Quick Chicken Cabbage Stir-Fry

When I want a healthy, quick dinner that doesn’t sacrifice flavor, I turn to this Quick Chicken Cabbage Stir-Fry. It’s light yet filling, packed with crisp vegetables and tender chicken, all tossed in a savory sauce with garlic, ginger, and a touch of sesame oil. The best part? It all comes together in one pan and in under 30 minutes.

Whether I’m cooking for a busy weeknight or looking for a low-carb meal that satisfies, this stir-fry never fails to hit the spot.

Why You’ll Love This Recipe

This stir-fry is one of my favorites because it checks every box: fast, nutritious, and full of flavor. Here’s why I think you’ll love it too:

• Ready in 30 minutes or less

• Made in one pan—less cleanup

• Packed with lean protein and fresh veggies

• Easily customizable with different proteins or vegetables

• Naturally low in carbs and high in protein

Ingredients

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

• 2 tablespoons vegetable oil

• 1 pound boneless, skinless chicken breasts, sliced into thin strips

• 4 cups green cabbage, shredded

• 1 bell pepper, sliced (any color)

• 2 carrots, julienned

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 3 tablespoons soy sauce

• 1 tablespoon oyster sauce (optional)

• 1 teaspoon sesame oil

• Salt and pepper to taste

• 2 green onions, sliced (for garnish)

Directions

1. Cook the chicken
   I heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, I add the sliced chicken and season with salt and pepper. I cook it for about 5–7 minutes, stirring often, until the chicken is cooked through and lightly golden.

2. Add garlic and ginger
   I stir in the minced garlic and ginger, letting them cook for about 30 seconds until fragrant. This step brings so much flavor to the dish.

3. Add the vegetables
   I toss in the cabbage, bell pepper, and carrots. Then I stir-fry everything together for about 3–5 minutes, just until the veggies are tender but still a little crisp.

4. Add sauces
   I pour in the soy sauce and oyster sauce (if I’m using it), and drizzle in the sesame oil. I give everything a good toss to combine and let it heat through for another 1–2 minutes.

5. Finish and garnish
   Once everything is hot and coated in the sauce, I remove the skillet from heat and sprinkle over the green onions. Then it’s ready to serve!

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 15–20 minutes to cook, so I have it on the table in just under 30 minutes.

Variations

• Marinated chicken: I sometimes marinate the chicken in soy sauce, garlic, and ginger for 30 minutes for deeper flavor.

• Tofu or shrimp: Swapping the chicken with tofu or shrimp gives this stir-fry a fresh twist.

• Add more vegetables: I like adding broccoli, snap peas, or mushrooms when I want extra greens and crunch.

• Spicy version: I toss in some red pepper flakes or a dash of sriracha for heat.

• Low-sodium: I use low-sodium soy sauce to control the saltiness.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it up in a skillet over medium heat or microwave it for 1–2 minutes. I sometimes add a splash of water or soy sauce to refresh the flavor.

I don’t recommend freezing it since the vegetables can lose their crispness, but if I do, I reheat it quickly in a hot pan to help bring back some texture.

FAQs

Can I make this dish ahead of time?

Yes, I often prep the chicken and vegetables ahead and keep them in the fridge. That way, when it’s time to cook, everything comes together in minutes.

Is this recipe keto-friendly?

It’s naturally low in carbs, with about 10g of net carbs per serving, making it a great option for those following a keto or low-carb plan.

What kind of cabbage works best?

I use green cabbage, but Napa or savoy cabbage also work beautifully and give the dish a slightly different texture.

Can I use chicken thighs instead of breasts?

Definitely. Chicken thighs are a bit juicier and work well in stir-fries. I just make sure to slice them thin so they cook quickly.

What should I serve with this stir-fry?

I usually serve it as-is for a low-carb meal, but it’s also great over rice, quinoa, or noodles if I want something more filling.

Conclusion

This Quick Chicken Cabbage Stir-Fry is one of those recipes I can always count on—simple, satisfying, and so easy to customize. It’s a perfect weeknight dinner that hits the spot without taking hours in the kitchen. Once I made it the first time, it quickly earned a spot in my regular rotation. Give it a try, and I think you’ll see why!

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