35 Irresistible Cabbage and Chicken Stir Fry Recipes for Dinner Delight

Oh, the magic of a simple stir fry! When tender chicken meets crisp cabbage in a sizzling pan, you get a dinner that’s quick, healthy, and packed with flavor. Whether you’re craving a cozy weeknight meal or a fresh, vibrant dish, these 35 irresistible recipes are here to delight your taste buds. Ready to transform your dinner routine? Let’s dive in!

Sweet and Spicy Cabbage Chicken Stir Fry

You need this sweet and spicy cabbage chicken stir fry in your life. Transform basic ingredients into a flavor explosion that’ll have everyone asking for seconds. Seriously, it’s that good.

Ingredients

– 1 lb chicken breast, cut into bite-sized pieces
– 1 small head of green cabbage, thinly sliced
– 1 red bell pepper, sliced into strips
– 3 cloves garlic, minced
– 1 thumb-sized piece of ginger, grated
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sriracha (or more if you’re feeling brave)
– 1 tbsp vegetable oil
– A couple of green onions, chopped
– A sprinkle of sesame seeds

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the chicken pieces in a single layer and cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through.
3. Remove the chicken from the skillet and set aside on a plate.
4. Add the sliced cabbage and red bell pepper to the same skillet.
5. Stir-fry the vegetables for 4-5 minutes until the cabbage wilts slightly but still has some crunch.
6. Push the vegetables to one side and add the minced garlic and grated ginger to the empty space.
7. Cook the garlic and ginger for 30 seconds until fragrant, then mix everything together.
8. Return the cooked chicken to the skillet with the vegetables.
9. Pour in 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of honey, and 1 teaspoon of sriracha.
10. Toss everything together and cook for 2 more minutes until the sauce coats everything evenly.
11. Tip: Don’t overcook the cabbage—you want that satisfying crunch in every bite.
12. Tip: Make sure your skillet is hot before adding ingredients to get that perfect sear on the chicken.
13. Tip: Grate frozen ginger instead of fresh—it’s easier and you get more juice!
14. Remove from heat and top with chopped green onions and a sprinkle of sesame seeds.

Zesty, crunchy cabbage meets tender chicken in a sauce that’s the perfect balance of sweet heat. Serve it over rice for a complete meal, or wrap it in lettuce cups for a low-carb twist. Either way, prepare for this to become your new weeknight obsession.

Garlic Ginger Cabbage Chicken Stir Fry

Ready to transform basic ingredients into a flavor bomb? Grab that wok and let’s make magic happen. This garlic ginger cabbage chicken stir fry comes together in minutes but tastes like you spent hours.

Ingredients

– 1 lb chicken breast, sliced thin
– 1 small head of green cabbage, shredded
– 3 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 2 tablespoons of vegetable oil
– 2 tablespoons of soy sauce
– A splash of rice vinegar
– A pinch of red pepper flakes
– A couple of green onions, chopped

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering.
2. Add the sliced chicken breast in a single layer and cook for 3-4 minutes without stirring to get a good sear.
3. Flip the chicken and cook for another 3 minutes until fully cooked through and no longer pink.
4. Remove the chicken from the wok and set aside on a clean plate.
5. Add the remaining 1 tablespoon of vegetable oil to the same wok.
6. Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
7. Add the shredded cabbage to the wok and stir-fry for 4-5 minutes until it begins to wilt but still has some crunch.
8. Return the cooked chicken to the wok with the cabbage.
9. Pour in the soy sauce and rice vinegar, then sprinkle with red pepper flakes.
10. Toss everything together and cook for 1 more minute until heated through and well combined.
11. Turn off the heat and stir in the chopped green onions.

That crispy cabbage and tender chicken soak up all the garlic-ginger goodness. Try serving it over steamed rice or stuffing it into warm tortillas for a quick wrap—either way, it’s a weeknight win.

Sesame Soy Cabbage Chicken Stir Fry

Earn your weeknight dinner hero status with this lightning-fast stir fry. Grab that cabbage and chicken—we’re making magic in 20 minutes flat. Get ready for serious flavor without the fuss.

Ingredients

– 1 lb chicken breast, sliced thin
– 1/2 head green cabbage, shredded
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tbsp vegetable oil
– 1 tsp rice vinegar
– 1 tsp honey
– 2 green onions, chopped
– 1 tbsp sesame seeds

Instructions

1. Slice 1 lb chicken breast into 1/4-inch thin strips against the grain.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add chicken strips in a single layer and cook for 3-4 minutes without moving.
4. Flip chicken and cook another 3 minutes until golden brown and internal temperature reaches 165°F.
5. Remove chicken from skillet and set aside on a clean plate.
6. Add 1 tbsp sesame oil to the same skillet and heat for 30 seconds.
7. Toss in minced garlic and grated ginger, stirring constantly for 45 seconds until fragrant.
8. Add shredded cabbage and cook for 5-6 minutes, stirring every minute until slightly wilted but still crisp.
9. Tip: Don’t overcrowd the pan—work in batches if needed for proper browning.
10. Return chicken to the skillet with cabbage.
11. Pour in 3 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp honey.
12. Toss everything together and cook for 2 more minutes until sauce coats everything evenly.
13. Tip: Taste the sauce before adding—adjust honey for sweetness or vinegar for tang.
14. Remove from heat and sprinkle with chopped green onions and sesame seeds.
15. Tip: Let it rest for 2 minutes off heat—this allows flavors to meld perfectly.

The cabbage stays wonderfully crisp against the tender chicken, while that sesame-soy combo brings savory depth with just the right sweet-tangy kick. Serve it over steamed rice or stuff it into lettuce wraps for a low-carb twist that’ll make your taste buds dance.

Teriyaki Cabbage Chicken Stir Fry

Viral-worthy and weeknight-easy, this stir fry transforms basic ingredients into something seriously craveable. Get ready for sticky-sweet teriyaki goodness in under 30 minutes flat.

Ingredients

– 1 lb of chicken thighs, sliced thin
– Half a head of green cabbage, shredded
– 1 large carrot, cut into matchsticks
– 2 cloves of garlic, minced
– A thumb of fresh ginger, grated
– 1/4 cup of soy sauce
– 2 tbsp of honey
– 1 tbsp of rice vinegar
– A splash of sesame oil
– 2 tbsp of vegetable oil
– A couple of green onions, sliced
– A sprinkle of sesame seeds

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the sliced chicken thighs in a single layer and cook for 5-7 minutes, flipping once, until golden brown and cooked through. Tip: Don’t overcrowd the pan—cook in batches if needed for the best sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
5. Toss in the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
6. Add the shredded cabbage and carrot matchsticks, stirring to coat in the oil.
7. Cook the vegetables for 6-8 minutes, stirring occasionally, until the cabbage is wilted and slightly tender but still crisp. Tip: Keep the heat high to avoid steaming the veggies—you want a bit of char.
8. While the veggies cook, whisk together the soy sauce, honey, and rice vinegar in a small bowl until smooth.
9. Return the cooked chicken to the skillet with the vegetables.
10. Pour the teriyaki sauce over everything, stirring to coat evenly.
11. Let the stir fry simmer for 2-3 minutes until the sauce thickens and glazes the ingredients. Tip: The sauce is ready when it coats the back of a spoon.
12. Drizzle with a splash of sesame oil and toss to combine.
13. Remove from heat and top with sliced green onions and a sprinkle of sesame seeds.

Glazed to perfection, this dish delivers crisp-tender veggies against juicy chicken, all wrapped in that signature sweet-savory teriyaki cling. Serve it over steamed rice for a complete meal, or stuff it into lettuce cups for a low-carb twist that’s just as satisfying.

Honey Lime Cabbage Chicken Stir Fry

Craving something fresh and fast? This honey lime cabbage chicken stir-fry delivers big flavor in under 20 minutes—perfect for busy weeknights when you want healthy without the hassle.

Ingredients

– 1 lb chicken breast, sliced thin
– 1/2 head of green cabbage, shredded
– 2 cloves garlic, minced
– A big glug of olive oil
– A generous squeeze of honey (about 2 tbsp)
– Juice of 1 lime
– A couple of dashes of soy sauce
– A pinch of red pepper flakes
– Salt and black pepper to season

Instructions

1. Slice 1 lb chicken breast into thin, even strips for quick cooking.
2. Season chicken all over with salt and black pepper.
3. Heat a big glug of olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken to the hot skillet in a single layer—don’t overcrowd the pan.
5. Cook chicken for 4–5 minutes, flipping once, until golden brown and cooked through.
6. Remove chicken from skillet and set aside on a plate.
7. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
8. Toss in shredded cabbage and stir to coat in the oil.
9. Cook cabbage for 5–6 minutes, stirring often, until slightly wilted but still crisp.
10. Tip: Keep the cabbage crunchy by not overcooking—it should have a bit of bite.
11. Return chicken to the skillet with the cabbage.
12. Pour in the honey, lime juice, soy sauce, and red pepper flakes.
13. Tip: Squeeze the lime directly into the pan to catch all the fresh juice.
14. Toss everything together and cook for 1–2 minutes until the sauce glazes the ingredients.
15. Tip: If the sauce thickens too quickly, add a splash of water to loosen it.
16. Remove from heat and serve immediately.
Ready to dig in? The cabbage stays crisp against the tender chicken, while the honey-lime sauce adds a sweet-tangy kick that’s seriously addictive. Serve it over quinoa for extra protein, or wrap it in lettuce cups for a low-carb twist.

Szechuan Cabbage Chicken Stir Fry

Need a dinner that slaps in under 20 minutes? Nail this Szechuan cabbage chicken stir fry. Bold flavors, zero fuss.

Ingredients

• 1 lb chicken breast, sliced thin
• a couple of cups shredded cabbage
• 2 minced garlic cloves
• a thumb of ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp Szechuan peppercorns, crushed
• a pinch of red pepper flakes
• 1 tbsp vegetable oil
• a splash of sesame oil
• 2 sliced green onions

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until no pink remains.
3. Remove chicken from skillet and set aside on a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for even browning.
4. Add minced garlic and grated ginger to the same skillet and cook for 30 seconds until fragrant.
5. Toss in shredded cabbage and stir-fry for 3-4 minutes until slightly wilted but still crisp.
6. Return cooked chicken to the skillet with cabbage.
7. Pour in 2 tbsp soy sauce and 1 tbsp rice vinegar, stirring to coat everything evenly.
8. Sprinkle crushed Szechuan peppercorns and a pinch of red pepper flakes over the mixture.
9. Cook for another 2 minutes, stirring constantly, until the sauce thickens slightly. Tip: Taste and adjust seasoning now—add more soy sauce if needed.
10. Drizzle with a splash of sesame oil and toss to combine.
11. Remove from heat and garnish with sliced green onions. Tip: Let it rest for 1 minute before serving to let flavors meld.

Hearty cabbage stays crunchy against tender chicken, while Szechuan peppercorns bring that signature tingle. Heap it over steamed rice or stuff into warm tortillas for a fusion twist.

Thai Inspired Cabbage Chicken Stir Fry

Unleash your inner chef with this lightning-fast Thai cabbage stir-fry that’s ready before your takeout arrives. Grab that wok and let’s transform simple ingredients into a flavor explosion. Your weeknight dinner game just leveled up.

Ingredients

– A couple of chicken breasts, sliced thin
– Half a head of green cabbage, shredded
– 1 red bell pepper, sliced into strips
– 3 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons of soy sauce
– A splash of fish sauce
– 1 tablespoon of brown sugar
– A squeeze of lime juice
– 1 tablespoon of vegetable oil
– A handful of chopped cilantro

Instructions

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until it shimmers.
2. Add the thinly sliced chicken breasts and cook for 4-5 minutes, stirring constantly until no pink remains.
3. Push the chicken to one side of the wok and add the minced garlic and grated ginger to the empty space.
4. Cook the garlic and ginger for 30 seconds until fragrant, then mix everything together.
5. Add the shredded cabbage and sliced red bell pepper to the wok.
6. Stir-fry for 3-4 minutes until the cabbage wilts slightly but still has crunch.
7. Pour in 2 tablespoons of soy sauce and a splash of fish sauce.
8. Sprinkle 1 tablespoon of brown sugar over the mixture.
9. Toss everything together and cook for 1 more minute until the sauce coats everything evenly.
10. Remove from heat and squeeze fresh lime juice over the top.
11. Garnish with a handful of chopped cilantro.

Keep this vibrant stir-fry on your regular rotation—the cabbage stays satisfyingly crisp while soaking up that sweet-salty sauce. Serve it over steamed rice or stuff it into lettuce cups for a low-carb twist that still delivers big flavor.

Lemon Pepper Cabbage Chicken Stir Fry

Make your weeknight dinner game strong with this zesty lemon pepper cabbage chicken stir fry. Grab your skillet and let’s transform simple ingredients into a vibrant, flavor-packed meal in minutes.

Ingredients

• 1 pound of boneless, skinless chicken thighs, sliced thin
• a couple of tablespoons of olive oil
• half a head of green cabbage, shredded
• 1 yellow onion, thinly sliced
• 2 cloves of garlic, minced
• the juice of 1 lemon
• a generous sprinkle of black pepper
• a splash of soy sauce
• a pinch of red pepper flakes

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced chicken thighs in a single layer—don’t overcrowd the pan for a good sear.
3. Cook the chicken for 4–5 minutes, flipping once, until golden brown and cooked through.
4. Transfer the chicken to a plate and set aside.
5. Add the remaining tablespoon of olive oil to the same skillet.
6. Toss in the sliced onion and cook for 3–4 minutes until softened and slightly translucent.
7. Stir in the minced garlic and cook for 30 seconds until fragrant—watch closely to avoid burning.
8. Add the shredded cabbage and stir to combine with the onion and garlic.
9. Cook the cabbage for 5–7 minutes, stirring occasionally, until it wilts and turns bright green.
10. Return the cooked chicken to the skillet.
11. Pour in the lemon juice, soy sauce, black pepper, and red pepper flakes.
12. Toss everything together and cook for 1–2 minutes until heated through and well-coated.

Get ready for a dish that’s crisp-tender with a bold, tangy kick from the lemon and pepper. Serve it over steamed rice or stuff it into warm tortillas for a fresh twist—either way, it’s a guaranteed crowd-pleaser.

Balsamic Glazed Cabbage Chicken Stir Fry

You need this balsamic glazed cabbage chicken stir fry in your life. Caramelized cabbage meets juicy chicken in a tangy-sweet sauce that comes together in minutes.

Ingredients

• 1 lb chicken breast, sliced thin
• Half a head of green cabbage, shredded
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• A couple of pinches of salt
• A good crack of black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced chicken breast and season with a pinch of salt and black pepper.
3. Cook the chicken for 5-6 minutes, flipping halfway, until golden brown and cooked through.
4. Remove the chicken from the skillet and set aside on a plate. Tip: Don’t overcrowd the pan—cook in batches if needed for better browning.
5. Add the remaining tablespoon of olive oil to the same skillet.
6. Toss in the sliced onion and cook for 3 minutes until slightly softened.
7. Add the shredded cabbage and minced garlic to the skillet.
8. Sauté for 8-10 minutes, stirring occasionally, until the cabbage is wilted and edges are caramelized.
9. Pour in the balsamic vinegar and honey, stirring to coat the cabbage mixture.
10. Return the cooked chicken to the skillet, mixing everything together.
11. Simmer for 2-3 minutes until the sauce thickens and glazes the ingredients. Tip: The sauce should coat the back of a spoon when ready.
12. Season with another pinch of salt and pepper, then remove from heat. Tip: Let it rest for 2 minutes before serving to allow flavors to meld.

Dig into that perfect combo of tender chicken and sweet-tangy cabbage with crispy edges. Drizzle any extra glaze from the pan over rice or stuff it into warm tortillas for a next-level wrap.

Korean BBQ Cabbage Chicken Stir Fry

Make your taste buds dance with this Korean BBQ Cabbage Chicken Stir Fry. Whip up restaurant-quality flavors in your own kitchen tonight. Get ready for that perfect sweet-savory-spicy combo everyone craves.

Ingredients

• 1 pound of chicken thighs, sliced thin
• half a head of green cabbage, chopped rough
• a couple of garlic cloves, minced up
• 1-inch piece of fresh ginger, grated fine
• 3 tablespoons of soy sauce
• 2 tablespoons of gochujang paste
• 1 tablespoon of sesame oil
• 1 tablespoon of brown sugar
• a splash of rice vinegar
• 2 tablespoons of vegetable oil
• some sliced green onions for topping
• a sprinkle of sesame seeds to finish

Instructions

1. Whisk together soy sauce, gochujang, sesame oil, brown sugar, and rice vinegar in a small bowl until smooth.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add chicken slices in a single layer and cook undisturbed for 3 minutes to get a good sear.
4. Flip chicken and cook another 3 minutes until no pink remains.
5. Push chicken to one side and add garlic and ginger to the empty space, cooking for 30 seconds until fragrant.
6. Add chopped cabbage and toss everything together.
7. Cook for 5-7 minutes, stirring occasionally, until cabbage is wilted but still crisp.
8. Pour the sauce over the chicken and cabbage mixture.
9. Toss continuously for 2 minutes until everything is coated and sauce thickens slightly.
10. Remove from heat and top with green onions and sesame seeds.

Dig into that perfect combo of tender chicken and crisp-tender cabbage coated in sticky, spicy-sweet sauce. The gochujang brings that signature Korean heat while the sesame oil adds nutty depth. Serve it over steamed rice or stuff it into lettuce wraps for a low-carb twist that’s just as satisfying.

Miso Cabbage Chicken Stir Fry

Craving something savory, fast, and packed with umami? This miso cabbage chicken stir fry delivers big flavor in under 20 minutes—perfect for those busy weeknights when you need a satisfying meal without the fuss.

Ingredients

– 1 lb chicken thighs, cut into bite-sized pieces
– 1 small head of green cabbage, thinly sliced
– 2 tbsp white miso paste
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 2 cloves garlic, minced
– 1 tbsp grated ginger
– A splash of rice vinegar
– A couple of green onions, sliced
– 1 tbsp vegetable oil

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the chicken pieces in a single layer and cook for 4–5 minutes, flipping once, until golden brown and cooked through.
3. Remove the chicken from the skillet and set aside on a plate. Tip: Don’t overcrowd the pan—this ensures proper browning.
4. In the same skillet, add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
5. Toss in the thinly sliced cabbage and stir-fry for 4–5 minutes until it begins to wilt but still has a slight crunch.
6. In a small bowl, whisk together the white miso paste, soy sauce, sesame oil, and a splash of rice vinegar until smooth.
7. Return the cooked chicken to the skillet with the cabbage.
8. Pour the miso sauce over the chicken and cabbage, tossing everything to coat evenly. Cook for 2 more minutes to let the flavors meld. Tip: Stir constantly to prevent the miso from burning.
9. Turn off the heat and stir in the sliced green onions. Tip: Adding green onions at the end keeps them fresh and vibrant.

Fresh from the pan, this stir fry boasts tender chicken, crisp-tender cabbage, and a deeply savory miso glaze that clings to every bite. Serve it over steamed rice or stuff it into warm tortillas for a fun, fusion twist—either way, it’s a weeknight winner you’ll make again and again.

Pineapple Cabbage Chicken Stir Fry

Melt away those dinner dilemmas with this tropical twist on stir-fry. Sweet pineapple meets crunchy cabbage and tender chicken in a savory-sweet sauce that’ll have everyone asking for seconds. Ready in under 20 minutes—perfect for busy weeknights.

Ingredients

– 1 pound of chicken breast, sliced thin
– 2 cups of shredded cabbage
– 1 cup of pineapple chunks (fresh or canned)
– 2 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 2 tablespoons of soy sauce
– 1 tablespoon of olive oil
– A splash of rice vinegar
– A pinch of red pepper flakes (optional for heat)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the sliced chicken breast and cook for 5-7 minutes, stirring occasionally, until no pink remains and the internal temperature reaches 165°F.
3. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
4. Push the chicken to one side of the skillet and add the minced garlic and grated ginger to the empty space.
5. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
6. Add the shredded cabbage and pineapple chunks to the skillet.
7. Stir everything together and cook for 3-4 minutes until the cabbage wilts slightly but still has crunch.
8. Tip: Keep the stir-fry moving to prevent sticking and ensure even cooking.
9. Pour in 2 tablespoons of soy sauce and a splash of rice vinegar.
10. Add a pinch of red pepper flakes if using, and toss to coat all ingredients evenly.
11. Cook for another 2 minutes until the sauce thickens slightly and coats the chicken and veggies.
12. Tip: Taste and adjust seasoning with more soy sauce if needed, but avoid adding salt since soy sauce is salty.
13. Remove from heat and serve immediately.

A vibrant medley of textures awaits—tender chicken, crisp-tender cabbage, and juicy pineapple bursts in every bite. Serve it over steamed rice or quinoa for a complete meal, or stuff it into lettuce wraps for a low-carb twist. The sweet-savory combo makes it a crowd-pleaser that’s anything but boring.

Hoisin Sauce Cabbage Chicken Stir Fry

Absolutely obsessed with this hoisin cabbage chicken stir fry that comes together faster than your DoorDash order. Amp up your weeknight dinner game with minimal effort and maximum flavor payoff.

Ingredients

• 1 pound of chicken breast, sliced thin
• 1 small head of green cabbage, chopped rough
• 3 cloves of garlic, minced fine
• 1 thumb of fresh ginger, grated
• 2 tablespoons of vegetable oil
• 1/4 cup of hoisin sauce
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• A pinch of red pepper flakes
• 2 green onions, sliced for garnish

Instructions

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
2. Add the sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until no pink remains.
3. Push chicken to one side of the pan and add minced garlic and grated ginger to the empty space.
4. Cook garlic and ginger for 30 seconds until fragrant—don’t let them burn!
5. Add the chopped cabbage to the pan and toss everything together.
6. Cook for 6-8 minutes, stirring frequently, until cabbage is wilted but still crisp-tender.
7. Pour in 1/4 cup hoisin sauce, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar.
8. Add a pinch of red pepper flakes for subtle heat.
9. Stir everything together and cook for 2 more minutes until sauce coats everything evenly.
10. Remove from heat and top with sliced green onions.

Fresh from the wok, this dish delivers crunchy cabbage against tender chicken, all glazed in that sweet-salty hoisin magic. Fold it into warm tortillas for killer Asian-inspired wraps, or pile it over steamed rice for the ultimate comfort bowl.

Chili Garlic Cabbage Chicken Stir Fry

Sizzle up your weeknight dinner game with this lightning-fast stir fry that packs serious flavor punch. Seriously crave-worthy chili garlic cabbage chicken comes together in under 20 minutes flat—perfect for when hunger strikes hard and time’s tight.

Ingredients

– 1 pound of chicken breast, sliced thin
– 4 cups of shredded green cabbage
– 3 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1 tablespoon of soy sauce
– 1 teaspoon of chili flakes
– A pinch of salt
– A splash of water

Instructions

1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 pound of thinly sliced chicken breast to the hot skillet in a single layer.
3. Cook chicken for 4-5 minutes without stirring to get a good sear, then flip and cook another 3-4 minutes until no pink remains.
4. Push chicken to one side of the skillet and add 3 minced garlic cloves to the empty space.
5. Toast garlic for 30 seconds until fragrant but not browned.
6. Add 4 cups of shredded cabbage to the skillet and toss everything together.
7. Pour in 1 tablespoon of soy sauce and a splash of water to create steam.
8. Sprinkle 1 teaspoon of chili flakes and a pinch of salt over the cabbage.
9. Stir-fry for 3-4 minutes until cabbage is wilted but still slightly crisp.
10. Remove from heat and serve immediately. Zesty chili heat meets crunchy cabbage and tender chicken in every bite—this dish delivers serious texture contrast. Try serving over rice noodles or stuffing into warm tortillas for a fun twist that’ll make your taste buds dance.

Black Bean Sauce Cabbage Chicken Stir Fry

Unlock your weeknight dinner game with this flavor-packed stir fry that comes together faster than your takeout order. Using pantry staples and fresh cabbage, this dish delivers restaurant-quality results without the fuss. Get ready to impress your taste buds in under 30 minutes.

Ingredients

– 1 lb chicken breast, sliced thin
– 1 small head green cabbage, chopped
– 3 cloves garlic, minced
– 1 thumb-sized piece ginger, grated
– 2 tbsp vegetable oil
– 1/4 cup black bean sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– A couple of green onions, sliced
– A sprinkle of sesame seeds

Instructions

1. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
2. Add thinly sliced chicken breast and cook for 4-5 minutes, stirring occasionally, until no pink remains.
3. Push chicken to one side and add minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant.
4. Add chopped cabbage to the pan and stir everything together.
5. Cook for 6-8 minutes, stirring every minute, until cabbage is wilted but still slightly crisp.
6. Pour in 1/4 cup black bean sauce, 2 tablespoons soy sauce, and 1 tablespoon rice vinegar.
7. Stir continuously for 2 minutes until the sauce coats everything evenly and thickens slightly.
8. Drizzle 1 teaspoon of sesame oil over the stir fry and toss to combine.
9. Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds.

Velvety chicken meets crunchy cabbage in a savory black bean sauce that’s pure comfort food magic. The texture contrast between tender protein and crisp vegetables makes every bite interesting. Serve it over steamed rice or stuff it into warm tortillas for a fun fusion twist that’ll have everyone asking for seconds.

Orange Zested Cabbage Chicken Stir Fry

Grab your wok because this orange-zested cabbage chicken stir-fry is about to become your new weeknight obsession. Get ready to transform basic ingredients into a vibrant, citrus-kissed masterpiece that comes together faster than your takeout order. Let’s make magic happen in under 20 minutes.

Ingredients

– 1 pound of chicken breast, sliced thin
– A good glug of vegetable oil
– 1 small head of green cabbage, shredded
– 2 cloves of garlic, minced
– A generous splash of soy sauce
– The zest and juice from 1 large orange
– A couple of teaspoons of cornstarch
– A pinch of red pepper flakes for heat

Instructions

1. Slice 1 pound of chicken breast into thin, uniform strips against the grain for tender bites.
2. Heat a large wok or skillet over high heat and add a good glug of vegetable oil until it shimmers.
3. Add the chicken strips in a single layer and cook for 3-4 minutes without stirring to get a golden sear.
4. Flip the chicken and cook for another 2-3 minutes until no pink remains, then remove to a plate.
5. Toss the minced garlic into the hot wok and stir for 30 seconds until fragrant but not browned.
6. Add the shredded cabbage and stir-fry for 4-5 minutes until it wilts slightly but still has crunch.
7. Zest the entire orange directly over the wok, then squeeze in all the fresh juice.
8. Pour in a generous splash of soy sauce and sprinkle the cornstarch over everything.
9. Return the cooked chicken to the wok and toss everything together for 1-2 minutes until the sauce thickens and coats evenly.
10. Finish with a pinch of red pepper flakes and give one final toss. Vibrant and bursting with fresh citrus, this stir-fry delivers crisp-tender cabbage against juicy chicken in a glossy, orange-infused sauce that’s neither too sweet nor too salty. Serve it over steamed rice or stuff it into warm tortillas for a fun twist—either way, that bright orange zest will have everyone asking for seconds.

Conclusion

Delicious, nutritious, and endlessly versatile—these cabbage and chicken stir-fry recipes prove that dinner doesn’t have to be complicated to be amazing. We hope you find a new family favorite! Don’t forget to share which recipe you loved most in the comments and pin this roundup to your Pinterest board for easy meal inspiration.