Best Ground Chicken & Cabbage Stir Fry

Weeknight dinners can feel like a chore when you’re staring at the clock and everyone’s asking what’s for dinner. I’ve been there more times than I can count. That’s why I’m always on the hunt for recipes that come together quickly and don’t leave me with a mountain of pots and pans to scrub.

This ground chicken and cabbage stir fry checks all my boxes. It’s ready in under 30 minutes, uses one pan, and sneaks in plenty of vegetables without anyone complaining. The sauce is a simple mix of ingredients you probably already have, and it gives everything a nice sticky coating that makes even the pickiest eaters go back for seconds.

Need to use up that cabbage sitting in your fridge? Want something lighter than takeout but just as satisfying? This is the recipe you’ll want to bookmark. Serve it over brown rice and dinner is done.

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What Kind of Ground Chicken Should I Use?

For this stir fry, you can use either ground chicken breast or ground dark meat chicken, depending on what you prefer. Ground dark meat has a bit more fat, which means more flavor and moisture, while ground breast meat is leaner but can dry out faster if you overcook it. I usually go with a mix of both if my grocery store carries it, as it gives you the best of both worlds. Just make sure your ground chicken is fresh and not previously frozen if possible, as fresher meat will give you better texture in the final dish.

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Options for Substitutions

This stir fry is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground chicken: Ground turkey, pork, or beef all work great here. You could even use crumbled firm tofu for a vegetarian version – just press it well and crumble it before cooking.
• Cabbage: Green cabbage is what I recommend, but napa cabbage or savoy cabbage work too. You could also use a bag of coleslaw mix to save time on chopping.
• Rice vinegar: If you don’t have rice vinegar, white wine vinegar or apple cider vinegar will give you that tangy kick. Start with a bit less and adjust to taste.
• Maple syrup: Honey or brown sugar work just as well for adding sweetness. Use the same amount and stir until dissolved.
• Fresh ginger: In a pinch, you can use 1 teaspoon of ground ginger instead of fresh, though fresh definitely tastes better in stir fries.
• Cilantro: Not a cilantro fan? Skip it or use fresh basil or parsley instead for a different but still fresh finish.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this stir fry is overcooking the ground chicken, which can turn it dry and crumbly – cook it just until it’s no longer pink, then remove it from the pan so it doesn’t continue cooking while you prep the vegetables.

Another common error is crowding the pan with too much cabbage at once, which causes it to steam instead of getting that nice sear, so if your skillet isn’t large enough, cook the vegetables in two batches for better results.

Don’t skip slicing the cabbage thin, as thick chunks won’t cook evenly in the short cooking time and you’ll end up with some pieces that are still tough while others are overdone.

Finally, have all your ingredients prepped and ready to go before you start cooking – stir fries move fast, and scrambling to chop garlic while your chicken is burning is a recipe for disaster.

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What to Serve With Ground Chicken & Cabbage Stir Fry?

This stir fry is already pretty complete on its own, especially when you serve it over a big bowl of brown rice like the recipe suggests. If you want to bulk it up even more, some crispy egg rolls or spring rolls on the side make for a fun addition that everyone will love. A simple cucumber salad with rice vinegar and a pinch of sugar is refreshing and helps balance out the savory flavors of the stir fry. You could also serve it with some steamed edamame sprinkled with sea salt, or if you’re really hungry, add some quick ramen noodles tossed in a bit of sesame oil.

Storage Instructions

Store: This stir fry keeps really well in the fridge for up to 4 days in an airtight container. I actually think it tastes even better the next day once all the flavors have had time to hang out together. Store the rice separately if you can, so it doesn’t get too mushy.

Freeze: You can freeze this for up to 3 months, though I’d recommend leaving out the cabbage if you’re planning to freeze it since it can get a bit watery when thawed. The ground chicken mixture freezes great on its own and you can always add fresh cabbage when you reheat it.

Reheat: Warm it up in a skillet over medium heat with a splash of water or soy sauce to keep it from drying out. You can also microwave it, but the stovetop method keeps everything nice and crispy. Add a handful of fresh cilantro on top when serving to brighten it back up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1400
• Protein: 60-75 g
• Fat: 40-50 g
• Carbohydrates: 125-160 g

Ingredients

For the seasoning mixture:

• 6 cloves garlic (freshly minced for best flavor)
• 2.5 tbsp ginger (grated into a fine paste)
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves

For the sauce:

• 5 tbsp soy sauce (I prefer Kikkoman Less Sodium)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup (adds a nice glaze and balance)
• 1/2 tsp sesame oil

For the stir fry:

• 1 small cabbage (thinly sliced into 1/4-inch shreds)
• 2 tbsp olive oil
• 1 lb ground chicken (I always use Perdue ground chicken)
• 2 cups carrots (julienned into matchsticks)
• 1 small bunch green onions
• 1/2 cup cilantro
• brown rice

Step 1: Prepare Mise en Place and Build Flavor Bases

• 6 cloves garlic, minced
• 2.5 tbsp ginger, grated into fine paste
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves
• 5 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 small cabbage, thinly sliced
• 2 cups carrots, julienned
• 1 small bunch green onions
• 1/2 cup cilantro

Mince the garlic finely and grate the ginger into a fine paste—these aromatics are the foundation of your dish’s flavor.

In one bowl, combine the minced garlic, grated ginger, red pepper flakes, and ground cloves to create your spice base.

In a second bowl, whisk together the soy sauce, rice vinegar, and maple syrup to create the sauce.

I like to whisk the sauce thoroughly so the maple syrup dissolves completely and creates a glossy glaze.

Thinly slice the cabbage into 1/4-inch shreds and julienne the carrots into matchsticks—uniform sizing ensures even cooking.

Slice the green onions on a bias, separating whites from greens, and roughly chop the cilantro.

Have everything prepped and within arm’s reach before you start cooking, as this stir-fry moves quickly.

Step 2: Brown the Ground Chicken and Build the Base

• 2 tbsp olive oil
• 1 lb ground chicken
• spice base from Step 1
• sauce mixture from Step 1

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering.

Add the ground chicken and cook for 4-5 minutes, breaking it into small pieces with a wooden spoon as it cooks—you want it to brown in spots, not just turn gray.

Once the chicken is cooked through and lightly browned, add the spice base (garlic, ginger, and spices from Step 1) and stir constantly for about 30 seconds until fragrant.

Pour in the sauce mixture from Step 1 and stir well to coat all the chicken.

I find that cooking the sauce with the chicken for about 1 minute helps the flavors meld together before adding the vegetables.

Step 3: Add Vegetables and Finish the Stir-Fry

• cabbage and carrots from Step 1
• 1/2 tsp sesame oil
• white parts of green onions from Step 1
• cilantro from Step 1

Add the sliced cabbage and julienned carrots directly to the skillet with the chicken and sauce.

Stir everything together thoroughly so the vegetables are coated with the sauce, then cover the skillet and cook on high heat for 2-3 minutes, stirring once halfway through.

The cabbage will soften and release moisture while absorbing the savory-sweet sauce.

Uncover the skillet, add the sesame oil, and stir in the white parts of the green onions and the cilantro.

Toss everything together for 30 seconds just to warm through and combine—you want the green onions and cilantro to stay fresh and bright, not wilted.

Step 4: Plate and Serve

• brown rice
• green parts of green onions from Step 1

Divide the cooked brown rice among serving bowls and top with the ground chicken and cabbage stir-fry.

Garnish with the reserved green parts of the green onions for a fresh pop of color and mild onion flavor.

Serve immediately while the stir-fry is hot and the vegetables are still slightly crisp.

Best Ground Chicken & Cabbage Stir Fry

Delicious Best Ground Chicken & Cabbage Stir Fry recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 1275 kcal

Ingredients

  

For the seasoning mixture::

• 6 cloves garlic (freshly minced for best flavor)
• 2.5 tbsp ginger (grated into a fine paste)
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves

For the sauce::

• 5 tbsp soy sauce (I prefer Kikkoman Less Sodium)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup (adds a nice glaze and balance)
• 1/2 tsp sesame oil

For the stir fry::

• 1 small cabbage (thinly sliced into 1/4-inch shreds)
• 2 tbsp olive oil
• 1 lb ground chicken (I always use Perdue ground chicken)
• 2 cups carrots (julienned into matchsticks)
• 1 small bunch green onions
• 1/2 cup cilantro
• brown rice

Instructions

 

• Mince the garlic finely and grate the ginger into a fine paste—these aromatics are the foundation of your dish's flavor. In one bowl, combine the minced garlic, grated ginger, red pepper flakes, and ground cloves to create your spice base. In a second bowl, whisk together the soy sauce, rice vinegar, and maple syrup to create the sauce. I like to whisk the sauce thoroughly so the maple syrup dissolves completely and creates a glossy glaze. Thinly slice the cabbage into 1/4-inch shreds and julienne the carrots into matchsticks—uniform sizing ensures even cooking. Slice the green onions on a bias, separating whites from greens, and roughly chop the cilantro. Have everything prepped and within arm's reach before you start cooking, as this stir-fry moves quickly.
• Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat until shimmering. Add the ground chicken and cook for 4-5 minutes, breaking it into small pieces with a wooden spoon as it cooks—you want it to brown in spots, not just turn gray. Once the chicken is cooked through and lightly browned, add the spice base (garlic, ginger, and spices from Step 1) and stir constantly for about 30 seconds until fragrant. Pour in the sauce mixture from Step 1 and stir well to coat all the chicken. I find that cooking the sauce with the chicken for about 1 minute helps the flavors meld together before adding the vegetables.
• Add the sliced cabbage and julienned carrots directly to the skillet with the chicken and sauce. Stir everything together thoroughly so the vegetables are coated with the sauce, then cover the skillet and cook on high heat for 2-3 minutes, stirring once halfway through. The cabbage will soften and release moisture while absorbing the savory-sweet sauce. Uncover the skillet, add the sesame oil, and stir in the white parts of the green onions and the cilantro. Toss everything together for 30 seconds just to warm through and combine—you want the green onions and cilantro to stay fresh and bright, not wilted.
• Divide the cooked brown rice among serving bowls and top with the ground chicken and cabbage stir-fry. Garnish with the reserved green parts of the green onions for a fresh pop of color and mild onion flavor. Serve immediately while the stir-fry is hot and the vegetables are still slightly crisp.