This chicken and cabbage stir-fry was born out of hunger and a need for something fast. With chicken, purple cabbage, and a few pantry staples on hand, this simple, flavorful dish came together quickly.
Quick, adaptable, and satisfying — if you have cooked or raw chicken, jarred minced garlic, cabbage, mushrooms (optional), soy sauce, and a touch of sesame oil, you can have this on the table in no time. Sesame oil adds a pleasant nutty note, but the dish is still tasty without it.
The recipe features plenty of garlic, which I love, though you can reduce it if preferred. It’s forgiving and flexible: adjust the soy sauce to taste and swap or add vegetables to suit your family.
This stir-fry works beautifully with leftover chicken or turkey, making it a smart choice for using up holiday leftovers. Below you’ll find instructions for both raw and cooked poultry so you can follow whichever you have on hand.
I like using a mix of purple and green cabbage — the contrasting colors make the plate more appealing and the purple cabbage lends a subtle flavor difference and a nice hue to the chicken. For best texture, avoid overcooking the cabbage; a light sauté keeps it crisp-tender.
Tips for a Delicious Chicken and Cabbage Stir-Fry
This stir-fry is simple, quick, and flavorful. Two keys make it shine: use good, fresh ingredients and don’t overcook the vegetables. Veggies in a stir-fry are best when they are crisp-tender rather than soft and limp.
Balance those two steps — properly cooked chicken and gently sautéed cabbage — and you’ll end up with a great dish. Feel free to use only green cabbage if that’s what you have; the flavor will still be excellent.
How to Make Chicken Cabbage Stir-Fry
Preparing this dish is straightforward, even for beginners. If you start with cooked chicken, the process is faster. You can also substitute turkey for chicken if you’re using leftovers.
If your chicken is raw, begin by heating a heavy skillet (cast iron works well) over low-medium heat and add the oil. Add the chicken strips and cook uncovered for 15–20 minutes, turning occasionally so the pieces brown evenly and cook through. You’ll know the chicken is done when the juices run clear and there’s no pink inside.
When the chicken is cooked through and just starting to brown, add the garlic and bell pepper and cook another 5–10 minutes, until the pepper softens. This timing helps ensure the meat doesn’t overcook and the vegetables stay crisp-tender.
Add the cabbage to the skillet along with the soy sauce and a tablespoon of water. Cover and cook for about 5 minutes to soften the cabbage slightly. Uncover, stir in the nuts (cashews or peanuts) and sesame seeds if using, and cook another 5–10 minutes, stirring often. Watch the cabbage carefully — you want crunch, not limpness.
Serve immediately over rice.
📋 Recipe
Chicken Cabbage Stir Fry Recipe
Ingredients
- 1 tablespoon olive oil (or oil of choice)
- 2 tablespoon sesame oil
- 1 pound chicken breast, cut into strips
- 4 cups cabbage, half purple & half green
- 1 tablespoon garlic, minced
- ½ bell pepper, deseeded and chopped (I used an orange pepper)
- 2-3 tablespoon soy sauce
- ½ cup cashews or peanuts
- 1 tablespoon water
- salt and ground black pepper to taste
Instructions
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In a large skillet, heat the olive oil and sesame oil over low to medium heat.
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Add the chicken and cook uncovered for 15–20 minutes, turning occasionally until browned and cooked through.
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Stir in the bell pepper and garlic and cook another 5–10 minutes, until the pepper has softened.
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Add the cabbage, soy sauce, and water. Cover and cook for about 5 minutes to slightly wilt the cabbage.
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Uncover, add the nuts and sesame seeds if using, and cook another 5–10 minutes, stirring often. Do not overcook — keep the cabbage crisp-tender.
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Serve immediately over rice.
For Leftover Cooked Chicken or Turkey
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If using leftover cooked chicken or turkey, heat the oils and sauté the garlic and bell pepper first. Add the cabbage with the soy sauce and water, then stir in the cooked meat so it just heats through and browns slightly before serving.