Chicken and Cabbage Stir-Fry

Chicken and cabbage stir-fry. Super easy to make but oh-so delicious. Melt-in-your-mouth chicken and crisp-tender cabbage in a no-nonsense, flavorful sauce. This is a fast dinner idea that you can make in less than 25 minutes, using only simple, budget-friendly ingredients.

If you love a fast stir-fry, try out my Fiery beef with scallions, Easy chili chicken or Shrimp with onions.

Why you’ll love this recipe

This stir-fry is your friend for busy nights. It’s fast, budget-friendly, and made with pantry staples, while still being super tasty. Plus, it’s highly customizable. Swap chicken for pork belly, add bell peppers, and serve alongside rice or noodles.

For tender and juicy chicken, we slice it into thin strips and marinate it briefly. The combination of cabbage with scallions, garlic, and ginger packs a ton of flavor when stir-fried at high temperatures. Put these ingredients together, and you have a real winner of a dish.

The most time-consuming part of making a stir-fry is the preparation. So, we set up all of our ingredients before we start cooking. Once that’s done, you won’t need to stand at the stove for longer than 15 minutes to make this delicious stir-fry. Seriously!

If you want to spice things up, add a pinch of chili flakes, use some chopped fresh chilis, or drizzle the finished dish with chili oil.

How to make cabbage stir-fry with chicken

Here’s how we make it: first, we heat the wok until it’s steaming hot and give the chicken a really good sear. After removing the chicken from the wok, we add the cabbage and stir-fry it for a couple of minutes, along with garlic, ginger, and scallions. Finally, we pour in the ingredients to create the sauce. Once that’s done, we return the chicken to the wok, give it a good toss to blend the aromas. And just like that, it’s done!

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

Cabbage and chicken stir-fry ingredients

• Chicken fillets: While skinless, boneless chicken breasts are an obvious choice, don’t hesitate to experiment with alternatives like skinless/boneless chicken thighs, turkey, beef, shrimp or pork tenderloin for a unique twist.
• Green cabbage: When stir-fried in oil, it becomes buttery and tender-crisp, imparting a delightful texture to your dish. Opt for whole cabbage rather than pre-cut for the best result, though Chinese cabbage can also be a great substitute. 
• Garlic, ginger, and scallions: Serve as the flavor makers, adding depth and complexity to your stir-fry.
• Vegetable oil: The go-to choice for frying, providing a neutral base for cooking.
• Low-sodium soy sauce: Infuses your stir-fry with a savory saltiness, elevating it into a flavor sensation.
• Sesame oil: A must for this recipe, bringing in a nutty touch that enhances the overall flavor profile.
• Mirin: Balances the soy sauce, imparting a sweet-tangy note that harmonizes with the other ingredients.
• Brown sugar: Is added to enhance the flavors, rounding out the dish with a subtle sweetness.

Helpful tips

• For added texture and flavor variety, consider sprinkling sesame seeds, cashews or peanuts over your stir-fry.
• Boost both, color and nutrition, by adding a red bell pepper or bok choy into your dish.
• Pair your stir-fry with steamed rice, fried rice or noodles—whatever suits your preference!
• If you prefer a saucier dish, double the ingredients for the sauce and add an extra teaspoon of cornstarch to achieve the desired consistency.
• Stir-frying is a speedy cooking method. With everything chopped and ready to cook, you’ll only need 10 minutes at your stovetop, it’s a perfect solution for busy days!
• Ensure your ingredients keep moving in the wok to prevent sticking and achieve that ideal crisp-tender texture.
• For the best stir-fry results, use a wok or a wide pan set over high heat to work your culinary magic. Avoid overcrowding the pan—go batch by batch if necessary.
• If you have leftover cabbage, try my Fried cabbage with sausage recipe.

Storage tips

• Fridge: Your stir-fry remains delicious for up to 2 days in the fridge. During this time, the chicken absorbs even more of the flavorful sauce, making it perfect for a flavor-packed lunch. Simply reheat it on the stove over medium high when you’re ready to enjoy.
• Freezer: For longer-term storage, store your stir-fry in airtight containers in the freezer, where it can last for up to 3 months. Keep in mind that while the flavors will remain intact, the crunchy texture of the cabbage may slightly soften over time.