What is the best way to cook chicken and cabbage together?

The best method is stir-frying them separately to control texture and doneness. Start by cooking the chicken until browned and fully cooked, then remove it. Stir fry the cabbage next over high heat until just tender. Combine both with sauce at the end for a glossy, well-coated finish. This prevents sogginess and ensures each ingredient shines.

Can I make chicken cabbage stir fry ahead of time?

Yes, it’s perfect for meal prep. Cook it fully, cool it, then portion it into airtight containers. Store in the fridge for up to 4 days. For best texture, keep noodles or rice separate until ready to serve. You can also freeze it for up to 2 months, though the cabbage may soften slightly.

What sauces go well with chicken and cabbage stir fry?

Classic stir fry sauces like soy, sesame, oyster, or hoisin work well. You can also add spice with sriracha or balance it out with rice vinegar and a splash of honey. Want something creamy and bold? Try a peanut-based Thai-inspired sauce for a whole new flavor experience.

How do you keep stir fry cabbage from getting soggy?

Use high heat and cook it quickly. Make sure the cabbage is dry before adding it to the pan. Slice it into thicker ribbons and stir fry for only 2–3 minutes until slightly tender but still crisp. Also, avoid adding sauce too early—wait until the very end.

Chicken Cabbage Stir Fry – The Best 30-Minute Healthy Dinner

Name: Chicken Cabbage Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 chicken breasts, thinly sliced; 1/2 head green cabbage, shredded; 1 medium carrot, julienned; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; Salt and pepper to taste; Green onions and sesame seeds for garnish

Description

A quick and healthy stir fry packed with tender chicken, crunchy cabbage, and savory Asian flavors.

Ingredients

Scale

2 chicken breasts, thinly sliced
1/2 head green cabbage, shredded
1 medium carrot, julienned
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
Salt and pepper to taste
Green onions and sesame seeds for garnish

Instructions

Heat vegetable oil in a large skillet or wok over medium-high heat.
Add sliced chicken, season with salt and pepper, and stir-fry until golden and cooked through. Remove from pan and set aside.
In the same pan, add more oil if needed, then sauté garlic and ginger for 1 minute.
Add carrots and cabbage. Stir-fry for 3–5 minutes until just tender but still crisp.
Return the cooked chicken to the pan.
Stir in soy sauce, oyster sauce, and sesame oil. Mix well to coat everything evenly.
Cook for another 2 minutes to blend flavors.
Garnish with chopped green onions and sesame seeds before serving.

Notes

For extra heat, add a pinch of red pepper flakes or a drizzle of chili oil. Serve over steamed rice or noodles for a complete meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 720mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg

Keywords: chicken, cabbage, stir fry, quick dinner, healthy meal