Spicy Chicken and Cabbage Stir Fry Recipe

BIG stir fry fan right here – but who doesn’t love a satisfying dish that cooks up in 10 minutes??

Whenever I’m pinched for time (or when energy is low!) I typically resort to stir frys because no matter what protein you use, they come together quickly. You don’t have to let something braise for days to get a bowl packed with flavor – Asian ingredients already have so much depth to them! They’re my favorite to use in a jiffy when I’m craving something savory but have little time to spare.

We almost always have chicken in the refrigerator (as so many of us do), along with a variety of pre-chopped veggies that I may have chopped myself or bought cut up for me because I was feeling extra bougie that day 😂 the best part about stir frys is that they are totally customizable based on what you happen to have on hand. After all, it’s allllll about the sauce anyway!

More Stir Fry Recipes: Red Curry Stir Fry With Ground Chicken + Coconut Basil Beef and Broccoli

Why I keep this Stir Fry in my rotation

This chicken cabbage stir fry recipe is one of my go-to quick dinners because it checks all the boxes: it’s fast, flavorful, filling, and made with simple ingredients I usually already have. Plus, it’s a complete meal in one pan. (One-pan meal = fewer dishes, and I’m absolutely not mad about that.)

I also love that this is one of those stir-fry recipes where you can sneak in tons of vegetables and no one complains – even my husband, who would gladly eat plain white rice and protein for every meal, ends up going back for seconds.

The ingredients that make it work

The real secret to this flavorful chicken stir fry is the marinated chicken. A quick soak in a flavorful mix of liquid aminos, fresh ginger, sriracha, sesame oil, rice wine vinegar, and honey gives the chicken this deep, savory flavor with just a little heat. It’s the kind of marinade that doesn’t require hours – 10 minutes on the counter while you prep everything else does the trick.

While I typically use boneless, skinless chicken breasts, you can absolutely swap in boneless skinless chicken thighs if that’s your thing! Both work well and deliver those deliciously tender chunks of chicken we’re after.

Here’s everything you’ll need:

Protein + Veggies:

• 2 boneless, skinless chicken breasts, diced
• 1 cup shredded coleslaw mix (cabbage + carrots — I usually grab a bag from the grocery store to save time, but you can always shred your own regular green cabbage or even go with napa cabbage)
• 1 bell pepper (red or orange – whatever you have on hand)
• 1 yellow onion, diced
• Olive oil or avocado oil, for sautéing

Spicy Chicken Marinade:

• ½ cup liquid aminos or soy sauce (use coconut aminos or light soy sauce if you want less sodium)
• 1 tbsp. honey (omit for Whole30, or sub in maple syrup if you’re like)
• 1 tbsp. ginger paste or a 1″ piece of fresh ginger, peeled and minced
• 1 tbsp. sriracha
• 3 tbsp. sesame oil
• 1 tbsp. rice wine vinegar

How to make this Chicken Cabbage Stir Fry

Start by combining the spicy chicken marinade ingredients in a plastic zip-top bag: liquid aminos or soy sauce, honey, ginger paste or fresh ginger, sriracha, sesame oil, and rice wine vinegar. Give it a quick shake to mix, then add in your diced chicken. Let that sit out on the counter to marinate for about 10 minutes while you prep your veggies.

Next, heat 1 tablespoon of olive oil (or avocado oil) in a large skillet over medium-high heat. When the oil is hot, use tongs to pull the chicken pieces out of the marinade, letting the excess drip off, and add them to the pan. Let the chicken cook undisturbed for 3–4 minutes to get a nice golden brown sear. After that, toss the chicken and let it cook another 3 minutes or so, until most of the pink is gone and the edges are browning.

Then it’s veggie time: Add in the diced yellow onion, sliced bell pepper, and the shredded coleslaw mix (cabbage + carrots). Sauté everything together for about 4 minutes over medium heat, until the veggies are soft and the tender cabbage wilts down. Double-check that the chicken is cooked through by cutting into a piece – it should be juicy and white in the center.

That’s it! Serve your stir fry as-is for a low-carb option, or spoon it over cauliflower rice or veggie rice, or even coconut rice.

How to serve + store it

• Keep it low-carb and enjoy the stir fry on its own — it’s super satisfying either way.
• Serve it over:
  • Fluffy white rice
  • Nutty brown rice
  • Steamy rice noodles
  • Creamy coconut rice
  • Even cauliflower rice or veggie rice if you’re going lighter
• Top it off with:
  • A sprinkle of sesame seeds
  • Chopped green onions
  • A drizzle of sriracha if you like a little extra heat
• For leftovers:
  • Store in an airtight container or glass containers in the fridge
  • Reheats perfectly the next day — the flavors somehow get even better
  • Great to repurpose! Toss the cooked chicken into a new cabbage recipe, a quick stir fry, or even a cabbage soup

Savvy tips!

• Don’t overcrowd the pan – if your skillet is on the smaller side, cook the chicken in two batches to keep it from steaming.
• Use freshly grated fresh garlic or even smashed garlic cloves for punchy flavor.
• Want extra richness? Try adding a teaspoon of sesame oil at the end for a glossy finish.
• Try subbing in other veggies based on what’s in your grocery store haul that week

FAQs

This chicken cabbage stir-fry is one of those delicious recipes that looks like you spent a lot of time on it… but only you and I know it came together in 10 minutes flat. It’s comforting, flavorful, and endlessly flexible, which makes it one of my top pick dinners when life’s a little chaotic.

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