This healthy 30-Minute Chicken and Cabbage Stir Fry is made with diced chicken breast, bell pepper, edamame, and shredded cabbage in a simple stir fry sauce. This easy one-pan stir fry is ready in about 30 minutes and is delicious served over rice or noodles.
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Why You’ll Love This Chicken and Cabbage Stir Fry
- Quick prep: Requires minimal prep and comes together in about 30 minutes.
- Protein-packed: Made with wholesome ingredients and plenty of lean protein.
- Easy to customize: Personalize it with simple ingredient swaps to use what you have on hand.
If you enjoy quick, takeout-inspired dinners, you’ll also love my Easy Pineapple Chicken Stir Fry and Copycat Kung Pao Chicken. Both are made with everyday ingredients and are perfect for busy weeknights when you’re craving homemade takeout flavors.
Ingredients
Ingredient Notes
Here’s a quick look at the key ingredients and a few easy substitutions to help you make this recipe your own.
- Chicken: I like using boneless, skinless chicken breasts, but boneless, skinless chicken thighs or ground chicken work well too.
- I use pre-shredded tri-color cabbage, red bell pepper, and edamame. Freshly shredded cabbage works just as well, and any color bell pepper can be used. If you’re not a fan of edamame, substitute frozen peas instead. You can also swap in an equal amount of your favorite stir fry vegetables.
- Homemade Stir Fry Sauce: My sauce is made with low-sodium chicken broth, low-sodium soy sauce, rice vinegar, minced garlic, ground ginger, crushed red pepper flakes, and cornstarch to thicken it. While rice vinegar adds the best flavor, red wine vinegar, white wine vinegar, or distilled white vinegar can be used in a pinch.
- Garnishes: I like to top each serving with sliced green onions and sesame seeds for extra flavor and crunch.
How Chicken and Cabbage Stir Fry Comes Together
Here’s a quick look at the main steps. Ready to cook? Jump straight to the recipe card for the complete instructions.
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Cook the chicken until lightly browned. It doesn’t need to be fully cooked yet since it will finish cooking with the vegetables.
Stir in the bell pepper and edamame, then cook for a couple of minutes before adding the shredded cabbage.
Cook the cabbage just until it softens but still has a little crunch, stirring occasionally.
Pour in the stir fry sauce and cook until it thickens and coats the chicken and vegetables. Serve over rice or noodles, if desired.
Storage and Reheating
Store leftover chicken and cabbage stir fry in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of chicken broth if needed to keep it from drying out.
More Easy Asian-Inspired Dinner Recipes
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Chicken and Cabbage Stir Fry Recipe
Ingredients
Fro the stir fry:
- 1 pound boneless skinless chicken breast
- 1 tablespoon canola oil
- 1 red bell pepper
- 1 cup frozen edamame
- 1 bag shredded cabbage 16 ounces
For the stir fry sauce:
- 1 cup low-sodium chicken broth
- ¼ cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon minced garlic
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons corn starch
For garnish
- chopped green onion
- sesame seeds
Instructions
- Chop the chicken, bell pepper and garlic.
- Add the chicken broth, soy sauce, vinegar, garlic, ginger, and red pepper flakes to a small bowl or measuring cup and whisk to combine.1 cup low-sodium chicken broth, ¼ cup low sodium soy sauce, 2 tablespoons rice vinegar, ½ teaspoon ground ginger, ¼ teaspoon crushed red pepper flakes, 1 tablespoon minced garlic
- Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until lightly browned, 2–3 minutes.1 tablespoon canola oil, 1 pound boneless skinless chicken breast
- Stir in the bell pepper and edamame and cook until the pepper begins to soften, 1-2 minutes.1 red bell pepper, 1 cup frozen edamame
- Stir in the shredded cabbage and cook, stirring occasionally, until just tender, 4–5 minutes.1 bag shredded cabbage
- Whisk the cornstarch into the prepared sauce, then pour it into the skillet. Cook, stirring constantly, until thickened, 2–3 minutes.2 tablespoons corn starch
- Serve immediately over cooked rice or noodles and garnish with green onions and sesame seeds, if desired.chopped green onion, sesame seeds
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.