Name: Chicken Cabbage Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2-3 Green Onions (bulb and stalks separated and sliced); 1 inch Fresh Ginger (chopped); 2-3 Garlic Cloves (fresh, chopped); ⅓ small head Cabbage (shredded, green or napa); 8.5 ounces Boneless Chicken (cut into bite-sized pieces); 1 Tablespoon Oil (vegetable, canola, or sunflower oil); 2 Tablespoons Soy Sauce (thin, regular type); ¼ cup Water (not needed if using napa cabbage); Sesame Seeds or Sesame Oil (for garnish); Red Chili Pepper Flakes (to taste)

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Introduction

This Chicken Cabbage Stir Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken pieces combine with crisp cabbage and savory seasonings for a satisfying meal that’s easy to prepare.

A black speckled frying pan filled with a stir-fry dish consisting of light brown cooked chicken pieces mixed with pale green and white cabbage strips, topped with bright green chopped scallions and sprinkled with black and white sesame seeds and red chili flakes. The pan is placed on a white marbled textured surface, and a pair of light-colored chopsticks with a colorful pattern rests on top of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2-3 green onions (bulb and stalks separated and sliced)
8.5 ounces boneless chicken
1 inch fresh ginger
2-3 garlic cloves
⅓ small head cabbage, shredded (green or napa)
1 tablespoon oil (vegetable, canola, or sunflower)
2 tablespoons soy sauce (thin, regular type)
¼ cup water (not needed if using napa cabbage)
Sesame seeds or sesame oil, for garnish
Red chili pepper flakes

Instructions

Step 1: Prepare your ingredients by slicing the green onion bulbs and stalks separately. Cut the chicken into bite-sized pieces. Shred the cabbage. Finely chop the ginger and garlic.
Step 2: Heat the oil in a pan over high heat and stir-fry the white bulb slices of the green onions until fragrant.
Step 3: Add the chopped ginger and garlic to the pan and stir-fry for about one minute, then reduce the heat slightly.
Step 4: Add the shredded cabbage and cook over high heat for 2 minutes, stirring frequently until the cabbage reduces in size and softens.
Step 5: Pour in the soy sauce and water (if using green cabbage) and stir to combine. Cook for 2–3 minutes until the liquid evaporates and the cabbage is cooked through. If using napa cabbage, skip the water and cook for 1–2 minutes until slightly tender.
Step 6: Push the cabbage to the sides of the pan to create space in the center. Add the chicken pieces and stir-fry over medium-high heat until cooked through, turning to brown all sides.
Step 7: Mix the cabbage with the chicken and continue cooking until everything is hot and well combined. Avoid overcooking to keep the chicken tender.
Step 8: Remove from heat and garnish with sesame seeds or a drizzle of sesame oil and red chili pepper flakes. Sprinkle the green onion stalks over the dish and serve immediately while hot.

Tips & Variations

Use napa cabbage for a softer texture and skip the water when cooking the cabbage.
Substitute soy sauce with tamari or coconut aminos for a gluten-free option.
Try adding sliced bell peppers or carrots for extra color and nutrition.
Adjust red chili flakes to control the heat to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through, taking care not to overcook the chicken which could make it tough.

How to Serve

A frying pan with a red handle sits on a white marbled surface covered partially by a black placemat. Inside the pan is a stir-fry dish with about three layers: the base has light green and white cabbage slices, mixed throughout are browned pieces of cooked chicken, and the top layer is sprinkled with chopped green onions, black and white sesame seeds, and red chili flakes. Two sets of chopsticks, light and dark with colorful stripes, rest across the pan. A cloth with a green and red checkered pattern and ginger root along with a garlic bulb are placed above the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless chicken thighs work well and offer a juicier, richer flavor. Just adjust cooking time slightly until fully cooked.

Is there a substitute for green onions in this recipe?

If you don’t have green onions, you can use shallots or regular onions sliced thinly. The flavor won’t be exactly the same but it will still be delicious.