This easy chicken cabbage stir-fry is my go-to quick lunch when I’m working from home or a lazy weeknight dinner. It’s ready in 20 minutes, packed with flavor, and honestly one of my favorite easy recipes. It’s healthy, gluten-free, paleo, and low-carb all at once.
Jump to: ℹ️ Overview | 🛒 Ingredients | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card
At A Glance
- ⏱ Ready In: 20 minutes (10 min prep, 10 min cook)
- 🍽 Serves: 2
- 🌱 Diet: Paleo, Gluten-Free, Whole30-Friendly, Low-Carb
- 💪 Nutrition Highlights: High in lean protein, low in carbs (18 g net per serving), excellent source of fiber and B-vitamins
- 🥕 Main Ingredients: Chicken breast or thigh, Napa cabbage, broccoli, carrot, ginger, garlic, coconut aminos, lime
- 🔥 Flavor Profile: Savory, ginger-forward, garlicky, fresh lime finish with a touch of sesame
- 🧊 Meal-Prep Friendly: Pre-slice the chicken, make the sauce ahead, and chop all vegetables the night before. Keeps 2–3 days in the fridge (doesn’t freeze well—cabbage gets mushy)
- Best Served With: As-is for low-carb, or over rice, noodles, or cauliflower rice
I reach for this chicken cabbage stir-fry A LOT, and honestly, the sauce is the star here. With over 32 reviews averaging nearly 5 stars, this recipe has proven itself time and again in real kitchens (not just mine!). It’s genuinely simple—just sliced chicken, fresh veggies, and a delicious Asian-inspired stir-fry sauce that comes together in less than 20 minutes.
The best part? You can serve it as-is for a super low-carb meal, or toss it over rice or noodles if you want something heartier. I love that this works with Napa cabbage or regular white cabbage, depending on what I’ve got on hand. This is one of those recipes that makes me feel like I’m eating something fancy, when really I’m just throwing things in a pan.
You might also like these recipes: Paleo stir-fry sauce, sheet pan roasted asparagus, chicken and chorizo, easy pumpkin chicken curry, chicken Caesar sheet pan dinner, Greek-style turkey Bolognese. More cabbage recipes here.
What You Will Need
Here is what you’ll need for this easy chicken cabbage stir-fry. Find the full measurements in the recipe card below.
- Chicken – Lean protein that cooks quickly. You can use chicken breast (leaner) or thigh meat (more flavorful). Both work beautifully here.
- Coconut oil – Provides healthy fats and has a high smoke point, perfect for stir-frying. Feel free to use other type of oil
- Napa or regular white cabbage – Napa cabbage has a milder, sweeter flavor and more tender leaves (great for quick cooking), while regular cabbage is heartier and takes slightly longer to soften. Either works!
- Broccoli or broccolini – Adds a nice crunch and boosts the veggie content with vitamins and minerals.
- Carrot – Adds natural sweetness and fiber. Slice thinly so it cooks through quickly.
- Fresh ginger and garlic – These aromatics are the backbone of the flavor. Don’t skip them!
- Fish sauce – This may sound intimidating, but just a teaspoon adds incredible depth and umami. It’s not fishy-tasting; it just makes everything taste more complex and delicious.
- Coconut aminos or tamari sauce – Coconut aminos is a paleo and Whole30-friendly alternative to soy sauce made from coconut sap. It’s slightly sweeter than soy sauce. Tamari is wheat-free soy sauce and works equally well.
- Fresh lime juice – Brightens the whole dish with acidity. Lemon juice works too in a pinch.
- Sesame oil – Just a drizzle at the end adds nutty, toasted notes.
Can I Make This Stir-Fry With Other Protein?
Absolutely! This recipe is a great template that can be used with any protein of choice. I think pork and turkey would be the closest alternatives flavour wise, but you could easily use sliced beef, lamb, or prawns. For a vegetarian version, you can pan-fry some fermented tempeh, tofu or paneer (Indian firm cheese).
Recipe Tips
- Make it spicy – Add a pinch of chili flakes, diced fresh chili, or a splash of sriracha if you like heat.
- Variations – This is a fantastic template for any stir-fry. Swap the broccoli for snap peas, cauliflower, or bok choy. Use ground chicken or turkey if that’s what you have. Even sliced pork or beef work beautifully here.
- Gluten-free – This recipe is naturally gluten-free when using coconut aminos or tamari (check the label). Regular soy sauce contains gluten, so stick with one of the alternatives if this matters to you.
- Storage – Leftovers keep in an airtight container in the fridge for 2–3 days. Reheat gently in a pan on the stovetop or in the microwave (the cabbage will soften a bit more, but it’s still delicious).
- Meal prep – This is perfect for meal prep! On prep day, slice the chicken, chop all the vegetables, and mix the sauce in a jar. When you’re ready to eat, it’s just a 10-minute pan session.
- Freezing – I don’t recommend freezing this because the cabbage becomes mushy when thawed. But if you freeze the sauce separately and have pre-cooked chicken, you can thaw and quickly stir-fry fresh veggies with it.
Serving Suggestions
Serve this chicken cabbage stir-fry straight from the pan while it’s hot, and the veggies still have a bit of crunch. For a low-carb, paleo, or Whole30 meal, eat it as-is—it’s completely satisfying on its own with all that lean protein and fiber.
If you’d prefer something more substantial, serve it over steamed rice, cauliflower rice, or your favorite noodles (egg noodles, rice noodles, or even zucchini noodles all work). I also love adding a sprinkle of sesame seeds for extra crunch and calcium, or a handful of fresh cilantro for brightness. A side of quick-pickled vegetables or kimchi adds nice tang and probiotics too.
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Ingredients
- 1 tablespoon coconut oil plus a little extra added later, you can use other oil
- 1 lb chicken breast 450 grams, or thigh meat sliced into thin strips (bite-size)
- ½ teaspoon sea salt
- ¼ teaspoon white pepper black is fine too, but white is more Asian in flavour
- 1 teaspoon grated ginger
- 3 cups Napa cabbage 1/2 medium cabbage, sliced
- 9 oz broccoli or broccoli florets 250 grams, about 10-12 broccolini stems or 0.5 of broccolini head
- 1 large carrot sliced
- 2 cloves garlic finely diced
- 1 teaspoon fish sauce
- 4 tablespoons coconut aminos or 3 tablespoons Tamari sauce
- Juice of 1/2 lime or 2 tablespoons, lemon juice can also be used
- 1 teaspoon sesame oil
- 1 teaspoon honey optional, I don't always use it, but it adds a little sweetness.
Instructions
- Heat 1 tablespoon of coconut oil in a large frying pan or wok over high heat. Once the oil is hot and shimmering, add the sliced chicken and sprinkle with salt and white pepper. Cook for 3 minutes on each side until golden and cooked through. Transfer the chicken to a bowl along with all the juices.
- Place the pan back over high heat and add another teaspoon of coconut oil. Add the grated ginger, sliced cabbage, broccoli, and carrot. Stir-fry constantly for 2 minutes, ensuring the vegetables start to soften while still retaining some crunch.
- Pour in about 2 tablespoons of water, then add the minced garlic, fish sauce, coconut aminos, and lime juice. Return the cooked chicken and its juices to the pan and toss everything together. Cook for another 2 minutes, stirring frequently.
- Drizzle with sesame oil, stir through, and serve immediately while hot. Everything comes together in less than 10 minutes of cooking time!
Notes
- Fish sauce – Start with just 1 teaspoon if you’re new to it. It adds incredible umami depth without tasting fishy. If you really dislike it, you can omit it, but I promise it makes a difference.
- Coconut aminos vs. tamari – Both work beautifully. Coconut aminos is sweeter and paleo-friendly; tamari is wheat-free soy sauce. Pick whichever aligns with your dietary needs. If you’re not gluten-free, you can use light soy sauce.
- Napa vs. regular cabbage – Napa cabbage is more tender and cooks faster (better for this quick recipe), while regular white cabbage is heartier. Either works; just adjust cooking time by a minute if using regular cabbage.
- This cooks fast, so have all your ingredients prepped before you start.
- Don’t overcrowd the pan when searing the chicken—work in batches if needed for better browning.
- Keep the heat high throughout to maintain a nice sear and quick cooking time.
- Add a pinch of chili flakes or sriracha if you like heat.
- Refrigerator: Store in an airtight container for 2–3 days. Reheat gently on the stovetop or in the microwave.
- Freezer: Not recommended due to cabbage texture, but you can freeze the sauce separately.
- Meal prep: Slice chicken, chop veggies, and make the sauce the day before. Just takes 10 minutes to cook when you’re ready to eat.
- Pre-slice the chicken and store in the fridge for up to 1 day.
- Chop all vegetables the night before and store in separate containers or a large container.
- Make the sauce (fish sauce, coconut aminos, lime juice, sesame oil) in a small jar ahead of time.
- When you’re ready, it’s just 10 minutes of cooking from start to finish.
- Can I use chicken thighs instead of breast? Yes! Thighs are slightly fattier and more flavorful. They may take an extra minute per side to cook through, but they’re delicious.
- What if I don’t have fish sauce? You can omit it, though it does add a special depth. If you have soy sauce or tamari on hand, a splash of that can replace it in a pinch.
- Can I make this recipe ahead? Yes! It’s very meal-prep friendly. Prepare the chicken, chop the veggies, and make the sauce ahead. Cook everything fresh just before eating for the best texture.
- Is this really low-carb? Yes! It has only about 16g net carbs per serving when served without rice or noodles, making it perfect for low-carb, paleo, and Whole30 diets.
- Why doesn’t it freeze well? The cabbage becomes mushy when frozen and thawed, losing its nice texture. Fresh is best!
Nutrition
💬 If you’ve tried this stir fry with chicken and cabbage or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.
Fantastic! I’ve had this recipe saved for so long and finally decided to try it out and I’m so glad I did. Absolutely amazing!
Thanks Kristy:)
This was good! I used a little extra chopped ginger and served with basmati rice.
Using this rainy morning to prep all the veggies and chicken.
Stir fried the dish later in the day. Very flavorful. I’m single so plenty of delicious leftovers in the coming days.
I prefer a lime – cilantro rice to complete the meal.
Will definitely be making again soon!
Thanks for taking the time to create and share this dish!
Easy to make and very yummy:)
This is SO delicious! Made it for dinner tonight and even my picky kids devoured it. This will be in my weekly rotation! Thanks!
Thanks, Mary 🙂
Thanks for your nice post I really like it and appreciate it.
Thanks, glad you liked it. Irena 🙂
Salty, no?
This is amazing! Instead of the coconut oil I used butter. Couldn’t find any of the coconut oil in my market. But butter was a good substitute. This was such a quick and easy dinner! And great leftover the next day! Will make again! Kept me full too!
Butter would give it a nice Japanese touch as they often do stir-fries with butter and soy sauce.
This is great!! So full of flavor!!
Thanks 🙂
Delicious stirfry !
I added extra chilli.
Definitely use coconut oil, it adds a yummy taste.
I love this and so does my 5 year old! Keeper recipe FOR SURE. Smelled a little weird whole cooking but I was so pleasently surprised.
Thank you and I am super happy the 5-year old has approved! Impressed 🙂
Delicious quick and easy – a great go to when in a hurry. I have made a few times now!
This was so good! Thank you, I am only 1 week into Whole30 and eating a lot of potatoes, and was ready for a yummy stir fry… This is it.. My husband loved it also!
Great stuff, Gail. Good luck with you Whole30 journey 🙂
The only problem with this recipe is that I wanted to eat all of it. So good and fairly quick which I appreciate.
Ha! Thank you. That’s a very nice compliment.
This was so good! I made it exactly as the recipe directed. The only I added was a sprinkle of Trader Joe’s umami seasoning (I add that on almost everything) and some red pepper flakes for a little heat.
Looks amazing, adding to the list!
Delicious recipe! Definitely will make again, I used soy sauce and added water chestnuts cause I love them. This came together pretty quick, I served with brown rice!
Thanks Crissy, glad you enjoyed it.
Do you know the net carb value of this recipe for chicken and cabbage stir fry?
Not off the top of my head but it’s quite low.
This recipe is great!!!!!! I followed the directions, except for adding more chicken and I used liquid aminos (it was cheaper ?). I served it with pad Thai, brown rice noodles. My husband also loved it. I will definitely be making this again!
Thank you, glad it was enjoyable 🙂
Quick and easy and really good!!!!! I’ll make this again!
Thanks, Kate. That’s what I love about the recipe.
How many calories per serving?
Is there a way you could give a calorie count on a serving. I am trying to lose weight and in addition to eating healthy, I am also counting calories. I enjoyed the recipe very much.
Hey Kelly, I am definitely trying to allocate some time to calculate the calories and some macros for my popular recipes You can copy/paste ingredients into something like MyFitnessCalculator in the meantime and get approximate numbers. I can tell you that this is in the low-calorie meal range 🙂
Looks delicious
absolutely fantastic! made a few mistakes however the end result was like there was a party in my mouth and everyone else could get stuffed it was all mine.
Basically it’s one of the best feeds I have made for ages.
U Bloody Beauy what a bloody rippa.
Used rice vermicelli and may add chilli next time.
In conclusion: I was having a feed of this meal, watching the sun set over the mountains and the sky/clouds were orange and I was drinking Asahi beer. What more could a man ask for.
I loved it but I think I made a mistake. I thought I could use liquid aminos instead (I couldn’t find coconut aminos), and it was a bit too salty……
Can you believe I haven’t tried Napa cabbage until this week?! I’m a convert.
Love this! I’m always trying to find more ways to eat cabbage!
Love this! I’m always trying to find more ways to eat cabbage, so I can’t wait to try out this recipe! 🙂
Gorgeous photography Irena I love it! Absolutely love broccolini in stir fry dishes!
Looks easy, delicious, and I am definitely pinning!!! Easy dinners for the win!
This looks Delish! Could I sub olive or coconut oil for the sesame? To make this AIP compliant? If not I’ll bookmark this for later!
This looks great! I am always on the lookout for yummy ways to use the cabbage I get in my CSA boxes. Trying this next time I get one!
yummy I love nappa cabbage and stir fry sauces, it’s a winning combination for me.
I absolutely adore nappa cabbage – packs with so much umami deliciousness. Thanks for this wonderful recipe !
I learned to cook making dishes like this, so simple & delicious! Mine never looked this good mind you. Great recipe Irena!
Thanks Mark 🙂
Delicious and easy stir fry… the perfect weeknight night meal!!! yum!
Thanks so much for this delicious recipe. Coconut aminos is such a versatile ingredient that can be used in many dishes. Congrats hun!
I love all the sources of veggies and protein. Thanks for sharing.
This looks so amazing and flavorful. Thanks for sharing!
This stir fry looks incredible! I think I could definitely eat stir fry every single day, and sometimes I do for both breakfast and lunch so I’m always looking for new recipes to try! 🙂
I love that you use Napa cabbage in this stir fry. That’s a favorite of my husband’s, he could eat cabbage every day. I’m going to have to make this for him soon.
I love how quick and easy this is, but still packed with flavor!
This looks amazingly delicious. I never thought to add napa to anything but kimchi but now I’m inspired to add it to stir fry too.
Chicken and cabbage is wonderful together. Great recipe!
This looks like such a healthy and airy dinner. Something that you’d feel so good about yourself after eating. Must try it for sure!
This looks straight from a restaurant!
Irena, I love your recipes, they are just so fresh and colourful. Fantastic encouragement for folks just dipping their toes in a healthier lifestyle – well done!
This looks so easy… and delish! Can’t wait to try it!
You had me at “quick and easy”! I need some of that in my life! Thanks for the great dinner idea – my kids love coconut aminos anything!
This looks so delicious and easy! Yum! Thank you for sharing!
What is fish sauce?
https://en.wikipedia.org/wiki/Fish_sauce