Ever feel like your dinner routine needs a little shake-up that doesn’t involve fancy ingredients or hours in the kitchen? Enter Chicken Cabbage Stir Fry. This healthy stir fry is the answer to “What’s for dinner?” when you want something warm, satisfying, and packed with veggies, without all the fuss. Think tender chicken, savory shiitake mushrooms, and napa cabbage all dancing together in a garlicky, gingery sauce. Yum!
This recipe checks all the boxes for a go-to meal: it’s quick, nutritious, and irresistibly flavorful. Whether you’re feeding a crowd or just trying to meal prep like a pro, this dish makes it look (and taste) effortless.
Why You’ll Love This Chicken Cabbage Stir Fry
- One wok, minimal cleanup
- Bursting with flavor from fresh garlic, ginger, and scallions
- Packed with good-for-you ingredients (hello, Napa cabbage and lean chicken!)
- Customizable for low-carb, gluten-free, or Whole30 lifestyles
- A Chinese stir-fry recipe you can actually master in under 30 minutes
Ingredients
For the Chicken:
- 570 g chicken breast, sliced thin on a 45° angle (~3 mm thick)
- 15 ml coconut aminos
- 4.5 g tapioca or potato starch (1.5 tsp)
- 2 g baking soda (1/2 tsp)
- 1.5 g coarse sea salt (1/4 tsp)
- 30 ml olive oil (2 Tbsp)
- Pinch of white or black pepper (optional)
For the Vegetables & Aromatics:
- 23 g garlic (6 cloves), minced
- 8.5 g ginger (1.5 Tbsp), julienned
- 3 scallion bulbs, sliced and divided
- 170 g fresh shiitake mushrooms, sliced
- 680 g Napa cabbage, chopped (separate stems and leaves)
- 30–37 ml avocado oil (2–2.5 Tbsp)
- 7.5 ml chicken broth (1/2 Tbsp)
- Toasted sesame oil, for finishing drizzle
For the Stir Fry Sauce:
- 30 ml coconut aminos (2 Tbsp)
- 10 ml aged balsamic vinegar (2 tsp)
- 5 ml toasted sesame oil (1 tsp)
- 3 g tapioca starch (1 tsp)
- 7.5 ml Chinese rice wine or Michu (optional)
Instructions
- Marinate the Chicken: Combine sliced chicken with coconut aminos, starch, baking soda, salt, olive oil, and a pinch of pepper. Let it marinate in the fridge for 15 minutes.
- Prep Everything Else: Mince garlic, julienne ginger, and slice scallion bulbs (reserve green parts for garnish). Slice mushrooms and mix all sauce ingredients in a bowl.
- Cook the Chicken: Heat 1 Tbsp avocado oil in a wok over medium heat. Add chicken and bump the heat to medium-high. Sear undisturbed for 2–3 minutes until golden, then flip and cook another 1–2 minutes. Remove and set aside.
- Stir Fry the Aromatics: In the same wok, heat another 1 Tbsp of oil. Add garlic, ginger, and white scallions with a pinch of salt. Stir-fry for 15 seconds until fragrant.
- Cook the Cabbage Stems: Add cabbage stems, season with salt, and stir-fry for 2 minutes. Add more oil if needed.
- Add the Leaves & Mushrooms: Toss in the cabbage leaves, mushrooms, and broth. Gently stir, cover, and steam for 3 minutes until just tender.
- Bring It All Together: Uncover the wok, turn up the heat, return the chicken, and pour in the sauce. Stir-fry everything for 1 minute until glossy and evenly coated.
- Finish & Serve: Garnish with green scallions and a light drizzle of sesame oil. Serve warm or at room temperature.
Stir Fry Tips for Success
- Slice chicken thinly and uniformly for quick, even cooking.
- Separate cabbage stems and leaves—the stems take longer to cook.
- Don’t overcrowd the wok; cook in batches if needed to avoid steaming instead of searing.
- The balsamic adds a surprising depth, so don’t skip it (trust me!).
- Want more spice? Add a pinch of red pepper flakes or a dash of chili oil at the end.
A Recipe Born from Fridge Foraging
The first time I made this, I was on a clean-out-the-fridge mission. I had leftover Napa cabbage from a salad experiment, some lone shiitakes, and a chicken breast waiting for a purpose. A few garlic cloves and pantry staples later, this napa cabbage chicken stir fry was born. It’s now one of my favorite ways to sneak in veggies without making it feel like a chore. And when my husband said, “You could make this every week,” I knew we had a winner.
What to Serve with Chicken Cabbage Stir Fry
This stir fry is hearty enough to stand on its own, but if you’re craving a little extra, here are a few pairing ideas:
- Steamed jasmine rice or cauliflower rice
- A side of egg drop or miso soup
- Quick cucumber salad with rice vinegar and sesame seeds
- Add a fried egg on top for next-level comfort food
How to Store Leftovers
Got extras? Lucky you. Store leftover stir fry in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for the best texture—a splash of broth or water helps loosen things up. It also freezes surprisingly well. Freeze in portions and thaw overnight in the fridge before reheating. Bonus: It makes a fabulous meal prep lunch.
FAQs
Can I use another type of cabbage?
Yes! Savoy or green cabbage will work, but Napa cabbage gives the best texture and mild sweetness.
Is this dish spicy?
Not by default. Add chili oil or red pepper flakes if you want a kick.
What’s a good substitute for coconut aminos?
Low-sodium soy sauce or tamari are great stand-ins if you’re not avoiding soy.
Can I skip the rice wine?
Sure! It adds a nice aroma, but this dish is still delicious without it.
If you’re looking for a Chinese stir-fry recipe that delivers big flavor without the takeout container, this Chicken Cabbage Stir Fry is calling your name. It’s a healthy stir fry you’ll keep coming back to—easy enough for weeknights, special enough to share. And hey, it’s one more way to eat your veggies without even trying.
Print
Chicken Cabbage Stir Fry: A Weeknight Hero with Healthy Flavor Punch
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Chicken Cabbage Stir Fry is a bold, flavorful one-wok meal loaded with tender chicken, Napa cabbage, and shiitake mushrooms. With garlic, ginger, and a savory sauce, it’s quick, nutritious, and perfect for weeknight dinners.
Ingredients
For the Chicken:
-
570 g chicken breast, thinly sliced
-
15 ml coconut aminos
-
4.5 g tapioca or potato starch (1.5 tsp)
-
2 g baking soda (1/2 tsp)
-
1.5 g coarse sea salt (1/4 tsp)
-
30 ml olive oil (2 Tbsp)
-
Pinch of white or black pepper (optional)
For the Vegetables & Aromatics:
-
23 g garlic (6 cloves), minced
-
8.5 g ginger (1.5 Tbsp), julienned
-
3 scallion bulbs, sliced (greens reserved for garnish)
-
170 g fresh shiitake mushrooms, sliced
-
680 g Napa cabbage, chopped (stems and leaves separated)
-
30–37 ml avocado oil (2–2.5 Tbsp)
-
7.5 ml chicken broth (1/2 Tbsp)
-
Toasted sesame oil, for finishing
For the Sauce:
-
30 ml coconut aminos (2 Tbsp)
-
10 ml aged balsamic vinegar (2 tsp)
-
5 ml toasted sesame oil (1 tsp)
-
3 g tapioca starch (1 tsp)
-
7.5 ml Chinese rice wine or Michu (optional)
Instructions
-
Marinate the Chicken: Toss chicken with coconut aminos, starch, baking soda, salt, olive oil, and optional pepper. Refrigerate for 15 minutes.
-
Prep Ingredients: Mince garlic, julienne ginger, slice scallions (reserve greens), and mix sauce ingredients in a small bowl.
-
Cook Chicken: Heat 1 Tbsp avocado oil in a wok over medium. Add chicken, increase heat to medium-high, and sear 2–3 minutes. Flip and cook 1–2 minutes more. Remove.
-
Stir Fry Aromatics: In same wok, heat 1 Tbsp oil. Add garlic, ginger, and white scallions. Stir-fry for 15 seconds.
-
Add Cabbage Stems: Stir-fry stems for 2 minutes with a pinch of salt. Add oil as needed.
-
Add Leaves & Mushrooms: Add leaves, mushrooms, and broth. Cover and steam 3 minutes.
-
Combine & Finish: Uncover, return chicken, pour in sauce, and stir-fry 1 minute until glossy and well-coated.
-
Garnish & Serve: Drizzle with sesame oil and sprinkle scallion greens on top. Serve warm or at room temperature.
Notes
Slice chicken evenly for fast cooking.
Separate cabbage parts—stems cook longer than leaves.
Don’t overcrowd the wok. Cook in batches if necessary.
Balsamic vinegar adds rich depth—don’t skip it!
Great with rice, soup, or cucumber salad.
Freezes well and makes an excellent meal prep option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese