This Chicken Cabbage Stir-Fry is simple, savory, and seriously satisfying! Delicious on its own or spooned over rice, it’s a quick, easy, one-pan, weeknight dinner.

cast iron skillet with chicken and cabbage stir fry with dried red chilies, sesame seeds, and scallions.

To be poured into without becoming full and to pour out without becoming empty. Chuang- Tzu

This chicken cabbage stir-fry is the kind of easy, nourishing meal that never disappoints. It comes together quickly and satisfies all of the different dietary preferences in my family. Cabbage has become my superpower lately! Who knew one vegetable could do so much?

Tender chicken adds satisfying, lean protein while the cabbage caramelizes in the pan, becoming silky and naturally sweet with deep savory flavor. Made with simple pantry ingredients, it's light yet filling, packed with flavor, and endlessly versatile. It’s perfect on its own or served over rice or rice noodles for a comforting, balanced dinner that comes together easily enough for weeknights.

Why You’ll Love This

A quick, easy one-pan dinner. Perfect for weeknights with easy clean-up.
Simple pantry ingredients. You’ll likely have most of the ingredients already on hand!
Healthy, nourishing, low-carb. Chicken offers lean protein, while cabbage boosts the nutrient content.

Chicken Cabbage Stir Fry Ingredients

ingredients for chicken and cabbage stir fry - green cabbage, soy sauce, toasted sesame oil, maple syrup, shaoxing wine, shallots, ginger, sambal oelek, cornstarch, salt, dried red chilies, ground chicken, and green onions.

Chicken: Use ground chicken or ground turkey for the fastest preparation. Or substitute other ground meat.
Cabbage: Green cabbage works best here, chopped into bite-sized pieces. Or sub napa cabbage.
Stir-fry sauce: Low-sodium soy sauce (or sub gluten-free liquid aminos), maple syrup (or honey), Shaoxing wine (or rice vinegar), toasted sesame oil, Sambal chili sauce or sriracha (optional), and cornstarch (optional).
Shallots, garlic cloves, and fresh ginger: For savory, aromatic flavor.
Dried red chilis: Optional, but add a little extra heat.
Scallions: The sliced white ends add to the aromatic profile in the stir-fry, while the sliced green ends make a fragrant and colorful garnish!
Avocado oil – or substitute olive oil, coconut oil, or peanut oil.
Salt and black pepper: For browning and seasoning the chicken.
Sesame seeds: Toasted white or black sesame seeds, for garnish (optional), or sub chili crisp.

How to Make Chicken Cabbage Stir Fry Recipe

1. Make the stir-fry sauce. Whisk together soy sauce, maple syrup, shaoxing wine, toasted sesame oil, chili sauce, and cornstarch in a small bowl.

small bowl of stir fry sauce with bottled ingredients behind.

browning ground chicken in cast iron skillet.

2. Cook and brown the chicken. Bring a heavy cast-iron skillet, wok, or large pan to medium-high heat, then add a few teaspoons of oil and the ground chicken. Season with salt and pepper. Reduce the heat to medium and use a metal spatula to break the chicken into small pieces. Cook for about 4 minutes, then set aside.

3. Sear the cabbage. Using the same pan, heat to medium-high and add oil to the bottom (or skip the oil!). Stir-fry the cabbage for 5-10 minutes until some edges are lightly charred and the cabbage is tender. Work in two batches to make sure the cabbage browns instead of steams.

chopped green cabbage in cast iron skillet.

metal spatula stirring aromatics, surrounded by stir-fried green cabbage in cast iron.

4. Sauté the aromatics. Scoot the cabbage to the sides of the pan, add 2 teaspoons of oil and the shallots, ginger, garlic, and optional chilies, and stir for 2 minutes before mixing the cabbage back in.

5. Combine everything! Add the white part of the green onions and the cooked chicken to the pan and toss. Whisk the sauce to reincorporate the cornstarch, then pour it into the pan and cook for 2-3 minutes.

6. Serve. Enjoy as is, or serve over rice or rice noodles. Garnish with green onions and sesame seeds.

chicken and cabbage stir fry in cast iron skillet with dried red chilies and scallions.

Chef’s Tips

For the best texture and flavor, sear the cabbage in batches. Overcrowding the pan will cause steaming, resulting in a soggy texture. Aim for lightly caramelized edges.
If it seems like a lot of cabbage, don’t worry! It will cook down. 🙂
For a spicier dish, add sambal oelek or sriracha to the sauce and add the dried red chilies to the stir-fry. They add so much flavor! Or dress with chili crisp.
Whisk the stir-fry sauce just before adding it to the pan, as the cornstarch will sink to the bottom.
Use all of the green onions! Add the white parts to the stir-fry and use the green parts as a garnish.
Add more veggies! Bell peppers, carrots, broccoli, mushrooms, or snap peas can be added for extra color and nutrients!

Serving Suggestions

Serve as a complete meal on its own with green onions and sesame seeds, or serve over Jasmine rice, coconut rice, or seasoned Japanese rice, or over rice noodles. You could also serve over quinoa or cauliflower rice!

Top with chili crisp or chili garlic sauce for extra heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium until warmed through, or reheat in the microwave.

bowl of chicken and cabbage stir fry with dried red chilies, sesame seeds, and scallions with chopsticks on the side.

Hope you enjoy this stir-fried chicken and cabbage recipe!

More Stir Fry Recipes You Might Like!

Cabbage Stir Fry

Lemongrass Chicken Stir fry

Szechuan Style Chicken

Thai Basil Chicken

Authentic Kung Pao Chicken Recipe

Celery Stir Fry

⭐️ After you try this Chicken and Cabbage Stir Fry recipe, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Tonia