a great backup for busy days.
• Onion: Adds a subtle sweetness when softened.
• Bell pepper: I like to use red or yellow for the bright color and natural sweetness.
• Cabbage: Chopped or shredded, it’s the star veggie that adds crunch and bulk.
• Carrots: Shredded to keep the veggies varied and colorful.
• Coconut aminos or low-sodium soy sauce: Coconut aminos give a milder, slightly sweet flavor, ideal if you want to keep it soy-free.
• Honey: Optional, but it helps balance salty and savory notes perfectly.

Variations

I love that this Chicken and Cabbage Stir Fry Recipe is so adaptable — I often switch it up depending on what’s in my fridge or what my family’s mood is like. Feel free to make it your own by adding or swapping veggies or playing with sauces.

• Add more veggies: Broccoli, snow peas, or mushrooms make excellent additions—I like tossing them in for extra color and nutrients.
• Spicy twist: Toss in some red pepper flakes or a splash of sriracha if you want a little heat.
• Swap the protein: Use shrimp or tofu instead of chicken to cater to different tastes or dietary preferences.
• Sugar-free version: Omit the honey completely, or substitute with a natural sugar-free sweetener if you prefer.

How to Make Chicken and Cabbage Stir Fry Recipe

Step 1: Prep and Season Your Chicken

Start by patting the chicken dry with paper towels—that helps it sear better instead of steaming. Toss it in a bowl and season with half the sea salt and black pepper. This step makes sure your chicken is flavorful right from the start and browns beautifully in the pan.

Step 2: Sear Chicken Until Golden

Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and let them sear until golden brown on one side before flipping, about 3-4 minutes per side. Don’t crowd the pan—you want a nice crust, not steaming. Once cooked through, remove chicken and set aside to keep warm.

Step 3: Sauté Aromatics for Maximum Flavor

In the same pan, add the remaining olive oil. Toss in minced garlic and fresh ginger and sauté just until fragrant, about 30 seconds to 1 minute. This step releases all those irresistible aromas that give the stir fry its punch, so don’t rush it or burn the garlic!

Step 4: Cook the Onion and Bell Pepper

Add diced onion and bell pepper to the pan and cook until they soften, about 3-4 minutes. This builds a sweet, savory base for your stir fry and helps balance the textures when combined with the cabbage.

Step 5: Stir Fry the Cabbage and Carrots

Turn the heat up to medium-high and toss in the chopped cabbage and shredded carrots. If you’re using ground ginger instead of fresh, sprinkle it in now. Next, pour in coconut aminos mixed with honey (if using). Season with the remaining salt and pepper. Keep everything moving in the pan and stir-fry until the cabbage is tender but still has a little crunch—around 5-7 minutes. This keeps the veggies vibrant and prevents them from going limp.

Step 6: Combine Chicken Back and Finish

Return the cooked chicken to the pan and toss everything together, cooking an additional 2 minutes to blend flavors and heat the chicken through. If you like, stir in a drizzle of toasted sesame oil off the heat—it adds a wonderful, nutty aroma that takes this dish to the next level.

How to Serve Chicken and Cabbage Stir Fry Recipe

Garnishes

I usually sprinkle sliced green onions and toasted sesame seeds on top—it adds a fresh crunch and nutty bite that I can’t resist. The little pop of color just brightens the whole dish. Sometimes I drizzle a tiny bit more soy sauce or coconut aminos for extra umami.

Side Dishes

This stir fry is fantastic on its own, but I often pair it with steamed jasmine rice or even cauliflower rice if I’m keeping it low-carb. A crisp cucumber salad or simple miso soup on the side rounds out a balanced meal beautifully.

Creative Ways to Present

For a fun twist when entertaining, I like to serve this stir fry in lettuce cups—crispy wraps that add a fresh contrast and are perfect for hands-on eating. You could also use it as a filling for warm tortillas or even top off a grain bowl for a colorful, layered effect.

Make Ahead and Storage

Storing Leftovers

My go-to method is to cool the stir fry completely before transferring it to an airtight container. Stored in the fridge, it keeps well for up to 3 days without losing its texture or flavor. You’ll find the cabbage stays pleasantly crisp, which is a nice bonus.

Freezing

I’ve frozen this recipe a couple of times—it freezes quite well but I prefer it fresh. If you do freeze portions, make sure to let it cool first, then store in freezer-safe containers or bags. When thawed, the texture softens slightly but it’s still tasty for a quick lunch.

Reheating

I reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if things seem dry. Avoid the microwave if you can—using the stovetop helps keep the chicken juicy and the cabbage crispier.

FAQs

Final Thoughts

This Chicken and Cabbage Stir Fry Recipe has become a staple in my kitchen because it’s easy, nutritiously balanced, and just downright tasty. Every time I make it, I feel like I’m serving up comfort and health all in one meal. I hope you give it a try and love it as much as my family does—it’s the kind of go-to dish that brings everyone to the table happy and satisfied.

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