Chicken Cabbage Stir-Fry

A quick and easy Asian-inspired skillet dish made with tender chicken, crisp cabbage, and bold flavors. Ideal for weeknight dinners or beginner cooks.

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2–3

Ingredients

For the Stir-Fry

• 2–3 green onions, white bulbs and green stalks separated and sliced
• 8.5 oz boneless chicken breast or thighs (about 1 large breast or 2 thighs), cut into bite-sized pieces
• 1-inch fresh ginger, finely chopped
• 2–3 garlic cloves, finely chopped
• ⅓ small head of green or napa cabbage (about 4 cups), shredded
• 1 tablespoon neutral oil (vegetable, canola, or sunflower)
• 2 tablespoons soy sauce (regular or low-sodium)
• ¼ cup water (omit if using napa cabbage)

To Garnish

• Sesame seeds or a drizzle of sesame oil
• Red chili flakes
• Reserved green onion tops

Instructions

1. Prep Ingredients:
   Slice green onions, keeping white bulbs and green tops separate. Dice chicken into bite-sized pieces. Shred cabbage. Finely chop garlic and ginger.
2. Cook Aromatics:
   Heat oil in a large skillet or wok over high heat. Add white onion bulbs and stir-fry until just softened, about 1 minute.
3. Add Garlic & Ginger:
   Stir in garlic and ginger. Cook for 30–60 seconds until fragrant, reducing heat slightly if needed to prevent burning.
4. Stir-Fry Cabbage:
   Add shredded cabbage and stir-fry over high heat for about 2 minutes until it begins to soften and shrink in volume.
5. Add Sauce:
   Pour soy sauce and water over the cabbage. Stir well and cook for 2–3 minutes until cabbage is crisp-tender and the liquid mostly evaporates. (If using napa cabbage, omit the water and cook only 1–2 minutes.)
6. Cook Chicken:
   Push cabbage to the sides and add chicken to the center of the pan. Stir-fry until chicken is fully cooked and no longer pink, about 5–6 minutes, mixing cabbage and chicken together near the end.
7. Finish & Serve:
   Once chicken is cooked and cabbage is tender, remove from heat. Garnish with sesame seeds or a light drizzle of sesame oil, red pepper flakes, and sliced green onion tops. Serve hot.

Recipe Notes

• Chicken Tip: 8.5 oz = ~1 large chicken breast or 2 large thighs (about 1½ cups raw).
• Cabbage Options: Green cabbage is great for texture; napa cabbage cooks faster and doesn’t need added water.
• Soy Sauce: Regular soy sauce works best, but low-sodium can be used. Avoid sweet soy sauces or thick soy unless adapting the recipe.
• Serving Suggestions: Serve over steamed rice, noodles, or enjoy on its own for a low-carb meal.

Nutrition (per serving)

• Calories: 258
• Carbs: 12g
• Protein: 29g
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 77mg
• Sodium: 1176mg
• Potassium: 772mg
• Fiber: 4g
• Sugar: 5g
• Vitamin C: 60mg
• Calcium: 80mg
• Iron: 1.8mg

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