1. Can I use frozen chicken or cabbage in this Chicken Cabbage Stir Fry Recipe?

Yes, you can use frozen chicken — just make sure it’s fully thawed and patted dry before cooking to avoid excess moisture. Frozen cabbage is not recommended, as it tends to lose its crisp texture during stir-frying.

2. Is this Chicken Cabbage Stir Fry Recipe keto-friendly or low-carb?

Absolutely. This Chicken Cabbage Stir Fry Recipe is naturally low in carbohydrates and high in protein, making it ideal for keto or low-carb diets. Just ensure you use a low-sugar soy sauce and avoid adding sugary sauces.

3. What’s the best way to reheat leftovers without drying out the chicken?

Reheat gently on the stovetop with a splash of water or in the oven at 280°F (140°C) for 5–10 minutes. Avoid high heat in the microwave, which can make chicken rubbery and overcook the cabbage.

Chicken Cabbage Stir Fry Recipe: Quick, Healthy & Packed with Flavor

Name: Chicken Cabbage Stir Fry Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 2–3 green onions: bulb and stalks separated and sliced; 8.5 oz boneless chicken (breast or thighs): cut into strips; 1 inch fresh ginger: minced or grated; 2–3 garlic cloves: minced; 1/3 small head cabbage (green or napa): shredded; 1 tbsp oil (vegetable, sunflower, or canola); 2 tbsp soy sauce (regular or low sodium); 1/4 cup water (omit if using napa cabbage); Sesame seeds or sesame oil: for garnish; Red chili flakes: optional, for garnish

Description

This Chicken Cabbage Stir Fry Recipe is a quick, healthy, and flavorful Asian-inspired meal made with tender chicken, fresh cabbage, garlic, and soy sauce. Perfect for busy weeknights, it’s ready in just 20 minutes and is naturally low-carb, gluten-free, and high in protein.

Ingredients

Scale

2–3 green onions: bulb and stalks separated and sliced
8.5 oz boneless chicken (breast or thighs): cut into strips
1 inch fresh ginger: minced or grated
2–3 garlic cloves: minced
1/3 small head cabbage (green or napa): shredded
1 tbsp oil (vegetable, sunflower, or canola)
2 tbsp soy sauce (regular or low sodium)
1/4 cup water (omit if using napa cabbage)
Sesame seeds or sesame oil: for garnish
Red chili flakes: optional, for garnish

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Instructions

Slice green onions and separate bulbs from stalks. Cut chicken into strips, shred cabbage, and mince garlic and ginger.
Heat oil in a large skillet over high heat. Add onion bulbs and sauté until translucent.
Add ginger and garlic, sauté for 1 minute until fragrant.
Stir in shredded cabbage and cook for 2–3 minutes until it reduces in volume.
Pour soy sauce and water over the cabbage, stir-fry for another 2–3 minutes until cabbage softens and liquid reduces.
Make space in the center of the skillet, add chicken strips, and sear for 1 minute.
Mix everything together and continue stir-frying on high heat until chicken is fully cooked and cabbage is crisp-tender.
Turn off heat, garnish with sesame seeds or sesame oil, red chili flakes, and green onion stalks. Serve hot.

Notes

Use napa cabbage for quicker cooking and skip the water.
Do not overcook the chicken to keep it tender.
Customize with extra vegetables like bell peppers or mushrooms.
Store leftovers in an airtight container for up to 3 days.
Reheat gently in the oven or microwave with a splash of water.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving (approx. 338 g)
Calories: 258
Sugar: 5g
Sodium: 1176mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 29g
Cholesterol: 77mg