Name: Crispy Chicken and Cabbage Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; 4 cups green cabbage, shredded; 1 bell pepper, sliced (any color); 1 cup carrots, julienned; 3 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; Salt and pepper, to taste; 2 green onions, sliced (for garnish); Sesame seeds (optional, for garnish)

Jump to Recipe·Leave a Review

Crispy Chicken and Cabbage Stir-Fry is one of my favorite go-to meals when I want something quick, healthy, and loaded with texture. I take golden-brown chicken, toss it with fresh veggies like cabbage, carrots, and bell peppers, then coat it all in a savory stir-fry sauce. It’s colorful, flavorful, and comes together in one pan—perfect for busy weeknights or when I’m craving something light but still satisfying.

Why You’ll Love This Recipe

I love how this stir-fry gives me a great balance of lean protein, crisp veggies, and bold flavor without feeling heavy. It’s low in carbs, high in protein, and totally customizable depending on what I have in the fridge. Plus, it all cooks in under 30 minutes with minimal cleanup. The mix of tender chicken, crunchy vegetables, and that perfect sesame-soy finish keeps me coming back to this dish again and again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon garlic, minced
1 teaspoon ginger, minced
4 cups green cabbage, shredded
1 bell pepper, sliced (any color)
1 cup carrots, julienned
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Directions

I heat the vegetable oil in a large skillet or wok over medium-high heat. I add the chicken pieces and cook them for 5–7 minutes, or until golden brown and fully cooked. I remove the chicken from the pan and set it aside.
In the same skillet, I sauté the garlic and ginger for about 30 seconds until fragrant.
I toss in the cabbage, bell pepper, and carrots and stir-fry for 5–6 minutes, just until the veggies are tender but still crisp.
I return the cooked chicken to the skillet, then pour in the soy sauce, rice vinegar, and sesame oil. I stir everything together and let it cook for another 2–3 minutes to bring the flavors together.
I season with salt and pepper, remove from the heat, and garnish with green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I like to add red pepper flakes or sliced jalapeños if I’m in the mood for some heat.
Sometimes I swap the chicken for thinly sliced beef, shrimp, or tofu.
I add mushrooms, snap peas, or broccoli when I want to bulk up the veggie content.
For a lower sodium option, I use low-sodium soy sauce or coconut aminos.
I serve it over cauliflower rice, brown rice, or noodles if I want something more filling.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I just toss it back into a skillet over medium heat until warmed through. I avoid the microwave if I want the veggies to stay crisp. If needed, I splash in a bit of soy sauce or water to freshen it up.

FAQs

Can I make this dish ahead of time?

Yes. I often prep the veggies and chicken ahead, then just stir-fry everything fresh when I’m ready to eat. It also reheats well for meal prep.

Is this recipe gluten-free?

Not by default, but I make it gluten-free by using tamari or coconut aminos instead of regular soy sauce.

Can I use pre-shredded cabbage?

Absolutely. I use bagged coleslaw mix in a pinch to save time, and it works perfectly in this stir-fry.

How do I keep the chicken crispy?

I don’t overcrowd the pan when browning the chicken, and I let it get that golden sear before flipping. A light cornstarch coating can also help if I want extra crispiness.

What can I serve with this stir-fry?

It’s great on its own, but I sometimes serve it with steamed rice, noodles, or even in lettuce wraps for a fun twist.

Conclusion

Crispy Chicken and Cabbage Stir-Fry is one of those meals that checks all the boxes—it’s fast, healthy, and packed with flavor. Whether I’m looking for a weeknight dinner or something to prep ahead, this recipe keeps things simple and satisfying. I love how easy it is to adapt, and it always delivers that perfect blend of crunch and comfort in every bite.