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!
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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.
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.
Do you need maple syrup? I like to add a little sweetener to balance the sweet and savory flavors. But honestly, you can leave it out completely. You can also use honey or agave if you prefer something a bit milder, or just add a light drizzle.
A fully savory version works just fine too - it just won't have that classic Asian-style flavor balance.
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.
- If you want to add some fun twist to this dish, try one of my Asian sauces instead.
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.
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Recipe Card
Easy Chicken and Cabbage Stir Fry
Ingredients
Method
- 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.
- 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
Nutrition
Video
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!
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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Sam
What would be a substitute for Maple syrup?
Julia
you can use honey or agave syrup (less sweet). But maple is for adding a perfect balance sweet vs savory. You can totally skip it ( or a drizzle) for all savory version. My last resort would be brown sugar but this wouldn't be healthy anymore.