Chicken Cabbage Stir-Fry

A quick, flavorful, high-protein stir-fry made with tender chicken, crunchy cabbage, colorful vegetables, garlic, ginger, and a savory soy-based sauce. Perfect for a healthy weeknight dinner or meal prep.

Ingredients
Chicken & Vegetables
1 lb (450 g) boneless, skinless chicken breast, thinly sliced
4 cups green cabbage, shredded
1 bell pepper, thinly sliced
2 carrots, julienned
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp vegetable or avocado oil, divided
2 green onions, sliced, optional
Stir-Fry Sauce
3 tbsp low-sodium soy sauce
1 tbsp oyster sauce, optional
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tsp honey or brown sugar, optional
½ tsp black pepper
¼ tsp red pepper flakes, optional
Optional Garnishes
Sesame seeds
Sliced green onions
Fresh cilantro
Lime wedges
Extra red pepper flakes
Instructions
1. Prepare the chicken

Pat the chicken dry and slice it thinly against the grain.

Place it in a bowl and toss with 1 tablespoon soy sauce and a pinch of black pepper. Let it sit for about 5–10 minutes while you prepare the vegetables.

2. Make the sauce

In a small bowl, whisk together:

Remaining soy sauce
Oyster sauce
Rice vinegar
Sesame oil
Honey or brown sugar, if using
Black pepper
Red pepper flakes

Set aside.

3. Heat the pan

Heat a large skillet, wok, or frying pan over medium-high to high heat.

Add 1 tablespoon of oil.

4. Cook the chicken

Add the sliced chicken in a single layer.

Cook for approximately 4–6 minutes, stirring occasionally, until golden and cooked through.

Transfer the chicken to a plate.

5. Stir-fry the vegetables

Add the remaining tablespoon of oil to the same pan.

Add the carrots and bell pepper. Stir-fry for 2–3 minutes.

Add the shredded cabbage and cook for another 3–4 minutes, stirring frequently.

The cabbage should soften slightly while retaining some crunch.

6. Add garlic and ginger

Push the vegetables toward the sides of the pan.

Add garlic and ginger to the center and cook for about 30–60 seconds, until fragrant.

Mix everything together.

7. Return the chicken

Add the cooked chicken back to the skillet.

Pour the stir-fry sauce over everything.

Toss continuously for 2–3 minutes, allowing the sauce to coat the chicken and vegetables.

8. Finish

Turn off the heat and add sliced green onions if using.

Taste and adjust the soy sauce, pepper, or red pepper flakes as desired.

9. Serve

Serve hot on its own for a low-carb meal, or pair with steamed rice, cauliflower rice, quinoa, or noodles.

Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Cuisine: Asian-inspired
Approximate Nutrition

Estimated per serving when divided into 4 portions, without rice or noodles.

Calories: ~300 kcal
Protein: ~35 g
Fat: ~10 g
Carbohydrates: ~17 g
Fiber: ~5 g
Net Carbs: ~12 g
Sugar: ~8 g
Sodium: ~750 mg

Nutrition will vary depending on the soy sauce, oyster sauce, oil, and optional sweetener used.

Nut & Allergen Information
Nuts: No peanuts or tree nuts are required in the basic recipe.
Soy: Contains soy from soy sauce.
Shellfish: Oyster sauce may contain shellfish or mollusk ingredients depending on the brand. Check the label.
Sesame: Contains sesame if sesame oil or sesame seeds are used.
Gluten: Regular soy sauce and some oyster sauces contain wheat. Use gluten-free tamari and certified gluten-free oyster sauce if needed.
Dairy: Naturally dairy-free.
Eggs: Naturally egg-free.
Nut-free: Use nut-free oils and check packaged sauces for cross-contact if cooking for someone with a severe allergy.
Tips for the Best Stir-Fry
Slice the chicken thinly and evenly so it cooks quickly.
Use a large skillet or wok so the vegetables can stir-fry rather than steam.
Don’t overcook the cabbage—it should remain slightly crisp.
Cook the chicken separately first to get better browning.
Fresh ginger gives much more flavor than powdered ginger.
For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir it into the sauce before adding it to the pan.
Easy Variations
Spicy Chicken Cabbage Stir-Fry

Add 1–2 teaspoons chili garlic sauce or Sriracha.

Chicken & Broccoli

Replace part of the cabbage with broccoli florets.

Sweet & Savory

Add small pieces of pineapple and use a little extra honey.

Beef Version

Replace chicken with thinly sliced flank steak or sirloin.

Shrimp Version

Replace chicken with peeled, deveined shrimp. Shrimp only need about 2–3 minutes to cook.

Low-Carb Version

Skip honey, serve without rice, and use cauliflower rice or extra vegetables.

Q&A

Q: Can I make this ahead of time?
Yes. Store it in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I freeze chicken cabbage stir-fry?
Yes, although the cabbage may become softer after thawing. Freeze in airtight portions for up to 2–3 months.

Q: Can I use red cabbage?
Absolutely. You can use all red cabbage or combine red and green cabbage.

Q: Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are excellent and tend to stay juicier than breast meat.

Q: Can I make this without oyster sauce?
Yes. Simply omit it and add a little extra soy sauce. You can also use vegetarian mushroom-oyster sauce.

Q: How can I make it gluten-free?
Use gluten-free tamari and verify that your oyster sauce and other packaged ingredients are certified gluten-free.

Q: Is this keto-friendly?
It can fit a low-carb or keto-style meal when you omit the honey and serve it without rice or noodles. Check your sauce labels for added sugar.

Q: Why is my stir-fry watery?
Cabbage releases water as it cooks. Use high heat, avoid overcrowding the pan, and don’t cook the cabbage too long.

Q: Can I add other vegetables?
Yes! Broccoli, mushrooms, zucchini, snap peas, bok choy, spinach, and bean sprouts all work well.