This Chicken and Cabbage Stir Fry is an easy 30-minute dinner made with juicy chicken, tender cabbage, bell pepper, onion, garlic, and a savory garlic-soy sauce. It’s hearty, flavorful, and great served on its own or over rice, noodles, or cauliflower rice.
Cabbage is one of those ingredients I always come back to. It’s affordable, keeps well in the fridge, and can be used in so many different ways. After seeing how much you loved my Marry Me Cabbage Pasta and Garlic Butter Melting Cabbage, I wanted to make another cabbage recipe, this time one that works as a complete meal.
The chicken adds plenty of protein, while the cabbage adds volume without making the dish feel too heavy. Everything cooks in one pan, and the leftovers reheat well for lunch the next day. I usually serve it as it is, but my family can add rice or noodles if they want something more substantial.
Why You’ll Love This Chicken and Cabbage Stir Fry
- Ready in 30 minutes: Once the ingredients are chopped, the cooking moves quickly.
- Made in one pan: Fewer dishes make it a practical choice for busy evenings.
- Easy to customize: Keep it mild for children, add red pepper flakes for heat, or use chicken breast instead of thighs.
- Good for meal prep: The leftovers keep well and are easy to reheat for lunch.
- Made with everyday ingredients: Chicken, cabbage, onion, and bell pepper come together with a simple homemade sauce.
Ingredients You’ll Need
These are a few notes about the main ingredients and the substitutions that work best. You can find the exact measurements in the recipe card below.
Chicken: I prefer boneless, skinless chicken thighs because they stay juicy, but chicken breast is a good leaner option. Cut the chicken into evenly sized pieces so they cook at the same rate.
Green cabbage – Cabbage is the star here, and it makes this stir fry hearty without feeling heavy. I like using green cabbage because it softens nicely but still keeps a little bite. Try not to chop it too small because it shrinks as it cooks.
Onion: Yellow, white, or red onion will work. I usually use yellow onion because it becomes mild and slightly sweet as it cooks.
Bell pepper – Bell pepper adds color, sweetness, and a little crunch. Any color works, but red, yellow, or orange peppers will make the stir fry look brighter and taste a bit sweeter.
Garlic: I add the garlic after the onion and bell pepper have started to soften. It only needs about 30 seconds before the sauce goes into the pan, which keeps it from burning.
Olive oil and butter – I use olive oil to cook the cabbage and chicken, then add butter with the tomato paste for extra flavor. The butter makes the sauce taste richer and helps coat the chicken beautifully.
Soy sauce or coconut aminos – Soy sauce gives the stir-fry that salty, savory flavor. Coconut aminos also work if you want a soy-free option, but they are usually a little sweeter and less salty, so taste and adjust as needed.
Oyster sauce – This adds depth and makes the sauce taste more like a classic stir fry. If you don’t have it, use hoisin sauce, extra soy sauce, or coconut aminos. For the closest simple swap, replace it with 1 tbsp extra soy sauce or coconut aminos plus 1/2 tsp honey.
Tomato paste – This may sound a little unexpected in a stir fry, but it works so well. It adds richness, color, and helps the sauce cling to the chicken and cabbage. It won’t make the dish taste like tomato sauce, it just gives the sauce more body.
Honey – Just a small amount balances the salty and tangy flavors in the sauce. You can skip it for a lower-carb version, or use your favorite sugar-free honey or sweetener instead.
Rice vinegar or lemon juice – A little acidity brightens the sauce and keeps it from tasting too heavy. Rice vinegar gives it a more classic stir fry flavor, while lemon juice works perfectly if that’s what you have.
Cornstarch – Cornstarch helps the sauce thicken and coat everything nicely. For a lower-carb option, you can skip it and simmer the sauce a little longer, or use a tiny pinch of xanthan gum.
Black pepper and red pepper flakes – Black pepper adds warmth, and red pepper flakes give the stir fry a little heat. If you’re cooking for kids or prefer it mild, leave the red pepper flakes out.
Green onions – Optional, but I love adding them at the end for freshness and a little color.
How to Make Chicken and Cabbage Stir Fry
Stir fries cook quickly, so prepare the chicken and vegetables before heating the skillet. Having the sauce mixed and ready also prevents the chicken or garlic from overcooking while you measure the remaining ingredients.
Make the stir-fry sauce
In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, and water until smooth. Set it aside while you cook the chicken and vegetables.
I like mixing the sauce before I start cooking because stir fries move fast, and you don’t want to stop halfway through to measure everything.
Soften the cabbage
Heat the olive oil in a large skillet over medium-high heat. Add the chopped cabbage, cover, and cook for about 5 minutes, stirring once or twice, until it starts to soften.
Transfer the cabbage to a plate and set it aside. This little step helps the cabbage cook evenly without turning watery or mushy later.
Cook the chicken
Add the chicken to the same skillet and season it with black pepper, red pepper flakes, and salt if needed. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is no longer pink and starts to get lightly browned.
I like using chicken thighs because they stay juicy, but chicken breast works too. Just try not to overcook it.
Add flavor
Stir in the butter and tomato paste, then cook for about 1 minute. The tomato paste will darken slightly and coat the chicken, which gives the sauce more depth and makes the whole stir fry taste richer.
Add the onion and bell pepper, then cook for 3 to 4 minutes, until they begin to soften. Stir in the garlic and cook for about 30 seconds, just until fragrant.
Add the sauce and cabbage
Pour in the prepared sauce and stir until the chicken and vegetables are coated. Let it cook for 2 to 3 minutes, or until the sauce thickens slightly.
Return the cabbage to the skillet and toss everything together. Cook for another 3 to 5 minutes, until the cabbage is tender but still has a little bite.
Serve
Remove from the heat and top with green onions if you like. Serve it on its own for a lighter high-protein meal, or spoon it over rice, noodles, or cauliflower rice for something more filling.
Tips for the Best Chicken Cabbage Stir Fry
- Prepare all the ingredients before you begin cooking. The recipe moves quickly once the skillet is hot.
- Use a large skillet so the chicken browns instead of steaming.
- Cut the chicken into similar-sized pieces for even cooking.
- Do not shred the cabbage too finely unless you want it very soft.
- Cook the garlic for only about 30 seconds before adding the sauce.
- If the sauce becomes too thick, add one or two tablespoons of water.
- If using pre-shredded cabbage, reduce the cooking time because the thinner pieces soften faster.
- Slightly undercook the cabbage when preparing the recipe for meal prep.
Easy Variations
Use coleslaw mix: Pre-shredded cabbage or bagged coleslaw mix saves preparation time. Because it is cut more finely, it will cook faster than chopped cabbage.
Add more vegetables: Mushrooms, carrots, broccoli, snap peas, or zucchini can be added. Avoid crowding the skillet, or the vegetables may release too much water.
Change the protein: Thinly sliced beef, pork, turkey, or shrimp can replace the chicken. Cooking time will vary depending on the protein you choose.
Make it spicier: Add more red pepper flakes, chili garlic sauce, or Sriracha to the prepared sauce.
Make it lower in carbohydrates: Leave out the honey, replace the cornstarch with a small pinch of xanthan gum, and serve the stir fry with cauliflower rice.
How To Store
This chicken and cabbage stir fry is great for meal prep because the flavors get even better as they sit. Let the stir fry cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.
To reheat, warm it in a skillet over medium heat for a few minutes, stirring often, until heated through. You can also microwave it in short intervals, but I prefer the skillet because it keeps the cabbage from getting too soft.
If you’re making this ahead, I recommend slightly undercooking the cabbage so it still has a little bite after reheating.
Chicken and Cabbage Stir Fry FAQs
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast creates a slightly leaner high-protein chicken stir fry. Cut it into evenly sized pieces and cook it only until it reaches 165°F or 74°C, since it can dry out faster than chicken thighs.
Can I use coleslaw mix in chicken stir fry?
Yes. Bagged coleslaw mix is a quick substitute for chopped green cabbage. Add it later in the cooking process and reduce the cooking time because the thin pieces soften quickly.
How do I keep cabbage crisp in stir fry?
Use a large skillet, avoid cutting the cabbage too finely, and do not cook it until completely soft during the first stage. It should finish cooking after you return it to the sauce.
Is chicken and cabbage stir fry low carb?
It can fit into a lower-carb meal depending on the ingredients and serving size. For a low-carb chicken cabbage stir fry, leave out the honey, replace the cornstarch with xanthan gum or reduce the sauce naturally, and serve it without rice or noodles.
What can I use instead of oyster sauce?
Replace it with one tablespoon of additional soy sauce or coconut aminos. Hoisin sauce can also work, but it is sweeter, so reduce or omit the honey in the sauce.
If you are looking for another complete meal made with chicken and cabbage, try my creamy Chicken Alfredo Cabbage Bake. It uses similar everyday ingredients but has a completely different creamy, baked finish.
More Easy Cabbage Dinners
If you have another head of cabbage to use, try my high-protein cabbage lasagna for a family dinner or this one-pan Cajun beef and cabbage skillet when you want something with a little more heat.
You can also browse all my cabbage dinner ideas for soups, skillet meals, casseroles, and low-carb pasta swaps.
Chicken and Cabbage Stir Fry
Description
Ingredients
- 1 1/2 pounds chicken thighs or chicken breast boneless, skinless, cut into bite-sized pieces
- 1 green cabbage medium, chopped, about 6 to 8 cups
- 1 onion medium, sliced
- 1 bell pepper medium, sliced
- 4 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp butter
- 3 tbsp soy sauce or coconut aminos
- 1 tbsp oyster sauce or 1 tbsp hoisin sauce, extra soy sauce, or coconut aminos
- 1 tbsp tomato paste
- 1 tsp honey
- 1 tsp rice vinegar or lemon juice
- 1 tsp cornstarch
- 1/4 cup water
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1/4 to 1/2 tsp salt optional, to taste
- Green onions for serving, optional
Instructions
- Slice the chicken into bite-sized pieces. Chop the cabbage, slice the onion and bell pepper, and mince the garlic.
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, cornstarch, and water until smooth. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the chopped cabbage, cover, and cook for about 5 minutes, stirring once or twice, until it starts to soften. Transfer the cabbage to a plate and set aside.
- Add the chicken to the same skillet. Season with black pepper, red pepper flakes, and salt if needed. Cook for 6 to 8 minutes, stirring occasionally, until the chicken is no longer pink and lightly browned.
- Stir in the butter and tomato paste. Cook for about 1 minute, stirring well, until the chicken is coated and the tomato paste darkens slightly.
- Add the onion and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for 30 seconds, just until fragrant.
- Pour in the prepared sauce and stir well. Cook for 2 to 3 minutes, or until the sauce thickens slightly and coats the chicken and vegetables.
- Return the cabbage to the skillet and toss everything together. Cook for another 3 to 5 minutes, until the cabbage is tender but still has a little bite.
- Remove from the heat and garnish with green onions if desired. Serve immediately on its own, over rice, noodles, or cauliflower rice.
Notes
- Chicken thighs stay extra juicy and flavorful, but chicken breast also works.
- Use a large skillet or wok so the cabbage has enough room to cook evenly.
- Don’t overcook the cabbage. It should be tender but still have a little bite.
- Add the garlic near the end so it doesn’t burn.
- For a lower-carb option, serve the stir fry on its own or over cauliflower rice.
- If you want to skip cornstarch, let the sauce simmer a little longer to reduce, or use a tiny pinch of xanthan gum.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
