This vibrant chicken cabbage stir fry brings together crisp vegetables and tender chicken in a light, flavorful sauce that’s perfect for busy weeknights. What started as a quick meal during my early days of motherhood has become one of my most cherished recipes – it was actually the very first recipe I shared on this blog! As a mama with a young baby, I needed meals that were both nourishing and quick, and this colorful stir fry checked all the boxes. If you love my 4-ingredient chicken salad, you’ll adore how simple yet satisfying this dish is.

Why You’ll Love This Chicken Cabbage Stir Fry

Ready in just over 30 minutes – prep time included!
One-pan wonder – minimal cleanup required
Packed with rainbow vegetables for maximum nutrition
Perfect for meal prep – stays fresh for 5 days
No special equipment needed – just a regular skillet works great
Versatile – wonderful with rice, quinoa, or noodles
Light yet satisfying sauce that coats every bite
Budget-friendly and uses easy-to-find ingredients

The magic of this stir fry lies in its beautiful simplicity – tender chicken pieces marinated in a ginger-soy sauce, colorful strips of cabbage and bell peppers, and sweet peas that pop with freshness in every bite. I’ve made this countless times over the years, tweaking and perfecting it until it became the family favorite it is today. Whether you’re cooking for one or meal prepping for the week ahead, this recipe delivers restaurant-quality flavor right from your own kitchen!

And while I originally shared this recipe back in 2016, I’ve recently updated it with crystal-clear instructions, gorgeous new photos, and extra tips to ensure your stir fry turns out perfectly every single time. Trust me – this is one of those recipes you’ll find yourself reaching for again and again!

Ingredients Overview

Let me walk you through each ingredient that makes this stir-fry sing! Just like my favorite Thai noodle salad, the magic is in choosing the right mix of proteins and vegetables.

Chicken breast – I prefer using boneless, skinless breasts cut into uniform 1-inch pieces. The key here is consistency in size so everything cooks evenly. If you’re a dark meat fan, thighs work beautifully too!
Cabbage – The star vegetable that inspired this dish! Any variety works – Napa, green, or purple. The cabbage adds a wonderful crunch and soaks up our savory sauce like a dream.
The Aromatics – Shallots provide a gentler, sweeter flavor than regular onions. But here’s a pro tip: yellow or white onions work in a pinch – just use about half the amount since they’re stronger.
The Sauce Mix – This is where the magic happens! Our combination of chicken broth (for richness), lemon juice (for brightness), soy sauce (for umami), and cornstarch (for thickening) creates the perfect coating. The cornstarch is crucial – it helps the sauce cling to every piece of chicken and vegetable.

Success Tips & Tricks

After countless stir-fries and creating dishes like my quick healthy pasta salad, I’ve learned these game-changing tips:

Prep Before You Start – Have everything chopped and ready before heating your pan. Stir-frying moves quickly, and you don’t want to be frantically chopping while your chicken overcooks!
The Hot Pan Rule – Get your pan nice and hot before adding any oil. Test it by flicking a tiny drop of water – if it dances and evaporates immediately, you’re ready to go.
Vegetable Timing – Start with harder vegetables like carrots, then add softer ones like cabbage. This ensures everything finishes cooking at the same time without turning mushy.
Sauce Secret – Let your sauce simmer for at least 30 seconds after adding it to the pan. This activates the cornstarch and creates that perfect, glossy coating we’re after.

Step-by-Step Instructions

Making this colorful stir fry is a breeze! Let me walk you through the process I’ve perfected over countless busy weeknights. There are three main stages to preparing this dish:

Prepare the Sauce & Marinate:
- Mix chicken broth, lemon juice, soy sauce, ground ginger, and cornstarch in a bowl
- Pour over diced chicken and let sit for 15 minutes while prepping vegetables
Cook the Chicken:
- Drain chicken (save that flavorful marinade!)
- Heat 2 tablespoons oil in a large skillet over medium-high heat
- Stir-fry chicken for 4 minutes until golden brown
- Remove to a plate
Cook Vegetables & Combine:
- Add remaining oil and shallots to the pan
- Once shallots soften (about 2 minutes), add bell peppers, cabbage, and carrots
- Stir-fry 4 minutes until cabbage wilts
- Pour in reserved marinade
- Add chicken and frozen peas
- Cook until sauce thickens and chicken is done

Pro Tip: Just like my chicken corn soup, the key is letting the proteins cook properly before adding vegetables.

Recipe Variations & Serving Ideas

This versatile stir fry can be customized in so many delicious ways! If you love easy one-pan meals like my baked ziti, you’ll appreciate these variations:

Grain Pairings

Steamed jasmine rice
Brown rice for extra fiber
Quinoa for a protein boost
Rice noodles (similar to shrimp lo mein)

Protein Swaps

Swap chicken for thinly sliced beef
Use firm tofu for a vegetarian version
Add shrimp or other seafood

Veggie Variations

Add mushrooms for earthiness
Throw in snap peas for extra crunch
Include baby corn or water chestnuts

Make-Ahead Tip: For meal prep, portion into containers and refrigerate for up to 5 days. The flavors actually get better overnight!

FAQs & Final Thoughts

Frequently Asked Questions

Can I make this stir fry ahead of time?

Yes! This stir fry keeps beautifully for up to 5 days in an airtight container. The flavors actually develop nicely overnight, making it perfect for meal prep. Just reheat gently in a skillet or microwave until warmed through.

What’s the best way to cut the vegetables?

For quick, even cooking, slice your cabbage into thin strips, cut carrots into matchsticks, and dice bell peppers into similar-sized pieces. Just like my 4-ingredient potato soup, uniform cutting ensures everything cooks evenly.

Can I use different vegetables?

Absolutely! This recipe is super flexible. While I love the cabbage-carrot-pepper combo, feel free to swap in broccoli, snow peas, or mushrooms. Just keep the total amount of vegetables similar to maintain the right sauce ratio.

Why isn’t my sauce thickening?

The key is letting the sauce simmer for a few minutes after adding it back to the pan. The cornstarch needs heat to activate and thicken. If your sauce is still thin, let it bubble gently while stirring until it reaches your desired consistency.

Final Thoughts

Oh my goodness, friends – this chicken cabbage stir fry has been my kitchen companion for years, and I’m so excited for you to try it! It’s the perfect solution for those nights when you want something fresh and flavorful but don’t want to spend hours in the kitchen. The combination of crisp-tender vegetables and juicy chicken pieces, all wrapped in that savory sauce, is simply irresistible.

Whether you’re cooking for family or meal prepping for the week ahead, I promise this recipe won’t disappoint. And remember, cooking should be fun and flexible – don’t be afraid to make it your own! I’d love to hear how this recipe works in your kitchen, so please leave a comment below sharing your experience or any creative twists you added.

Happy cooking! 🥘

CHICKEN CABBAGE STIR FRY