Asian-Inspired Chicken & Cabbage Stir-Fry

This colorful Chicken & Cabbage Stir-Fry is a quick, savory one-pan meal made with tender chicken, crisp cabbage, carrots, bell peppers, and green onions. A glossy garlic-ginger sauce brings everything together for a flavorful dinner that can be served on its own or alongside rice.

Ingredients

Chicken

  • 1 lb (450 g) boneless, skinless chicken breast, cut into bite-size pieces
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tbsp neutral cooking oil

Vegetables

  • 4 cups chopped green cabbage
  • 1 large carrot, thinly sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 small yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 green onions, sliced

Stir-Fry Sauce

  • ¼ cup low-sodium soy sauce
  • 2 tbsp water
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • ½ tsp red pepper flakes, optional
  • ½ tsp black pepper

For Garnish

  • 1 tsp sesame seeds
  • 1–2 green onions, sliced
  • Optional: fresh cilantro

Instructions

  1. Place the chicken pieces in a bowl.
  2. Add 1 tablespoon soy sauce, cornstarch, garlic powder, and black pepper.
  3. Toss until the chicken is evenly coated.
  4. In a separate bowl, whisk together all of the sauce ingredients.
  5. Set the sauce aside while preparing the vegetables.
  6. Heat a large skillet or wok over medium-high heat.
  7. Add the cooking oil.
  8. Add the chicken in a single layer.
  9. Cook for about 4–6 minutes, stirring occasionally, until browned and cooked through.
  10. Transfer the chicken to a clean plate.
  11. Add the sliced onion and carrots to the same skillet.
  12. Stir-fry for about 2 minutes.
  13. Add the bell peppers and continue cooking for another 2 minutes.
  14. Add the chopped cabbage.
  15. Cook for 3–4 minutes, tossing frequently, until the cabbage begins to soften while retaining some texture.
  16. Add the minced garlic and fresh ginger.
  17. Stir-fry for about 30 seconds until fragrant.
  18. Return the cooked chicken to the skillet.
  19. Stir the prepared sauce once more, then pour it over the chicken and vegetables.
  20. Toss everything together for 1–2 minutes as the sauce thickens and coats the ingredients.
  21. Turn off the heat.
  22. Sprinkle with sesame seeds and sliced green onions.
  23. Serve immediately.

Helpful Tips

Cut everything before cooking. Stir-frying moves quickly, so having the chicken and vegetables prepared beforehand makes the process much easier.

Don’t overcrowd the chicken. If your skillet is small, cook the chicken in two batches so it browns properly.

Keep some texture in the cabbage. Cooking it just until tender-crisp gives the dish a better contrast with the tender chicken.

Adjust the sauce to taste. For more tang, add a little extra rice vinegar. For more heat, add red pepper flakes.

Want more vegetables? Broccoli, mushrooms, snow peas, zucchini, or thinly sliced celery work beautifully in this stir-fry.

Serving Suggestions

Serve this chicken and cabbage mixture by itself, or spoon it over steamed white rice, brown rice, or noodles. You can also pair it with additional steamed vegetables for a colorful family dinner.

Storage

Place leftovers in a covered container and refrigerate promptly. USDA recommends using cooked chicken within 3–4 days when refrigerated at 40°F (4°C) or below. (USDA Ask FSIS)

When reheating, heat the leftovers thoroughly. Chicken should reach 165°F (73.9°C) when checked with a food thermometer. (USDA Ask FSIS)

Recipe Details

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition note: This recipe combines a protein source with several vegetables, including cabbage, carrots, and bell peppers. Exact nutrition will vary according to the specific ingredients and brands used.