Chicken Cabbage Stir Fry
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Tender chicken and crisp shredded cabbage tossed in a savory garlic-ginger sauce. A fast, budget-friendly, low-carb stir fry that is loaded with vegetables and big flavor.
By Mia HartwellUpdated October 9, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A budget-friendly, veggie-packed stir fry
- 36g of protein and only 16g of carbs per serving
- Loaded with cabbage for volume and fiber
- Ready in under 30 minutes
Chicken Cabbage Stir Fry
28 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 300kcal
- Protein
- 36g
- Carbs
- 16g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 8g
Step-by-Step Instructions
- 1
Whisk the soy sauce, honey, and rice vinegar together; mix the cornstarch and water separately.
- 2
Heat 1 tbsp sesame oil in a wok or large skillet over high heat. Cook the sliced chicken 5-6 minutes until browned and at 165°F (74°C). Remove.
- 3
Add the remaining oil and the cabbage and carrots; stir-fry 4-5 minutes until wilted but still slightly crisp.
- 4
Add the garlic and ginger and cook 30 seconds, then return the chicken.
- 5
Pour in the sauce and the cornstarch slurry and toss until glossy and thickened, about 1 minute.
- 6
Garnish with green onion and sesame seeds and serve.
Pro Tips for the Best Results
- Slice the chicken thinly so it cooks fast and stays tender.
- Keep the heat high and do not overcook the cabbage — leave a little crunch.
- A bagged coleslaw mix is a great shortcut for the cabbage and carrots.
- Have everything prepped before you start — stir-frying moves fast.
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How to Cook Chicken Cabbage Stir Fry
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Prep and slice thin
Mix the sauce and slurry and shred the cabbage before you start. Slice the chicken thinly so it cooks quickly and stays tender — stir-frying happens fast.
Cook chicken, then cabbage
Sear the chicken over high heat to 165°F (74°C) and set it aside, then stir-fry the cabbage and carrots until wilted but still slightly crisp.
Sauce and toss
Bloom the garlic and ginger briefly, return the chicken, then add the sauce and cornstarch slurry for a glossy glaze. Finish with green onion and sesame.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a hot skillet to keep the cabbage from getting too soft.
Serving Suggestions
This chicken cabbage stir fry pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use chicken thighs?+
Yes — boneless thighs are juicy and forgiving; slice thin and cook to 165°F (74°C).
Is it low-carb?+
Yes — cabbage keeps it low in carbs while adding volume and fiber. Use less honey to reduce sugar further.
Can I add other vegetables?+
Bell peppers, snap peas, or mushrooms all work; add them with the cabbage.
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