Chicken Stir Fry With Cabbage
Chicken stir fry with cabbage is a fast weeknight dinner made with tender chicken, crisp cabbage, garlic, ginger and a simple savory sauce. It cooks in about 30 minutes and works well with rice, noodles or cauliflower rice.
The key is to cook the chicken first, then stir-fry the cabbage quickly over medium-high heat so it stays crisp-tender instead of watery. Chicken should reach 165°F before serving. For more dinner ideas using the same ingredients, see our chicken and cabbage recipes guide.
Quick Answer: How Do You Make Chicken Stir Fry With Cabbage?
To make chicken stir fry with cabbage, cook sliced chicken in a hot skillet, remove it, then stir-fry cabbage with garlic and ginger. Add the chicken back with a simple sauce and cook until the chicken reaches 165°F and the cabbage is crisp-tender.
Use medium-high heat and avoid adding too much liquid. Cabbage releases moisture as it cooks, so a small amount of sauce is enough.
Ingredients
- 1 pound boneless chicken breast or thighs, thinly sliced
- 4 cups green cabbage, thinly sliced
- 1 carrot, thinly sliced or shredded
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons oil, divided
- 2 green onions, sliced
Stir Fry Sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce, optional
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1 teaspoon sesame oil
- ¼ cup chicken broth or water
- 1 teaspoon cornstarch, optional for a thicker sauce
Chicken thighs stay juicier, while chicken breast keeps the recipe leaner. Green cabbage is the easiest choice, but napa cabbage also works well for stir-fries.
How to Make Chicken Stir Fry With Cabbage
Step 1: Slice and Season the Chicken
Slice the chicken thinly against the grain. Season lightly with salt and pepper.
Thin chicken pieces cook quickly and stay tender in a stir fry.
Step 2: Mix the Sauce
In a small bowl, mix soy sauce, oyster sauce if using, rice vinegar, honey, sesame oil, broth and cornstarch.
A small amount of sauce is better than too much. Too much liquid can make the cabbage soggy.
Step 3: Cook the Chicken
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring occasionally, until browned and nearly cooked through.
Transfer the chicken to a plate.
Step 4: Stir-Fry the Cabbage
Add the remaining oil to the pan. Add cabbage and carrots. Stir-fry for 3–4 minutes until the cabbage starts to soften but still has texture.
Add garlic and ginger during the last minute so they do not burn.
Step 5: Add Sauce and Finish
Return the chicken to the skillet. Pour in the sauce and toss everything together for 2–3 minutes, until the sauce lightly coats the chicken and cabbage.
Check that the chicken reaches 165°F before serving. You can confirm safe chicken temperatures with the USDA safe temperature chart.
Step 6: Serve
Top with green onions and serve warm over rice, noodles or cauliflower rice.
When Should You Add Cabbage to Stir-Fry?
Add cabbage after the chicken has browned. Cabbage cooks quickly and releases water, so it should not cook for too long.
For crisp-tender cabbage, stir-fry it for 3–4 minutes. For softer cabbage, cook it for 5–6 minutes.
How Do You Keep Cabbage Stir Fry From Getting Watery?
To keep cabbage stir fry from getting watery, use high heat, avoid overcrowding the pan and do not add too much sauce. Cabbage naturally releases moisture, especially when covered.
Cook uncovered and let extra liquid reduce before serving.
What to Serve With Chicken Stir Fry With Cabbage
Chicken stir fry with cabbage goes well with:
- White rice
- Brown rice
- Jasmine rice
- Rice noodles
- Udon noodles
- Cauliflower rice
- Fried egg
- Cucumber salad
For a non-stir-fry version, try this chicken cabbage recipe made as an easy one-pan dinner.
Common Mistakes to Avoid
| Mistake | Why It Happens | Better Option |
|---|---|---|
| Adding too much sauce | Cabbage releases moisture | Start with a small amount |
| Cooking on low heat | Cabbage steams instead of stir-fries | Use medium-high heat |
| Overcrowding the pan | Food releases water | Cook in batches if needed |
| Adding garlic too early | Garlic burns quickly | Add it near the end |
| Overcooking chicken | Chicken becomes dry | Cook until it reaches 165°F |
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a skillet over medium heat until hot. If the cabbage releases liquid, cook uncovered for a minute to reduce the sauce. This stir fry tastes best within 2–3 days.
Frequently Asked Questions
Is cabbage good in a chicken stir fry?
Yes, cabbage is good in chicken stir fry because it cooks quickly, adds crunch and absorbs sauce well. Green cabbage and napa cabbage both work.
Can I stir-fry raw cabbage?
Yes, you can stir-fry raw cabbage. Slice it thinly and cook it over medium-high heat until crisp-tender.
Do you need to boil cabbage before stir-frying?
No, you do not need to boil cabbage before stir-frying. Boiling can make it watery and soft.
What is the secret to good stir-fry chicken?
The secret is thin slicing, high heat and quick cooking. Do not overcook the chicken, and use a small amount of sauce.
Can I add noodles?
Yes, you can add cooked noodles at the end. Toss them with the chicken, cabbage and sauce until coated.
Final Tips
Chicken stir fry with cabbage is best when the chicken is tender, the cabbage is crisp-tender and the sauce lightly coats everything. Use high heat, keep the cabbage uncovered and avoid adding too much liquid.
For more ways to cook this combination, visit our chicken and cabbage recipes pillar guide.
Chicken Stir Fry With Cabbage
Equipment
- Large skillet or wok
- Cutting Board
- Sharp knife
- Small bowl
- Wooden spoon or spatula
- Instant-read thermometer
Ingredients
- 1 pound boneless chicken breast or thighs thinly sliced
- 4 cups green cabbage thinly sliced
- 1 carrot thinly sliced or shredded
- 3 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons oil divided
- 2 green onions sliced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch optional
Instructions
- Slice the chicken thinly and season lightly with salt and pepper.
- In a small bowl, mix soy sauce, oyster sauce, rice vinegar, honey, sesame oil, broth and cornstarch.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–6 minutes until browned and nearly cooked through. Transfer to a plate.
- Add remaining oil to the skillet. Add cabbage and carrots. Stir-fry for 3–4 minutes until crisp-tender.
- Add garlic and ginger and cook for 30–60 seconds.
- Return chicken to the skillet. Pour in the sauce and toss for 2–3 minutes until everything is coated and the chicken reaches 165°F.
- Top with green onions and serve warm.
Notes
Use high heat so the cabbage stir-fries instead of steaming. Do not add too much sauce because cabbage releases moisture. Chicken thighs stay juicier, while chicken breast is leaner. Chicken should reach 165°F before serving. Serve with rice, noodles or cauliflower rice.
