Name: Crispy Chicken and Cabbage Stir-Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces; 1 medium head green cabbage, shredded or chopped; 2–3 cloves garlic, minced; 3 tbsp soy sauce (or tamari for gluten-free); 1 tbsp rice vinegar; 1 tbsp honey or brown sugar; 1 tsp sesame oil; 2 tbsp vegetable oil (or neutral oil) for frying; Salt and pepper, to taste; Green onions, sliced (for garnish); Red pepper flakes or chili paste (optional, for heat)

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Crispy Chicken and Cabbage Stir-Fry is one of my go-to meals when I need something quick, flavorful, and satisfying. It’s packed with tender, golden-brown chicken, caramelized cabbage, and a punchy sauce that brings everything together. I love how it comes together in one pan with minimal fuss—and it always delivers bold flavor and hearty texture.

Why You’ll Love This Recipe

I love how this dish takes humble ingredients like chicken and cabbage and transforms them into something truly crave-worthy. The chicken gets a beautiful crispy edge, and the cabbage softens while picking up those browned bits and sauce. It’s a perfect balance of savory, slightly sweet, and umami-rich flavor. I like that it’s fast enough for weeknights but tasty enough to serve to guests. Crispy Chicken and Cabbage Stir-Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Green cabbage (shredded or chopped)
Garlic
Soy sauce
Rice vinegar
Honey or brown sugar
Sesame oil
Vegetable oil or any neutral oil
Green onions (optional for garnish)
Red pepper flakes or chili paste (optional for heat)
Salt and pepper

Directions

I start by slicing the chicken into bite-sized pieces and seasoning it with a little salt and pepper.
I heat oil in a large skillet or wok over medium-high heat, then add the chicken in a single layer. I let it cook without stirring for a few minutes to get that nice crisp edge before flipping.
Once the chicken is cooked through and golden, I remove it from the pan and set it aside.
In the same pan, I add a bit more oil if needed, then toss in the cabbage. I cook it until it’s tender and starting to caramelize, about 5–7 minutes.
I stir in minced garlic and cook for another 30 seconds until fragrant.
I add the chicken back in and pour the sauce (made from soy sauce, rice vinegar, honey, and sesame oil) over the top.
I toss everything together and cook for another 1–2 minutes so the flavors meld.
I garnish with green onions or a sprinkle of red pepper flakes before serving.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prep and 20 minutes to cook—ready in just 30 minutes.

Variations

I sometimes swap cabbage for thinly sliced Brussels sprouts or bok choy for a change of texture.
For extra crunch, I add sliced bell peppers or carrots along with the cabbage.
I use chicken thighs when I want richer flavor, but breasts work great for a leaner option.
I’ve made a spicier version by adding sriracha or gochujang to the sauce.
For a lower-sodium version, I use low-sodium soy sauce and cut back on added salt.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it in a skillet over medium heat to keep the chicken crispy, or in the microwave if I’m short on time. If it seems a bit dry, I add a splash of water or soy sauce to loosen it up. Crispy Chicken and Cabbage Stir-Fry

FAQs

Can I make this stir-fry ahead of time?

Yes, I often prep the chicken and sauce ahead. It comes together quickly when I’m ready to cook, making it perfect for meal prep.

What kind of cabbage works best?

I usually use green cabbage because it softens nicely and holds up well during stir-frying. Napa cabbage also works if I want a lighter, more tender texture.

Is this dish gluten-free?

To make it gluten-free, I use tamari or coconut aminos instead of soy sauce and double-check all the condiments.

Can I add noodles or rice?

Definitely. I serve this over jasmine rice or toss in cooked rice noodles for a more filling meal. It’s super versatile.

What’s the best way to get the chicken crispy?

I make sure the pan is hot and don’t overcrowd it. Letting the chicken cook undisturbed for a few minutes helps it develop that crisp, golden crust.

Conclusion

Crispy Chicken and Cabbage Stir-Fry is one of those meals I never get tired of. It’s fast, flavorful, and packed with textures I love—from the crisp chicken to the tender cabbage and sticky-savory sauce. Whether I’m whipping up a weeknight dinner or meal prepping for the week, this dish always hits the mark.

Crispy Chicken and Cabbage Stir-Fry

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Crispy Chicken and Cabbage Stir‑Fry is a quick, savory one‑pan meal featuring golden, crispy chicken pieces and caramelized cabbage tossed in a tangy, umami sauce. Perfect for weeknights, it’s full of texture, flavor, and ease.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stir-Fry
Cuisine: Asian-inspired
Diet: Low Lactose

Ingredients

1 lb boneless, skinless chicken thighs or breasts, sliced into bite-sized pieces
1 medium head green cabbage, shredded or chopped
2–3 cloves garlic, minced
3 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tsp sesame oil
2 tbsp vegetable oil (or neutral oil) for frying
Salt and pepper, to taste
Green onions, sliced (for garnish)
Red pepper flakes or chili paste (optional, for heat)

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Instructions

Season chicken pieces lightly with salt and pepper.
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and let it cook undisturbed for a few minutes to form a crust, then flip and cook through until golden. Remove chicken to a plate.
Add the remaining 1 tbsp oil to the pan (if needed), then add cabbage. Stir-fry for 5–7 minutes until it softens and edges begin to caramelize.
Stir in minced garlic and cook another ~30 seconds until fragrant.
Return the cooked chicken to the pan. Pour the sauce (soy sauce, rice vinegar, honey, sesame oil) over everything.
Toss and stir to combine, cooking for another 1–2 minutes so the flavors meld and the sauce coats everything.
Garnish with green onions and red pepper flakes or chili paste if using. Serve hot.

Notes

Use thighs for more richness and better moisture; breasts make it leaner.
Don’t overcrowd the pan—cook in batches if necessary to maintain crispiness.
For a lower-sodium option, use low-sodium soy sauce or reduce the amount.
Swap cabbage for bok choy, napa cabbage, or shredded Brussels sprouts for variation.
If adding vegetables like bell pepper or carrot, toss them in along with cabbage.