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A large, white ceramic bowl filled to the brim with a colorful chicken and cabbage stir fry, set on a dark wooden surface next to a green fabric napkin. The dish features tender, golden-brown seared chicken breast cubes tossed with vibrant green cabbage pieces and bright orange julienned carrots. The stir fry is glossy with a savory sauce and beautifully garnished with sliced green onions and a sprinkle of white sesame seeds. In the blurred background, a small bowl of chopped green onions, a garlic clove, and a fresh head of cabbage are visible.

Chicken and Cabbage Stir Fry

RASHA
This healthy chicken and cabbage stir fry combines tender velveted chicken, crisp cabbage, sweet carrots, and a savory garlic-ginger sauce for a quick and satisfying meal. Ready in just 30 minutes, it delivers takeout-style flavor with wholesome ingredients and balanced nutrition.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian inspired
Servings 4 servings
Calories 320 kcal

Equipment

  • Large skillet or wok
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk
  • Knife
  • Cutting board

Ingredients
  

Chicken & Marinade

  • 1 lb Boneless chicken breast or thighs, thinly sliced
  • 1 tbsp Soy sauce for marinade
  • 1 tbsp Cornstarch for marinade
  • 1 tsp Sesame oil for marinade

Fresh Vegetables

  • 5 cups Green cabbage, thinly sliced
  • 1 medium Carrot, julienned
  • 4 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 2 pieces Green onions, sliced
  • 2 tbsp Cooking oil, divided

Umami Stir-Fry Sauce

  • 3 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tsp Brown sugar
  • 2 tbsp Water
  • 1 tsp Cornstarch

Instructions
 

  • In a medium bowl, toss the sliced chicken with soy sauce, cornstarch, and sesame oil. Let it marinate for 10–15 minutes while preparing the vegetables.
  • In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, water, and cornstarch until smooth and fully dissolved.
  • Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 2–3 minutes without stirring. Stir and cook for another 2 minutes until fully cooked. Transfer to a plate.
  • Add the remaining tablespoon of oil to the pan. Stir in the garlic and ginger and cook for about 30 seconds until fragrant.
  • Add the cabbage and carrots. Stir-fry for 3–4 minutes until the vegetables are slightly softened but still crisp.
  • Return the cooked chicken to the skillet. Stir the prepared sauce again and pour it into the pan.
  • Toss continuously for 1–2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
  • Remove from heat, garnish with sliced green onions, and serve hot.

Notes

Do not skip the cornstarch marinade, as it helps keep the chicken tender. Avoid overcrowding the skillet to maintain proper stir-fry texture. Cook over medium-high heat and remove the cabbage while it still has a slight crunch. For a spicy variation, add chili garlic sauce or red pepper flakes. For a lower-carb version, replace brown sugar with a keto-friendly sweetener and serve over cauliflower rice.
Keyword chicken and cabbage stir fry, easy weeknight dinner, healthy stir fry, high protein meal, takeout style stir fry