Quick Chicken Cabbage Stir Fry for Weeknights
Ingredients
Method
- Heat olive oil in a skillet over medium-high heat. Add the chicken and season with salt and pepper. Sauté for 5 to 7 minutes, stirring frequently, until the chicken is just cooked through.
- Place the chicken on a plate lined with paper towels.
- Add butter and onions to the pan. Sauté for three minutes.
- Add the cabbage to the pan. Cook uncovered for 10 to 15 minutes, stirring frequently, until the cabbage is soft and reaches your desired tenderness. After a few minutes, the cabbage at the bottom will wilt, making it easier to stir. The onions will begin to brown lightly and develop more flavor.
- Add the garlic and paprika and stir to combine.
- Return the chicken to the pan and cook, stirring frequently, until heated through. This will take just a few minutes.
- Taste and season generously with salt and pepper. Serve immediately.
Nutrition
Notes
- You can use smoked paprika or hot paprika if you prefer.
- You don’t need to be too precise, but aiming for a cabbage that weighs about two pounds will work for this recipe. By the time you discard the outer leaves and core it, you’ll have plenty of cabbage for this recipe.
Wednesday Night, 6:15 PM
You know the feeling. You’re staring into the fridge, the clock is ticking, and everyone’s starting to ask that dreaded question. I’ve been there more times than I can count. Real talk: my daughter started kindergarten this year, and suddenly we’re on a real schedule. The bus comes at 7:45, no flexibility. I learned fast that dinner decisions need to be made, well, yesterday. That’s exactly why this chicken and cabbage stir fry became my secret weapon. It’s the answer to that frantic weeknight scramble, I promise. And I’m not going to lie, I learned this one the hard way after a few too many sad, soggy attempts. This version? It’s the one.
Here’s the thing about a good chicken and cabbage stir fry. It feels like a real meal. It’s got that savory, garlicky aroma that fills your kitchen and makes everyone wander in asking what’s for dinner. But it comes together in the time it takes to watch half an episode of something. During these cooler LA winter months when we actually use our ovens for more than storage, a hot, quick stir-fry is exactly what you want. Something comforting without the hours of simmering. This chicken and cabbage stir fry delivers all of that. It’s totally doable, even on your most chaotic evening.
Why This Chicken and Cabbage Stir Fry Actually Works
I think a lot of stir-fry recipes overcomplicate things. They have a million ingredients or fussy techniques that just aren’t weeknight-friendly. This chicken and cabbage stir fry works because it respects two fundamental rules: high heat and smart prep. The high heat gives you that incredible restaurant-style sear and keeps the cabbage crisp-tender, not soggy. And the prep? It’s all about getting everything ready before you even turn on the stove. My grandma Evelyn, who kept a freezer in the garage labeled with masking tape and Sharpie, taught me that. Preparation is the key. Future you will thank you for those ten minutes of slicing.
This recipe also solves the biggest pain point for a busy parent: pleasing different palates. The flavors are familiar and crowd-pleasing—garlic, a touch of paprika, savory soy sauce. But it’s also incredibly adaptable. Kid won’t touch bell peppers? Leave ’em out. Want more heat? Go for it. That’s the beauty of this chicken and cabbage stir fry. It’s a framework, not a rigid formula. It reheats like a dream for lunches, too. At least in my kitchen, that’s a non-negotiable win.
Getting Your Stir-Fry Game On Point
Before we get to the sizzle, let’s talk prep. This might just be me, but I find the actual cooking part relaxing if I’m not scrambling for a missing ingredient. So let’s get set up. You’ll want everything within arm’s reach of your stove. That’s rule number one of stir-frying, honestly.
The Chicken: Your Ticket to Tenderness
How do Chinese restaurants make chicken so tender? It’s a trick called velveting. Sounds fancy, but it’s simple. For our chicken and cabbage stir fry, you’ll slice the chicken breasts against the grain into thin pieces. Hold your knife at a 45-degree angle for wider, flatter slices. Then, you can give it a quick marinade. A little cornstarch, a tiny pinch of baking soda (trust me on this), and a splash of oil. Just 10-15 minutes. That’s it. The chicken will be tender and flavorful when stir-frying, not tough and chewy. You don’t have to do this, but it’s a game-changer for weeknights.
The Cabbage: To Boil or Not to Boil?
Do you need to boil cabbage before stir frying? Absolutely not. I promise. In fact, please don’t. You’ll end up with a sad, waterlogged mess. The secret is in the cut and the dry. For green cabbage, remove the tough core and slice it crosswise into thin strips, about a quarter-inch thick. If you’re using napa cabbage—which is my first choice for its tender leaves—cut it lengthwise, remove the core, and separate the stems from the leaves. Chop the stems into pieces and the leaves into bigger chunks. Here’s a critical tip: make sure to pat the cabbage dry thoroughly after rinsing. Any moisture left on the leaves will cause major splattering when it hits the hot oil. Nobody wants that on a Wednesday.
The Stir-Fry Dance: High Heat is Everything
Okay, this is where the magic happens. Get your largest skillet or wok screaming hot. I mean, heat it over high heat for a good minute or two before you add the oil. This is the secret to good stir fry chicken and vegetables. That initial sear locks in juices and creates flavor. Add your oil, swirl it, and then add the chicken in a single layer. Don’t move it around! Let it get a beautiful sear for a minute or so. You’ll hear that satisfying sizzle. Then you can stir-fry it until it’s just cooked through. Pull it out and set it aside.
Now, more oil if needed, and in go your aromatics. Onions first, let them get soft and a little golden. Then the garlic and ginger—oh, the smell is honestly kind of genius. It fills your whole kitchen. Next, the cabbage. It might seem like a mountain, but it wilts down incredibly fast. Toss it constantly in that hot pan. You’re looking for it to become bright and just tender-crisp, maybe with a few browned edges. This only takes a few minutes. Overcooking will cause it to be limp and soggy. You want that crunch. For a different approach to cabbage that develops deep flavor, try our caramelised cabbage recipe.
Bringing It All Together
Once the cabbage is wilted, it’s reunion time. Add the chicken back into the skillet. Pour your sauce over everything—that’s usually your soy sauce, maybe a little sesame oil, a touch of sweetness. It’ll bubble and thicken almost immediately, coating every piece in a glossy, savory glaze. Give it one final, vigorous toss. I’m a little obsessed with this moment. The colors, the steam, the aroma. It’s dinner, already halfway done.
Taste it. This is important. Keep in mind there’s a lot of cabbage in here, so it’s important to add enough salt to draw out the flavors! Adjust with a little more soy sauce or a pinch of sugar until it’s perfect for you. Don’t get too crazy with measurements here. That’s the beauty of this recipe.
Tips for the Best Chicken and Cabbage Stir Fry
Here’s what I wish someone had told me when I first started making stir-fry. These aren’t rules, just things that make life easier.
Preparation Tips
Slice and marinate the chicken, and prepare all your vegetables, sauce, and aromatics before you start cooking. I call this a “Sunday job” even if it’s Wednesday. It takes 10 minutes and prevents burning garlic while you’re frantically slicing cabbage. Use a big cutting board. And label your prepped ingredients if it helps you—my grandma’s Sharpie system lives on in my kitchen.
Cooking Tips
Your pan needs to be seriously hot. If you flick a little water into it, the droplets should skitter and evaporate instantly. Don’t overcrowd the pan. If you’re doubling the recipe, cook in batches. And don’t add the sauce until the very end, or it’ll burn and taste bitter. That sizzle when it hits the pan? That’s the sound of success.
Serving & Storage Tips
Serve this chicken and cabbage stir fry immediately, right from the skillet if you’re feeling casual. It’s fantastic over steamed rice, cauliflower rice for a low-carb option, or even with noodles. Leftovers keep beautifully. Store them in a covered container in the fridge for 3-4 days. Reheat in a skillet over medium heat to keep the texture, or microwave it if you’re in a rush. It’s one of those meals that might even be better the next day.
Make It Your Own: Variations & Substitutions
This recipe is a fantastic template. Fair enough if you need to swap things based on what’s in your fridge or your dietary needs.
Dietary Adaptations
For a gluten-free chicken and cabbage stir fry, use tamari or coconut aminos instead of regular soy sauce. Coconut aminos are sweeter, so you might need to adjust. For a vegan version, yes, use extra-firm tofu instead of chicken! Press the tofu well, cube it, and follow the same searing steps. It works great.
Ingredient Substitutions
No green cabbage? Napa cabbage is best for stir fry, but savoy cabbage or even thinly sliced Brussels sprouts work. Chicken thighs are more forgiving than breasts if you prefer. Don’t have fresh ginger? A half teaspoon of ground ginger will do in a pinch. A yellow or white onion is a good swap for a sweet onion. The goal is to get dinner on the table.
Flavor Variations
Want to add more? Toss in some sliced bell peppers or carrots with the onions. For a spicy kick, add red pepper flakes or a spoonful of chili crisp with the sauce. A splash of rice vinegar at the end adds a nice brightness. You could always swap the mild paprika for smoked paprika if you wish. I suggest tasting and adjusting until it’s perfect for you.
Common Chicken and Cabbage Stir Fry Mistakes (And How to Fix Them)
I’ve made most of these. Let’s save you the trouble.
❌ Mistake: Overcrowding the pan. This steams the food instead of frying it, leading to soggy cabbage and rubbery chicken.
✅ Solution: Cook in batches if your skillet isn’t huge. Give everything room to breathe and sear properly.
❌ Mistake: Adding wet cabbage to the hot oil. This is a splatter hazard and makes everything steam.
✅ Solution: Pat your washed cabbage completely dry with a clean kitchen towel or salad spinner.
❌ Mistake: Overcooking the chicken. Tough, dry chicken is the worst.
✅ Solution: Velvet it with that cornstarch marinade, and remove it from the pan as soon as it’s no longer pink inside. It’ll finish cooking when you add it back.
❌ Mistake: Not getting the pan hot enough. Your stir-fry will simmer in its own juices.
✅ Solution: Preheat your skillet or wok over high heat for a full 2 minutes before adding oil. Wait for that shimmer.
Frequently Asked Questions
Serving, Storing, and Making It All Work
I love serving this chicken and cabbage stir fry straight from the skillet with a big pile of steamed jasmine rice. It’s a complete, satisfying meal that feels way more special than the 20-minute effort it requires. For a low-carb option, cauliflower rice is fantastic. If you have leftovers—which you might not—they store beautifully. In the fridge for up to 4 days in a sealed container. Reheat in a skillet to keep that texture, or use the microwave if you’re pinched for time. I don’t recommend freezing this one, as the cabbage can get a bit watery upon thawing. It’s so quick to make fresh, anyway.
Dinner Solved, In Minutes
When you serve this chicken and cabbage stir fry, you’ll get that look. The “you made this on a Wednesday?” look. And you’ll know the secret: it’s easier than anyone thinks. The sizzle of the pan, the smell of garlic and ginger, the colorful, crunchy result—it’s weeknight magic. So grab a head of cabbage on your next Trader Joe’s run, slice that chicken, and give it a go. I think you’ll find it becomes one of your own back-pocket recipes, the kind you make without even thinking. Dinner’s handled. You’ve got this.
Do you need to boil cabbage before stir frying?
No, and please don’t! Boiling makes it soggy. The high, dry heat of stir-frying is what gives you that perfect crisp-tender texture in your chicken and cabbage stir fry. Just make sure it’s sliced thinly and patted dry.
What is the secret to good stir fry chicken?
Two things: slicing it thin against the grain and using high heat. The velveting marinade (cornstarch, a pinch of baking soda) is a pro trick for extra tenderness in your chicken and cabbage stir fry. But even without it, a hot pan is non-negotiable.
How do I cut cabbage for stir-fry?
For green cabbage, remove the core and slice crosswise into thin ribbons, about 1/4-inch thick. For napa cabbage, cut it lengthwise, remove the core, and chop the firmer stems into pieces and the leafy parts into larger chunks. Even pieces mean even cooking.
Can I cook raw chicken and veggies together in a stir-fry?
I don’t recommend it for this chicken and cabbage stir fry. Chicken needs to be fully cooked through, while cabbage cooks quickly. Cooking the chicken first ensures it’s safe to eat and prevents the veggies from getting mushy. It only adds an extra minute.
What kind of cabbage is best for a chicken and cabbage stir fry?
Napa cabbage is my first choice—it’s tender, sweet, and cooks in a flash. But regular green cabbage works perfectly if you slice it thin. Savoy cabbage is a good middle ground. Avoid red cabbage for this; it takes longer and can bleed color.
How do I store and reheat leftover chicken and cabbage stir fry?
Let it cool, then store it in an airtight container in the fridge for 3-4 days. Reheat in a skillet over medium heat to keep the texture crisp, stirring often. You can microwave it, but the cabbage will soften more. It’s still delicious.
Can I use another protein in this stir fry?
Totally. Thinly sliced beef or turkey breast would work with the same method. For shrimp, add them at the very end since they cook so fast. For a plant-based version, cubed extra-firm tofu is fantastic. Just pat it super dry before searing.
My stir-fry turned out watery. What happened?
This usually means the pan wasn’t hot enough or the cabbage was too wet. Next time, crank the heat and dry your cabbage thoroughly. If it’s already happening, just cook it a bit longer to evaporate the excess liquid. The sauce will thicken back up.
