When I need a fast, wholesome dinner that uses what I already have in the fridge, this stir-fried chicken and cabbage is the first thing that comes to mind.
It’s loaded with juicy chicken, crisp-tender cabbage, and sweet bell peppers, all tossed in a savory soy-based sauce that comes together in minutes.
Whether it’s meal prep or just a weeknight dinner rush, this one-skillet stir-fry saves the day.
Why You’ll Love This Recipe
Quick and easy – It’s on the table in about 30 minutes.
One pan, less mess – Just a single skillet means fast cleanup.
Packed with veggies – Cabbage, carrots, onions, and peppers in every bite.
Savory and satisfying – Soy sauce, garlic, and sesame oil make it flavorful.
Totally flexible – Customize it with your favorite proteins or veggies.
Ingredient Highlights
Chicken breast – Diced and marinated for flavor and tenderness.
Cabbage – Shredded or chopped; adds crunch and bulk.
Bell pepper – Any color works; brings sweetness and color.
Carrot – Julienne-cut for color and texture.
Onion & garlic – Essential aromatics to build depth.
Soy sauce + oyster sauce – A bold umami base.
Sesame oil – Nutty finish that makes it restaurant-worthy.
Butter – Adds richness during stir-frying.
Cornstarch slurry (optional) – Helps thicken the sauce.
Red pepper flakes – Optional heat, to taste.
Green onions – For freshness and color on top.
Pro Tips Before You Start
Prep all ingredients before cooking – Stir-fries cook fast.
Slice evenly – Uniform cuts help everything cook at the same time.
Use a hot skillet or wok – High heat gives the best flavor and texture.
Don’t skip sesame oil – Add at the end for big flavor.
Add the slurry only if you want a thicker sauce – Totally optional.
How to Make Stir-Fried Chicken and Cabbage
Step 1: Marinate the Chicken
In a bowl, combine soy sauce, sesame oil, and a pinch of black pepper.
Add the diced chicken and toss to coat. Let it marinate while you prep the vegetables.
Step 2: Mix the Stir-Fry Sauce
In a separate small bowl, whisk together more soy sauce, oyster sauce (if using), salt, black pepper, red pepper flakes (optional), and the cornstarch slurry (if using). Set it aside.
Step 3: Cook the Chicken
Heat butter in a large skillet or wok over medium-high heat.
Add the marinated chicken and stir-fry for 4–5 minutes, until golden and cooked through.
Transfer the chicken to a plate.
Step 4: Sauté the Aromatics
In the same pan, add more butter if needed.
Sauté the sliced onions and minced garlic for about 2 minutes, until fragrant.
Step 5: Add the Vegetables
Add chopped cabbage, bell pepper slices, and julienned carrot to the pan.
Stir-fry for about 5–6 minutes, until tender-crisp but still vibrant.
Step 6: Return Chicken and Add Sauce
Add the cooked chicken back into the skillet.
Pour in the sauce and toss everything together.
Cook for another 2–3 minutes until everything is well-coated and the sauce thickens slightly.
Step 7: Finish and Serve
Garnish with freshly chopped green onions.
Taste and adjust seasoning if needed.
Serve hot with rice or your favorite base.
What to Serve It With
Steamed jasmine rice – Soaks up the sauce beautifully.
Rice noodles – Great gluten-free option.
Fried rice – Add leftovers for a whole new dish.
Lettuce cups – Wrap for a fresh, low-carb option.
Variations & Substitutions
Use chicken thighs – Juicier and more forgiving than breast.
Swap the protein – Try tofu, shrimp, or pork.
More veggies – Add mushrooms, broccoli, or snap peas.
Spicy version – Add sriracha or chili oil to the sauce.
No oyster sauce? – Substitute with hoisin or more soy sauce.
Low-sodium – Use low-sodium soy sauce or coconut aminos.
Storage & Leftovers
Refrigerate – Store in an airtight container up to 4 days.
Reheat – In a skillet over low heat or microwave until warm.
Freeze – Not recommended due to the cabbage texture.
Meal prep – Portion with rice for a week of healthy lunches.
FAQs
Can I use chicken thighs instead of breasts?
Yes! They’re juicier and cook well in stir-fries.
Do I have to use oyster sauce?
Not at all—it adds flavor, but soy sauce or hoisin work too.
Can I make this vegetarian?
Definitely. Tofu, tempeh, or chickpeas are great swaps.
What’s the best way to cut cabbage?
Roughly chop or shred—it cooks down quickly.
Is the cornstarch slurry necessary?
No, it’s optional. Use it if you like a thicker, glossier sauce.
What kind of pan works best?
A wok is traditional, but a large nonstick skillet also works well.
Can I make this ahead?
Yes! It reheats beautifully for lunches or dinners.
Final Thoughts
This stir-fried chicken and cabbage is one of those dependable weeknight wonders.
It’s nourishing, flavorful, and endlessly flexible with whatever veggies you’ve got on hand.
From skillet to plate in 30 minutes or less—it’s a recipe you’ll come back to over and over.
Stir-Fried Chicken and Cabbage
Ingredients
- 1 tbsp butter
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 lb chicken breast diced
- 2 cups cabbage chopped
- 1 bell pepper sliced
- 1 carrot julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes optional
- 1 tsp cornstarch + 2 tbsp water optional slurry
- Green onions for garnish
Instructions
- Marinate chicken in 1 tbsp soy sauce, 1 tsp sesame oil, and black pepper for 10–15 minutes.
- Mix the remaining soy sauce, oyster sauce, salt, pepper, red pepper flakes, and cornstarch slurry in a bowl.
- Cook chicken in butter over medium-high heat until golden, 4–5 minutes. Remove and set aside.
- In same skillet, sauté onion and garlic for 2 minutes.
- Add cabbage, bell pepper, and carrot. Stir-fry 5–6 minutes.
- Return chicken, add sauce, and cook 2–3 minutes more.
- See full steps with tips & photos → https://mischacrossing.com/stir-fried-chicken-and-cabbage/
Notes
- Swap cabbage for bok choy or napa cabbage for a different texture.
- To make it gluten-free, use tamari instead of soy sauce and skip oyster sauce.
- Leftovers keep in the fridge for up to 2 days; reheat gently to avoid overcooking the veggies.
