Introduction

This sautéed chicken and cabbage stir-fry is a quick and tasty meal perfect for busy weeknights. Packed with vibrant flavors and simple ingredients, it offers a satisfying balance of protein and vegetables. Enjoy it on its own or paired with rice or noodles for a complete dinner.

The image shows a white bowl filled with a stir-fry dish made of wide, flat noodles mixed with pieces of cooked chicken, sliced red and orange bell peppers, and chopped green onions. The noodles are glossy and light brown in color, coated with a shiny sauce. The chicken pieces are light golden brown, tender, and mixed evenly with the vegetables and noodles. Small green onion pieces are sprinkled on top, adding a fresh green contrast. The white bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, sliced thinly (about 1 lb total)
1 small head cabbage, shredded (about 4–5 cups)
1 tbsp olive oil (or avocado oil for high-heat cooking)
1 medium onion, chopped
2 cloves garlic, minced
½ tsp grated ginger (optional – adds depth and warmth)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil (add at the end for best aroma)
Salt and black pepper, to taste
Optional: 2 tbsp toasted sesame seeds for garnish
Optional: 1 tbsp chopped green onions for garnish

Instructions

Step 1: Heat olive oil in a large skillet or wok over medium heat. Add the thinly sliced chicken breasts and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Season lightly with salt and pepper as it cooks. Remove chicken and set aside.
Step 2: In the same skillet, add a bit more oil if needed. Toss in chopped onion and sauté for 2–3 minutes until softened. Stir in minced garlic and grated ginger (if using), cooking for another minute until fragrant but not burnt.
Step 3: Add the shredded cabbage to the pan and toss well to coat in the aromatics. Cook for 5–7 minutes, stirring often, until cabbage is just wilted but still slightly crisp. Avoid overcooking to keep it vibrant with a little bite.
Step 4: Return the cooked chicken to the skillet. Pour in soy sauce and sesame oil. Stir everything together so the flavors blend. Cook for 2 more minutes to let everything warm through and absorb the flavors.
Step 5: Taste and season again with salt and pepper if needed. Sprinkle with toasted sesame seeds and chopped green onions for garnish, if desired.
Step 6: Serve warm as a quick main dish over steamed rice, quinoa, noodles, or enjoy on its own for a low-carb option. Perfect for lunch, dinner, or meal prep!

Tips & Variations

For extra crunch, add sliced bell peppers or snap peas during the cabbage step.
Use tamari instead of soy sauce for a gluten-free version.
Add a splash of rice vinegar or a pinch of chili flakes for tanginess or heat.
To save time, prepare the chicken and vegetables ahead and stir-fry when ready.
Swap chicken for tofu or shrimp to vary your protein.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to keep the cabbage from becoming soggy.

How to Serve

The image shows a black wok filled with a stir fry dish. The dish has three main layers: the bottom layer is small green onion pieces and chopped light green bok choy leaves with some crisp white stems; the middle layer has bright orange carrot slices cut into long strips; the top layer has light brown cooked chicken pieces with a glossy sauce coating, mixed evenly with the vegetables. The wok is placed on a stove with a white marbled textured surface visible around it. A wooden spatula rests inside the wok, stirring the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cabbage for this recipe?

Yes, pre-shredded cabbage works well and can save time. Just ensure it is fresh and crisp for the best texture.

What can I serve with this stir-fry?

This dish pairs nicely with steamed rice, quinoa, noodles, or even cauliflower rice for a low-carb option. It also works well as a filling for lettuce wraps.