I’ve developed a Stir Fried Chicken Recipe that tosses shredded cabbage with an unexpected pantry twist and a bright ginger-soy glaze to make weeknight cooking easier.

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Sometimes I throw together a Chicken Cabbage Stir and it still feels like a little kitchen win. I use thinly sliced chicken thighs and a big pile of green cabbage so the texture is crunchy but the meat stays juicy.

It’s funny because this started as a nothing dinner and became my go to, the kind labeled Cabbage Recipe With Chicken by friends who want the recipe. For nights when I can barely think it’s in my top Quick Easy And Healthy Dinner Recipes, honestly.

You might think you know it, but one bite will make you curious to tweak it.

Ingredients

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rich in protein and iron, stays juicy and gives the dish savory notes
Crunchy, calorie-light, lots of fiber and vitamin C, soaks up sauces nicely
garlic and ginger: punchy aromatics, help digestion and add bright warming flavor
Soy sauce or tamari give salty umami backbone, boosts savory taste, use less
sesame oil, nutty finish; tiny amount goes a long way for aroma
rice vinegar adds subtle tang, balances sweet and salty notes in the sauce
carrot adds color and a touch of natural sweetness, plus beta carotene and crunch
toasted sesame seeds give extra crunch and subtle nuttiness, nice finish

Ingredient Quantities

1 lb boneless skinless chicken thighs thinly sliced

4 cups thinly sliced green cabbage (about 1/2 small head)

1 medium carrot julienned or thinly sliced

1 small yellow onion thinly sliced

3 cloves garlic minced

1 tbsp fresh ginger minced or grated

2 green onions sliced

2 tbsp soy sauce or tamari

1 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp sesame oil

2 tbsp neutral oil (vegetable, canola or peanut)

1 tsp sugar or honey

1 tsp cornstarch + 2 tbsp water

1/4 to 1/2 tsp crushed red pepper flakes optional

Salt and black pepper to taste

1 tbsp toasted sesame seeds optional

Cooked rice or noodles for serving optional

How to Make this

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1. Prep everything: thinly slice the chicken, cabbage, carrot and yellow onion, mince the garlic and ginger and slice the green onions; put 1 tbsp soy on the chicken with a pinch of salt and black pepper and let it sit for about 10 minutes while you finish chopping.

2. Mix the sauce: in a small bowl combine the remaining 1 tbsp soy, oyster sauce, rice vinegar, sesame oil, and 1 tsp sugar (plus crushed red pepper flakes if you want heat). Set aside.

3. Make the cornstarch slurry: stir 1 tsp cornstarch into 2 tbsp water until smooth, keep nearby.

4. Heat a large wok or heavy skillet over high heat until very hot, add the 2 tbsp neutral oil. Add the chicken in a single layer and sear without crowding for 2 to 3 minutes until browned and mostly cooked through, flip once, then remove to a plate. Cook in batches if needed.

5. In the same pan add a splash more oil if it looks dry, then toss in the sliced onion and carrot and stir fry about 1 to 2 minutes until they start to soften.

6. Add the garlic and ginger, stir constantly about 30 seconds until fragrant, then add the cabbage and stir fry 2 to 4 minutes until the cabbage wilts but still has some bite; season lightly with salt and pepper as it cooks.

7. Return the chicken to the pan, pour in the prepared sauce and toss everything together, let it bubble for a minute so flavors combine.

8. Give the cornstarch slurry a quick stir and slowly pour it in while stirring, cook another 30 to 60 seconds until the sauce thickens and coats the chicken and veggies; you might not need every drop so go slow.

9. Turn off the heat, stir in the sliced green onions and toasted sesame seeds and taste, adjust salt pepper or a tiny extra splash of rice vinegar if it needs brightness.

10. Serve hot over rice or noodles, garnish with extra green onions and sesame seeds. Enjoy, it comes together fast so dont overcook the cabbage or chicken.

Equipment Needed

1. Large wok or heavy skillet, about 12-inch, gets super hot for searing
2. Sharp chef’s knife and cutting board, for slicing chicken and veg
3. Two small mixing bowls, one for the sauce and one for the cornstarch slurry
4. Measuring spoons (tsp and tbsp) and a tablespoon measure
5. Tongs or a sturdy spatula for stir frying and flipping the chicken
6. Whisk or fork to mix the sauce and slurry smooth
7. Plate or shallow dish to rest cooked chicken between batches
8. Rice pot or noodle pot and serving bowls, optional but handy when serving

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can. Breast works fine but it dries out faster so slice very thin, cook on high heat just till it's opaque, or toss it briefly in the soy and cornstarch mix to help keep it juicy.

Q: How do I keep the cabbage from getting soggy? A: Cook on high heat, don't overcrowd the pan, and add most of the cabbage near the end so it wilts slightly but still has bite. Also avoid salting the cabbage too early since salt draws out water.

Q: Need this to be gluten free or soy free, what do I swap? A: Use tamari or coconut aminos for gluten free/soy free. Replace oyster sauce with a mushroom-based sauce or a little extra tamari and a touch of sugar for depth.

Q: Can I make this ahead or freeze leftovers? A: You can prep and chop ahead, store veggies and chicken separately in the fridge. Cooked leftovers keep 3 to 4 days refrigerated, but texture softens, and freezing is not great for cabbage texture.

Q: How do I adjust the spice or flavor balance? A: For more heat add crushed red pepper, sriracha, or chili paste. For milder, skip the flakes. If it tastes flat add a splash more rice vinegar, a pinch of sugar or a little extra soy to round it out.

Q: What should I serve it with and any garnish tips? A: Serve over steamed rice or noodles, or stuff into lettuce leaves. Finish with sliced green onions and toasted sesame seeds for crunch and color.

Chicken Cabbage Stir Recipe Substitutions and Variations

Chicken thighs: swap with boneless chicken breasts (cook a bit less time), firm tofu (press, cube and toss in cornstarch for crisp), or thinly sliced pork tenderloin for a similar texture.
Green cabbage: use Napa cabbage or savoy cabbage for a milder, tender bite, or shredded Brussels sprouts or pre-made coleslaw mix in a pinch.
Soy sauce/tamari: low-sodium soy sauce, coconut aminos for gluten free and less salty, or liquid aminos for a similar savory boost.
Oyster sauce: vegetarian “mushroom oyster” sauce, or hoisin thinned with a splash of soy and a pinch of sugar; fish sauce will add umami but use sparingly.

Pro Tips

– Partially freeze the chicken for 20 minutes before slicing so you can get thin even pieces, cut across the grain for tender bites. Toss the slices with a tiny bit of cornstarch (about 1 tsp) plus the soy marinade — it helps the chicken sear better and makes the sauce silkier.

– Get the pan screaming hot and cook in batches so nothing steams. If the pan starts to smoke too much, crack a window, lower the heat a tad, and finish quicker; crowded chicken = soggy, pale chicken.

– Add garlic and ginger late and keep the cabbage crunchy. Cabbage wilts fast so stir fry it just until it softens but still has bite, that way you keep texture and color.

– Go easy with the slurry, add it slowly and stop when the sauce lightly coats everything. If it gets too thick just splash in a little water or rice vinegar, and save the sesame oil till the end so its aroma stays bright.

Chicken Cabbage Stir Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’ve developed a Stir Fried Chicken Recipe that tosses shredded cabbage with an unexpected pantry twist and a bright ginger-soy glaze to make weeknight cooking easier.

Servings

servings

Calories

426

kcal

Equipment: 1. Large wok or heavy skillet, about 12-inch, gets super hot for searing
2. Sharp chef’s knife and cutting board, for slicing chicken and veg
3. Two small mixing bowls, one for the sauce and one for the cornstarch slurry
4. Measuring spoons (tsp and tbsp) and a tablespoon measure
5. Tongs or a sturdy spatula for stir frying and flipping the chicken
6. Whisk or fork to mix the sauce and slurry smooth
7. Plate or shallow dish to rest cooked chicken between batches
8. Rice pot or noodle pot and serving bowls, optional but handy when serving

Ingredients

1 lb boneless skinless chicken thighs thinly sliced
4 cups thinly sliced green cabbage (about 1/2 small head)
1 medium carrot julienned or thinly sliced
1 small yellow onion thinly sliced
3 cloves garlic minced
1 tbsp fresh ginger minced or grated
2 green onions sliced
2 tbsp soy sauce or tamari
1 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp neutral oil (vegetable, canola or peanut)
1 tsp sugar or honey
1 tsp cornstarch + 2 tbsp water
1/4 to 1/2 tsp crushed red pepper flakes optional
Salt and black pepper to taste
1 tbsp toasted sesame seeds optional
Cooked rice or noodles for serving optional

Directions

Prep everything: thinly slice the chicken, cabbage, carrot and yellow onion, mince the garlic and ginger and slice the green onions; put 1 tbsp soy on the chicken with a pinch of salt and black pepper and let it sit for about 10 minutes while you finish chopping.
Mix the sauce: in a small bowl combine the remaining 1 tbsp soy, oyster sauce, rice vinegar, sesame oil, and 1 tsp sugar (plus crushed red pepper flakes if you want heat). Set aside.
Make the cornstarch slurry: stir 1 tsp cornstarch into 2 tbsp water until smooth, keep nearby.
Heat a large wok or heavy skillet over high heat until very hot, add the 2 tbsp neutral oil. Add the chicken in a single layer and sear without crowding for 2 to 3 minutes until browned and mostly cooked through, flip once, then remove to a plate. Cook in batches if needed.
In the same pan add a splash more oil if it looks dry, then toss in the sliced onion and carrot and stir fry about 1 to 2 minutes until they start to soften.
Add the garlic and ginger, stir constantly about 30 seconds until fragrant, then add the cabbage and stir fry 2 to 4 minutes until the cabbage wilts but still has some bite; season lightly with salt and pepper as it cooks.
Return the chicken to the pan, pour in the prepared sauce and toss everything together, let it bubble for a minute so flavors combine.
Give the cornstarch slurry a quick stir and slowly pour it in while stirring, cook another 30 to 60 seconds until the sauce thickens and coats the chicken and veggies; you might not need every drop so go slow.
Turn off the heat, stir in the sliced green onions and toasted sesame seeds and taste, adjust salt pepper or a tiny extra splash of rice vinegar if it needs brightness.
Serve hot over rice or noodles, garnish with extra green onions and sesame seeds. Enjoy, it comes together fast so dont overcook the cabbage or chicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.