I can pull together a 15-minute cabbage stir fry with chicken using simple pantry staples and one unexpected ingredient you won’t guess.

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I wasn’t expecting this to become my go to weeknight lifeline but it did. Quick bright flavors that somehow feel restaurant level yet made from just a few things.

I pair boneless skinless chicken breasts with crisp green cabbage, and the contrast of tender meat and crunchy leaves keeps surprising me every single time. It takes hardly any time and leaves you wanting more like there’s a secret step I keep forgetting to tell people which honestly is part of the fun.

If you like simple dinners that still feel clever try this Cabbage Stir Fry.

Ingredients

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Chicken breasts: Lean protein that keeps you full, builds muscle and soaks up flavors good.
Cabbage: Low calorie, high fiber veggie, adds crunch and a mild cabbage sweetness.
Soy sauce: Salty umami backbone, adds savory depth, makes it more round but watch sodium.
Sesame oil: Nutty aroma, small splash wakes everything up and feels fancy sometimes.
Garlic and ginger: Punchy aromatics that give heat and brightness, kind of addictive.
Green onions: Fresh finish, adds color and a mild sharpness, great to sprinkle on.
Sesame seeds: Toasty garnish, adds crunch and subtle nuttiness, totally optional but nice.

Ingredient Quantities

1 lb boneless skinless chicken breasts, thinly sliced

1 medium head green cabbage or napa cabbage, about 1 lb, thinly sliced (about 6 to 8 cups)

2 tbsp vegetable oil or canola oil

1 tbsp toasted sesame oil

3 cloves garlic, minced

1 tbsp fresh ginger, minced or grated

3 tbsp soy sauce, low sodium if you prefer

1 tbsp rice vinegar

1 tbsp oyster sauce, optional

1 tsp sugar or 1 tsp honey

1/4 to 1/2 cup low sodium chicken broth or water

1 tsp cornstarch plus 1 tbsp water for slurry

2 green onions, sliced

Salt and freshly ground black pepper to taste

1 tbsp Sesame seeds for garnish, optional

Pinch red pepper flakes or a squirt of sriracha for heat, optional

How to Make this

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1. Slice the chicken thin across the grain and season lightly with salt and pepper, this helps it stay tender and cook fast.

2. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp oyster sauce if using, 1 tsp sugar or honey, and 1/4 cup chicken broth or water, set aside; mix 1 tsp cornstarch with 1 tbsp water in a small cup for the slurry.

3. Heat a large skillet or wok over high heat with 2 tbsp vegetable or canola oil until shimmering, work fast and dont overcrowd the pan so the chicken browns.

4. Add the chicken in a single layer, sear about 2 to 3 minutes until golden and mostly cooked, remove to a plate.

5. Add a tiny splash more oil if needed, then sauté 3 cloves minced garlic and 1 tbsp minced ginger about 20 to 30 seconds until fragrant, dont burn them.

6. Toss in the thinly sliced cabbage (6 to 8 cups), pour 1/4 to 1/2 cup chicken broth or water, stir and stir, cook 2 to 3 minutes until wilted but still bright and slightly crisp.

7. Return the chicken and any juices to the pan, pour the soy sauce mixture over everything, stir to combine and bring to a simmer.

8. Stir in the cornstarch slurry and cook 30 to 60 seconds until sauce thickens and becomes glossy, then turn off the heat and stir in 1 tbsp toasted sesame oil for flavor.

9. Taste and adjust with salt, pepper, a pinch red pepper flakes or a squirt of sriracha if you want heat, toss in 2 sliced green onions.

10. Serve immediately sprinkled with 1 tbsp sesame seeds if desired, this whole thing should take about 15 minutes from start to finish so have rice or noodles ready.

Equipment Needed

1. Sharp chef’s knife, for thinly slicing the chicken and shredding the cabbage
2. Cutting board, ideally one for meat and one for veg, but use what you got
3. Large skillet or wok, 10 to 12 inch, for quick searing and stir frying
4. Tongs or a sturdy spatula, to move the chicken fast without tearing it
5. Mixing bowl and a whisk or fork, to combine the soy sauce mix
6. Small ramekin or cup, to mix the cornstarch slurry in
7. Measuring spoons and a 1/4 cup measure, for the sauces and broth
8. Plate or shallow bowl, to hold the chicken while you cook the veggies
9. Silicone spatula or wooden spoon, for scraping up browned bits and stirring sauce
10. Microplane or fine grater for ginger (optional), plus a clean kitchen towel for quick hands-cleaning

FAQ

Q: Can I use napa cabbage instead of green cabbage?

A: Yes, napa works great. It’s milder and more tender so it wilts faster; slice thinly and watch the cook time so it doesn’t turn mushy.

Q: How do I stop the cabbage from getting soggy?

A: Cook over very high heat, don’t overcrowd the pan, and stir fast. If it’s wet from washing, pat it dry. If you’ve already drawn water from it, drain and return to the pan to crisp up a bit.

Q: How do I know the chicken is fully cooked?

A: Thin slices cook in 3 to 5 minutes. Cut a piece open to check there’s no pink, or use a meat thermometer and hit 165 F. Don’t overcook or it gets dry.

Q: Can I make this vegetarian or gluten free?

A: Yes. Swap chicken for firm tofu or tempeh, use vegetable broth, and replace soy/oyster sauce with tamari or a gluten free stir fry sauce. Press tofu first so it soaks up flavor.

Q: My sauce is too thin or too salty, what can I do?

A: To thicken, whisk the cornstarch slurry and add a little at a time until it’s right, cook 30 to 60 seconds. If it’s too salty add a splash of water or rice vinegar and a pinch of sugar or honey to balance it.

Q: How do I store and reheat leftovers?

A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium-high heat to revive texture, stirring often. Freezing isn’t ideal since cabbage gets limp, but you can freeze if needed.

Cabbage Stir Fry Recipe Substitutions and Variations

Chicken breasts -> firm tofu or tempeh, pressed and sliced thin; they soak up the sauce, cook less time than chicken.
Green or napa cabbage -> bok choy, shredded kale or thinly sliced Brussels sprouts; same method but watch so it doesnt get mushy.
Soy sauce -> tamari for gluten free, or coconut aminos for lower sodium and a slightly sweeter flavor.
Cornstarch slurry -> arrowroot or potato starch mixed with cold water, or whisk 1 tbsp flour into 1/4 cup cold water if thats all you got.

Pro Tips

1) Prep like a pro: slice the chicken thin across the grain and pat it almost dry so it browns, then toss it with a teaspoon of cornstarch and a splash of soy for a silky sear. dont overcrowd the pan, do it in batches if you need to, otherwise it steams and gets rubbery.

2) Keep the cabbage bright not soggy: shred thin, dont salt it ahead of time or it will weep. Cook on high heat with just a little broth and stir fast so it wilts but stays slightly crisp.

3) Nail the sauce finish: mix the cornstarch slurry smooth before you add it, add it to a simmering pan and only cook 30–60 seconds until glossy, then turn off the heat and stir in the toasted sesame oil so its flavor stays fresh.

4) Timing and flavor boosts: have rice or noodles ready so you serve immediately, return chicken to the pan just long enough to reheat, taste and tweak at the end with a splash more vinegar, a pinch sugar or some sriracha. Sprinkle green onions and sesame seeds right before serving for the best texture and color.