This quick chicken and cabbage stir-fry was born out of hunger and a few simple ingredients on hand: chicken, purple cabbage, garlic and a few pantry staples. It’s fast, flexible, and full of flavor—perfect for a weeknight meal or using up leftover chicken or turkey.
With just a jar of minced garlic, cabbage, mushrooms (optional), soy sauce and sesame oil you can have dinner on the table in no time. Sesame oil adds a distinctive nutty note, but the dish is still delicious without it. The recipe is generous with garlic, though you can reduce it if you prefer. Adjust the soy sauce to suit your taste.
This stir-fry works well with freshly cooked chicken or leftover poultry, making it an ideal post-holiday dish for using up Thanksgiving turkey. It’s also forgiving and adaptable—you can swap or add vegetables to suit your family’s preferences.
I like the contrast of green and purple cabbage for both color and a subtle flavor difference. Lightly sauté the cabbage so it stays crisp-tender—overcooking will leave it limp rather than pleasantly crunchy.
Tips for a Delicious Chicken and Cabbage Stir-Fry
Flavorful ingredients and quick cooking are the keys to a great stir-fry. Use good-quality soy sauce and a touch of sesame oil if you have it. Keep the vegetables crisp-tender by cooking them briefly over medium heat—stir-frying is best when veggies retain some bite.
Using both purple and green cabbage makes the dish visually appealing. If you only have green cabbage, the recipe will still be excellent. The purple cabbage can add a pretty hue to the cooked chicken, but that’s an optional aesthetic benefit.
How to Make Chicken and Cabbage Stir-Fry
This recipe is straightforward, even for beginners. Instructions are included for both raw and leftover cooked chicken or turkey. If starting with raw chicken, a heavy skillet (cast iron works well) helps maintain even heat and gives good browning.
Heat the skillet over low to medium heat and add oil. Add the chicken pieces and cook, turning occasionally, until the juices run clear and there is no pink remaining. When the chicken is cooked through and beginning to brown, add the remaining ingredients so nothing overcooks.
📋 Recipe
Chicken Cabbage Stir Fry Recipe
Ingredients
- 1 tablespoon olive oil (or oil of choice)
- 2 tablespoons sesame oil (optional)
- 1 pound chicken breast, cut into strips
- 4 cups cabbage, half purple and half green
- 1 tablespoon garlic, minced
- ½ bell pepper, deseeded and chopped (orange suggested)
- 2–3 tablespoons soy sauce (adjust to taste)
- ½ cup cashews or peanuts
- 1 tablespoon water
- Salt and ground black pepper to taste
Instructions
- In a large skillet, heat the olive oil and sesame oil (if using) over low to medium heat.
- Add the chicken strips and cook uncovered for 15–20 minutes, turning as sides brown, until cooked through with clear juices and no pink remaining.
- Add the bell pepper and minced garlic; cook another 5–10 minutes until the pepper softens.
- Add the cabbage, soy sauce and 1 tablespoon water. Cover and cook for 5 minutes to soften the cabbage slightly.
- Uncover, add the cashews or peanuts, and continue cooking 5–10 minutes, stirring often. Cook until the cabbage is crisp-tender—avoid overcooking so it stays pleasantly crunchy.
- Serve immediately over rice.
For Leftover Cooked Chicken or Turkey
- If using pre-cooked chicken or turkey, heat the oil and sauté the garlic and bell pepper first. Add the cabbage and then the cooked poultry so it just heats through and gets a little browning—no long cooking needed.
Nutrition
Carbohydrates: 11 g |
Protein: 29 g |
Fat: 21 g |
Saturated Fat: 3 g |
Sodium: 650 mg |
Fiber: 3 g |
Sugar: 4 g