Introduction & Inspiration

Whenever I need a fast, healthy meal that still feels hearty and satisfying, this Chicken Cabbage Stir Fry is my answer. It’s packed with fresh flavors, juicy chicken, and tender-crisp cabbage, making it a dish that hits the spot every time. Plus, it comes together so quickly that it’s perfect for those nights when time is tight.

Nostalgic Appeal

Stir-fries always bring me back to my childhood kitchen, where quick, sizzling meals were a staple during busy weekdays. The smell of garlic and ginger hitting a hot pan instantly takes me back to simpler times.

This Chicken Cabbage Stir Fry captures that same cozy feeling but with a modern, lighter twist that still feels just as comforting and nostalgic.

Homemade Focus

Making stir fry at home is one of the easiest ways to keep your meals fresh, healthy, and tailored exactly to your taste. You get to choose the quality of the chicken, the crispness of the cabbage, and control the amount of sauce and seasoning.

Homemade also means no mystery ingredients, no extra oils, and just pure, clean flavors that you can trust and enjoy every single time.

Flavor Goal

The goal for this Chicken Cabbage Stir Fry was to create a light but flavorful dish that’s packed with juicy chicken, sweet and tender cabbage, and a savory, slightly garlicky sauce.

The soy sauce adds a rich umami base, while ginger and garlic deliver a punch of aromatic goodness. A sprinkle of sesame seeds and a dash of red pepper flakes take the whole dish up a notch with a toasty, slightly spicy finish.

Ingredient Insights

Every ingredient in this stir fry brings balance and depth. Boneless chicken provides lean, satisfying protein without weighing the dish down.

Fresh green cabbage or napa cabbage brings a tender crunch and a slightly sweet flavor. Green onions add a crisp bite and a pop of color.

Ginger and garlic create a foundation of warm, inviting aroma and taste. A splash of soy sauce deepens the flavors, while optional sesame oil and chili flakes add complexity and a hint of spice.

Essential Equipment

To pull off this quick stir fry, you’ll need just a few simple tools:

A large skillet or wok
A sharp knife for chopping
Cooking chopsticks or a spatula for stir-frying
A small bowl for mixing sauce if preferred

No fancy gadgets required — just everyday kitchen essentials.

Ingredients with Measurements

For the Stir Fry:

2-3 green onions (bulb and stalks separated and sliced)
8.5 ounces boneless chicken
1 inch fresh ginger, chopped
2-3 garlic cloves, minced
⅓ small head green or napa cabbage, shredded
1 tablespoon oil (vegetable, canola, or sunflower)
2 tablespoons soy sauce (regular thin type)
¼ cup water (omit if using napa cabbage)

To Garnish:

Sesame seeds or a drizzle of sesame oil
Red chili pepper flakes

Step-by-Step Instructions

Gather and prepare all your ingredients first. Slice the green onion, keeping the bulb and stalks separate, shred the cabbage, chop the ginger and garlic, and cut the chicken into bite-sized pieces.

Heat the oil in a large skillet or wok over high heat. Add the sliced green onion bulbs and stir-fry quickly until fragrant.

Toss in the chopped ginger and garlic. Stir-fry for about a minute, reducing the heat slightly to avoid burning.

Add the shredded cabbage and stir over high heat. Cook for about 2 minutes until the cabbage softens and takes up less space in the pan.

Pour the soy sauce and water over the cabbage. Stir everything together and cook for another 2–3 minutes until the cabbage is tender and most of the liquid has evaporated.

Move the cabbage aside in the pan and add the chicken pieces into the center. Stir-fry the chicken until it’s browned and cooked through on all sides.

Mix the cabbage back over the chicken and stir everything together. Cook just until the chicken is fully done and the cabbage is tender-crisp.

Remove the pan from heat. Sprinkle with sesame seeds or drizzle with sesame oil and a few red chili flakes if you like some heat.

Top with the reserved green onion stalks before serving hot.

Troubleshooting

If your cabbage releases too much water, simply cook it a bit longer on high heat to let the excess moisture evaporate.

To avoid dry chicken, make sure not to overcook it — once it’s browned and no longer pink, it’s ready.

If using napa cabbage, skip adding extra water as it naturally releases more moisture while cooking.

Tips and Variations

Swap chicken for thinly sliced beef or shrimp for a different twist.

Use napa cabbage for a softer, sweeter stir fry. Add in extra veggies like carrots, bell peppers, or snap peas for more color and crunch.

Double the sauce ingredients if you prefer a saucier stir fry to serve over steamed rice.

Add a handful of toasted cashews or almonds for a delightful crunch.

Serving and Pairing Suggestions

Serve this Chicken Cabbage Stir Fry on its own for a low-carb meal that’s light yet filling.

It’s also fantastic served over jasmine rice, brown rice, or even quinoa for a heartier option.

Pair it with a miso soup or a simple cucumber salad for a complete Asian-inspired meal.

Nutritional Information

This stir fry is naturally low in carbs, high in protein, and packed with fiber and vitamins from the cabbage.

By using minimal oil and fresh, whole ingredients, it’s a nourishing meal that supports healthy eating without sacrificing flavor.

Chicken Cabbage Stir Fry Recipe

Author: Jessica

Print Recipe

Description

This easy Chicken Cabbage Stir Fry is a healthy and flavorful dinner option, ready in just 20 minutes. Perfect for busy nights when you need something delicious, light, and satisfying!

Ingredients

Scale

For the Stir Fry:

2–3 green onions (bulb and stalks separated and sliced)
8.5 ounces boneless chicken
1 inch fresh ginger, chopped
2–3 garlic cloves, minced
⅓ small head green or napa cabbage, shredded
1 tablespoon oil (vegetable, canola, or sunflower)
2 tablespoons soy sauce (regular thin type)
¼ cup water (omit if using napa cabbage)

To Garnish:

Sesame seeds or a drizzle of sesame oil
Red chili pepper flakes

Instructions