This chicken and cabbage stir fry is a fast, savory weeknight dinner: tender slices of chicken and crisp-tender cabbage tossed in a garlicky soy-ginger sauce. Inspired by the beloved Hmong version, it comes together in one pan in about 30 minutes and needs only a handful of everyday ingredients. It is light yet satisfying, naturally low in carbs, and endlessly adaptable. Below you will find the ingredients, the method, variations, and answers to the questions people ask most.
Table of Contents
What Is Chicken and Cabbage Stir Fry?
Chicken and cabbage stir fry is a quick one-pan dish where sliced chicken and shredded cabbage are cooked fast over high heat with garlic, ginger, and a savory sauce. The cabbage stays lightly crisp while soaking up the umami of soy, oyster, and fish sauce. It is a staple across Southeast Asian home cooking — the Hmong cabbage and chicken version is especially loved — and a brilliant way to turn two humble ingredients into a full meal.
Why You’ll Love This Stir Fry
- Fast. Start to finish in about 30 minutes, in one pan.
- Budget-friendly. Cabbage is one of the cheapest vegetables around.
- Healthy. High protein, high fiber, and naturally low-carb.
- Big flavor. Garlic, ginger, and a savory sauce make it crave-worthy.
- Flexible. Works with breast, thighs, or ground chicken.
Ingredients You’ll Need
Exact amounts for this chicken and cabbage stir fry are in the card below. Here is what each part brings:
- Chicken thighs — thin-sliced so they cook in minutes; breast works too.
- Green cabbage — the star; it wilts down and stays lightly crisp.
- Carrot — for color, sweetness, and crunch.
- Garlic and ginger — the aromatic backbone of any good stir fry.
- Soy, oyster, and fish sauce — the savory, umami-rich sauce.
- Sesame oil and green onions — a nutty, fresh finish.
How to Make Chicken and Cabbage Stir Fry
- Thinly slice the chicken and toss it with a splash of soy sauce.
- Sear it in a hot wok or skillet until cooked through to 165°F (74°C), then set aside.
- Stir-fry the garlic and ginger, then add the cabbage and carrot and cook until crisp-tender.
- Return the chicken, add the soy, oyster, and fish sauce, and toss to coat.
- Finish with sesame oil and green onions, and serve over rice.
Variations and Add-Ins
- Hmong-style. Add extra fish sauce and fresh herbs, and serve with jasmine rice.
- Chinese-style. Add a splash of rice vinegar and a pinch of five-spice.
- Spicy. Toss in chili flakes, sriracha, or fresh Thai chilies.
- More veg. Bell peppers, snap peas, or mushrooms all work.
- Soup version. Add broth to turn it into a cozy chicken and cabbage soup.
Tips for the Best Stir Fry
- High heat, quick cooking keeps the cabbage crisp, not soggy.
- Slice everything thin so it cooks fast and evenly.
- Don’t crowd the pan — sear the chicken in batches if needed.
- Prep first. Stir-frying moves fast, so have everything ready.
- Add sauce at the end to keep the flavors bright.
What to Serve With It
Steamed jasmine or brown rice is the classic base, soaking up the savory sauce. It is equally good over noodles or on its own as a light, low-carb bowl. For a bigger spread, pair it with our ground beef and cabbage skillet or a comforting chicken taco soup.
Storage and Reheating
Store leftover chicken and cabbage in an airtight container in the fridge for up to 4 days. Reheat quickly in a hot pan or the microwave; a fresh pan gives the best texture. This dish is best enjoyed fresh, as the cabbage softens over time, but it still makes a tasty next-day lunch.
Calories and Nutrition
Each serving runs about 290 calories with roughly 26g protein and only 12g carbohydrates, making this a genuinely light, high-protein dinner. Cabbage is rich in fiber and vitamin C, and skipping the rice keeps it keto-friendly. Full values are in the recipe card.
Chicken and Cabbage Stir Fry Recipe
Chicken and Cabbage Stir Fry
Ingredients
Method
- Thinly slice the chicken and toss it with 1 tablespoon of the soy sauce.
- Heat the neutral oil in a wok or large skillet over high heat. Sear the chicken until cooked through to 165°F (74°C), then remove and set aside.
- Add the garlic and ginger to the pan and stir for 30 seconds, then add the cabbage and carrot and stir-fry 4–5 minutes until crisp-tender.
- Return the chicken and add the remaining soy sauce, oyster sauce, fish sauce, and sesame oil. Toss 2 minutes to coat.
- Garnish with green onions and sesame seeds and serve over rice.
Notes
Frequently Asked Questions
How do you make chicken and cabbage stir fry?
Sear thin-sliced chicken in a hot pan, set it aside, then stir-fry garlic, ginger, cabbage, and carrot until crisp-tender. Return the chicken, add soy, oyster, and fish sauce, toss, and serve over rice.
Is chicken and cabbage healthy?
Yes — it is high in protein and fiber at about 290 calories a serving, and naturally low in carbs. Skip the rice for a lighter, keto-friendly meal.
Can I use chicken breast or ground chicken?
Absolutely. Thin-sliced breast cooks a little faster, and ground chicken works well too — just brown it and drain any excess liquid before adding the cabbage.
What sauce goes in it?
A simple mix of soy sauce, oyster sauce, and fish sauce with fresh garlic and ginger. A drop of sesame oil at the end adds a nutty finish.
What do you serve with it?
Steamed jasmine or brown rice is classic. It is also great over noodles or on its own as a low-carb bowl.
More Quick Chicken Dinners
Once you taste that garlicky, savory sauce, this chicken and cabbage stir fry becomes a weeknight go-to. Quick, cheap, and healthy, this chicken and cabbage dinner never disappoints.
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