There’s something deeply satisfying about a stir fry—it’s fast, flavorful, and fills the kitchen with mouthwatering aromas.
This Chicken Cabbage Stir Fry is my go-to when I need a wholesome meal that comes together in under 30 minutes.
It’s the kind of dish that tastes like comfort food but still keeps things light and nourishing.
Why I Love This Recipe
Ready in 30 minutes or less
Packed with colorful veggies
Savory, slightly spicy sauce
One-pan meal, minimal cleanup
Perfect with rice or noodles
What You’ll Need (Ingredient Highlights)
Chicken Breast – Diced into small chunks for quick, even cooking.
Cabbage – Adds bulk and crunch, great for soaking up sauce.
Bell Pepper & Carrot – Bright color and sweet notes that balance the savoriness.
Onion & Garlic – Aromatic base that builds deep flavor.
Soy Sauce & Oyster Sauce – For umami richness and seasoning.
Sesame Oil – Nutty, toasty depth that finishes the dish perfectly.
Cornstarch Slurry – Optional thickener to make the sauce glossy.
Red Pepper Flakes – Just enough heat to keep things exciting.
Pro Tips Before You Start
Slice all ingredients before you cook—stir fry moves fast.
Marinate the chicken while prepping the veggies to save time.
Use a wok or large skillet to avoid overcrowding.
Don’t overcook the vegetables—they should stay crisp-tender.
Add the cornstarch slurry slowly, only if you want a thicker sauce.
How to Make Chicken Cabbage Stir Fry
Step 1: Marinate the Chicken
In a small bowl, combine 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and a pinch of black pepper.
Toss the diced chicken in the mixture and let it sit for 10–15 minutes while you prep the veggies.
Step 2: Make the Sauce
In another bowl, whisk together 1 tablespoon soy sauce, oyster sauce (optional), black pepper, salt, crushed red pepper flakes (optional), and cornstarch slurry (if using). Set aside.
Step 3: Cook the Chicken
Heat a large skillet or wok over medium-high heat.
Melt the butter and stir-fry the marinated chicken for 4–5 minutes until golden and cooked through.
Remove and set aside.
Step 4: Sauté Aromatics
In the same pan, add more butter if needed.
Sauté sliced onion and minced garlic until soft and fragrant, about 2 minutes.
Step 5: Stir-Fry the Veggies
Add chopped cabbage, sliced bell pepper, and julienned carrot.
Stir-fry for 5–6 minutes, keeping them vibrant and slightly crisp.
Step 6: Combine and Sauce
Return the chicken to the skillet.
Pour in the prepared sauce and toss everything together.
Let cook for another 2–3 minutes until the sauce thickens slightly and coats everything evenly.
Final Step: Taste & Serve
Taste and adjust seasoning as needed.
Serve hot, garnished with sliced green onions.
Enjoy with steamed rice or noodles.
What to Serve It With
Steamed jasmine or brown rice
Stir-fried noodles or vermicelli
A simple cucumber salad
Kimchi or pickled veggies on the side
Variations / Substitutions
Use chicken thighs: Juicier and more forgiving if slightly overcooked.
Make it vegetarian: Skip the chicken and add tofu or mushrooms.
Add more heat: Stir in chili garlic sauce or fresh chopped chilies.
Use other veggies: Snow peas, broccoli, or bok choy are great swaps.
Go gluten-free: Use tamari instead of soy sauce.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat to maintain texture or microwave for a quick meal.
This stir fry doesn’t freeze well due to the cabbage texture, so enjoy it fresh when possible.
FAQs
Can I use pre-shredded cabbage for this recipe?
Yes, it’s a great time-saver and works just as well.
Is the oyster sauce necessary?
It’s optional—adds depth, but you can leave it out or sub with hoisin.
How do I make it low sodium?
Use low-sodium soy sauce and skip extra salt.
Can I double the recipe for meal prep?
Absolutely—just cook in batches so the pan isn’t overcrowded.
What if I don’t have cornstarch?
Skip it, or use arrowroot starch as an alternative.
Can I use frozen vegetables?
Yes, just thaw and drain them well to avoid excess moisture.
What’s a good vegan substitute for chicken?
Firm tofu or seitan work great in this stir fry.
Final Thoughts
This Chicken Cabbage Stir Fry is one of those recipes I rely on when I want something cozy, healthy, and fuss-free.
It’s colorful, comforting, and full of bold flavor with just a few pantry staples.
Whether it’s a busy weeknight or a lazy Sunday, this dish always hits the spot.
Chicken Cabbage Stir-Fry
Ingredients
Method
- Marinate the chicken with 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of pepper.
- Let sit for 10–15 minutes.
- Mix remaining soy sauce, oyster sauce, salt, pepper, red pepper flakes, and cornstarch slurry in a bowl. Set aside.
- Heat butter in a skillet or wok.
- Cook the chicken for 4–5 minutes until golden and cooked through.
- Remove from pan.
- See full steps with tips & photos → https://theboatshedcafe.com/chicken-cabbage-stir-fry-2/
Notes
- Swap the chicken for tofu or shrimp for a variation.
- Use napa cabbage or savoy cabbage if desired.
- The cornstarch slurry helps thicken the sauce but is optional for a lighter dish.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.