4.6 from 186 votes
Chicken Cabbage Stir Fry Recipe
This chicken cabbage stir fry uses bite-sized chicken, shredded cabbage, fresh ginger, and garlic cooked quickly in oil with soy sauce. The method builds flavor by stir-frying onions and aromatics first, then cabbage until tender with a bit of water, finishing with chicken strips heated through. The result is a simple, savory dish with tender chicken and lightly cooked cabbage retaining some crunch. Garnishes like sesame seeds and red chili flakes add extra flavor and texture options.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
servings
Calories:
258 kcal
Course:
Main Course
Cuisine:
Asian, Chinese
Ingredients
For the Stir Fry:
- 2-3 green onions bulb and stalks separated and sliced
- 8.5 ounces chicken see Notes, boneless
- 1 inch ginger fresh
- 2-3 garlic fresh, cloves
- ⅓ small head cabbage Green or napa *see Notes, shredded
- 1 Tablespoon neutral cooking oil I.e. vegetable, canola, sunflower, generic cooking oil
- 2 Tablespoon soy sauce Thin regular type, *see Notes
- ¼ cup water not needed if you use napa cabbage!
To garnish:
- sesame seeds or sesame oil
- red chili pepper flakes aka Red Chili Flakes
Instructions
- Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut the chicken into bite-sized pieces. Shred cabbage. Chop ginger and garlic.
- Heat oil in a pan and stir-fry the onion bulb slices on a higher heat setting.
- Add the chopped ginger and garlic and stir-fry for a minute as well. Reduce the heat slightly.
- Add the cabbage and stir, cook for 2 minutes over a high heat setting, or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
- Quickly pour the soy sauce and water over the cabbage stir-fry and mix well. Stir, cook 2–3 minutes over a high heat until water dissolves and cabbage cooks through. (If you use napa cabbage, don't add water and just cook for 1–2 mins until half cooked through)
- Reduce the heat setting to medium-high, make some space in the center and add chicken strips and stir-fry.
- Mix the cabbage over the chicken and cook everything through. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on super high heat for all too long.
- Once the chicken is cooked, the cabbage is crisp and tender and the liquids have dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.
Cup of Yum
Notes
- Use about 8.5 ounces (5 ounces for the base recipe) of boneless chicken such as a large breast or two thighs.
- Regular green cabbage or napa cabbage can be used; napa cooks quicker and does not need added water.
- Common soy sauce varieties work well; low-sodium soy sauce is a suitable alternative.
- Using Chinese cooking chopsticks can help stir-fry efficiently due to their length.
Nutrition Information
Serving
338g
Calories
258kcal
(13%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
77mg
(26%)
Sodium
1176mg
(49%)
Potassium
772mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
305IU
(6%)
Vitamin C
59.6mg
(66%)
Calcium
80mg
(8%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 258
% Daily Value*
| Serving | 338g | |
| Calories | 258kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 77mg | 26% |
| Sodium | 1176mg | 49% |
| Potassium | 772mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 59.6mg | 66% |
| Calcium | 80mg | 8% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.