This Chicken Cabbage Stir Fry is a fast, colorful weeknight dinner made with tender chicken, crisp cabbage, and a mix of fresh vegetables tossed in a savory homemade stir-fry sauce. Serve this easy dinner recipe with white rice or brown rice and enjoy a filling and complete meal.
A Quick Look at the Recipe
✅ Recipe Name: Chicken Cabbage Stir Fry
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~320 per serving (estimated)
🥣 Main Ingredients: Chicken breast, cabbage, broccoli, carrots, soy sauce
📖 Dietary Info: Naturally dairy-free and gluten-free with tamari
👌 Difficulty: Easy - one skillet, quick cooking, and simple homemade sauce
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Searing the chicken first builds rich flavor and gives the vegetables room to soften without steaming. Red and green cabbage add natural sweetness and vibrant color, while broccoli, onions, and carrots provide texture and crunch. The sauce thickens naturally with a bit of cornstarch, coating each ingredient in a glossy, flavorful finish without feeling heavy.
For more fast and flavorful meals like this, try our Sheet Pan Lemon Pepper Salmon or veggie-packed Korean Beef Bowls. If you're looking for another easy skillet option, our Cheesesteak Skillet is a great choice, or Fish Taco Bowls makes an alternative.
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- A Quick Look at the Recipe
- Why You'll Love this Chicken Cabbage Stir Fry:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chicken Cabbage Stir Fry:
- Recipe Notes & Tips:
- How to Store:
- Chicken Cabbage Stir Fry FAQs:
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- Chicken Cabbage Stir Fry
Why You'll Love this Chicken Cabbage Stir Fry:
Better than takeout: Fresh ingredients and homemade sauce make this dish flavorful and wholesome.
Colorful and nutritious: Loaded with vegetables for a vibrant, balanced meal.
Quick and easy: Ready in about 30 minutes, perfect for weeknight dinners.
Customizable: Use your favorite veggies or adjust the sauce sweetness and spice.
Meal prep friendly: Stores and reheats great for lunches throughout the week.
Key Ingredients:
- chicken breasts. Use boneless, skinless chicken breasts cut into even cubes for quick, uniform cooking. Chicken thighs also work for a juicier option.
- soy sauce. Provides the salty umami base, use low-sodium to better control flavor.
- rice vinegar. Adds tang and brightness that balances the sweet and savory elements.
- honey. Naturally sweetens the sauce; maple syrup or brown sugar can be used as substitutes.
- cornstarch. Thickens the sauce to a glossy, restaurant-style consistency.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-Free Option: Swap soy sauce for tamari or coconut aminos to keep this stir fry naturally gluten-free.
- Veggie Swaps: Use bell peppers, snap peas, zucchini, or mushrooms in place of, or in addition to, the broccoli and carrots.
- Cabbage Options: Green cabbage, red cabbage, or a coleslaw mix all work well in this recipe.
- Sweetener Choices: Replace honey with maple syrup or omit entirely for a lower-sugar version.
- Chicken Alternatives: Use ground chicken, turkey, or thinly sliced beef or pork. Tofu also works for a vegetarian option.
- Make It Spicy: Add red pepper flakes, sriracha, or chili garlic sauce to the stir fry sauce.
- Low-Carb Version: Serve the stir fry over cauliflower rice or enjoy it on its own.
How to Make Chicken Cabbage Stir Fry:
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
- In the same skillet, add onion, broccoli, and carrots. Cook for 5-6 minutes until tender. Add garlic and cook for 1 more minute.
- Stir in the shredded cabbage and cook for another 2-3 minutes until slightly wilted.
- In a small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, honey, ginger paste, and cornstarch until smooth.
- Pour the sauce into the skillet and stir until it begins to thicken, about 2-3 minutes.
- Add the cooked chicken back to the skillet and toss to coat in the sauce.
- Serve warm over rice or noodles and garnish with sesame seeds or sliced green onions if desired.
Recipe Notes & Tips:
- Cook chicken first: Browning the chicken before adding vegetables locks in flavor and keeps it juicy.
- Don't overcook the vegetables: Keep them slightly crisp for the best texture and color.
- Mix the sauce separately: Whisking the cornstarch with the liquids ensures a smooth, lump-free consistency.
- Thicken gradually: Simmer the sauce until glossy, it will continue to thicken as it cools.
- Adjust sweetness and salt: Add more honey for a sweeter sauce or a splash of soy sauce for a saltier flavor.
- Use fresh ginger and garlic: They give a stronger, more vibrant flavor than powdered versions.
- Make it spicy: Add a pinch of red pepper flakes or sriracha for a kick.
- Serving idea: Pair with jasmine rice, quinoa, or noodles for a complete meal.
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled teriyaki chicken and vegetables for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat until heated through, adding a splash of water if the sauce thickens too much.
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Chicken Cabbage Stir Fry FAQs:
While this chicken cabbage stir fry uses broccoli, carrots, onions, and a mix of red and green cabbage, you can easily add or swap in bell peppers, snap peas, mushrooms, zucchini, or bok choy. Stir fry recipes are flexible, use whatever vegetables cook quickly and pair well with soy-based sauces.
Cornstarch thickens the sauce for chicken cabbage stir fry by forming a glossy coating around the vegetables and chicken. If your sauce seems thin, simmer for another 1-2 minutes, or add an additional teaspoon of cornstarch mixed with a tablespoon of cold water.
Absolutely. To make chicken cabbage stir fry gluten-free, replace soy sauce with tamari or coconut aminos. All other ingredients, chicken, vegetables, spices, and thickener, are naturally gluten-free.
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Chicken Cabbage Stir Fry
Ingredients
- 1 pound chicken breast, cubed
- 1 tablespoon olive oil
- 2 cups red cabbage, shredded
- 1 cup green cabbage, shredded
- 1 cup onion, diced
- 1 ½ cups broccoli florets, chopped
- 1 cup shredded carrots
- ¼ cup soy sauce
- ¼ cup chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon ginger paste
- 1 tablespoon cornstarch
- 2 garlic cloves, minced
Instructions
- In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through. Remove and set aside.
- In the same skillet, add onion, broccoli, and carrots. Cook for 5-6 minutes until tender. Add garlic and cook for 1 more minute.
- Stir in the shredded cabbage and cook for another 2-3 minutes until slightly wilted.
- In a small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, honey, ginger paste, and cornstarch until smooth.
- Pour the sauce into the skillet and stir until it begins to thicken, about 2-3 minutes.
- Add the cooked chicken back to the skillet and toss to coat in the sauce.
- Serve warm over rice or noodles and garnish with sesame seeds or sliced green onions if desired.
Nutrition
Notes
- Cook chicken first: Browning the chicken before adding vegetables locks in flavor and keeps it juicy.
- Don't overcook the vegetables: Keep them slightly crisp for the best texture and color.
- Mix the sauce separately: Whisking the cornstarch with the liquids ensures a smooth, lump-free consistency.
- Thicken gradually: Simmer the sauce until glossy, it will continue to thicken as it cools.
- Adjust sweetness and salt: Add more honey for a sweeter sauce or a splash of soy sauce for a saltier flavor.
- Use fresh ginger and garlic: They give a stronger, more vibrant flavor than powdered versions.
- Make it spicy: Add a pinch of red pepper flakes or sriracha for a kick.
- Serving idea: Pair with jasmine rice, quinoa, or noodles for a complete meal.
Janet Blackmore says
I had a hot BBQ chook (ok, chicken for all you non-Aussies!) so did it all and then added the pulled poultry just prior to serving.. It was absolutely totally delicious and have shared the recipe with vegan grand-daughter. Thanks heaps for a new idea with our favourite flesh.
Roche Woodworth says
Hi Janet! Thank you so much for the wonderful feedback - we are happy you enjoyed the recipe!:)
Yvonne says
Simple, but delicious. The cabbage is almost like noodles - love it!
Lin says
This recipe sounds incredible, but when you mention, "6 servings", what size is the serving?
Thanks !
Roche Woodworth says
Hi Lin! Sorry for not getting back to you sooner. In my experience, one serving was just about 2 cups per person. Hope that clears things up for you. Let me know how it turns out if you do give it a try! 🙂
Patricia Bowden LATSON says
Sounds great. Making this tonight.