This Chicken Cabbage Stir Fry is a quick, healthy, and flavorful dish perfect for busy weeknights. Packed with tender chicken, crisp vegetables, and a light savory sauce, this recipe delivers a satisfying meal in under 30 minutes.
Why You’ll Love This Recipe
This Chicken Cabbage Stir Fry is simple, fast, and family-friendly. It uses everyday ingredients and comes together in one pan, making cleanup easy. The balance of protein, fresh vegetables, and a light sauce makes it both nutritious and delicious. It’s also perfect for anyone looking for a low carb stir fry or a wholesome quick chicken dinner.
Ingredients
- 1/2 lb (225g) skinless chicken breast, cut into pieces
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon ground ginger
- 1 cup chicken broth
- 3 tablespoons vegetable oil, divided
- 1 shallot, chopped
- 1 bell pepper, cut into strips
- 4 cups shredded cabbage
- 1 medium carrot, cut into strips
- 1 1/2 cups frozen peas, thawed
- 1 scallion, sliced
- Sesame seeds, for garnish
Instructions
- In a bowl, mix cornstarch, lemon juice, soy sauce, ginger, and chicken broth. Add the chicken and marinate for 15 minutes.
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and stir fry for about 4 minutes until lightly browned. Transfer to a plate.
- Add the remaining oil to the same skillet. Sauté the shallot for 2–3 minutes.
- Add bell pepper, cabbage, and carrot. Stir fry for about 4 minutes until the cabbage softens slightly.
- Return the chicken to the pan and pour in the reserved marinade.
- Add peas and cook until the sauce thickens and the chicken is fully cooked.
- Garnish with scallions and sesame seeds. Serve hot.
This Chicken Cabbage Stir Fry pairs perfectly with rice or can be enjoyed on its own for a lighter meal.
Tips & Tricks
- Slice chicken thinly for faster cooking and better texture
- Don’t overcook cabbage; keep it slightly crisp for best flavor
- Use a wok for authentic stir fry results
- Add chili flakes or garlic for extra depth
- Substitute soy sauce with tamari for gluten-free option
Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Low carb option, dairy-free
Notes
- You can swap chicken breast with chicken thighs for a juicier result
- Add mushrooms or broccoli for extra vegetables
- Serve with jasmine rice, brown rice, or noodles
Nutrition (Approximate)
- Calories: 320 per serving
- Protein: 28g
- Carbohydrates: 18g
- Fat: 15g
FAQ
Can I make Chicken Cabbage Stir Fry ahead of time?
Yes, you can prepare it in advance and store it in the fridge for up to 3 days.
Is this recipe low carb?
Yes, this Chicken Cabbage Stir Fry is naturally low in carbs, especially if served without rice.
Can I freeze this stir fry?
Yes, but the cabbage texture may soften after thawing.
What other vegetables can I use?
Broccoli, snap peas, zucchini, and mushrooms work well.
Can I use pre-shredded cabbage?
Absolutely, it saves time and works perfectly.
Storage
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze for up to 2 months
- Reheating: Warm in a skillet over medium heat or microwave until heated through
Similar Recipes
HEALTHY Chicken Cabbage Stir Fry
Ingredients
- 1/2 lb 225g skinless chicken breast, cut into pieces
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons low sodium soy sauce
- 1/2 teaspoon ground ginger
- 1 cup chicken broth
- 3 tablespoons vegetable oil divided
- 1 shallot chopped
- 1 bell pepper cut into strips
- 4 cups shredded cabbage
- 1 medium carrot cut into strips
- 1 1/2 cups frozen peas thawed
- 1 scallion sliced
- Sesame seeds for garnish
Instructions
- In a bowl, mix cornstarch, lemon juice, soy sauce, ginger, and chicken broth. Add the chicken and marinate for 15 minutes.
- Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Remove chicken from marinade (reserve marinade) and stir fry for about 4 minutes until lightly browned. Transfer to a plate.
- Add the remaining oil to the same skillet. Sauté the shallot for 2–3 minutes.
- Add bell pepper, cabbage, and carrot. Stir fry for about 4 minutes until the cabbage softens slightly.
- Return the chicken to the pan and pour in the reserved marinade.
- Add peas and cook until the sauce thickens and the chicken is fully cooked.
- Garnish with scallions and sesame seeds. Serve hot.
- This Chicken Cabbage Stir Fry pairs perfectly with rice or can be enjoyed on its own for a lighter meal.
Notes
- You can swap chicken breast with chicken thighs for a juicier result
- Add mushrooms or broccoli for extra vegetables
- Serve with jasmine rice, brown rice, or noodles
Conclusion
This Chicken Cabbage Stir Fry is a reliable go-to for a quick, healthy, and satisfying meal. With simple ingredients and bold flavors, it’s perfect for weeknight dinners and meal prep alike. Once you try it, it will quickly become part of your regular rotation.