I love how this skillet Chicken Cabbage Stir Fry delivers juicy chicken, tender-crisp cabbage, and savory Chinese-inspired flavor in one easy dinner. It looks simple, but every bite proves it belongs on repeat.

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I’m obsessed with this Quick Chicken Cabbage Stir Fry because it hits that takeout craving without the greasy regret. I get juicy chicken breast, crisp Napa cabbage, and a glossy savory sauce that clings to every bite like it means business.

And the skillet does all the heavy lifting, which is exactly my speed on a busy night. It tastes punchy, fresh, and a little addictive, with that fast sizzle energy I can never resist.

But my favorite part? The cabbage stays tender-crisp, not sad and soggy.

Big flavor. One pan.

Dinner that keeps me excited until the last bite.

Ingredients

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Chicken breast keeps it lean, filling, and weeknight-friendly without feeling heavy.
Napa cabbage brings soft crunch and soaks up sauce like it knows the job.
Carrot adds color, a little sweetness, and that fresh snap you’ll notice.
Oil helps everything sizzle fast, especially if you’re using peanut oil.
Garlic makes the pan smell amazing in about two seconds.
Fresh ginger adds warmth and bite, not just background flavor.
Scallions give that fresh oniony pop, especially the green tops at the end.
Soy sauce brings the salty, savory base that ties everything together.
Oyster sauce makes it glossy, rich, and a little restaurant-style.
Rice vinegar keeps the stir fry bright so it doesn’t taste flat.
Sesame oil adds that nutty finish.
A little goes far.
Basically, sugar or honey balances the salty stuff without making it sweet.
Broth loosens the sauce so it coats every bite nicely.
Cornstarch slurry thickens things fast, giving you that takeout-style coating.
Plus, chili flakes, sesame seeds, salt, and pepper finish it with personality.

Ingredient Quantities

1 pound boneless skinless chicken breast, thinly sliced

4 cups shredded Napa cabbage (about 1 small head)

1 small carrot, julienned or thinly sliced (about 1/2 cup)

3 tablespoons vegetable oil or peanut oil

2 cloves garlic, minced

1 tablespoon fresh ginger, finely minced

3 scallions, sliced (white and green parts separated)

3 tablespoons low sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon granulated sugar or honey

1/4 cup low sodium chicken broth or water

1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)

1/4 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes or 1 small fresh chili, thinly sliced (optional)

1 teaspoon toasted sesame seeds for garnish (optional)

How to Make this

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1. Pat chicken dry and thinly slice; season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. In a small bowl combine soy sauce, oyster sauce, rice vinegar, toasted sesame oil, granulated sugar or honey, and 1/4 cup chicken broth or water; set sauce aside.

3. Heat 2 tablespoons vegetable or peanut oil in a large skillet or wok over medium high heat until shimmering.

4. Add the chicken in a single layer and sear without moving for 1 minute, then stir fry until just cooked through about 2 to 3 minutes; remove chicken to a plate and keep warm.

5. Add remaining 1 tablespoon oil to the skillet, then add minced garlic, minced ginger, and the white parts of the scallions; stir fry 30 seconds until fragrant.

6. Add shredded Napa cabbage and julienned carrot; stir fry 2 to 3 minutes until the cabbage begins to wilt but still has some bite.

7. Return the chicken to the skillet, pour in the prepared sauce and add red pepper flakes or sliced fresh chili if using; toss to combine and bring to a simmer.

8. Stir the cornstarch slurry, then pour it into the skillet and cook 30 to 60 seconds until the sauce thickens and coats the chicken and vegetables.

9. Taste and adjust seasoning with more salt or soy sauce if needed; stir in the green parts of the scallions.

10. Transfer to a serving plate and garnish with toasted sesame seeds before serving.

Equipment Needed

1. Chef knife
2. Cutting board
3. Large skillet or wok
4. Tongs or spatula
5. Measuring spoons and measuring cups
6. Small mixing bowl (for sauce)
7. Whisk or fork (for cornstarch slurry)
8. Plate or shallow dish for holding cooked chicken

FAQ

Can I use a different cut of chicken? Yes. Thinly sliced boneless skinless chicken thigh works well and stays juicy; adjust cooking time slightly if pieces are thicker.

How can I make this gluten free? Use tamari or a certified gluten free soy sauce and replace oyster sauce with a gluten free mushroom sauce or extra tamari.

Can I prepare this ahead of time? You can slice the chicken and vegetables and store them separately in the fridge for up to 24 hours. Do not marinate the cabbage ahead of time to avoid sogginess.

How do I prevent the cabbage from becoming soggy? Cook over high heat and stir fry quickly so the cabbage wilts but retains a bit of crunch. Avoid adding too much liquid at once.

How should I store and reheat leftovers? Refrigerate in an airtight container for up to 3 days. Reheat gently in a hot skillet with a splash of water or broth until heated through.

My sauce is too thin or too thick, how do I fix it? For a thicker sauce add a little more cornstarch slurry, stirring until glossy. If too thick, thin with small amounts of chicken broth or water until you reach desired consistency.

Quick Chicken Cabbage Stir Fry Recipe Substitutions and Variations

Chicken breast: firm tofu (pressed and cubed), shrimp (tail off, quick cook), thinly sliced turkey breast, ground pork or chicken
Napa cabbage: green cabbage (shredded), bok choy (slice stems and leaves separately), savoy cabbage, thinly sliced kale (massage first)
Low sodium soy sauce: tamari (gluten free), coconut aminos (lower sodium, sweeter), regular soy sauce (use less), liquid aminos
Oyster sauce: hoisin sauce (sweeter), mushroom stir fry sauce or vegetarian oyster sauce, 1 tsp miso mixed with 1 tbsp soy sauce

Pro Tips

1. Slice the chicken very thin across the grain so each bite stays tender and cooks quickly. Partially freezing the breast for 15 to 20 minutes makes slicing much easier.

2. Get your pan really hot before adding the chicken and oil so you get a quick sear that locks in juices. Work in a single layer and avoid crowding the pan; if needed, cook the chicken in two batches.

3. Cut the cabbage and carrot so they are similar width and thickness. That way they wilt at the same rate and you keep a nice contrast of crispness and softness.

4. Taste the sauce before thickening. Adjust acidity or sweetness with a little extra rice vinegar or honey, then add the cornstarch slurry only when you are happy with the balance so the final sauce is exactly what you want.

5. Finish with the green scallion tops and sesame oil right off the heat to preserve their bright flavor, and sprinkle toasted sesame seeds for a toasty crunch and visual pop.

Quick Chicken Cabbage Stir Fry Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

315

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Large skillet or wok
4. Tongs or spatula
5. Measuring spoons and measuring cups
6. Small mixing bowl (for sauce)
7. Whisk or fork (for cornstarch slurry)
8. Plate or shallow dish for holding cooked chicken

Ingredients

1 pound boneless skinless chicken breast, thinly sliced
4 cups shredded Napa cabbage (about 1 small head)
1 small carrot, julienned or thinly sliced (about 1/2 cup)
3 tablespoons vegetable oil or peanut oil
2 cloves garlic, minced
1 tablespoon fresh ginger, finely minced
3 scallions, sliced (white and green parts separated)
3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar or honey
1/4 cup low sodium chicken broth or water
1 teaspoon cornstarch mixed with 2 tablespoons cold water (slurry)
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes or 1 small fresh chili, thinly sliced (optional)
1 teaspoon toasted sesame seeds for garnish (optional)

Directions

Pat chicken dry and thinly slice; season with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
In a small bowl combine soy sauce, oyster sauce, rice vinegar, toasted sesame oil, granulated sugar or honey, and 1/4 cup chicken broth or water; set sauce aside.
Heat 2 tablespoons vegetable or peanut oil in a large skillet or wok over medium high heat until shimmering.
Add the chicken in a single layer and sear without moving for 1 minute, then stir fry until just cooked through about 2 to 3 minutes; remove chicken to a plate and keep warm.
Add remaining 1 tablespoon oil to the skillet, then add minced garlic, minced ginger, and the white parts of the scallions; stir fry 30 seconds until fragrant.
Add shredded Napa cabbage and julienned carrot; stir fry 2 to 3 minutes until the cabbage begins to wilt but still has some bite.
Return the chicken to the skillet, pour in the prepared sauce and add red pepper flakes or sliced fresh chili if using; toss to combine and bring to a simmer.
Stir the cornstarch slurry, then pour it into the skillet and cook 30 to 60 seconds until the sauce thickens and coats the chicken and vegetables.
Taste and adjust seasoning with more salt or soy sauce if needed; stir in the green parts of the scallions.
Transfer to a serving plate and garnish with toasted sesame seeds before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.