Mouthwatering Chicken and Cabbage Stir Fry

I didn’t grow up eating a lot of cabbage, to be honest. My mom would steam it sometimes, and it would come out sort of bland and mushy. So for years, I just figured cabbage was one of those vegetables you’re supposed to eat because it’s good for you, not because it tastes good.

Then I learned the trick—cabbage needs high heat and fast cooking. When you stir fry it with some butter and garlic, it gets a little caramelized on the edges but stays crispy. Add some chicken and soy sauce, and suddenly you’ve got a weeknight dinner that actually tastes like something. My kids don’t even complain about it, which is saying a lot.

SAVE NOW

What Kind of Cabbage Should I Use?

Green cabbage is called for in this recipe, and it’s a great choice because it holds up well to the heat of stir-frying without getting too mushy. You can find it at any grocery store – just look for a head that feels heavy for its size and has tight, crisp leaves without any brown spots. If you only have access to savoy cabbage or napa cabbage, those will work too, though they’re a bit more tender and will cook faster. When prepping your cabbage, remove any wilted outer leaves and cut it into thin strips or bite-sized pieces so it cooks evenly in the pan.

SAVE NOW

Options for Substitutions

This simple stir fry is easy to customize with what you have in your kitchen:

• Chicken breasts: Chicken thighs work great here and actually stay more tender during cooking. You can also use pork chops, sliced beef, or shrimp. Just adjust cooking times – shrimp only needs about 3-4 minutes total.
• Green cabbage: Napa cabbage, savoy cabbage, or even a bag of coleslaw mix will work perfectly. Red cabbage is fine too, though it’ll add a bit of color to your dish.
• Olive oil and butter: You can use all olive oil or all butter if that’s what you have. Vegetable oil or avocado oil work just as well for the cooking oil portion.
• Paprika: Feel free to swap this with smoked paprika for a deeper flavor, or try garlic powder, onion powder, or even a pinch of red pepper flakes if you want some heat.
• Onion: Yellow, white, or red onions all work here. In a pinch, you can use a handful of sliced green onions or even skip it entirely, though the onion does add nice sweetness.

Watch Out for These Mistakes While Cooking

The biggest mistake with this stir fry is overcrowding the pan with cabbage all at once, which causes it to steam instead of getting those nice caramelized edges – add it in batches if your skillet isn’t large enough, letting each layer cook down before adding more.

Another common error is adding the garlic too early with the onions, which will burn it and create a bitter taste, so always wait until the last few minutes of cooking to toss it in.

Don’t forget to slice your chicken against the grain before cooking, which makes it more tender, and cut the pieces to a uniform size so they cook evenly.

Finally, resist the urge to constantly stir the cabbage – let it sit undisturbed for a few minutes at a time to develop that golden-brown color and slightly sweet flavor that makes this dish special.

SAVE NOW

What to Serve With Chicken and Cabbage Stir Fry?

This stir fry is really satisfying on its own, but I love serving it over steamed white or brown rice to soak up all those good flavors. If you want to keep things low-carb, cauliflower rice works great too and keeps the meal light. For a heartier option, try serving it alongside some buttered egg noodles or even mashed potatoes. A simple side of crusty bread is also perfect for mopping up any extra sauce left in your bowl.

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. It’s one of those meals I love making on Sunday to have ready for quick lunches during the week.

Freeze: You can freeze this for up to 3 months in a freezer-safe container or bag. Just make sure it’s cooled down completely before freezing. The cabbage might be a tiny bit softer after thawing, but it still tastes great and makes for an easy weeknight dinner when you need something quick.

Reheat: Warm it up in a skillet over medium heat for about 5 minutes, stirring occasionally until heated through. You can also microwave it, but I find the stovetop method keeps everything from getting too mushy. Add a splash of water if it seems a bit dry while reheating.

Estimated Nutrition

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

• Calories: 700-850
• Protein: 60-70 g
• Fat: 28-34 g
• Carbohydrates: 40-50 g

Ingredients

For the chicken:

• 2 chicken breasts (sliced into thin 1/2-inch strips)
• 1.5 tbsp olive oil (I use Bertolli Extra Virgin for high heat)
• salt
• pepper

For the stir fry:

• 1.5 tbsp butter (I prefer Kerrygold unsalted for richness)
• 1 onion (thinly sliced into half-moons)
• 1 green cabbage (shredded into 1/4-inch ribbons)
• 3 garlic cloves (freshly minced for best aroma)
• 1 tsp paprika
• 1/2 tsp fresh ginger (grated)
• 1 tbsp soy sauce

Step 1: Prepare Mise en Place and Season Chicken

• 2 chicken breasts
• salt
• pepper
• 1 onion
• 1 green cabbage
• 3 garlic cloves
• 1/2 tsp fresh ginger

Slice the chicken breasts into thin 1/2-inch strips and pat them dry with paper towels—this helps them brown better and cook more evenly.

Mince the garlic, grate the ginger, thinly slice the onion into half-moons, and shred the cabbage into 1/4-inch ribbons.

Season the chicken strips generously with salt and pepper on both sides.

I like to season the chicken at least 5 minutes before cooking so the salt can penetrate the meat and improve browning.

Step 2: Sear the Chicken Until Golden

• 1.5 tbsp olive oil
• seasoned chicken from Step 1

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Add the seasoned chicken strips in a single layer and cook for 5-7 minutes, stirring occasionally, until they’re golden brown and cooked through.

The chicken won’t be fully cooked yet, and that’s okay—it will finish cooking when we add it back to the pan later.

Transfer the chicken to a clean plate and set aside.

Step 3: Build Flavor with Butter, Onions, and Aromatics

• 1.5 tbsp butter
• sliced onion from Step 1
• minced garlic from Step 1
• grated ginger from Step 1

Reduce heat to medium and add the butter to the same skillet.

Once melted and foaming, add the sliced onions and cook for 3 minutes, stirring occasionally, until they begin to soften and turn translucent.

Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.

This technique of blooming the aromatics in fat releases their essential oils and creates a deep flavor foundation for the dish.

Step 4: Braise the Cabbage Until Tender

• shredded cabbage from Step 1
• 1 tsp paprika
• cooked aromatics from Step 3

Add the shredded cabbage and paprika to the pan, stirring to coat everything evenly with the buttery aromatics.

Cook for 10-15 minutes over medium heat, stirring occasionally, until the cabbage is tender and lightly caramelized at the edges.

The cabbage will release its moisture and soften down significantly.

I find that letting the cabbage sit undisturbed for 2-3 minutes between stirs helps it develop a slight golden color and deeper flavor.

Step 5: Finish and Serve

• cooked chicken from Step 2
• cabbage and aromatics from Step 4
• 1 tbsp soy sauce
• salt
• pepper

Return the seared chicken to the skillet along with the soy sauce, stirring gently to combine and heat the chicken through, about 2-3 minutes.

Taste the dish and adjust seasoning with additional salt and pepper as needed—the soy sauce adds saltiness, so taste before adding more.

Serve immediately while everything is hot and the cabbage still has a bit of textural integrity.

Mouthwatering Chicken and Cabbage Stir Fry

Delicious Mouthwatering Chicken and Cabbage Stir Fry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 775 kcal

Ingredients

  

For the chicken::

• 2 chicken breasts (sliced into thin 1/2-inch strips)
• 1.5 tbsp olive oil (I use Bertolli Extra Virgin for high heat)
• salt
• pepper

For the stir fry::

• 1.5 tbsp butter (I prefer Kerrygold unsalted for richness)
• 1 onion (thinly sliced into half-moons)
• 1 green cabbage (shredded into 1/4-inch ribbons)
• 3 garlic cloves (freshly minced for best aroma)
• 1 tsp paprika
• 1/2 tsp fresh ginger (grated)
• 1 tbsp soy sauce

Instructions

 

• Slice the chicken breasts into thin 1/2-inch strips and pat them dry with paper towels—this helps them brown better and cook more evenly. Mince the garlic, grate the ginger, thinly slice the onion into half-moons, and shred the cabbage into 1/4-inch ribbons. Season the chicken strips generously with salt and pepper on both sides. I like to season the chicken at least 5 minutes before cooking so the salt can penetrate the meat and improve browning.
• Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the seasoned chicken strips in a single layer and cook for 5-7 minutes, stirring occasionally, until they're golden brown and cooked through. The chicken won't be fully cooked yet, and that's okay—it will finish cooking when we add it back to the pan later. Transfer the chicken to a clean plate and set aside.
• Reduce heat to medium and add the butter to the same skillet. Once melted and foaming, add the sliced onions and cook for 3 minutes, stirring occasionally, until they begin to soften and turn translucent. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. This technique of blooming the aromatics in fat releases their essential oils and creates a deep flavor foundation for the dish.
• Add the shredded cabbage and paprika to the pan, stirring to coat everything evenly with the buttery aromatics. Cook for 10-15 minutes over medium heat, stirring occasionally, until the cabbage is tender and lightly caramelized at the edges. The cabbage will release its moisture and soften down significantly. I find that letting the cabbage sit undisturbed for 2-3 minutes between stirs helps it develop a slight golden color and deeper flavor.
• Return the seared chicken to the skillet along with the soy sauce, stirring gently to combine and heat the chicken through, about 2-3 minutes. Taste the dish and adjust seasoning with additional salt and pepper as needed—the soy sauce adds saltiness, so taste before adding more. Serve immediately while everything is hot and the cabbage still has a bit of textural integrity.