Why You’ll Love This Cabbage Stir Fry with Chicken

• It’s a true one-pan wonder. Minimal cleanup is a huge win in my book, and this recipe delivers. Everything cooks in a single large skillet or wok, meaning you can focus on the flavors instead of a towering pile of dishes afterward.
• The texture is absolutely spot-on. We’re aiming for that perfect contrast between the juicy, seared chicken and the cabbage, which should still have a pleasant bite—not soggy, not raw, but just right. It’s a really satisfying mouthfeel.
• It’s incredibly adaptable. Have some bell peppers or carrots lurking in the fridge? Toss them in! Want to make it vegetarian? Swap the chicken for tofu or chickpeas. This recipe is a fantastic template for whatever you have on hand.
• It feels light yet completely satisfying. Unlike some heavier takeout options, this stir-fry feels nourishing and light on your stomach, but it’s still packed with protein and veggies to keep you full and happy for hours.

Ingredients & Tools

• 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 head medium green cabbage, thinly sliced (about 6-7 cups)
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable or avocado oil, divided
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 2 green onions, sliced, for garnish
• 1 tbsp toasted sesame seeds, for garnish

Tools: A large skillet or wok, a sharp knife, and a cutting board.

The cornstarch on the chicken is a little secret—it helps create a lovely, light crust and thickens the sauce slightly later on. And please, don’t skip the sesame oil at the end; it’s that final aromatic punch that makes all the difference.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs or breasts? Honestly, both work! Thighs will be a bit more forgiving and stay juicier, but breasts are leaner and still delicious. The key is cutting them into even-sized pieces so they cook at the same rate.
• How to slice the cabbage. The trick is to get it thin enough so it wilts quickly but still has structure. Cut the half-head into quarters through the core, then slice thinly across the grain. You’ll end up with lovely, ribbon-like pieces.
• Fresh ginger is non-negotiable. I know it’s tempting to reach for the powder jar, but the bright, zingy flavor of fresh ginger is a cornerstone of this dish. A microplane makes grating it a breeze.
• Get your ‘mise en place’ ready. Stir-frying is fast! Have all your ingredients chopped, your sauce mixed, and your tools within reach before you even turn on the heat. It makes the process smooth and stress-free.

How to Make Cabbage Stir Fry with Chicken

Serving Suggestions

Complementary Dishes

• Steamed jasmine rice — The classic, fluffy base that soaks up every last drop of the delicious sauce. It’s the perfect neutral canvas for the stir-fry’s bold flavors.
• Quick-pickled cucumbers — A side of thinly sliced cucumbers with a splash of rice vinegar and a pinch of sugar provides a cool, crunchy, and tangy contrast that cuts through the richness beautifully.

Drinks

• A crisp lager or pilsner — The clean, effervescent quality of a light beer is fantastic for cleansing the palate between bites of the savory stir-fry.
• Jasmine green tea — A warm, fragrant cup of jasmine tea complements the Asian-inspired flavors wonderfully and feels very soothing alongside the meal.

Something Sweet

• Mango sorbet — The bright, fruity sweetness and cool texture of mango sorbet is a refreshing and light way to end the meal without feeling too heavy.
• Fortune cookies — For a fun, thematic finish that adds a little bit of whimsy and a sweet, vanilla-like crunch.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan. If you add too much chicken or cabbage at once, you’ll steam everything instead of getting a good sear. Cook in batches if your pan isn’t large enough—it’s worth the extra minute for that caramelized flavor.
• Mistake: Using low heat. Stir-frying is a high-heat cooking method. You need that intense heat to cook things quickly and create the characteristic “wok hei” or breath of the wok, which is that slightly smoky, seared flavor.
• Mistake: Adding the sauce too early. If you add the sauce with the raw vegetables, they’ll release too much water and you’ll end up with a soupy stir-fry. We add it at the very end to just coat and glaze the already-cooked ingredients.
• Mistake: Overcooking the cabbage. We want tender-crisp, not mushy! The cabbage should still have a bit of a bite to it. It will continue to soften a tiny bit from the residual heat even after you take it off the stove.

Expert Tips

• Tip: Velvet the chicken for extra tenderness. For restaurant-level tender chicken, try velveting: marinate the chicken pieces in 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 teaspoon of oil for 15-30 minutes before cooking. It creates a protective layer that keeps the chicken incredibly juicy.
• Tip: Add a pinch of red pepper flakes. If you like a little heat, toast a pinch of red pepper flakes in the oil for about 30 seconds before adding the chicken. It infuses the entire dish with a gentle, warming spice.
• Tip: Don’t skip the garnish. The green onions and sesame seeds aren’t just for looks! They add a final layer of fresh flavor and nutty crunch that really elevates the dish from good to great.
• Tip: Make it a complete meal prep. This stir-fry reheats wonderfully. Double the recipe and portion it out with rice for easy, healthy lunches throughout the week. The flavors meld even more as it sits.

FAQs

Can I use a different protein?
Absolutely! This recipe is very flexible. Thinly sliced beef, shrimp, firm tofu (pressed and cubed), or even chickpeas would work beautifully. Just adjust the cooking time accordingly—shrimp will cook much faster than chicken, for example. The core method remains the same: cook your protein first, set it aside, then proceed with the veggies.

My stir-fry turned out watery. What happened?
This usually happens if the pan wasn’t hot enough when you added the vegetables, causing them to steam and release too much liquid, or if the cabbage was particularly wet. Make sure your pan is properly preheated. Also, after washing your cabbage, try spinning it dry in a salad spinner or patting it with a kitchen towel to remove excess moisture.

Can I make this gluten-free?
Yes, very easily! Simply ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Double-check that your other ingredients, like the rice vinegar, are gluten-free, but they typically are. That’s all there is to it!

How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, I recommend a skillet over medium heat until warmed through. This helps maintain the texture better than a microwave, which can make the cabbage a bit soft. If it seems dry, add a tiny splash of water or broth while reheating.

What other vegetables can I add?
Go for it! Sliced bell peppers, carrots, broccoli florets, or snap peas would all be fantastic additions. For harder veggies like carrots or broccoli, you might want to add them a minute or two before the cabbage so they have time to soften. Softer veggies like mushrooms or spinach can go in with the cabbage.