I love making this easy stir-fry because it's quick (just 20 minutes), healthy, and full of flavor! It's the kind of meal that’s perfect for busy days. With chicken, veggies, and a tangy sauce, it’s a winner every time.
Plus, it’s super customizable—you can swap in whatever veggies you have on hand!
Chicken and Cabbage Stir Fry
Cabbage recipes are budget-friendly and so delicious! From my cabbage soup, Korean pancakes and Asian stir fry, this one-pan meal is sure to impress!
Can I use a different kind of cabbage? Yes, you can use green cabbage or even bok choy, though Napa cabbage gives the dish the best texture and flavor.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Ingredients
- Chicken breast or thighs – Choose chicken breast for a leaner option but thighs will have extra flavor!
- Fresh ginger – It gives the dish that warm zing that ground ginger can’t match.
- Napa cabbage – Super tender with a touch of sweetness, perfect for stir-fries. Regular green cabbage will work too!
- Carrot – Sweetness and crunch! I also love using grated sweet potatoes, so good!
- Garlic – The heart of the flavor! It makes the whole dish smell amazing.
- Chicken broth – Adds depth to the sauce, I use low-sodium for balance.
- Maple syrup – My secret ingredient! It brings a subtle sweetness to balance the savory.
- Lime juice – A fresh, tangy burst to tie everything together.
📋 You can find the full ingredient list in the Recipe Card below the article.
How to Make Easy Chicken and Cabbage Stir Fry
- Heat the oil: Add a tablespoon of olive oil (or avocado oil) to a large frying pan or wok over high heat.
- Cook the chicken: Once the oil is hot, add the chicken and season with salt and white pepper. Cook for about 3 minutes per side, until golden brown. Remove the chicken from the pan and set it aside, keeping the juices.
- Sauté the aromatics: Return the pan to the heat, then add the garlic and ginger. Add a drizzle of cooking oil if needed. Sauté for about 30 seconds, until fragrant.
- Add the veggies: Toss in the cabbage and carrots, stirring frequently. Cook for about 2 minutes until they’re tender-crisp.
- Make the sauce: In a small bowl, whisk together chicken broth, fish sauce, soy sauce, maple syrup, lime juice, and sesame oil.
- Combine everything: Return the cooked chicken to the pan and pour in the sauce. Stir everything together and cook for another 2 minutes.
- Serve and garnish: Remove from heat, top with green onions, and serve immediately.
Can I make this without fish sauce? Yes, if you’re not a fan, try substituting it with a bit of extra soy sauce or tamari.
Tips
- Use chicken thighs. For a juicier, more flavorful stir fry, substitute chicken thighs for the breast.
- Add more veggies. You can add snap peas, bell peppers, or even mushrooms to this stir fry for more variety.
- Make it gluten free. If you need a gluten-free soy sauce alternative, tamari or coconut aminos work beautifully.
- Try a different protein. This stir fry works great with shrimp, tofu, or even beef.
- Use fresh lime zest. If you have extra limes, add a little zest for an even brighter flavor.
What to Serve with Chicken and Cabbage Stir Fry
I love serving this stir fry with a simple side to complement the light flavors.
- Miso soup
- Kimchi, pickled daikon
- Serve with rice: Serve this stir fry over yellow rice or cauliflower rice for a complete meal
- Asian-style noodles: Try serving this stir fry over soba noodles or rice noodles for a heartier option
- Cucumber salad: Asian or Korean
Storing Leftovers
If you have leftover fresh cabbage, read my tips on how to store it so it lasts!
- To Store. Let the stir fry cool completely before transferring it to an airtight container. It will last up to 3 days in the refrigerator.
- To Freeze. Freeze in a freezer-safe container for up to 2 months. Reheat it in the microwave or on the stovetop.
- To Reheat. Reheat in a hot skillet for a couple of minutes, or microwave in 30-second intervals until heated through.
More Asian-Inspired Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Easy Chicken and Cabbage Stir Fry
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- 1 tablespoon olive oil, or avocado
- 1 pound chicken breast, or thigh meat sliced into thin strips
- ½ teaspoon fine sea salt
- ¼ teaspoon white pepper, or black
- 1 teaspoon ginger, grated
- 3 cups Napa cabbage, cut into about 2 inch size pieces
- 1 large carrot, sliced into matchsticks
- 2 cloves garlic finely, diced
- 2 tablespoons chicken broth
- 2 teaspoons maple syrup
- 1 teaspoon fish sauce
- 2 tablespoons light soy sauce
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon toasted sesame oil
- green onion, for garnish
INSTRUCTIONS
- Heat oil: Add a tablespoon of oil to a large frying pan or wok over high heat.1 tablespoon olive oil
- Cook the chicken: Once the oil is hot, add the chicken, season with salt and pepper, and cook for 3 minutes per side. Remove to a bowl with all the juices.1 pound chicken breast, ½ teaspoon fine sea salt, ¼ teaspoon white pepper
- Sauté aromatics: Return the skillet to the stove, add garlic and ginger, and sauté for 30 seconds until fragrant.2 cloves garlic finely, 1 teaspoon ginger
- Add veggies: Stir in the cabbage and carrots, cooking for 2 minutes while stirring frequently.3 cups Napa cabbage, 1 large carrot
- Make the sauce: In a small bowl, whisk together broth, fish sauce, soy sauce, maple syrup, lime juice, and sesame oil. Pour into the skillet.2 tablespoons chicken broth, 2 teaspoons maple syrup, 1 teaspoon fish sauce, 2 tablespoons light soy sauce, 1 teaspoon toasted sesame oil, 2 tablespoons freshly squeezed lime juice
- Finish cooking: Stir everything together and let cook for another 2 minutes.
- Serve: Garnish with green onions and enjoy!green onion
NOTES
- To Store. Let the stir fry cool completely before transferring it to an airtight container. It will last up to 3 days in the refrigerator.
- To Freeze. Freeze in a freezer-safe container for up to 2 months. Reheat it in the microwave or on the stovetop.
- To Reheat. Reheat in a hot skillet for a couple of minutes, or microwave in 30-second intervals until heated through.
- Read the full blog post for more tips!
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Comments
No Comments