Chicken Cabbage Stir Fry

This quick & easy chicken cabbage stir-fry is perfect for a busy weeknight dinner. It's loaded with flavor, packed with healthy ingredients, and fits various dietary preferences, making it a go-to for anyone looking for a nutritious meal in a pinch.

Plus, it's gluten-free, paleo, low-carb - ideal for a wide range of dietary needs!

Chicken Cabbage Stir Fry

If you're new to cooking stir fries, similar to cashew chicken, I recommend using chicken thighs instead of breasts because they stay moist and tender even if cooked a little longer.

Chicken breasts can dry out easily if overcooked, but thighs are much more forgiving and flavorful, making them a great choice for stir-fries or roasting.

🛒Ingredients

• Cabbage – Napa cabbage is my go-to for this stir-fry because it’s so tender and sweet. If you can’t find Napa cabbage, you could use regular green cabbage, though the texture might be a little different.
• Carrots – Slicing the carrots into matchsticks not only makes them easier to cook but also adds a nice crunch to the stir-fry. If you’re in a rush, you can buy pre-sliced matchstick carrots from the store.
• Garlic & ginger – I can’t emphasize enough how much I love the combination of garlic and ginger in this recipe. If you don’t have fresh ginger, you can use ground ginger as a substitute, though fresh has a much more vibrant flavor.
• Soy sauce & fish sauce – I always go for light soy sauce because it gives a slightly less salty flavor, but you can use regular soy sauce if that’s what you have. Fish sauce is key to that umami depth in the dish, but if you’re not a fan, you can skip it or add a splash of Worcestershire sauce instead.
• Maple syrup – The maple syrup balances the saltiness from the soy and fish sauce with a little sweetness. If you prefer something sugar-free, you can substitute it with stevia or another sugar-free sweetener.

🥘 How To Make Cabbage and Chicken Stir Fry

1. Heat oil: Add the oil to a large frying pan or wok over high heat.
2. Cook the chicken: Once the oil is hot, add the chicken, season with salt and pepper, and cook for 3 minutes per side. Remove the chicken to a bowl with all the juices.
3. Sauté aromatics: Return the skillet to the heat, add the garlic and ginger, and sauté for 30 seconds until fragrant.

4. Add veggies: Stir in the cabbage and carrots, and cook for 2 minutes, stirring frequently.
5. Make the sauce: In a small bowl, whisk together the broth, fish sauce, soy sauce, maple syrup, lime juice, and sesame oil. Pour into the skillet.
6. Finish cooking: Stir everything together and cook for another 2 minutes.
7. Serve: Garnish with green onions and enjoy!

This stir-fry is delicious on its own, but it pairs great with rice or ramen noodles if you're looking for a heartier meal.

📋Tips and Variations

• Make it spicy. If you like a little heat, try adding some chili flakes or a dash of sriracha when cooking the veggies. You can also add more ginger which will add some heat too.
• Vegetable variety. If cabbage and carrots aren’t your thing, feel free to mix in other veggies like mushrooms, bell peppers, broccoli, snap peas, spinach.
• Sauce adjustments. The maple syrup adds just the right amount of sweetness for me, but if you want to make it sweeter, you can bump it up a little. I sometimes add a tiny bit of brown sugar for an extra layer of sweetness.

🍱Storage Instructions

• 🍱To Store. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave when you're ready to eat!
• 🥶Freezing. Freeze in a freezer-safe container for up to 2 months. Reheat it in the microwave or on the stovetop.
• 🔥To Reheat. Reheat in a hot skillet for a couple of minutes, or microwave in 30-second intervals until heated through.

More Asian Recipes You'll Like

• Salmon Curry
• Glazed Salmon Bites
• Honey Soy Chicken Bowls
• Korean Potatoes

📖Recipe