This chicken cabbage stir fry is one of my go-to weeknight dinners when I want something cozy, healthy, and packed with flavor.

It’s got juicy chicken, crunchy cabbage stems, tender greens, and savory shiitake mushrooms all tossed in a sesame-rich sauce.

Best of all, it’s made in one pan and ready in under 30 minutes—my kind of comfort food!

Why You’ll Love This Recipe

High-protein and low-carb – Clean, light, and satisfying.

Savory, earthy flavors – From mushrooms, coconut aminos, and sesame.

Quick and easy – Done in one skillet with minimal cleanup.

Loaded with veggies – A wholesome, nourishing stir fry.

Meal prep-friendly – Great leftovers that reheat beautifully.

What You’ll Need (Ingredient Highlights)

Chicken breast – Thinly sliced to cook fast and stay tender.

Coconut aminos – For a salty-sweet umami flavor that’s gluten-free.

Tapioca starch + baking soda – Helps the chicken stay juicy and tender.

Garlic + ginger – Essential aromatics for stir fry flavor.

Scallions – Separate white for cooking, green for garnish.

Shiitake mushrooms – Meaty, earthy, and perfect for umami depth.

Napa cabbage – Softens quickly and adds beautiful texture contrast.

Avocado oil + toasted sesame oil – For high-heat cooking and nutty aroma.

Pro Tips Before You Start

Slice chicken thinly against the grain – This keeps it tender and cooks evenly.

Separate the cabbage stems from the leaves – The stems need longer to cook.

Have everything prepped before cooking – Stir frying goes fast!

Don’t skip the toasted sesame oil drizzle – It adds the signature finish.

Use a large skillet or wok – You need space to stir fry, not steam.

How to Make Chicken Cabbage Stir Fry

Step 1: Marinate the Chicken

Slice the chicken breast into thin strips at a slight angle.

Toss it in a bowl with coconut aminos, tapioca starch, baking soda, salt, olive oil, and pepper.

Set aside in the fridge to marinate for 15 minutes.

Step 2: Prepare the Aromatics and Sauce

Mince the garlic, julienne the ginger, and slice your scallions—keeping the white and green parts separate.

Slice the shiitake mushrooms.

In a small bowl, whisk together all ingredients for the stir fry sauce.

Step 3: Cook the Chicken

Heat some avocado oil in a large sauté pan or wok over high heat.

Add the marinated chicken in a single layer and cook undisturbed until golden.

Flip and cook through. Transfer to a plate.

Step 4: Sauté the Aromatics

In the same pan, add a bit more oil.

Sauté garlic, ginger, and the white parts of scallions with a pinch of salt for 15 seconds until fragrant.

Step 5: Cook the Cabbage Stems

Add the chopped stems of the Napa cabbage.

Stir fry over medium-high heat for about 2 minutes until slightly softened.

Add a little extra oil if the pan looks dry.

Step 6: Add Cabbage Leaves and Mushrooms

Add the leafy parts of the cabbage, the sliced shiitake mushrooms, and a splash of broth.

Toss everything, then cover and cook for about 3 minutes until the vegetables are tender.

Step 7: Combine with Chicken and Sauce

Uncover the pan. Return the cooked chicken to the pan.

Give the sauce a quick stir, pour it over everything, and toss for about 1 minute until well coated.

Turn off the heat.

Step 8: Garnish and Serve

Transfer to a serving dish.

Top with the green scallion parts and a generous drizzle of toasted sesame oil.

Serve warm or at room temperature.

What to Serve It With

Steamed jasmine rice – A cozy and classic side.

Cauliflower rice – A lighter, low-carb option.

Rice noodles – Toss them in to bulk up the meal.

Miso or egg drop soup – To round out the meal.

Quick pickles – For crunch and contrast.

Variations / Substitutions

Use chicken thighs – Juicier and forgiving if slightly overcooked.

Swap Napa cabbage – Try green cabbage or bok choy.

Make it spicy – Stir in red pepper flakes or chili crisp.

Use soy sauce or tamari – In place of coconut aminos.

Add more mushrooms – Oyster or enoki work beautifully.

Storage & Leftovers

Refrigerate – Store leftovers in an airtight container for up to 4 days.

Reheat – Warm in a skillet or microwave until heated through.

Freeze – Not ideal due to cabbage texture, but possible.

Meal prep tip – Marinate the chicken and prep veggies ahead of time.

FAQs

Can I make this ahead of time?
Yes! Slice the chicken and veggies ahead, and marinate the meat in advance.

Do I need a wok?
Nope—a large skillet works great too!

Can I use green cabbage instead of Napa?
Yes, just note it’ll have a firmer bite.

What can I substitute for coconut aminos?
Soy sauce or tamari are great swaps. Reduce added salt if using soy.

How do I prevent soggy cabbage?
Use high heat and don’t overcook the leafy parts.

Can I use tofu or tempeh instead?
Definitely! It’s easy to swap out or add in.

What if I don’t have rice wine?
You can skip it or substitute a splash of dry sherry or white wine.

Final Thoughts

This chicken cabbage stir fry is the perfect blend of cozy and clean.

It’s packed with nourishing veggies, juicy chicken, and that savory-sweet stir fry flavor I love.

Make it once and you’ll want it in your dinner rotation every week—it’s fast, wholesome, and so satisfying.