Name: Chicken Cabbage Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the Chicken:; 1.25 lb chicken breast, thinly sliced 1 tablespoon soy sauce or coconut aminos; 1.5 teaspoons cornstarch or tapioca starch ½ teaspoon baking soda ¼ teaspoon sea salt ⅛ teaspoon black or white pepper (optional) For the Stir Fry: 2 tablespoons olive oil (divided) 6 cloves garlic, minced 1.; tablespoons fresh ginger, julienned 3 scallions, sliced (white and green parts separated) 6 oz fresh mushrooms (e.g., shiitake), sliced 1.; lbs Napa cabbage, chopped (separate stems and leaves) ½ tablespoon chicken broth 1 teaspoon sesame oil For the Stir Fry Sauce: 2 tablespoons soy sauce or coconut aminos 2 teaspoons balsamic vinegar 1 teaspoon sesame oil 1 teaspoon cornstarch or tapioca starch ½ tablespoon Chinese cooking wine (optional)

Why You’ll Love This Recipe

Chicken Cabbage Stir Fry is a quick, healthy, and satisfying meal that’s perfect for busy weeknights. Packed with lean protein, crisp cabbage, and a flavorful sauce, this dish comes together in just 30 minutes. It’s a versatile recipe that’s low in carbs, budget-friendly, and can be easily adapted with your favorite vegetables or protein. Whether you’re watching your calories or just craving a fresh and savory stir fry, this dish hits the spot.

Ingredients

1.25 lb chicken breast, thinly sliced
1 tablespoon soy sauce or coconut aminos
1.5 teaspoons cornstarch or tapioca starch
½ teaspoon baking soda
¼ teaspoon sea salt
2 tablespoons olive oil
⅛ teaspoon black or white pepper (optional)
6 cloves garlic, minced
1.5 tablespoons fresh ginger, julienned
3 scallions, sliced (separate white and green parts)
6 oz fresh mushrooms (such as shiitake), sliced
1.5 lbs Napa cabbage, chopped (separate stems and leaves)
½ tablespoon chicken broth
1 teaspoon sesame oil

For the stir fry sauce:

2 tablespoons soy sauce or coconut aminos
2 teaspoons balsamic vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch or tapioca starch
½ tablespoon Chinese cooking wine (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:
In a bowl, mix sliced chicken with soy sauce, cornstarch, baking soda, sea salt, and pepper. Let it marinate for 15 minutes in the fridge.
Make the Sauce:
In a small bowl, whisk together the soy sauce, balsamic vinegar, sesame oil, cornstarch, and Chinese cooking wine if using. Set aside.
Cook the Chicken:
Heat 1 tablespoon of olive oil in a skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden brown, about 2-3 minutes per side. Remove and set aside.
Sauté Aromatics and Veggies:
In the same pan, add another tablespoon of oil. Sauté garlic, ginger, and the white parts of the scallions for about 30 seconds.
Add cabbage stems and cook for 2-3 minutes until slightly softened. Then add mushrooms and cabbage leaves. Deglaze with chicken broth, cover, and let steam for 3 minutes.
Combine and Finish:
Uncover the pan, return the cooked chicken to the pan, and pour in the sauce. Stir well and cook for 1-2 more minutes until everything is evenly coated and the sauce thickens.
Drizzle with sesame oil and top with green scallion parts before serving.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

Make it vegetarian: Use tofu instead of chicken and vegetable broth instead of chicken broth.
Add more vegetables: Try bell peppers, carrots, or snap peas for extra crunch and color.
Spicy version: Add chili flakes, sriracha, or sliced red chilies to the stir fry for heat.
Different protein: Swap the chicken with shrimp, pork, or beef slices for variety.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over medium heat until warmed through or microwave in 30-second bursts, stirring in between.

FAQs

Can I use green cabbage instead of Napa cabbage?

Yes, green cabbage works well but may need a slightly longer cook time due to its firmer texture.

How do I keep the chicken tender?

Marinating the chicken with baking soda and starch helps tenderize it and keeps it juicy.

Is this recipe gluten-free?

It can be if you use gluten-free soy sauce or coconut aminos. Check all ingredient labels to be sure.

Can I meal prep this stir fry?

Yes, it’s great for meal prep. Portion it into containers and refrigerate for easy meals throughout the week.

Can I make the sauce in advance?

Absolutely. The sauce can be mixed up to 3 days ahead and stored in the fridge.

What type of pan is best for stir frying?

A wok or large skillet works best to give enough space for even cooking.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it. The cabbage may soften more upon reheating.

What can I serve with this?

Serve it over rice, quinoa, or noodles for a heartier meal.

Can I double the recipe?

Yes, just make sure not to overcrowd the pan when cooking. Stir fry in batches if needed.

How do I make it low-sodium?

Use low-sodium soy sauce or coconut aminos and skip any added salt in the dish.

Conclusion

This Chicken Cabbage Stir Fry is a simple, quick, and healthy meal that doesn’t skimp on flavor. Whether you’re cooking for the family or prepping lunch for the week, it’s a reliable go-to recipe with room for customization. Keep it in your rotation for a dish that’s as nourishing as it is tasty.